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Smothered Pork Chops

 Smothered Pork Chops: The Ultimate Comfort Food

There’s nothing quite like a plate of smothered pork chops when you’re craving true comfort food. Juicy, tender pork chops simmered in a rich, flavorful gravy—it’s the kind of meal that feels like a warm hug on a plate.

The process is simple yet so satisfying. Start by seasoning your pork chops and searing them in a hot skillet until they develop that beautiful golden crust. Next, sauté some onions until they’re perfectly caramelized, filling your kitchen with an irresistible aroma.

Once that’s done, it’s time for the magic: a silky, savory gravy that brings everything together. Return the pork chops to the pan, let them soak up all that goodness, and you’ve got yourself a dish that’s hearty and downright delicious.

Pair it with creamy mashed potatoes and crisp green beans, and you’ve got the perfect family dinner—easy, comforting, and sure to be a favorite around the table.



Ingredients

  • 4 boneless pork chops - room temperature
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ½ cup all purpose flour - reserve 2 Tbsp for the gravy
  • 2 Tbsp salted butter
  • 1 Tbsp olive oil

Gravy:

  • 1 Tbsp salted butter
  • 1 cup chopped yellow onion
  • 4 minced garlic cloves
  • 1 Tbsp fresh thyme - 1 tsp dried thyme
  • 1 cup chicken broth
  • ¾ cup heavy cream

Instructions

  1. Pat dry 4 boneless pork chops with paper towel. Let them sit at room temperature for 15 minutes before cooking.
  2. In a small bowl, mix together the dry rub spices: 2 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, and ½ tsp ground black pepper.
  3. Sprinkle the seasoning mix over all sides of the 4 boneless pork chops. Rub it into the meat using a spatula or hands.
  4. Sprinkle ½ cup all-purpose flour (scoop 2 Tbsp flour out first to make the gravy with) on to a plate. Add the seasoned 4 boneless pork chops to the plate coating them on all sides with the flour. Shake off any excess and add to a separate plate.
  5. Heat a skillet over medium-high heat. Add 2 Tbsp butter and 1 Tbsp olive oil. Once the butter has melted and the pan is hot, add the seasoned pork chops in a single layer to the hot pan. Sear on each side for 3-4 minutes, until a crispy golden brown crust forms. Remove and transfer to a plate.
  6. In the same hot pan, add the extra 1 Tbsp butter. Once it has melted, add 1 cup chopped yellow onion and cook about 5 minutes, until the onions carmelize and get a little crispy.
  7. Stir in the reserved 2 Tbsp all-purpose flour and 1 Tbsp fresh thyme. Stir together to mix with the onions.
  8. Pour in 1 cup chicken broth and bring to a gentle simmer. Scrape off any crispy pieces from the bottom of the pan using a spatula (these add flavor). Cook for 1-2 minutes until the liquid thickens.
  9. Now add ¾ cup heavy cream and stir together.
  10. Add the 4 cooked pork chops back to the pan. Scoop the sauce over top of each one. Let everything gently simmer until the pork chops are heated through and fully cooked. You can use a meat thermometer to check for an internal temperature of 145°F. Once cooked, the pork chops are ready serve!