Old-School Smothered Pork Chops and Potatoes

Smothered pork chops and potatoes simmer in rich brown gravy with sliced potatoes nestled in a black cast-iron skillet on a kitchen countertop.

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5 from 3 votes

Old-school bone-in pork chops, sliced potatoes, and onions simmered in a rich homemade skillet gravy.

Prep Time20

Cook Time55

Resting Time3

Total Time1 18

Servings: servings

Ingredients

For the Pork Chops

4 bone-in pork chops about 3/4 to 1 inch thick
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon seasoned salt
2 tablespoons all-purpose flour
2 tablespoons vegetable or avocado oil

For the Potatoes

1 1/2 pounds Yukon Gold or russet potatoes sliced into 1/4-inch rounds
1 medium yellow onion sliced
1 tablespoon butter
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

For the Gravy

3 tablespoons butter
3 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken broth
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
Kosher salt to taste
1/3 cup heavy cream optional
Chopped fresh parsley optional for serving

Instructions

Pat the pork chops dry with paper towels. Season both sides with the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and seasoned salt.
Sprinkle the pork chops with 2 tablespoons flour, turning to create a thin, even coating. Shake off any excess.
Heat the oil in a large cast-iron or heavy-bottomed skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side, until deeply golden. Transfer them to a plate; they will not be fully cooked yet.
Reduce the heat to medium. Melt 1 tablespoon butter in the same skillet. Add the potatoes and onions, then season with the kosher salt, black pepper, and garlic powder.
Cook the potatoes and onions for 8-10 minutes, stirring occasionally, until the potatoes begin to brown around the edges and the onions soften. Transfer them to a plate.
Melt the remaining 3 tablespoons butter in the skillet. Sprinkle in 3 tablespoons flour and whisk continuously for 2-3 minutes, until the roux turns light golden and no longer smells raw.
Slowly pour in the chicken broth while whisking. Scrape the bottom of the skillet to release the browned bits.
Whisk in the Worcestershire sauce, garlic powder, onion powder, smoked paprika, thyme, and black pepper. Bring the gravy to a gentle simmer and cook for 3-5 minutes, until it begins to thicken.
Reduce the heat to low. Stir in the heavy cream, if using. Taste the gravy and add salt only if needed.
Return the potatoes and onions to the skillet and distribute them evenly through the gravy. Nestle the pork chops over the top and spoon gravy over each chop.
Cover and simmer over low heat for 25-30 minutes, or until the potatoes are fork-tender and the pork reaches 145°F internally. Begin checking the pork after 15-20 minutes. Remove any chop that reaches temperature before the potatoes are tender and keep it covered.
Return any reserved pork chops to the skillet. Remove the pan from the heat and let the pork rest in the gravy for at least 3 minutes.
For thicker gravy, remove the lid and simmer for another 3-5 minutes before the resting period. Finish with chopped parsley, if desired, and serve hot.

Video

Notes

Slice the potatoes evenly so the whole skillet becomes tender together.
Check the chops early and remove them when they reach 145°F if the potatoes need longer.
Rest the pork for at least 3 minutes before serving, and taste the gravy before adding extra salt.

Estimated per one-sixth of the complete recipe using four USDA reference chops with 199 g edible meat and fat each, excluding bones. All cooking fats and gravy are counted, with Morton kosher salt and Lawry’s seasoned-salt references; optional cream, garnish and extra salt are excluded. Actual chop size and salt brands change the estimate.

Nutrition