Juicy Smothered Pork Chops with Creamy Garlic Onion Gravy (One-Pan Recipe!)
Prepare to fall in love with this incredible pan-seared smothered pork chops recipe, featuring a luscious, flavorful garlic onion gravy that will have everyone asking for seconds. This dish is the epitome of comfort food, transforming simple pork chops into a tender, succulent meal enveloped in a rich sauce. Best of all, it’s a quick and easy one-pan dinner, making cleanup a breeze!
The Magic of Smothered Pork Chops
Much like its popular cousin, smothered chicken breasts, this smothered pork chops with gravy recipe is a true game-changer. It’s not just packed full of savory, aromatic flavors, but the pork itself emerges incredibly moist and tender. Say goodbye to dry, tough pork chops – this method ensures every bite is juicy and melts in your mouth. The secret lies in pan-searing the chops to create a beautiful crust, then finishing them by simmering in a rich, homemade gravy that infuses them with incredible depth.
Why You’ll Crave This Smothered Pork Chops Recipe
- Unbelievably Tender: The slow simmer in the gravy guarantees fork-tender pork chops every time.
- Rich, Flavorful Gravy: Made from scratch with caramelized onions and garlic, it’s the perfect savory complement.
- Quick & Easy: A delicious meal ready in under an hour, ideal for busy weeknights.
- One-Pan Wonder: Minimal cleanup means more time to enjoy your meal.
- Comfort Food Classic: It’s hearty, satisfying, and brings that nostalgic feeling of home-cooked goodness.
If your family loves pork dishes, you’ll definitely want to add this to your rotation. While you’re at it, consider trying some of my other fantastic pork recipes like 4-Ingredient Easy Oven Pork Chops, Roasted Pork Tenderloin, Honey Mustard Pork Chops, Mississippi Pork Roast, and French Onion Pork Chops. Each offers a unique flavor profile, but all deliver on taste and simplicity.
Choosing the Best Pork Chops To Use
While this recipe is versatile enough to accommodate various cuts, selecting the right pork chop can truly elevate your dish. You’re welcome to use either bone-in or boneless pork chops – the choice is entirely up to your preference. Bone-in chops often provide a bit more flavor due to the bone marrow, but boneless chops are typically easier to eat and cook more evenly.
For the absolute best results with this smothered recipe, I highly recommend reaching for a medium-cut pork chop, ideally about 1 to 1.5 inches thick. This thickness is crucial because thinner pork chops (like those quick-cooking varieties) tend to dry out very easily, especially when pan-searing and then simmering in gravy. A medium-cut chop allows for a beautiful sear without overcooking the interior and holds up wonderfully to the gentle braising in the flavorful gravy, ensuring a juicy and tender final product. Look for chops with good marbling, which indicates a higher fat content and will contribute to a more flavorful and moist chop.
How to Make Smothered Pork Chops: Step-by-Step
Crafting these succulent smothered pork chops at home is surprisingly straightforward. In just 6 simple steps, you’ll have a homemade, perfectly pan-seared pork chop, richly coated in a delightful gravy, ready for your dinner table. Here’s a breakdown of the process to ensure every bite is perfection:
- Season Your Pork Chops: Start by generously seasoning your pork chops on both sides with poultry seasoning, salt, and black pepper. Don’t be shy with the seasoning; this is where a significant amount of flavor starts!
- Dredge in Flour: Place all-purpose flour in a shallow bowl or plate. Lightly dredge each seasoned pork chop in the flour, turning to ensure both sides are evenly coated. Gently shake off any excess flour – a thin, even coat is all you need for that perfect golden crust.
- Pan Sear & Remove: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot and shimmering, add the floured pork chops. Sear them for about 4-5 minutes per side until they develop a beautiful golden-brown crust. This searing locks in juices and builds foundational flavor. Once browned, transfer the pork chops to a clean plate and set aside.
