Mains
Smothered Pork Chops with Onion Gravy
Bone-in pork chops seared golden and simmered low in a silky onion gravy until the meat practically falls off the bone.
This is the kind of supper that fills the whole house with the smell of browned meat and sweet onions before anyone even sits down. My aunt used to make a double batch just so there'd be extra gravy for the rice. It's humble food, but nobody ever leaves the table still hungry.
Ingredients
- 6 bone-in pork chops, 3/4 inch thick
- 1 cup all-purpose flour, divided
- 2 tsp salt
- 1 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 cup vegetable oil
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 tbsp Worcestershire sauce
- 1/2 tsp cayenne pepper
- 2 bay leaves
Instructions
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1
Season and dredge the chopsPat the pork chops dry and season both sides with salt, pepper, and smoked paprika, then dredge each chop in 3/4 cup of the flour, shaking off the excess.
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2
Sear until deep goldenHeat the oil in a heavy skillet over medium-high heat and sear the chops 3 to 4 minutes per side until deeply browned, then transfer to a plate.
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3
Build the onion baseAdd the onions to the same skillet and cook, stirring often, for 8 to 10 minutes until soft and caramelized, then stir in the garlic for 1 minute.
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4
Make the rouxSprinkle the remaining flour over the onions and cook, stirring constantly, for 2 minutes until it smells toasty.
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5
Simmer the gravyWhisk in the broth, Worcestershire, cayenne, and bay leaves, scraping up any browned bits, and bring to a gentle simmer.
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6
Return the chopsNestle the chops back into the gravy, cover, and simmer on low for 45 minutes, turning once, until the meat is fork-tender.
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7
Rest and serveRemove the bay leaves, let the chops rest in the gravy for 5 minutes, and serve spooned generously over rice.
Okra & Oak Tip
Don't skip the sear; the browned crust on the chops is what gives the gravy its deep color and flavor.
Storage
Store covered in the refrigerator for up to 4 days and reheat gently in a skillet with a splash of broth so the gravy doesn't break.
Frequently Asked Questions
Yes, but reduce the simmer time to about 30 minutes since boneless chops cook faster and can dry out if left too long.
Plain white rice or buttery mashed potatoes are ideal since they soak up all the onion gravy.
Nutrition
Per serving. Values are estimates.
480
Calories
38g
Protein
18g
Carbs
28g
Fat
