Smothered Pork Chops
Juicy Smothered Pork Chops seared and cooked in a rich onion gravy is a delicious and easy dinner recipe. Perfect for any night of the week! Not for the faint hearted, you can serve them with anything.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound bone-in pork chops (about 3/4-1 inch thick.)
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 teaspoon cayenne
- 1 teaspoon seasoning salt
- 1/2 teaspoon cracked pepper
- 2 teaspoons olive oil
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon unsalted butter
- 1 large onion (thinly sliced)
- 1 pinch salt (a pinch to taste)
- 4 cloves garlic (minced)
- 1 teaspoon fresh thyme (chopped )
- 1/2 cup chicken broth (divided)
- 3/4 cup buttermilk ( or heavy cream)
- 1 teaspoon flat-leaf parsley (fresh and chopped for garnish)
Instructions
- 1
Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
- 2
Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
- 3
Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
- 4
Remove pork chops from the pan and keep warm.
- 5
In the same pan, heat 1 tablespoon of butter over medium heat.
- 6
Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
- 7
Add the garlic and thyme; cook until fragrant, about 30 seconds.
- 8
Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
- 9
Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
- 10
Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
- 11
Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
- 12
Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.