Pork chops are the perfect lean protein for weeknight dinners or when company is coming. Smother pork chops in a creamy caramelized onion gravy and you have a meal you'll think about for days. This is a southern recipe grandma would approve of.
This smothered pork chop recipe starts with seasoning bone-in or boneless pork chops in onion powder, garlic powder, ground cayenne for some heat, seasoned salt and black pepper. The pork chops are dredged in flour and pan-fried in butter and olive oil until golden brown. Remove the chops and make the onion gravy in the same skillet by cooking onions in butter until caramelized. Add garlic, thyme, chicken broth and heavy cream and you've created a flavorful gravy to smother those chops in.
Serve this easy pork chop dinner with your favorite side dishes. We like broccoli, mashed potatoes (you need somewhere to put that extra gravy) and hot crusty bread. Don't forget a big glass of iced tea.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 4 pork chops (bone-in or boneless), about 3/4 inches thick
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- ground cayenne, to taste
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 cup flour
- 2 tablespoons olive oil
- 1 tablespoon butter
Gravy
- 1 tablespoon butter
- 1 onion, sliced thin
- 4 cloves garlic, minced
- 1 teaspoon fresh chopped thyme
- 1/2 cup chicken broth
- 3/4 cup heavy cream
Helpful Products
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Recipe Notes
- If the gravy gets too thick for you, add a little more chicken broth or heavy cream.
- Boneless pork chops usually cook a little faster than bone-in pork chops.
- If you can't find fresh thyme, you can use dried thyme.
Here's how to make it:
- Season the pork chops with garlic powder, onion powder, cayenne, seasoned salt and black pepper. Put the flour onto a plate. Dredge the seasoned pork chops in the flour. (Do not throw the remaining flour away.)
- Heat the olive oil and butter in a large skillet over medium heat. Cook the pork chops until golden brown on both sides, about 3 minutes per side. Remove to a plate.
- To make the gravy, heat the 1 tablespoon butter in the same skillet. Add the onions and cook, stirring often, until caramelized, about 10 minutes. Add the garlic and thyme and cook 30 seconds. Sprinkle in the remaining flour from dredging the pork chops and cook, stirring, about 2 minutes. Whisk in the chicken broth and cook, stirring, about 2 minutes. Add the cream and simmer until thick, about 2 minutes.
- Put the pork chops back into the skillet and cook until the chops are cooked through, about 5 minutes. Season with salt and pepper, if needed.
Nutrition Facts Per Serving
Calories: 505
Total Fat: 41.9g
Saturated Fat: 16.5g
Cholesterol: 119mg
Sodium: 290mg
Total Carbohydrate: 7.5g
Dietary Fiber: 0.9g
Total Sugars: 4g
Protein: 24.5g
Vitamin D: 12mcg
Calcium: 62mg
Iron: 2mg
Potassium: 445mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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