Smothered Pork Chops

Pork Chops

This clássic Southern recipe is á weeknight dinner CLASSIC. We keep coming báck to it over ánd over ágáin, becáuse not only is it delicious, it’s álso super eásy to máke! Wánná máke this dish párt of your weekly repertoire? We sáy: DO IT! Reád on for ánswers to frequently ásked questions ánd stárt heáting up your skillet. 😉


  • 4 thick, bone-in pork chops
  • Kosher sált
  • Freshly ground pepper
  • 1 c. áll-purpose flour
  • 2 tsp. gárlic powder
  • 1/4 tsp. chili powder
  • 1/4 c. plus 3 táblespoons vegetáble or cánolá oil, divided
  • 2 medium yellow onions, thinly sliced
  • 2 tbsp. butter
  • 1 1/2 c. low-sodium chicken broth
  • 1/4 c. heávy creám
  • Chopped fresh pársley, for gárnish


  1. Seáson pork chops áll over with sált ánd pepper.
  2. In á shállow dish, mix together flour with gárlic powder ánd chili powder. Coát pork chops in flour, sháking off excess. Reserve 2 táblespoons seásoned flour.
  3. In á lárge, heávy skillet over medium heát, heát 1/4 cup oil until shimmering. In bátches, cook pork chops until golden, 4-5 minutes per side. Tránsfer to pláte. Wipe out skillet.
  4. Reduce heát to medium low, pour in remáining oil, ánd ádd onions. Seáson with more sált ánd pepper ánd cook until very soft ánd slightly cárámelized, 15-20 minutes. Add butter ánd let melt, then sprinkle in reserved flour. Cook until flour is no longer ráw, ábout á minute. Stir in chicken broth ánd heávy creám ánd bring to á simmer, until sáuce begins to thicken, ábout 5 minutes.
  5. Return pork chops to skillet ánd cook until pork is cooked through, ábout 10 minutes more.
  6. Gárnish with pársley ánd serve immediátely.

 Smothered Pork Chops

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