Description
This Smothered Pork Chops recipe features tender, bone-in pork loin chops seasoned with a savory blend of spices, then seared to a golden crust in a skillet. The chops are smothered in a rich, creamy onion and garlic gravy made with caramelized onions, chicken stock, and heavy cream, resulting in a comforting, flavorful dish perfect for a cozy dinner.
Ingredients
Scale
Meat
- 4 bone-in pork loin chops
Seasonings and Coating
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup all-purpose flour (plus 2 tablespoons, divided)
Cooking Fats
- 2 tablespoons butter
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
Herbs and Liquids
- 1/2 teaspoon dried rosemary
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Season the Pork Chops: In a small bowl, combine salt, black pepper, garlic powder, and paprika. Pat dry the pork chops with paper towels, then evenly season both sides with the spice mixture.
- Dredge in Flour: Coat the seasoned pork chops in 1/2 cup of all-purpose flour on both sides, shaking off any excess. Set aside.
- Sear the Pork Chops: Heat olive oil and butter in a large skillet over medium heat. Add pork chops in batches to avoid overcrowding. Cook for 4-5 minutes per side until they achieve a golden crust. Remove chops and keep warm under foil.
- Caramelize Onions and Cook Garlic: Reduce heat slightly, add sliced onions to the same skillet and cook, stirring frequently, until caramelized, about 8-10 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add Flour and Rosemary: Sprinkle 2 tablespoons of flour into the skillet, stirring it into the onions to create a roux. Cook for 1 minute to eliminate raw flour flavor. Stir in dried rosemary.
- Deglaze and Thicken Sauce: Slowly pour in the chicken stock, scraping the skillet’s bottom to release browned bits. Stir constantly until the sauce thickens slightly, approximately 3-4 minutes.
- Add Cream and Simmer with Chops: Lower heat to medium-low and stir in heavy cream. Bring the sauce to a gentle simmer. Return pork chops and any collected juices to the skillet, spoon sauce over them, and simmer for 10 minutes or until the internal temperature reaches 145°F (63°C).
- Garnish and Serve: Remove from heat, garnish with chopped fresh parsley if desired, and serve immediately with preferred sides such as mashed potatoes or rice pilaf.
Notes
- Ensure pork chops reach an internal temperature of 145°F (63°C) for safe consumption.
- Do not overcrowd the pan while searing to maintain a good crust on the chops.
- Caramelizing onions slowly is key to developing a rich, sweet flavor in the gravy.
- The dish pairs well with mashed potatoes, rice pilaf, or steamed vegetables for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
