Smothered Pork Chops with Creamy Onion Gravy
These smothered pork chops are seared until golden, then simmered in a creamy onion gravy for an easy one-pan dinner. The pork stays tender and juicy, and the gravy is rich, smooth, and full of flavor.
Ingredients
Pork Chops
- 4 boneless pork chops
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- ½ teaspoon salt
- ½ teaspoon black pepper
- 40 g all-purpose flour
- 3 tablespoon extra virgin olive oil
Creamy Onion Gravy
- 1 tablespoon unsalted butter
- 1 yellow onion chopped
- 4 cloves garlic minced
- ¼ teaspoon chili flakes
- 2 tablespoon all-purpose flour
- 250 ml chicken broth
- 120 ml heavy cream
- Fresh parsley chopped, for garnish
Instructions
- Pat 4 boneless pork chops dry and place them in a bowl. Season with ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, and ¼ tsp cayenne. Rub the seasoning evenly over the pork chops.
- Coat the pork chops lightly in 40 g all-purpose flour, shaking off any excess.
- Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3–4 minutes per side until golden brown. Remove from the skillet and set aside.
- Reduce the heat to medium and add 1 tbsp unsalted butter. Add 1 yellow onion, chopped, and cook for 6–7 minutes until softened and lightly caramelized.
- Stir in 4 cloves garlic , minced, and ¼ tsp chili flakes, then cook for 30 seconds until fragrant. Sprinkle in 2 tbsp all-purpose flour and cook for 2 minutes, stirring well to remove the raw flour taste.
- Pour in 250 ml chicken broth, whisking while scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes until slightly thickened.
- Stir in 120 ml heavy cream and bring the gravy to a gentle simmer.
- Return the pork chops to the skillet and coat them in the creamy onion gravy. Simmer for 4–5 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). Garnish with fresh chopped parsley and serve warm.
Notes
Pat the Pork Dry: I always pat the pork chops dry before seasoning because it helps them brown better instead of steaming in the pan.
Let the Onion Cook Properly: I like to give the onion enough time to soften and lightly caramelize because it makes the gravy taste richer.
Keep the Heat Gentle: Once I add the cream, I keep the gravy at a gentle simmer so it stays smooth and creamy.
Check the Pork Temperature: I prefer checking with a thermometer because pork chops stay juiciest at 145°F (63°C).
Storage: I store leftovers in an airtight container in the fridge for up to 3 days and reheat them gently on the stove.
Nutrition
Calories: 502kcal | Carbohydrates: 16g | Protein: 32g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 599mg | Potassium: 628mg | Fiber: 1g | Sugar: 2g | Vitamin A: 752IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg
