Smothered Pork Chops
Bone-in pork chops seared in cast iron, then simmered until tender in a rich onion and brown gravy made from scratch. Spoon it over rice.
- Everyday Classics
- Cast iron / Dutch oven
- Pork
- Dinner
- 60 min total
- Serves 4
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 4 bone-in pork chops, about 1 inch thick
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour, plus 2 tbsp for gravy
- 3 tbsp vegetable oil
- 2 tbsp butter
- 2 yellow onions, thinly sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 3 cups cooked white rice, for serving
Steps
Step 1: Pat the chops dry. Mix the salt, garlic powder, onion powder, paprika and pepper and season both sides. Dredge in the 1/2 cup flour and shake off extra.
Step 2: Heat the oil in a 12-inch cast iron skillet over medium-high. Sear the chops 3 to 4 minutes per side until golden. They don't need to be cooked through yet. Move to a plate.
Step 3: Lower the heat to medium. Add the butter and onions with a pinch of salt. Cook 8 to 10 minutes, scraping up the browned bits, until the onions are soft and golden.
Step 4: Add the garlic for 30 seconds. Sprinkle in the 2 tablespoons flour and stir 1 to 2 minutes.
Step 5: Slowly whisk in the broth. Add the cream, Worcestershire and thyme. Simmer until it starts to thicken.
Step 6: Nestle the chops back into the gravy and spoon some over the top. Cover, lower the heat, and simmer gently 20 to 25 minutes until the chops are tender and reach at least 145°F.
Step 7: Taste the gravy for salt and pepper. Serve the chops over rice with plenty of gravy and onions.
Swaps
- Boneless chops: Cut the simmer to 10 to 12 minutes so they don’t dry out.
- Mushrooms: Add 8 oz sliced mushrooms with the onions.
- Lighter: Skip the cream and use another 1/2 cup broth.
Tips
- The browned flour left in the pan after searing flavors and thickens the gravy. Don’t wash the skillet in between.
- Serve with collard greens or green beans and cornbread.
The story
HAM Cooking. Let’s fire it up.
“Smothered” is the best cooking word in the English language. It means whatever you’re eating is about to be buried in gravy, and that’s never bad news.
The method is a two-step move. First you sear the floured chops to build a golden crust and leave tasty browned bits in the pan. Then you make an onion gravy right on top of those bits and let the chops simmer gently in it. The low, slow simmer is what makes them tender, and it’s very forgiving. Bone-in chops are thicker and juicier than boneless, and they hold up to the simmer without drying out.
Go slow with the onions. Letting them cook until soft and golden gives the gravy a sweet, deep flavor. And yes, you need rice. Something has to catch all that gravy.
HAM out.
Related recipes
AI illustrationCast iron / Dutch ovenOvenDinnerEasyCream of Mushroom Pork Chops
Seared bone-in pork chops baked in a creamy mushroom and onion gravy. A classic weeknight supper with a can of soup doing the heavy lifting.
50 min · serves 4 · Pork
AI illustrationCast iron / Dutch ovenPan fryDinnerFull MealsCountry Fried Steak with White Gravy
Tenderized cube steaks in a crunchy double-dipped crust, pan-fried in cast iron and smothered in peppery cream gravy made in the same skillet.
50 min · serves 4 · Beef
AI illustrationCast iron / Dutch ovenDinnerEveryday ClassicsLoaded Potato Soup
Thick, creamy potato soup cooked in bacon drippings, partly mashed for body, finished with sour cream and cheddar and topped like a loaded baked potato.
50 min · serves 6 · Pork
Cooked this? Tell us how it went.
Loading reviews…