Smothered Pork Chops with Potatoes in Gravy

 



Smothered Pork Chops with Potatoes in Gravy

This classic comfort food dish features tender, bone-in pork chops and potatoes simmered in a rich, savory onion gravy. It’s hearty, satisfying, and perfect for a cozy family dinner.

Ingredients

For the Pork Chops & Potatoes:

· 4 bone-in pork chops, about 1-inch thick
· 4 medium russet potatoes, peeled and cut into 1-inch chunks
· 1 tsp salt, divided
· 1 tsp black pepper, divided
· 1 tsp garlic powder
· 1 tsp smoked paprika (optional)
· 2 tbsp olive oil or vegetable oil
· 2 tbsp unsalted butter

For the Gravy:

· 1 large yellow onion, thinly sliced
· 3 cloves garlic, minced
· ¼ cup all-purpose flour
· 3 cups chicken or beef broth
· 1 tbsp Worcestershire sauce
· 1 tsp dried thyme (or 1 tbsp fresh thyme)
· 2 bay leaves
· ¼ cup heavy cream or whole milk (optional, for creamier gravy)
· Salt and pepper to taste

For Garnish:

· Fresh parsley, chopped

Instructions

Step 1: Season & Sear Pork Chops

  1. Pat pork chops dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika (if using).
  2. Heat oil in a large, deep skillet or Dutch oven over medium-high heat.
  3. Sear chops for 3–4 minutes per side, until golden brown. Remove and set aside.

Step 2: Sauté Onions & Garlic

  1. In the same skillet, melt butter over medium heat.
  2. Add onions and cook until soft and golden, about 8–10 minutes.
  3. Add garlic and cook for 1 minute until fragrant.

Step 3: Make the Gravy

  1. Sprinkle flour over onions and stir to coat. Cook for 1–2 minutes to remove raw flour taste.
  2. Gradually whisk in broth, scraping up any browned bits from the bottom of the pan.
  3. Add Worcestershire sauce, thyme, and bay leaves. Bring to a simmer.

Step 4: Add Potatoes & Pork Chops

  1. Add potato chunks to the gravy, stirring to coat.
  2. Return pork chops to the skillet, nestling them into the gravy and potatoes.
  3. Reduce heat to low, cover, and simmer for 25–30 minutes, until potatoes are tender and pork chops are cooked through (internal temperature of 145°F/63°C).

Step 5: Finish & Serve

  1. Remove bay leaves. Stir in heavy cream or milk if using, and simmer for 2 more minutes.
  2. Adjust seasoning with salt and pepper.
  3. Garnish with fresh parsley and serve hot.

Serving Suggestions:

· Excellent with steamed green beans, roasted carrots, or a simple side salad.
· Cornbread, biscuits, or crusty bread are perfect for soaking up the gravy.
· Pairs well with a glass of Chardonnay or a light red wine like Pinot Noir.

Tips:

· For extra tender pork chops, brine them in 4 cups water + ¼ cup salt for 30 minutes before cooking, then pat dry and season.
· Don’t overcrowd the pan when searing—cook in batches if needed.
· Use a meat thermometer to ensure pork reaches a safe internal temperature without overcooking.
· For a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the simmering gravy at the end.

Storage:

· Store leftovers in an airtight container in the refrigerator for up to 3 days.
· Reheat gently on the stovetop with a splash of broth to keep gravy from thickening too much.

Prep time: 20 minutes
Cook time: 45 minutes
Serves: 4

Warm, savory, and deeply satisfying—this smothered pork chops dinner is comfort in a skillet!

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