Ingredients
4 thick, bone-in pork chops
Kosher salt
Freshly ground pepper
1 c. all-purpose flour
2 tsp. garlic powder
1/4 tsp. chili powder
1/4 c. plus 3 tablespoons vegetable or canola oil, divided
2 medium yellow onions, thinly sliced
2 tbsp. butter
1 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
Chopped fresh parsley, for garnish
Preparation
Step 1Season pork chops all over with salt and pepper. Step 2In a shallow dish, mix together flour with garlic powder and chili powder. Coat pork chops in flour, shaking off excess. Reserve 2 tablespoons seasoned flour. Step 3In a large, heavy skillet over medium heat, heat 1/4 cup oil until shimmering. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to plate. Wipe out skillet. Step 4Reduce heat to medium low, pour in remaining oil, and add onions. Season with more salt and pepper and cook until very soft and slightly caramelized, 15-20 minutes. Add butter and let melt, then sprinkle in reserved flour. Cook until flour is no longer raw, about a minute. Stir in chicken broth and heavy cream and bring to a simmer, until sauce begins to thicken, about 5 minutes. Step 5Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more. Step 6Garnish with parsley and serve immediately.
Can I make this dish in the oven? You certainly could, but the great part of this recipe is that you don’t have to turn on your oven! Allowing the pork chops to simmer over a low heat in your gravy will keep them tender and allow the flavors of the sauce to penetrate the meat. It’s a win/win. We say, save your oven for other pork chop dishes, like our favorite garlic rosemary pork chops. Can I use boneless pork chops? Of course. We love bone-in chops for their extra flavor, but you can definitely save some time with boneless chops instead. Depending on their thickness, sear them for 1 to 2 minutes less per side and check for doneness after they simmer in the sauce after 5 minutes or so. Do I have to use heavy cream? Not at all. Whole milk is a perfectly fine substitute, though your gravy won’t be quite as creamy. Any lower fat milks will technically work, but the flavor and texture of your gravy will suffer. Can I put other vegetables in the gravy? Yes! Many classic smothered pork chop recipes include a mushroom gravy. If you’d like to add mushrooms, add about a cup of sliced Baby Bellas to your skillet halfway through caramelizing the onions. You could also add in some greens like baby spinach or Swiss chard toward the end of cooking for some extra nutrition and bulk. How will I know when the pork is done? You can always try the old finger test and press into the pork chop to make sure its firm but still has a slight bounce to it. For more precision and safety we recommend you use a probe thermometer to ensure the meat has reached at least 145ºF for medium rare or 150º for medium. Can this be made gluten-free? Absolutely! Swap out the flour for your favorite gluten-free brand. We’re big fans of Cup4Cup’s blend of gluten free flour. What do you serve with smothered pork chops? If you’re looking for some starch to make this meal extra hardy, rice or mashed potatoes is the way to go. You’re definitely gonna want some vegetables to go along with this, though! We love a lighter veg side like grilled green beans, roasted brussels sprouts, or spinach salad. What if I have leftovers? Store in an airtight container and keep in the fridge for 4 to 5 days. Made this unreal comfort dish? Let us know how it went in the comments below!
