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Smothered Pork Chops

Amanda P
Tender pan‑seared pork chops simmered in a rich, creamy onion‑garlic gravy. Comfort food at its best — simple, cozy, and perfect for weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

Pork Chops

  • 4 bone‑in pork chops about 1 inch thick
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 2 tbsp olive oil or butter

Gravy

  • 2 tbsp butter
  • 1 large onion thinly sliced
  • 3 cloves garlic minced
  • 2 tbsp all‑purpose flour
  • 1 ½ cups chicken broth
  • ½ cup heavy cream or half‑and‑half
  • 1 tsp Worcestershire sauce
  • ½ tsp dried thyme
  • Salt and pepper to taste

Optional

  • Fresh parsley for garnish
  • Rice or mashed potatoes for serving

Instructions
 

  • Pat the chops dry and season both sides with salt, pepper, paprika, and garlic powder.
  • Heat olive oil or butter in a large skillet over medium‑high heat. Sear the pork chops for 3–4 minutes per side until golden brown. Remove to a plate.
  • In the same skillet, melt 2 tbsp butter. Add sliced onions and cook 6–8 minutes until soft and lightly caramelized. Add garlic and cook 1 minute more.
  • Sprinkle flour over the onions and stir for 1 minute. Slowly whisk in chicken broth until smooth. Add heavy cream, Worcestershire sauce, and thyme. Simmer 2–3 minutes until slightly thickened.
  • Return pork chops (and any juices) to the skillet. Spoon gravy over the top. Reduce heat to low, cover, and simmer 15–20 minutes until the chops are tender and cooked through.
  • Taste and adjust seasoning. Garnish with parsley and serve over rice or mashed potatoes.

Notes

  • Bone‑in chops stay juicier, but boneless work too — reduce simmer time by 5 minutes.
  • Optionally, add ½ cup sliced mushrooms with the onions.
  • If the gravy gets too thick, splash in more broth.