Smothered Pork Chops

Ingredients

• For the chops:
• 4 bone-in pork chops, about 1 inch thick
• 1 tsp seasoned salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour, divided
• 2 tbsp cooking oil
• For the gravy:
• 2 tbsp butter
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme
• Chopped parsley, for serving

Method

1. 1

   Season the chops on both sides with seasoned salt, garlic powder, onion powder, paprika, and black pepper.

2. 2

   Dredge each chop in about 1/4 cup of the flour, shaking off the excess. Reserve the remaining flour for the gravy.

3. 3

   Heat the oil in a large skillet over medium-high heat and sear the chops 3–4 minutes per side until deeply golden. Transfer to a plate.

4. 4

   Lower the heat to medium, add the butter, and cook the sliced onion 5–6 minutes until soft and starting to color. Add the garlic and cook 30 seconds more.

5. 5

   Sprinkle in the reserved flour and stir constantly for 1 minute to cook out the raw taste.

6. 6

   Slowly whisk in the chicken broth, then the heavy cream, Worcestershire, and thyme. Simmer until the gravy thickens, about 3 minutes.

7. 7

   Return the chops and any resting juices to the skillet, cover, and simmer gently 15–20 minutes, until the pork reaches 145°F and is fork-tender.

8. 8

   Finish with parsley and serve over mashed potatoes or rice with plenty of gravy.

9. 9

   Flavor Table Tip: Bone-in chops stay juicier through the braise than boneless ones — worth asking the butcher for.