Smothered Pork Chops
Tender pork chops smothered in a rich onion gravy; a comforting and filling meal perfect for cold nights.
Ingredients
Pork Chops
- 4 pieces bone-in pork chops, about 1 inch thick Bone-in chops tend to stay juicier.
- 1/4 cup all-purpose flour For dredging.
Gravy Ingredients
- 1 medium onion, sliced Yellow onions are preferred for sweetness.
- 2 cloves garlic, minced Adds extra flavor.
- 2 cups beef or chicken broth To loosen browned bits and create gravy.
- 1/2 cup heavy cream or half and half Optional for a creamier gravy; can substitute with other options.
Instructions
Preparation
- Dredge the pork chops in flour, shaking off any excess.
- Heat a skillet over medium-high heat and add oil.
Cooking Pork Chops
- Add the pork chops and brown on both sides for about 4-5 minutes each.
- Remove the chops from the skillet and set aside.
Making Gravy
- In the same skillet, add the sliced onions and cook until softened.
- Stir in the minced garlic and cook for an additional minute.
- Add the broth to the skillet, scraping up the browned bits from the bottom.
- Return the pork chops to the skillet, cover, and let simmer until cooked through (about 10-15 minutes).
- If using, stir in the heavy cream or substitute just before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. They reheat well on the stovetop or in the microwave. For freezing, up to 2 months is recommended.