Smothered Pork Chops & Onion Gravy
Smothered Pork Chops & Onion Gravy
Ingredients
For the Pork Chops
- 4 bone-in pork chops, about 1-inch thick
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
For the Onion Gravy
- 2 yellow onions, medium, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the pork chops dry with paper towels. In a shallow dish, combine the 1/2 cup all-purpose flour, paprika, garlic powder, onion powder, dried thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Dredge each pork chop in the flour mixture, ensuring it's fully coated, and shake off any excess.
⏱️ 5 min
- 2
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once hot, carefully add the floured pork chops. Sear for 3-4 minutes per side, until golden brown. Do not overcrowd the pan; cook in batches if necessary. Remove the seared pork chops from the skillet and set aside on a plate.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the thinly sliced yellow onions. Cook, stirring occasionally, for 8-10 minutes, until the onions are softened and lightly caramelized. Scrape up any browned bits from the bottom of the pan as you stir.
⏱️ 10 min
- 4
Sprinkle the 2 tablespoons of all-purpose flour over the cooked onions. Stir constantly for 1-2 minutes, allowing the flour to cook and form a roux with the butter and onion juices.
⏱️ 2 min
- 5
Gradually whisk in the beef broth, a little at a time, to prevent lumps. Continue whisking until the gravy is smooth and begins to thicken. Stir in the Worcestershire sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
⏱️ 5 min
- 6
Return the seared pork chops to the skillet, nestling them into the onion gravy. Ensure the gravy mostly covers the chops. Bring the gravy to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the pork chops are tender and cooked through (internal temperature of 145°F).
⏱️ 20 min
- 7
Taste the gravy and adjust seasoning (salt and pepper) as needed. Serve the smothered pork chops hot, with plenty of the onion gravy spooned over them. This dish pairs well with mashed potatoes, rice, or collard greens.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Smothered Pork Chops & Onion Gravy
For the Pork Chops
- 4 bone-in pork chops, about 1-inch thick
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
For the Onion Gravy
- 2 yellow onions, medium, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the pork chops dry with paper towels. In a shallow dish, combine the 1/2 cup all-purpose flour, paprika, garlic powder, onion powder, dried thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Dredge each pork chop in the flour mixture, ensuring it's fully coated, and shake off any excess.
⏱️ 5 min - 2
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once hot, carefully add the floured pork chops. Sear for 3-4 minutes per side, until golden brown. Do not overcrowd the pan; cook in batches if necessary. Remove the seared pork chops from the skillet and set aside on a plate.
⏱️ 8 min - 3
Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the thinly sliced yellow onions. Cook, stirring occasionally, for 8-10 minutes, until the onions are softened and lightly caramelized. Scrape up any browned bits from the bottom of the pan as you stir.
⏱️ 10 min - 4
Sprinkle the 2 tablespoons of all-purpose flour over the cooked onions. Stir constantly for 1-2 minutes, allowing the flour to cook and form a roux with the butter and onion juices.
⏱️ 2 min - 5
Gradually whisk in the beef broth, a little at a time, to prevent lumps. Continue whisking until the gravy is smooth and begins to thicken. Stir in the Worcestershire sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
⏱️ 5 min - 6
Return the seared pork chops to the skillet, nestling them into the onion gravy. Ensure the gravy mostly covers the chops. Bring the gravy to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the pork chops are tender and cooked through (internal temperature of 145°F).
⏱️ 20 min - 7
Taste the gravy and adjust seasoning (salt and pepper) as needed. Serve the smothered pork chops hot, with plenty of the onion gravy spooned over them. This dish pairs well with mashed potatoes, rice, or collard greens.
⏱️ 2 min