How to Prepare Smothered Pork Chops

How to make smothered pork chops

Season the bone-in or boneless pork chops and dredge each in flour. Keep about 1-2 tablespoons of flour to use later in the gravy.

Fry the chops in oil and butter to get the best, golden brown coating and flavors. If they don’t all fit in your skillet to cook them in a single layer, you will need to cook them in batches.

Remove the chops from the pan and tent with foil to keep warm so you can make the oven gravy.

How to make the tasty gravy?

Sauté onion slices until soft and caramelized. Add garlic, thyme, and 1 tablespoon of the remaining flour to the pan.

Cook the flour in the pan to toast it and dissolve it, which ensures your gravy doesn’t have a floury aftertaste.

Add some chicken broth while scraping the browned bits from the pan's bottom.

Buttermilk or heavy (thickened) cream should be whisked in. If you don't have buttermilk, combine 3/4 cup milk with 3 teaspoons of white vinegar and allow the mixture to sour for 5 minutes until it begins to look slightly curdled.

Once the sauce has thickened and the pork has cooked through, add the chops back to the pan and let everything simmer together for a final few minutes.

Ingredients

Pork chops;

500g bone-in pork chops

1/2 tablespoon onion powder

1/2 tablespoon garlic powder

1/2 teaspoon cayenne

1/2 cup all-purpose flour

2 tablespoons olive oil

1 tablespoon unsalted butter

1 teaspoon seasoning salt

1/2 teaspoon fresh cracked black pepper

For gravy:

1 large onion, thinly sliced

4 cloves garlic, minced

1 teaspoon fresh chopped thyme

1/2 cup chicken broth, divided

3/4 cup buttermilk or heavy cream

Chopped fresh flat-leaf parsley, for garnish

1 tablespoon unsalted butter

Pinch of salt

Procedure

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.

Dredge each chop in the flour; shake off the excess and keep the remaining flour.

In a skillet or pan, melt 2 tablespoons of butter and 2 teaspoons of extra virgin olive oil over medium heat. When hot, cook the pork chops in a single layer for 3–4 minutes per side, or until golden brown.

Remove pork chops from the pan, set them aside and keep warm.

In the same pan, Heat a tablespoon of butter over medium heat, in the same pan.

Add some salt and the thinly sliced onions. Cook for about 10 minutes, stirring regularly, until tender and caramelized. If the pan gets too dry, add a tablespoon of the chicken broth.

Add the garlic and thyme, and simmer for about 30 seconds, until fragrant.

Add 2 tablespoons of the remaining flour to the pan. Stir the flour into the onions and simmer until it is dissolved for about two minutes.

Scrape off the browned bits from the pan's bottom before adding the chicken broth. Allow the liquid to slightly thicken and decrease for 2 minutes.

Add the cream or buttermilk and stir until smooth and creamy. Simmer for one to two minutes.

Return the pork chops to the pan and 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 coating on the pork will now cause the sauce to keep thickening. If the consistency is too thick, thin it out by adding some cream or broth until you achieve the desired result.

Taste the food and add salt and pepper then garnish with the chopped parsley. Serve hot.

Conclusion

Smothered pork chops are juicy, luscious pan-fried pork chops with a crispy exterior topped in a hearty onion gravy. You can serve them over a mound of warm mashed potatoes, white rice, or even buttery mashed cauliflower. You can also serve some sautéed green beans, roasted vegetables, or snap peas on the side for some greens to make a complete meal.