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Overhead shot of smothered pork chops with onion gravy in a skillet.

Smothered Pork Chops Recipe

Katerina | Diethood
Juicy and delicious pan-seared pork chops cooked in a rich onion gravy. 
Servings : 4 serves
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients
  

For the Pork Chops
  • 1 pound bone-in pork chops, 1-inch thick
  • 1 teaspoon poultry seasoning or seasoning salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
For the Gravy
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, thinly sliced
  • pinch salt
  • 3 cloves garlic, minced
  • ½ tablespoon chopped fresh thyme
  • ½ cup low sodium chicken broth
  • ¼ cup heavy cream
  • chopped fresh parsley, for garnish

Instructions
 

For the Pork Chops
  • Season pork chops with the seasoning salt and black pepper.
  • Heat oil and butter in a large skillet over medium-high heat until the butter is melted. Add pork chops to skillet and sear for 5 minutes per side until golden brown. If the skillet isn't big enough, cook the pork chops in batches. Transfer the pork chops to a plate and keep them covered.
For the Gravy
  • 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 10 to 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 the pork chops are completely cooked through, and the sauce has thickened.
  • Remove from heat; garnish with parsley and serve.

Notes

  • Pork Chops: This recipe calls for bone-in pork chops. If you want to use boneless pork chops, you will have to reduce the cooking time to about 3 minutes per side. To avoid dry, tough pork chops, use an Instant Read Meat Thermometer and remove the pork chops from the skillet once the internal temperature of the pork chops registers at 145˚F.
  • Heavy Cream is what makes the gravy rich and creamy. You can use lighter options like half & half or milk, but the gravy won't be as thick or creamy.
  • Store completely cooled pork chops in an airtight container and keep them in the fridge for 3 to 4 days.

Nutrition

Serving: 4 ounces | Calories: 353 kcal | Carbohydrates: 4 g | Protein: 19 g | Fat: 29 g | Saturated Fat: 12 g | Cholesterol: 102 mg | Sodium: 228 mg | Potassium: 377 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 525 IU | Vitamin C: 4.1 mg | Calcium: 40 mg | Iron: 0.8 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American, American/Southern
Keyword: bone-in pork chop recipes, easy pork chop recipes, how to cook pork chops