Step 4: Make the Gravy
Sprinkle the flour over the onions and stir well, allowing the flour to cook for 1–2 minutes. Slowly whisk in the chicken broth, making sure to scrape up all the browned bits from the pan (that’s where the flavor lives!). Let the gravy simmer for 5 minutes until it thickens. For a creamier version, stir in the heavy cream at this stage.
Step 5: Smother the Pork Chops
Return the seared pork chops to the skillet, nestling them into the gravy. Sprinkle in the thyme, cover the skillet with a lid, and reduce the heat to low. Allow the chops to simmer gently for 25–30 minutes, or until the meat is tender and the gravy is rich and velvety.
Step 6: Garnish and Serve
Finish with a sprinkle of fresh parsley for brightness. Serve your smothered pork chops over creamy mashed potatoes, fluffy rice, or buttered egg noodles. Make sure to spoon plenty of that onion gravy over the top!
Tips for the Best Smothered Pork Chops
- Choose bone-in chops – They stay juicier and more flavorful than boneless.
- Don’t rush the onions – Slowly caramelizing them gives the gravy its deep, sweet flavor.
- Adjust the thickness of the gravy – Add a splash of broth if it gets too thick, or let it simmer longer to thicken more.
- Add mushrooms – For an earthy twist, sauté mushrooms along with the onions.
Final Thoughts
Smothered pork chops are the kind of meal that feels like a warm hug. They’re simple enough for a weeknight dinner yet impressive enough for Sunday supper. With tender meat, golden onions, and a silky gravy, this dish proves that sometimes the best comfort food comes from the humblest ingredients.
Whether served with potatoes, rice, or biscuits, smothered pork chops bring Southern tradition straight to your table.
Would you like me to also create a quick one-pan version of this recipe (ready in about 30 minutes) for busy weeknights?
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