Old-School Smothered Pork Chops and Potatoes
Old-school bone-in pork chops, sliced potatoes, and onions simmered in a rich homemade skillet gravy.
Servings: 6 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.
Notes
• Slice the potatoes into even 1/4-inch rounds so they finish cooking at approximately the same time.
• Use low-sodium broth and taste the gravy before adding salt; the pork seasoning and Worcestershire sauce already provide sodium.
• If a pork chop reaches 145°F before the potatoes are tender, remove it temporarily to prevent overcooking.
Nutrition
Calories: 359kcal | Carbohydrates: 10g | Protein: 27g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 1140mg | Potassium: 565mg | Fiber: 1g | Sugar: 2g | Vitamin A: 688IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg