Of course! Smothered Pork Chops with Potatoes in Gravy is the definition of classic, down-home comfort food. Tender pork chops and soft potatoes are enveloped in a rich, savory onion gravy that’s perfect for sopping up with bread.
This recipe uses a one-pan method for maximum flavor and easy cleanup.
Smothered Pork Chops with Potatoes in Gravy
This recipe yields incredibly tender pork chops and a deeply flavorful gravy.
Ingredients
· 4 bone-in pork chops (about 1-inch thick) – bone-in adds more flavor!
· 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into ½-inch thick slices
· 1 large yellow onion, thinly sliced
· 3 cloves garlic, minced
· 2 cups chicken broth
· ½ cup all-purpose flour (divided)
· 1 tsp paprika
· 1 tsp dried thyme
· ½ tsp garlic powder
· Salt and black pepper to taste
· 3 tbsp vegetable or olive oil (divided)
· 2 tbsp butter
· ¼ cup heavy cream or half-and-half (optional, for extra creamy gravy)
· Fresh parsley, chopped (for garnish)
Instructions
Step 1: Season and Dredge the Pork Chops
- Pat the pork chops completely dry with paper towels. This is crucial for getting a good sear.
- In a small bowl, mix ¼ cup of the flour with the paprika, garlic powder, dried thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper.
- Dredge each pork chop in the seasoned flour mixture, shaking off any excess. Reserve the leftover seasoned flour.
Step 2: Sear the Pork Chops
- Heat 2 tablespoons of oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
- Once the oil is shimmering, add the pork chops. Sear for 3-4 minutes per side, until a golden-brown crust forms. They do not need to be cooked through. Remove the chops to a plate and set aside.
Step 3: Sauté the Onions and Make the Roux
- Reduce the heat to medium. Add the remaining 1 tablespoon of oil and the butter to the same skillet.
- Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they are soft, golden, and caramelized.
- Add the minced garlic and cook for one more minute until fragrant.
- Sprinkle the remaining ¼ cup of reserved seasoned flour over the onions. Cook, stirring constantly, for about 2 minutes to form a golden roux (this cooks out the raw flour taste and will thicken the gravy).
Step 4: Build the Gravy and Assemble
- Slowly pour in the chicken broth while whisking constantly to avoid lumps. Scrape up all the browned bits from the bottom of the pan—this is packed with flavor!
- Bring the gravy to a simmer, and let it thicken for 2-3 minutes. Season with more salt and pepper if needed.
- Arrange the sliced potatoes in an even layer on the bottom of the skillet.
- Place the seared pork chops on top of the potatoes, nestling them into the gravy.
Step 5: Braise to Tenderness
- Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer gently for 45-55 minutes. The pork chops and potatoes should be fork-tender.
- (Optional) Stir in the heavy cream for a richer, creamier gravy.
Step 6: Serve
- Let it rest for 5 minutes off the heat. The gravy will continue to thicken.
- Garnish with fresh parsley. Serve a pork chop with a generous portion of potatoes and ladle plenty of that delicious onion gravy over everything.
Pro-Tips for Perfect Smothered Pork Chops:
· Don’t Skip the Sear: Searing locks in juices and creates a flavorful fond on the bottom of the pan that becomes the base of your gravy.
· Low and Slow is Key: The long, covered cooking time (braising) is what makes the pork chops fall-off-the-bone tender.
· Pork Chop Thickness: Thicker chops (1 inch or more) are best for this method, as they won’t dry out during the braising time.
· Gravy Too Thick? If the gravy becomes too thick while cooking, simply stir in a little more chicken broth or water until it reaches your desired consistency.
· Gravy Too Thin? If it’s too thin after cooking, you can remove the pork chops and potatoes, bring the gravy to a simmer, and let it reduce and thicken for a few more minutes.
This is a hearty, satisfying meal that feels like a warm hug. Enjoy