Description
This Easy Smothered Pork Chops and Gravy recipe features tender pork chops seared to golden perfection and smothered in a rich, creamy garlic and onion spiced gravy. Ready in just 30 minutes, it’s a comforting and flavorful dish perfect for a quick weeknight dinner or a cozy family meal.
Ingredients
Scale
Pork Chops & Seasoning
- 4 pork chops (about 1 inch thick)
- Salt & pepper, to taste
Cooking & Gravy Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1/3 cup heavy/whipping cream
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 pinch cayenne pepper (optional)
- Fresh chopped parsley (optional, to taste)
Instructions
- Prepare Ingredients: Remove the pork chops from the refrigerator at least 15-30 minutes before cooking to bring them to room temperature. Gather and measure all other ingredients.
- Heat the Skillet: Add olive oil to a skillet over medium-high heat, and heat the pan for about 5 minutes until it’s hot enough for searing.
- Season Pork Chops: Pat the pork chops dry with paper towels, then season both sides generously with salt and pepper.
- Sear the Pork Chops: Place pork chops in the hot skillet and cook for 3-5 minutes on each side depending on thickness (3 minutes for thinner chops, 5 minutes for 1″ thick). Pork should be golden brown and cooked to 145°F internal temperature. If needed, cook slightly longer. Transfer chops to a plate and set aside. Sear in batches if needed to avoid overcrowding.
- Make the Roux: Reduce heat to medium, add butter to the skillet and melt. Stir in the flour and cook, stirring constantly for about 1 minute to form a roux.
- Prepare the Gravy: Whisk in chicken broth until the roux is smooth and dissolved. Add heavy cream, garlic powder, onion powder, paprika, Worcestershire sauce, and cayenne pepper. Stir and cook for a few minutes until gravy thickens.
- Add Pork Juices: Pour any juices collected on the resting plate back into the skillet. Stir them into the gravy. Remove skillet from heat. If gravy is too thick, thin it with a splash more broth or cream.
- Serve: Return pork chops to the skillet to coat with the gravy, or plate the chops and spoon gravy over each. Season with extra salt and pepper if desired, and garnish with fresh chopped parsley before serving.
Notes
- Bringing pork chops to room temperature before cooking ensures even cooking and better searing.
- Use a heavy-bottomed skillet or cast iron pan for best searing results.
- Don’t overcrowd the pan; cook pork chops in batches if necessary to avoid steaming.
- Check doneness with a meat thermometer for safety and perfect texture—145°F is the recommended internal temperature.
- Adjust gravy thickness with additional broth or cream as preferred.
- Fresh parsley adds a bright herbaceous note, but is optional.
