Smothered Pork Chops
This easy recipe delivers tender, flavorful bone-in pork chops, first pounded and pan-seared to develop a golden crust. They are then gently simmered in a rich, savory gravy made from caramelized onions and chicken broth, creating a comforting and hearty main dish that's perfect for a weeknight meal.
Equipment
- 1 Meat Mallet
- 1 Large Skillet
- 1 Shallow dish For flour dredge
- 1 Whisk
- 1 Tongs For handling chops
Ingredients
Main
- 4 bone-in pork chops 1 to 1 1/2 inches thick
- Kosher salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 cup olive oil
- 1 medium yellow onion thinly sliced
- 1 clove garlic minced
- 2 cups chicken broth
Instructions
- Place the pork chops one at a time in a plastic bag or between 2 sheets of plastic wrap. Use a meat mallet to pound the pork chops to about 1/2 inch thick. Generously season each side of the pork chops with salt and pepper.
- In a shallow dish, combine the flour, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of the pork chops in the flour mixture, shaking off any excess. Reserve the flour mixture.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook about 3 minutes per side; remove and set aside. Add the onions and reduce the heat to medium. Cook until translucent and tender, 7 to 8 minutes. Add the garlic and cook an additional minute. Stir in the reserved flour mixture and cook, stirring, about 3 minutes. Whisk in the chicken broth and bring to a low boil. Return the chops to the skillet and spoon the sauce over them. Reduce the temperature to low, cover and cook 5 minutes. Remove the lid and continue to cook until the liquid thickens, about 5 minutes.
- Serve the chops with the onion gravy spooned on top.
Notes
Pounding the pork chops to an even 1/2-inch thickness is crucial for uniform cooking and tenderness. Ensure a good sear on the chops before removing them; this builds foundational flavor. When cooking the onions, allow them to truly become translucent and tender – this sweetness will enhance the gravy. Whisking the chicken broth into the reserved flour mixture vigorously will prevent lumps, ensuring a smooth, velvety sauce. For an elevated experience, consider adding a splash of dry white wine or a few sprigs of fresh thyme to the gravy as it simmers, enhancing its aromatic profile. Serve with mashed potatoes or rice to soak up the delicious onion gravy.