Smothered Pork Chops

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This smothered pork chops recipe with golden onions and creamy gravy, is the ultimate classic comfort food dish.

Prep Time10

Cook Time40

Course: Dinner

Cuisine: American

Keyword: Comfort food, soul food, southern

Servings:

Author: August DeWindt

Ingredients

3-4 bone in pork chops at least 1 inch thick
Salt to taste
Pepper to taste
½ tsp Garlic powder
1 tsp Onion powder
1 tsp Paprika
¼ c all purpose flour
2 tbsp olive oil
3 tbsp duck fat *see notes
1 yellow onion large, cut in half & thinly sliced
1 ¾ c Chicken broth
½ tsp Italian seasoning
½ tsp Cajun seasoning
½ c heavy cream

Instructions

In a small bowl or ramekin, mix together the salt, pepper, garlic powder, onion powder and paprika. Season the pork chops all over with the seasoning mixture. Massage it in then lightly coat the chops with some of the flour. Set the chops aside and save the remaining flour.
Heat a large skillet over medium high heat with the olive oil and duck fat. Once hot, add the pork chops and cook until golden brown on each side. About 5 minutes per side. Set the pork chops aside and loosely tent with foil to keep warm.
To the same skillet, add the onions and cook, stirring occasionally for about 10 minutes. We want to get them nice and soft and turning golden. Turn the heat to medium low during the last few minutes of cooking the onions.
Now gradually add in the flour, I like to use a couple of tablespoons at a time. Stir with the onions and continue doing this until all the flour has dissolved and you see no more white. The color should deepen a bit as well. It will be pretty thick but that's okay!
Gradually pour in the chicken broth and whisk constantly until it starts to thicken. About 3 minutes. Add the Italian seasoning, cajun seasoning and heavy cream, stirring to combine.
Bring the heat to medium and let this simmer for about 5 minutes while stirring occasionally.
Reduce the heat to medium low and add the pork chops back in the pan. Let cook for about 15 minutes, this really depends on how thick the chops are. I like to flip the chops halfway through the 15 minutes. If the chops are thin it will take even less time. The last thing you want are tough pork chops. The internal temperature should be 145 degrees all around when done. Get a thermometer if you don’t have one, it will be your best friend when cooking!
Once finished, enjoy with mashed potatoes or white rice.

Video

Notes

If you don’t have duck fat use 3 tbsp of bacon grease or 3 tbsp of butter.

Pork chops could dry out and cook very fast. If using thinner chops you will need to adjust the cooking times in this recipe. If using thinner chops, 2-3 min per side will be fine for searing and you won't need to simmer in the gravy as long.

Nutrition