Smothered Pork Chops

Yield

4

Cook time

30–35 minutes

Ingredients

• 4 pork chops, bone-in or boneless (½–1 inch thick)
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 3 tablespoons vegetable oil or butter
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1½ cups chicken or beef broth
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dried thyme or 1 teaspoon fresh thyme
• ½ cup heavy cream or whole milk
• Fresh parsley, chopped, for garnish

Method

1. In a shallow bowl, combine the flour, salt, black pepper, and paprika. Reserve 3 tablespoons of the mixture for the gravy.
2. Dredge the pork chops in the remaining seasoned flour, shaking off the excess.
3. Heat the oil or butter in a 12-inch deep skillet over medium-high heat. Sear the pork chops for 3–4 minutes per side until golden. Transfer to a plate.
4. Reduce the heat to medium. Add the sliced onion and cook for 5–7 minutes until softened and lightly golden.
5. Add the garlic and cook for 30 seconds until fragrant.
6. Sprinkle in the reserved seasoned flour and stir for 1–2 minutes.
7. Gradually whisk in the broth until smooth. Add the Worcestershire sauce and thyme. Bring to a gentle simmer.
8. Return the pork chops and their juices to the skillet. Cover and simmer over low heat for 15–20 minutes, adjusting for thickness, until the pork reaches 145°F (63°C).
9. Transfer the chops to a plate and let rest for 3 minutes. Stir the cream or milk into the gravy and warm gently without boiling.
10. Return the chops to the skillet, spoon the creamy onion gravy over them, and garnish with chopped parsley. Serve warm.

Kitchen notes

Reserve the gravy flour before coating the raw pork chops. This keeps the flour for thickening separate and helps create a smooth, flavorful gravy.