Description
These tender and juicy Smothered Pork Chops are seared to perfection and then simmered in a rich and creamy onion gravy. It’s a comforting and flavorful dish perfect for a weeknight meal.
Ingredients
Scale
For the Pork Chops:
- 4 boneless pork chops, about 1/2 to 3/4 inch thick, brought to room temperature
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup all-purpose flour, reserve 2 tablespoons for the gravy
- 2 tablespoons salted butter
- 1 tablespoon olive oil
For the Gravy:
- 1 tablespoon salted butter
- 1 cup yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 cup chicken broth
- 3/4 cup heavy cream
Instructions
- Prepare Pork Chops: Pat the pork chops dry with paper towels. Let them sit at room temperature for 15 minutes before cooking. This helps them cook more evenly.
- Combine Dry Rub: In a small bowl, whisk together the onion powder, garlic powder, salt, and black pepper.
- Season Pork Chops: Sprinkle the seasoning mixture evenly over both sides of the pork chops. Rub the seasoning into the meat with your hands or a spatula.
- Dredge in Flour: Place the 1/2 cup of flour in a shallow dish or on a plate. Reserve 2 tablespoons of the flour for later use in the gravy. Dredge each seasoned pork chop in the flour, coating it on all sides. Shake off any excess flour. Place the floured pork chops on a separate plate.
- Sear Pork Chops: Heat a large skillet (cast iron is ideal) over medium-high heat. Add the 2 tablespoons of butter and the olive oil. Once the butter is melted and the pan is hot, add the pork chops in a single layer. Sear for 3-4 minutes per side, or until a crispy, golden brown crust forms. Remove the seared pork chops from the skillet and set them aside on a plate.
- Sauté Onions: Add the remaining 1 tablespoon of butter to the same skillet. Once melted, add the chopped yellow onion. Cook for about 5 minutes, stirring occasionally, until the onions are softened and caramelized.
- Add Garlic and Flour: Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Add the reserved 2 tablespoons of flour and the thyme. Stir constantly for about 1 minute to cook the flour and create a roux.
- Add Broth: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Scrape up any browned bits from the bottom of the pan (these add flavor!). Bring the mixture to a gentle simmer.
- Simmer and Thicken: Cook for 1-2 minutes, stirring occasionally, until the sauce thickens slightly.
- Add Cream: Stir in the heavy cream.
- Return Pork Chops: Return the seared pork chops to the skillet, nestling them into the gravy.
- Simmer to Finish: Reduce the heat to low. Simmer gently, uncovered, until the pork chops are heated through and cooked to an internal temperature of 145°F (63°C). Spoon the gravy over the pork chops occasionally.
- Serve
Notes
- Pork Chop Thickness: The cooking time will vary depending on the thickness of your pork chops. Use a meat thermometer to ensure they are cooked to a safe internal temperature.
- Room Temperature Pork: Bringing the pork chops to room temperature before cooking helps them cook more evenly.
- Flour: The flour helps to create a crust on the pork chops and also thickens the gravy.
- Serving Suggestions: Serve these smothered pork chops with mashed potatoes, rice, noodles, or your favorite vegetables.