Smothered Pork Chops – Juicy and delicious pan-seared pork chops cooked in a rich onion gravy. A super easy dinner recipe, perfect for any night of the week!
SMOTHERED PORK CHOPS
A simple recipe for golden and tender Smothered Pork Chops served in a deliciously creamy and EXTRA flavorful gravy. A pork chops recipe that is low carb, Keto-friendly, gluten free, and very easy to make.
If you are a pork fan, you are going to LOVE this saucy pork chops recipe. Add some Creamy Mashed Cauliflower and a veggie, and you’ve got a complete meal in no time that the entire family will enjoy.
HOW TO MAKE SMOTHERED PORK CHOPS
Most recipes for gravy-smothered-anything call for flour, but to keep this recipe lower in carbs, we are going to eliminate the flour, completely. Butter and heavy cream stay.
- First, for the best golden and juicy results, we’re going to start with searing some bone-in pork chops in butter and oil for 5 minutes per side.
- Transfer pork chops to a plate and keep covered.
- Next step is to thinly slice the onion and add to the skillet. Cook onions in butter for about 12 minutes over medium-low heat. You are looking for very soft and caramelized onions.
- Then, we stir in chicken broth and scrape up all the browned bits from the bottom of the pan.
- Finally, whisk in some heavy cream and add the pork chops back into the skillet. Continue to cook for 3 to 5 minutes, or until pork chops’ internal temperature reaches 135˚F. Use a meat thermometer, please.
- Remove from heat and serve.
When you don’t have much time to spare, and you need to get dinner on the table soon, just whip out your skillet and try these scrumptious pork chops – you won’t be disappointed.
We keep coming back to this recipe because it’s just so delicious and quite easy to make.
DO I HAVE TO USE HEAVY CREAM
- No. You can use whole milk or Half & Half, as well, but the gravy won’t be quite as creamy.
CAN I USE BONELESS PORK CHOPS?
- Absolutely, but you will need to reduce the cooking time to about 3 to 4 minutes per side. DO NOT overcook because you will end up with tough pork chops.
HOW TO STORE LEFTOVERS
- Store completely cooled pork chops in an airtight container and keep in the fridge for 3 to 4 days.
SIDES THAT GO WITH PORK CHOPS
MORE PORK CHOPS RECIPES
ENJOY!
TOOLS USED IN THIS RECIPE
Juicy and delicious pan-seared pork chops cooked in a rich onion gravy.
- FOR THE PORK CHOPS
- 1 pound bone-in pork chops, 1-inch thick
- 1 teaspoon poultry seasoning or seasoning salt
- 1/4 teaspoon fresh ground pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- FOR THE ONION GRAVY
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- pinch of salt
- 3 cloves garlic, minced
- 1/2 tablespoon chopped fresh thyme
- 1/2 cup low sodium chicken broth
- 1/4 cup heavy cream
- chopped fresh parsley for garnish
- Season pork chops with seasoning salt and pepper.
- Heat oil and butter in a large skillet over medium-high heat until butter is melted.
- Add pork chops to skillet and sear for 5 minutes per side, until golden brown. If skillet isn't big enough, cook the pork chops in batches.
- Transfer to a plate and keep covered.
- Return skillet to heat and add a tablespoon of butter; melt over medium heat.
- Stir in sliced onions and add a pinch of salt.
- Cook onions for 12 minutes, or until very soft and caramelized, stirring frequently.
- Add garlic and fresh thyme; continue to cook for 30 seconds.
- Pour in chicken broth and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
- Whisk in heavy cream and simmer for 1 minute.
- Return pork chops and all the pork juices to the skillet.
Reduce heat to medium-low and continue to cook for 3 more minutes, or until pork is completely cooked through and sauce has thickened.
- Remove from heat; garnish with parsley and serve.
WW FREESTYLE POINTS: 12
- Reduce points down to 10 by using Half & Half in place of Heavy Cream, and use extra virgin olive oil instead of olive oil.
HOW TO STORE LEFTOVERS
- Store completely cooled pork chops in an airtight container and keep in the fridge for 3 to 4 days.
Want To Save This Recipe?
SUBSCRIBE TO GET FREE UPDATES & A FREE ECOOKBOOK!
GET AN EMAIL WHEN THERE'S A NEW RECIPE
These are on my must-make list!
Genius to cut out the flour! You really don’t need it with the heavy cream and some extra time. Thank you for the recipe!
Is the 135° internal temp a typo? Pork should really be cooked to an internal temp of 145°.
The perfect creamy and delicious dinner! My whole family will love these pork
Sounds really good! Just perfect for those busy nights, need to make this soon!
I found , at most about 450 mgs of sodium. Where is the rest hiding?Unless your “pinch of salt” is very large.
Hi!
Thanks SO much for pointing this out to me. I think the nutritional analysis calculator didn’t recognize the “Low-Sodium” in the chicken broth – will fix it, asap.
Edited to add: It was actually the Seasoning Salt that was miscalculated … it came up as over 2500 mg for 1 teaspoon, but it’s really 360 mg per 1 teaspoon. Again, thanks so much for the heads up!
That gravy has me drooling! I can’t believe that it is gluten-free and so easy to prepare.
I know what I’ll be making for dinner tomorrow! This sounds mouth watering delicious and easy to boot!
These are the BEST pork chops….my family loved them!
Whenever I ask my husband what he wants for dinner this week, he always asks for pork chops!! thanks for another great recipe!
I don’t make pork chops nearly enough. EVERYONE in my house loved this recipe!
This dish is AMAZING!! It’s so delicious and so flavorful! Thanks!