Smothered Pork Chops
When you’re craving comfort food, nothing hits the spot like a plate of tender, juicy pork chops smothered in a rich, onion-garlic gravy. This recipe is inspired by my famous Smothered Chicken — the same cozy flavors, but with hearty pork chops that melt in your mouth. The gravy is savory, flavorful, and perfect spooned over mashed potatoes, rice, or buttered noodles. This one’s a true stick-to-your-ribs classic your family will ask for again and again. If you want more recipes like this click here!
Ingredients
- 4 bone-in pork chops ¾–1″ thick
- 2 tsp Lawry’s seasoning salt
- 1 Tbsp garlic powder
- 1 Tbsp paprika
- 1 packet Sazón optional but delicious
- 2 cups all-purpose flour
- 2 tsp cracked black pepper plus more to taste
- 3 Tbsp vegetable oil for searing
- 2 Tbsp butter
- 1 large onion thinly sliced
- 4 garlic cloves minced
- Pinch of crushed red pepper optional
- 2 –4 Tbsp reserved seasoned flour from dredge
- 2 –2 ½ cups chicken stock or broth
- ½ cup heavy cream optional, for extra richness
- Dried parsley or fresh chopped parsley for garnish
Instructions
- Preheat oven to 350°F.
- Season the pork chops: Pat dry. Rub both sides with Lawry’s, garlic powder, paprika, cracked black pepper, and Sazón if using.
- Prepare the flour coating: In a bowl, whisk together 2 cups flour, 1 Tbsp paprika, 1 Tbsp garlic powder, 2 tsp cracked pepper, and a little seasoning salt. Dredge each pork chop in flour. Shake off excess. Save leftover seasoned flour for the gravy.
- Sear the chops: Heat oil in a large oven-safe skillet (cast iron works best). Brown chops 3–5 minutes per side until golden. Remove and set aside.
- Make the gravy base: Pour off excess oil, leaving about 2 Tbsp. Add butter. Sauté onions until golden, then stir in garlic and a pinch of red pepper. Sprinkle 2–4 Tbsp of the reserved seasoned flour into the pan. Whisk for 3 minutes.
- Build the gravy: Slowly whisk in chicken stock (and cream if using). Bring to a simmer until thickened. Taste and adjust seasoning.
- Smother & bake: Nestle pork chops back into skillet, Pour the accumulated juices from the plate into the skillet, spoon gravy over the top. Cover tightly with foil or lid. Bake 30–35 minutes until pork is tender and cooked through (145°F internal temp).
- Serve: Rest 5 minutes. Garnish with parsley. Serve hot with mashed potatoes, rice, or noodles.
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