Smother-Style Pork Chops

Step 4: Make the Gravy

1. In the same skillet, reduce heat to medium. Add the sliced onions and cook for 3–4 minutes until soft and translucent.
2. Add the minced garlic and cook for an additional 30 seconds.
3. Sprinkle the 2 tablespoons of flour over the onions and stir constantly for 1–2 minutes to make a roux.
4. Gradually whisk in the chicken broth, ensuring no lumps form.
5. Stir in Worcestershire sauce, Dijon mustard (if using), salt, and pepper. Let it simmer for 3–5 minutes until slightly thickened.
6. Optional: Add milk or cream for a richer, creamier gravy.

Step 5: Smother the Pork Chops

1. Return the seared pork chops to the skillet, nestling them into the gravy.
2. Reduce heat to low, cover, and simmer for 15–20 minutes. This allows the pork chops to cook through while absorbing the flavors of the gravy.

Step 6: Serve

1. Once the pork chops are tender and cooked to at least 145°F internally, remove from heat.
2. Spoon extra gravy and onions over the pork chops.
3. Garnish with fresh parsley if desired.

Serving Suggestions

Smother-Style Pork Chops pair beautifully with:

• Creamy mashed potatoes (to soak up the gravy)
• Steamed green beans or sautéed vegetables
• Buttered rice or warm biscuits

Tips for Success

• Don’t skip the searing step: It locks in flavor and gives the chops a beautiful crust.
• Simmer gently: High heat can toughen pork, so low and slow is key.
• Adjust gravy thickness: If it’s too thin, mix a little flour with water and stir in; if too thick, add more broth or milk.

Smother-Style Pork Chops are a true labor of love. With their tender, juicy meat and rich, savory gravy, they bring a touch of Southern comfort to any meal. Once you try this recipe, it might just become your go-to weeknight favorite!

If you want, I can also create a version with shortcuts that’s quicker for a weekday dinner but still keeps that smothered flavor. Do you want me to do that?