- Create the Flavorful Gravy: In the same skillet, reduce the heat to medium. Add the remaining tablespoon of butter. Once melted, add the diced small onions and cook for 4-5 minutes, stirring frequently, until they soften and turn translucent. If the pan seems too dry, add a tablespoon of chicken broth to deglaze and scrape up any browned bits (this is called ‘fond’ and is packed with flavor!). Stir in the sliced garlic and cook for another 1-2 minutes until fragrant. Pour in the chicken stock and heavy cream, bringing the mixture to a gentle boil before reducing the heat to low.
- Add Pork Back In & Finish Cooking: Carefully return the seared pork chops to the skillet, nestling them into the simmering gravy. Spoon some of the delicious gravy over the top of each chop. Cover the skillet and let it simmer for an additional 3-4 minutes. This final simmer ensures the chops are cooked through, incredibly tender, and fully infused with the gravy’s rich flavors.
- Serve! Once cooked, remove from heat. Serve your smothered pork chops warm, generously ladled with the savory onion gravy. For an extra touch of freshness and color, you can garnish with freshly chopped parsley, if desired.
These smothered pork chops are a standalone delight, but they pair wonderfully with an array of classic sides. Consider serving them with fluffy potato rolls and creamy mashed potatoes or crispy air fryer roasted potatoes. For a touch of sweetness, add some homemade applesauce. Creamy sides like creamed corn or simple steamed green beans also make excellent accompaniments, soaking up all that wonderful gravy.
How to Tell When Pork Is Perfectly Cooked
The key to truly juicy and tender pork chops is cooking them to the right internal temperature – no more, no less. To ensure your pork is perfectly done without overcooking, I highly recommend using a reliable meat thermometer. Insert it into the thickest part of the chop, avoiding the bone if using bone-in. You want the internal temperature to reach at least 145 degrees Fahrenheit (63 degrees Celsius). At this temperature, the pork will be slightly pink in the center, which is safe and delicious.
It’s important to remember that cooking times will vary depending on the thickness and type of pork chops you’re using. Thicker chops will naturally take longer than thinner ones. Always rely on the thermometer rather than just visual cues or specific cook times.
Additionally, one of the most crucial steps to ensure moist pork is to allow your pork chops to rest for at least 5-10 minutes after cooking, even after simmering in the gravy. This resting period allows the juices within the meat to redistribute, locking in moisture. Skipping this step can result in the juices running out when you cut into them, leading to dry pork chops despite careful cooking.
Storing & Reheating Leftovers
Good news! If you find yourself with any leftover smothered pork chops, you’re in luck. This recipe is just as delicious, if not more so, when reheated later in the week for a quick lunch or dinner. The flavors often meld and deepen overnight, making the gravy even more robust.
To store, simply take your leftover pork chops and their savory gravy and place them in an airtight container. Store this in the refrigerator, where it will stay fresh and delicious for 3-4 days. This makes it an excellent meal prep option for busy individuals or families.
When it comes to reheating, you have a couple of convenient options:
- Microwave: For a quick reheat, place individual portions in a microwave-safe dish, cover loosely, and heat on medium power in 1-2 minute increments until warmed through. Stir the gravy occasionally for even heating.
- Oven: If you prefer the oven, preheat it to 300°F (150°C). Place the pork chops and gravy in an oven-safe dish. It’s crucial to cover the dish tightly with aluminum foil. This prevents the pork from drying out and helps the gravy stay moist and flavorful. Heat for 15-20 minutes, or until thoroughly warmed.
In terms of freezing, you absolutely can freeze leftovers for longer storage. Place the cooled pork chops and gravy in a freezer-safe airtight container or heavy-duty freezer bag. They will keep well in the freezer for 2-3 months. When you’re ready to enjoy them, thaw the frozen dish in the refrigerator overnight before reheating using one of the methods described above. Freezing is a fantastic way to enjoy this comforting meal whenever a craving strikes!
