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Smothered Pork Chops with Onion Gravy
A smothered pork chop is comfort on a plate — golden, pan-fried chops tucked down into a rich onion gravy until every bite is tender. It's the kind of supper that calls for mashed potatoes or rice nearby, because leaving any of that gravy behind would be a shame. Simple ingredients, one good skillet, and a little patience are all it takes.
What You Need
Serves 4-6
• 4 to 6 bone-in pork chops, about 3/4-inch thick (about 2 1/2 pounds total)
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 3/4 cup all-purpose flour, divided
• 3 tablespoons vegetable oil, plus more as needed
• 2 tablespoons unsalted butter
• 2 large yellow onions, halved and sliced about 1/4-inch thick (about 4 cups)
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1/2 cup whole milk or half-and-half
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• Chopped fresh parsley, for serving (optional)
Directions
1. Pat the pork chops dry with paper towels. Season both sides with 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, the garlic powder, and the smoked paprika.
2. Place 1/2 cup of the flour in a shallow dish. Dredge each chop lightly in flour, shaking off the excess. Set the seasoned flour aside — you will use 1/4 cup of plain flour for the gravy in step 5 (measure it fresh, not from the dredging dish).
3. Heat the oil in a large, heavy skillet (cast iron works beautifully) over medium-high heat. When the oil shimmers, add the chops in a single layer, working in batches if needed so they are not crowded. Cook 3 to 4 minutes per side, until deeply golden. Transfer to a plate. The chops will finish cooking in the gravy.
4. Reduce the heat to medium. Add the butter to the same skillet. Add the onions and the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring often and scraping up the browned bits, for 8 to 10 minutes, until the onions are soft and golden at the edges.
5. Stir in the garlic and cook 30 seconds. Sprinkle 1/4 cup fresh flour over the onions and stir constantly for 1 to 2 minutes, until the flour is absorbed and no longer looks raw.
6. Slowly pour in the chicken broth, stirring and scraping as you go, then stir in the milk, Worcestershire sauce, and thyme. Simmer 2 to 3 minutes, until the gravy thickens enough to coat a spoon.
7. Nestle the pork chops and any juices from the plate back into the gravy. Spoon gravy over the tops, reduce the heat to low, cover, and simmer gently for 10 to 15 minutes, until the chops reach an internal temperature of 145°F on an instant-read thermometer.
8. Remove from the heat and let the chops rest in the gravy for at least 3 minutes. Taste the gravy and adjust salt and pepper. Scatter with parsley if using, and serve hot, spooning plenty of onion gravy over each chop.
Notes
• Serve over mashed potatoes, rice, or egg noodles to catch the gravy.
• Leftover chops and gravy keep in the refrigerator for up to 3 days. Reheat gently, covered, over low heat until hot all the way through.
Tips
• Dry chops brown better. That quick pat with paper towels before seasoning makes the difference between pale and golden.
• Let thicker chops (1 inch or more) simmer a few extra minutes in the gravy, and always confirm 145°F with a thermometer instead of guessing.
• If the gravy gets too thick while simmering, stir in chicken broth a splash at a time until it pours the way you like it.
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