Smothered Pork Chops

Looking for the best Smothered Pork Chops? This recipe delivers juicy pork chops in a rich, creamy onion gravy that's easy enough for any night of the week.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: American

Servings:

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Pan & Tongs
Wooden Spoon
Large Shallow Dish (for dredging pork)

Ingredients

Pork

1/4 cup / 40g Plain/All Purpose Flour
1 tsp EACH: Salt, Garlic Powder, Smoked Paprika
1/2 tsp Black Pepper
4x 5oz/150g Pork Loin Chops (see notes)
1 tbsp Olive Oil
1 tbsp / 15g Butter

Sauce

1 tbsp Olive Oil
1 tbsp / 15g Butter
2 medium White Onions, thinly sliced
2 large cloves of Garlic, finely diced
2 tbsp Plain/All Purpose Flour
1 1/2 cups / 360ml Beef Stock
1/4 cup / 60ml Heavy/Double Cream, leave at room temp
1 1/2 tsp Worcestershire Sauce
1 tsp Dijon Mustard

Instructions

Place a large pan over medium heat and add 1 tbsp oil and butter. Once the butter has melted, add the sliced onions and fry until soft and golden. Don't rush this process - it'll likely take around 15 minutes for them to properly soften and lightly caramelise. Once cooked, use tongs to remove them and place in a bowl to one side (wipe out the pan if you need to).
Just before the onions are done, combine the flour and seasoning in a large shallow dish. One by one, coat both sides of the pork chops in the flour, then place to one side.
Add 1 tbsp oil and butter to the now empty pan and turn the heat to medium-high. Once the pan is hot and the butter has melted, add the pork chops to the pan. Fry for around 3 minutes on each side, or until they've built up a golden crust and are just cooked through. Remove and place on a plate to one side.
Lower the heat back down to medium and add the garlic to the leftover fat in the pan. Fry for 10-20 seconds (be careful it doesn't burn), then stir in the cooked onion. Add 2 tbsp flour and stir into the onions, then begin gradually pouring in the stock, stirring as you go to ensure no lumps form. Stir in the cream, Worcestershire sauce and mustard and bring to a gentle simmer.
Stir in the resting juices from the pork, then check for seasoning and adjust with salt and pepper. The gravy should already be thick enough at this point, but if you'd like it a little thicker, just continue simmering for another couple of minutes.
Add the pork back to the pan and cover in the gravy, then serve up and enjoy!

Video

Notes

a) Preparing the pork - I recommend getting the pork to room temp before you dredge and cook it. This will help relax the meat and prevent it seizing up/going chewy in the pan. If there's a considerable strip of fat, I recommend scoring it to prevent the chops curling up (or you can trim it off).

b) Cooking the pork - Cooking times will vary based on the thickness of the chops, but generally speaking, they won’t need as long as you think (the safe internal temp for pork is 63C/145F which is a blush of pink inside). Keep in mind they'll carry on cooking as they rest and when added back to the pan.

c) Seasoning - I typically add a pinch of salt, but I find you don't need too much. I encourage a good pinch of black pepper to bring a gentle 'spice' to the gravy. In both cases though just work to taste to bring out the best in the gravy.

d) Calories - Whole recipe divided by 4.

Nutrition