How to Thicken Gravy to Perfection
The beauty of homemade gravy is that you can easily adjust its consistency to your liking. If you find your gravy isn’t as thick as you desire after simmering, achieving the perfect texture is simple. The easiest method involves a cornstarch slurry:
Take one tablespoon of cornstarch and combine it with two tablespoons of cold water in a small bowl. Whisk these two ingredients together thoroughly until you have a smooth, lump-free mixture. This is your cornstarch slurry. While the gravy is gently simmering on low heat, slowly pour the slurry into the pan, stirring continuously with a whisk or spoon. You’ll notice the gravy beginning to thicken almost immediately. Continue stirring until it reaches your desired consistency. Cornstarch is an excellent thickener because it creates a clear, glossy gravy without affecting the flavor.
Once your gravy has reached that perfect, velvety texture, it’s time to dish up and enjoy your wonderfully smothered pork chops!
Equipment You’ll Need
- Large Skillet or Dutch Oven: Essential for searing the pork chops and building the gravy in one pan. Cast iron or a heavy-bottomed stainless steel skillet works best.
- Tongs: For easily turning the pork chops.
- Shallow Bowl/Plate: For dredging the pork chops in flour.
- Whisk: To mix the gravy ingredients and the cornstarch slurry.
- Meat Thermometer: Crucial for ensuring the pork is cooked to the perfect internal temperature.
- Cutting Board & Knife: For prepping onions and garlic.
Variations and Customizations
This smothered pork chops recipe is fantastic as is, but it’s also wonderfully adaptable! Feel free to experiment with these ideas to suit your taste:
- Add Mushrooms: Sauté sliced mushrooms (cremini or white button) with the onions for an earthy flavor boost.
- Different Herbs: In addition to or instead of poultry seasoning, try adding fresh or dried thyme, rosemary, or sage to the gravy for a different aromatic profile.
- Spicy Kick: A pinch of red pepper flakes added with the garlic can give the gravy a subtle heat.
- Wine Instead of Stock: For a richer, more complex gravy, use half chicken stock and half dry white wine or even a dry red wine (like Merlot or Cabernet Sauvignon) for a deeper color and flavor.
- Cream Alternatives: While heavy cream provides the richest texture, you could use half-and-half or evaporated milk for a lighter gravy, though the consistency might be slightly thinner.
- Vegetable Additions: Stir in a handful of frozen peas or corn during the last few minutes of simmering for extra color and veggies.
Craving more dinner inspiration?
If you loved these smothered pork chops, give these other easy and delicious dinner ideas a try for your next meal:
- Classic Chicken Parmesan
- Ritz Chicken Casserole
- Creamy Garlic Chicken – a fantastic one-pot recipe!
- Cheeseburger Casserole
Smothered Pork Chops
Author: Jaclyn
Ingredients
- 4-6 boneless pork chops
- 1 Tablespoon poultry seasoning or to taste
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 Tablespoons olive oil
- 3 Tablespoons butter divided
- 2 small onions diced
- 3 cloves garlic sliced
- 1/2 cup chicken stock
- 1/4 cup heavy cream
Instructions
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Season pork chops with poultry seasoning, salt, and pepper.
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Place the flour in a shallow bowl and dredge each seasoned pork chops in it, turning to coat each side and shaking off any excess.
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Heat olive oil and 2 Tbsp butter in a skillet over medium heat. Add pork chops. Cook the pork chops for 4-5 minutes on each side, until well browned and an inserted thermometer reads 160 F. Transfer pork chops to a clean plate.
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In the same pan, add the remaining Tbsp of butter. Once melted, add the onions and cook for 4-5 minutes, stirring often. Add a Tbsp of chicken broth as needed if the pan becomes too dry. Stir in the garlic and cook for 1-2 minutes. Add the remaining chicken broth and heavy cream. Bring the mixture to a boil, then reduce to low heat.
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Return pork chops to skillet, spoon with gravy, and simmer for 3-4 minutes.
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Serve warm and smothered in the onion gravy. Garnish with parsley, if desired.
Nutrition
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