Smothered Pork Chops with Onion Gravy
These smothered pork chops are juicy, tender, and cooked low and slow in a rich onion gravy. Serve over mashed potatoes for the perfect comfort food supper.
Servings 4
Calories 430kcal
Equipment
- 1 skillet (cast iron or regulate)
- 1 whisk
- 1 potatoe masher
- 1 sauce pan
Ingredients
- 4 Bone in Pork Chops About 1 inch thick
- Pink Himalayan Salt to Taste Regular salt will work
- Pepper to Taste
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Paprika Smoked paprika will deepen the flavor
- 1/2 cup All-purpose flour
- 3 Tablespoons Cooking oil Vegetable or Olive. I use Bacon Grease in this recipe.
- 1 Large Vidalia Onion, thinly sliced You can use any onions, but Vidalias are the best.
- 3 Garlice cloves, minced
- 1 cup Chicken Broth or Water Chicken broth will deepen the flavor.
- 1 10.5 oz Can of Cream of Mushroom Soup (Optional)
- 1 cup Heavy Cream You can use milk or half-and-half in place of heavy cream. The heavy cream gives it a richer flavor.
- 1 Tablespoon Worchestershire souce
- 1/4 teaspoon Dried Thyme
- Chopped Parsley for garnish
Instructions
- In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and paprika. Season both sides of the pork chops well.Place the flour and seasonings in a shallow dish and lightly dredge each pork chop, shaking off the excess. Save a little flour for the gravy if needed.4 Bone in Pork Chops, Pink Himalayan Salt to Taste, Pepper to Taste, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Onion powder, 1/2 teaspoon Paprika, 1/2 cup All-purpose flour
- Brown the pork chops on medium to medium-high heat in a skillet using oil and butter for approximately 2 minutes per side. Then remove the pork chop and set aside.3 Tablespoons Cooking oil
- Using the drippings (oil) from browning the pork chops. Add onions and minced garlic, cook until they are soft and golden.1 Large Vidalia Onion, thinly sliced, 3 Garlice cloves, minced
- Leave onions and garlic in the pan. Reduce the heat to medium-low. Add a can of cream of mushroom soup, rinse the can with chicken broth or water, and add to the pan. Whisking together. Add 1 cup heavy cream (or its substitute), Worcestershire sauce, thyme, and continue whisking until smooth.1 cup Chicken Broth or Water, 1 10.5 oz Can of Cream of Mushroom Soup (Optional), 1 cup Heavy Cream , 1 Tablespoon Worchestershire souce, 1/4 teaspoon Dried Thyme
- Reduce heat to low and add the pork chops to the gravy. Cover and simmer until chops are tender. Keep an eye on the gravy. If it gets too thick, add milk or water and whisk slowly. Once the pork chops are all sauced up, they are ready to serve. Garnish with parsley.Chopped Parsley for garnish
Notes
Serving Size:
1 pork chop with about 1/3 to 1/2 cup of onion gravy per person If your pork chops are small, plan for 2 small pork chops per serving. If they are large or thick-cut, 1 pork chop is plenty. The nuturition
1 pork chop with about 1/3 to 1/2 cup of onion gravy per person If your pork chops are small, plan for 2 small pork chops per serving. If they are large or thick-cut, 1 pork chop is plenty. The nuturition
Nutrition
Serving: 1g | Calories: 430kcal | Carbohydrates: 14g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 760mg | Fiber: 1g | Sugar: 4g
