Smothered Pork Chops
Juicy pork chops simmered in a rich, savory gravy with onions and seasonings. A comforting Southern classic that pairs perfectly with mashed potatoes or rice.
Ingredients
- For the Pork Chops:
- 3 to 4 bone-in pork chops
- 2 teaspoons salt
- 2 teaspoons paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon AB’s A Rub or any all-purpose seasoning
- 1/2 cup all-purpose flour for dredging, seasoned with the spices above
- 3 tablespoons olive oil
- For the Gravy:
- 1 medium yellow onion thinly sliced
- 4 cloves garlic minced
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/3 cup heavy cream
Instructions
- Mix Seasonings:
- Combine salt, paprika, black pepper, garlic powder, and onion powder in a small bowl.
- Season Pork Chops:
- Pat pork chops dry and season both sides with the spice blend and AB’s A Rub.
- Dredge in Flour:
- Combine 1/2 cup flour with a bit more seasoning. Dredge pork chops and shake off excess.
- Sear the Chops:
- Heat olive oil in a skillet over medium heat. Sear pork chops for 5 minutes per side. Remove and set aside.
- Cook Onions and Garlic:
- In the same skillet, cook onions for 10–15 minutes until caramelized. Add garlic and cook 1 more minute.
- Make Roux:
- Push onions to the side. Melt butter, add remaining 1/4 cup flour, and stir until golden.
- Add Broth:
- Gradually whisk in chicken broth, scraping up browned bits. Simmer for 15 minutes until thickened.
- Add Cream:
- Reduce heat to low. Whisk in heavy cream. Adjust thickness with more broth or cream as needed.
- Smother Chops:
- Return pork chops to skillet, spoon gravy over the top. Cover and simmer 15–25 minutes, until internal temp reaches 145°F.
- Serve:
- Taste and adjust seasoning. Serve hot with gravy spooned on top.