Smothered Pork Chops
These Southern-style smothered pork chops are seared to perfection and then simmered in a rich, savory onion and garlic gravy. With layers of bold seasoning and a creamy finish, this comfort food classic is perfect for any weeknight dinner or special occasion.
Ingredients
- - 3 to 4 thick-cut bone-in pork chops 1 to 1 1/2 inches thick
- - 2 teaspoons salt
- - 2 teaspoons paprika
- - 1/2 teaspoon freshly ground black pepper
- - 1/2 teaspoon garlic powder
- - 1/2 teaspoon onion powder
- - 3/4 cup all-purpose flour divided
- - 1 tablespoon AB’s A Rub added to the flour for dredging
- - 3 tablespoons extra virgin olive oil
- - 1 medium yellow onion thinly sliced
- - 4 cloves garlic minced
- - 3 tablespoons unsalted butter
- - 2 cups chicken broth
- - 1/3 cup heavy cream
Instructions
- In a small bowl, mix together salt, paprika, black pepper, garlic powder, and onion powder.
- Pat pork chops dry and season both sides with the spice mix.
- In a shallow dish, combine 1/2 cup of the flour with AB’s A Rub.
- Dredge pork chops in the flour mixture, coating both sides and shaking off excess.
- Heat olive oil in a large skillet over medium heat.
- Sear pork chops for about 5 minutes per side until golden brown. Remove and set aside.
- Add sliced onion to the skillet and cook until caramelized, about 10 to 15 minutes.
- Stir in minced garlic and cook for 1 more minute.
- Push onions and garlic to one side; melt butter in the skillet.
- Stir in remaining 1/4 cup flour and cook until golden brown to create a roux.
- Slowly whisk in chicken broth, scraping up browned bits. Bring to a gentle boil.
- Reduce heat and simmer for 15 minutes until gravy thickens.
- Lower heat to low and whisk in heavy cream. Thin with more broth or cream if needed.
- Return pork chops to skillet, spoon gravy over them, cover, and simmer for 15 to 25 minutes until internal temperature reaches 145°F.
- Taste and adjust seasoning. Serve hot with gravy spooned over the top.
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