Smothered Pork Chops

pork chop with gravy on a plate over rice

Seasoned and seared perfectly in a hot cast iron pan these bone-in Pork Chops are tender, smothered in rich onion gravy, and done in 30 minutes! Serve with creamy mashed potatoes or fluffy rice.

Course Main Course

Cuisine American, Southern

Keyword Smothered Pork Chops

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 507kcal

Author Tanya

Equipment

cast iron skillet
meat thermometer

Ingredients

2 teaspoons Kosher salt
1 teaspoon Black pepper
1 teaspoon Onion Powder
1 teaspoon Poultry seasoning
1/2 teaspoon Smoked paprika
3 Bone-in rib pork chops 1 inch thick, patted dry (about 2 lbs.)
2 tablespoons Olive oil
3 tablespoons Butter
1 Yellow onion halved and sliced
2 Garlic cloves chopped
1/4 cup All purpose flour
1 1/2 cups Chicken broth
1/2 cup Heavy cream

Instructions

In a small bowl, add kosher salt, black pepper, onion powder, poultry seasoning, and smoked paprika and mix until combined. Sprinkle the seasoning over both sides of the pork chops.
Heat olive oil in a 12-inch skillet over medium-high heat. Add pork chops and brown on both sides, about 4-5 minutes per side.
Remove pork chops from heat and set aside on a plate. Decrease the heat to medium and add butter and onions to the skillet. Use a wooden spoon to sauté the onions until softened, about 5-7 minutes, deglazing the pan in the process by removing any brown bits from the bottom. Add garlic and cook for an additional minute.
Sprinkle the flour over the onions and garlic in the pan and stir for about one minute.
Slowly pour the chicken broth into the pan while stirring. Allow the mixture to cook for about 8-10 minutes, occasionally stirring, until it has thickened slightly. Pour in the heavy cream and stir.
Add the pork chops back to the skillet and cover them with the gravy. Continue to cook the pork chops, for about 3-4 minutes, until the pork chops reach an internal temperature of 145 degrees Fahrenheit.
Remove from heat and serve.

Notes

The pork chops will not be done once they are browned. They should finish cooking in the gravy.

Use a quick-read thermometer to ensure the pork has reached an internal temperature of 145 degrees Fahrenheit. Overcooked pork can result in rubbery meat.

I use center-cut rib chops, that are all-natural. Using all-natural or organic chops will allow your pork chops to brown nicely. You can also sub with loin chops or boneless chops.

Nutrition