Description
This Smothered Pork Chops recipe features tender boneless pork chops coated in a flavorful seasoned flour, seared to a golden brown, and simmered in a creamy, savory onion gravy. Perfect for a comforting and hearty dinner, this dish combines rich flavors with a simple stovetop cooking method.
Ingredients
Scale
Meat
- 8 ounces boneless pork chops
Seasoning and Coating
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
For Cooking
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
Sauce Ingredients
- 1 cup low-sodium beef broth
- ½ cup heavy cream (room temperature)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped parsley (plus more for garnish)
Instructions
- Prepare the Pork Chops: Pat the pork chops dry to ensure the flour coating adheres properly.
- Mix the Flour Seasoning: In a shallow bowl, whisk together the all-purpose flour, kosher salt, ground black pepper, garlic powder, and smoked paprika to create a flavorful dredge.
- Dredge the Pork: Coat each pork chop thoroughly in the seasoned flour mixture, shaking off any excess. Reserve ¼ cup of the flour mixture for the sauce.
- Sear the Pork Chops: Heat olive oil in a cast-iron skillet or sauté pan over medium heat. Add the pork chops and cook for about 3 minutes on each side until they develop a deep golden crust. Remove the pork chops from the pan and set aside.
- Sauté Onions and Garlic: In the same pan, add diced onion and cook until translucent, approximately 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Create the Roux Base: Whisk the reserved ¼ cup flour into the onion and garlic mixture and cook for 30 to 60 seconds. This will thicken the sauce.
- Add Liquids and Simmer: Slowly whisk in the low-sodium beef broth, bringing the mixture to a gentle simmer. Cook for about 5 minutes to thicken the sauce slightly.
- Finish the Sauce and Cook Pork: Stir in heavy cream, Worcestershire sauce, and chopped parsley. Return the pork chops to the pan, spooning sauce over them. Cover and cook for 3 to 5 minutes until the pork is fully cooked through.
- Garnish and Serve: Sprinkle additional chopped parsley on top before serving for a fresh finish.
Notes
- Ensure pork chops are patted dry before dredging for a better crust formation.
- Use a cast-iron skillet for even heat distribution and better searing results.
- Be careful not to overcook the pork chops to keep them juicy and tender.
- Heavy cream should be at room temperature to incorporate smoothly without curdling.
- Low-sodium beef broth helps control the saltiness of the dish.
- Can be served with mashed potatoes, rice, or steamed vegetables for a complete meal.
