Smothered Pork Chops

5 from 1 vote

Smothered Pork Chops are seared in a large skillet then cooked in a creamy sauce. The ingredients are simple and make a delicious weeknight meal.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Ingredients

4 bone-in pork chops about 1-inch thick
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
2 tablespoons vegetable oil
2 large onions thinly sliced
3 cloves garlic minced
2 tablespoons all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
1 tablespoon fresh rosemary chopped
1 bay leaf

Instructions

Season pork chops with salt, pepper, and dried thyme.
Heat oil in a large skillet over medium-high heat. Add pork chops and cook for 3-4 minutes per side until golden brown. Remove and set aside.
In the same skillet, add sliced onions. Cook for 8-10 minutes until softened and lightly caramelized.
Add minced garlic and cook for another minute.
Sprinkle flour over the onions and stir to coat. Cook for 1 minute.
Slowly pour in chicken broth, stirring constantly to prevent lumps.
Add heavy cream, fresh rosemary, and bay leaf. Stir to combine.
Bring the sauce to a simmer and cook for 2-3 minutes until it starts to thicken.
Return pork chops to the skillet, nestling them into the sauce.
Cover and simmer on low heat for 5-7 minutes, or until pork chops are cooked through (internal temperature of 145°F).
Remove bay leaf before serving.
Serve hot, spooning the onion gravy over the pork chops.

Notes

If the gravy is too thick, add a bit more chicken broth. If it's too thin, simmer uncovered for a few extra minutes.

Use half-and-half instead of heavy cream for a lighter version.

Taste the gravy before returning the pork chops to the skillet and adjust seasoning if needed.

Nutrition