A delicious recipe for ultimate smothered pork chops in creamy gravy, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:Serves 4
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 bone-in pork chops (about 1 inch thick)
Salt and pepper, to taste
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Fresh parsley, chopped (for garnish)
Instructions
Season both sides of the pork chops with salt and pepper. Dredge each chop in flour, shaking off the excess.
In a large skillet, heat the vegetable oil over medium-high heat. Add the pork chops and sear for about 4-5 minutes on each side until golden brown. Remove the chops from the skillet and set aside.
In the same skillet, add the sliced onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Stir in the heavy cream, Worcestershire sauce, thyme, paprika, garlic powder, and onion powder. Bring the mixture to a simmer.
Return the pork chops to the skillet, spooning some of the gravy over them. Reduce the heat to low, cover, and simmer for 20-25 minutes until the pork is cooked through and tender.
Remove the lid and let the gravy thicken for an additional 5 minutes if desired. Adjust seasoning with salt and pepper to taste.
Serve the pork chops hot, smothered in the creamy gravy, and garnish with chopped parsley.
Notes
For added flavor, marinate the pork chops in a mixture of olive oil, garlic, and herbs for at least 30 minutes before cooking.
Substitute the heavy cream with half-and-half for a lighter version, or use coconut milk for a dairy-free option.