Smothered Pork Chops with Onion Gravy
Warm, glossy caramelized onions coat tender pan-seared pork chops, the gravy reduced until silky and lightly creamy. The contrast of a golden crust on the chops with a spoonable, savory onion sauce makes each bite satisfying and accessible for weeknight dinners or weekend family meals.
Use bone-in pork chops for more flavor; boneless work fine and cook faster. Swap chicken stock for low-sodium beef stock for deeper color, or omit cream for a lighter sauce. For a gluten-free option, replace all-purpose flour with rice flour or cornstarch (use half the amount of cornstarch, mixed with cold water).
Serve over buttery mashed potatoes, creamy polenta, or buttered egg noodles for a homey plated meal. This recipe scales well — double the onions and stock for extra gravy to spoon over rice bowls or roasted vegetables, and store leftovers in an airtight container in the fridge for up to 3 days.
How to Make It
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1
Season the pork chops on both sides with salt and black pepper. Dredge each chop lightly in flour, shaking off excess.
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2
Heat vegetable oil in a large ovenproof skillet over medium-high heat until shimmering. Add pork chops and sear until golden, about 3–4 minutes per side; transfer to a plate and tent loosely with foil.
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3
Reduce heat to medium and add butter to the same skillet. Add sliced onions and a pinch of salt; cook, stirring occasionally, until deeply golden and softened, about 12–15 minutes.
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4
Add minced garlic to the onions and cook 30 seconds until fragrant. Sprinkle remaining 1–2 tablespoons flour into the pan, stir to coat the onions, and cook 1 minute to remove raw flour taste.
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5
Slowly pour in chicken stock while scraping browned bits from the pan with a wooden spoon. Stir in Worcestershire sauce, thyme sprigs, and bay leaf. Bring to a gentle simmer and return pork chops to the skillet, nestling them into the sauce.
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6
Reduce heat to low, cover the skillet, and simmer until pork is cooked through and tender, about 8–10 minutes (internal temperature 145°F/63°C). Remove pork chops to a warm plate.
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7
Stir heavy cream into the sauce if using, and simmer uncovered for 2–3 minutes to thicken. Discard thyme sprigs and bay leaf; taste and adjust seasoning with salt and pepper.
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8
Meanwhile, place potatoes in a pot, cover with cold water, bring to a boil, and simmer until tender, about 15 minutes. Drain, mash with milk and a pinch of salt until smooth and creamy.
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9
Return pork chops to the skillet to warm briefly in the gravy, spoon sauce over them, and sprinkle with chopped parsley. Serve pork chops with mashed potatoes and extra onion gravy spooned on top.