Description
This Smothered Pork Chops recipe features tender bone-in pork loin chops cooked to perfection with a flavorful spice rub, then smothered in a rich, creamy onion gravy. The chops are seared to develop a golden crust, followed by slow simmering in a savory sauce made with caramelized onions, garlic, chicken stock, and heavy cream. Garnished with fresh parsley, this classic Southern comfort dish pairs perfectly with mashed potatoes or rice pilaf for a hearty and satisfying meal.
Ingredients
Scale
For the Pork Chops
- 4 bone-in pork loin chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup all-purpose flour (plus 2 tablespoons, divided)
- 2 tablespoons butter
- 2 tablespoons olive oil
For the Gravy
- 1 large onion (thinly sliced)
- 3 garlic cloves (minced)
- 1/2 teaspoon dried rosemary
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- Fresh parsley (chopped for garnish, optional)
Instructions
- Season the Pork Chops: In a small bowl, combine salt, black pepper, garlic powder, and paprika. Pat the pork chops dry using paper towels, then evenly season both sides with the spice mixture.
- Dredge in Flour: Coat each seasoned pork chop in the 1/2 cup of all-purpose flour, shaking off any excess to ensure a light, even coating. Set the chops aside.
- Sear the Pork Chops: Heat olive oil and butter in a large skillet over medium heat until hot. Cook the pork chops in batches if necessary to avoid crowding, allowing 4-5 minutes per side until a golden crust forms. Remove chops and place on a plate, covering with foil to keep warm.
- Caramelize Onions and Garlic: In the same skillet, reduce heat slightly and add the sliced onions. Cook while stirring frequently for 8-10 minutes until onions are caramelized. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare the Gravy Base: Sprinkle 2 tablespoons of flour into the skillet and stir thoroughly into the onions. Cook for 1 minute to eliminate raw flour taste. Stir in dried rosemary for added flavor.
- Add Chicken Stock: Gradually pour in the chicken stock while scraping the skillet bottom with a spoon to loosen browned bits. Stir constantly until the mixture thickens slightly, about 3-4 minutes.
- Incorporate Heavy Cream and Simmer: Reduce heat to medium-low; stir in heavy cream and bring to a gentle simmer. Return the seared pork chops along with any accumulated juices to the skillet. Spoon the sauce over the chops and simmer for 10 minutes until pork reaches an internal temperature of 145°F (63°C).
- Garnish and Serve: Remove the skillet from heat, sprinkle chopped fresh parsley over the pork chops for garnish, and serve immediately with your choice of sides such as mashed potatoes or rice pilaf. Enjoy your hearty and flavorful meal!
Notes
- Ensure not to overcrowd the pan while searing pork chops to get a nice crust.
- Use a meat thermometer to check pork is cooked to a safe internal temperature of 145°F (63°C).
- Caramelizing onions slowly enhances the sweetness and depth of the gravy.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently.
- For a lower fat version, substitute heavy cream with half-and-half or a milk alternative, but the sauce may be less rich.
