Welcome to the culinary equivalent of a warm embrace. These Smothered Pork Chops with Potatoes in Gravy deliver big on Southern comfort: juicy seared pork chops, buttery-soft baby potatoes, and a velvety onion gravy infused with herbs and a hint of garlic. It’s the kind of dish that makes you want to mop the plate clean with a piece of warm bread. One pan. Deep flavor. Maximum coziness. Perfect for a family meal or when you need a dish that hugs back.
Ingredients:
For the pork chops:
- 4 bone-in pork chops (¾ to 1 inch thick)
- Salt and black pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp dried thyme or rosemary
- ½ cup all-purpose flour (for dredging)
- 2–3 tbsp oil (vegetable or olive oil)
For the potatoes:
- 500g baby potatoes, halved
- 1 tbsp butter
- Salt and pepper to taste
For the onion gravy:
- 2 tbsp drippings or butter (from cooking chops)
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth (low sodium)
- ½ cup whole milk or cream
- ½ tsp dried thyme
- Salt and cracked pepper to taste
- Optional: 1 tsp Worcestershire sauce or a splash of white wine for depth
Instructions:
1. Season and dredge the chops:
Pat the pork chops dry. Season generously with salt, pepper, garlic powder, onion powder, paprika, and herbs. Lightly dredge in flour, shaking off excess. This gives a nice crust and helps the gravy cling later.
2. Sear the pork chops:
In a large skillet (preferably cast iron), heat oil over medium-high heat. Sear the chops for about 4–5 minutes per side until browned. Transfer to a plate—they’ll finish cooking in the gravy.
3. Sauté potatoes:
In the same pan, melt butter. Add halved baby potatoes and sauté for 5–7 minutes until lightly golden. Season with salt and pepper. Remove and set aside with the pork chops.
4. Build the onion gravy:
Lower the heat and add drippings or butter as needed. Sauté sliced onions until soft and caramel-tinted, about 8–10 minutes. Add garlic and stir for 1 more minute. Sprinkle in flour and stir to coat the onions, cooking for another minute to eliminate raw flour taste.
5. Deglaze and simmer:
Slowly pour in chicken broth while stirring to avoid lumps. Add milk or cream, dried thyme, Worcestershire (if using), and season with salt and pepper. Simmer for 2–3 minutes until thickened and smooth.
6. Simmer everything together:
Nestle the pork chops and potatoes back into the skillet. Spoon gravy over the top, reduce heat to low, cover, and let simmer for 15–20 minutes until the potatoes are fork-tender and the pork is fully cooked (internal temp: 63°C or 145°F).
7. Serve with style:
Serve directly from the skillet or transfer to a platter. Garnish with chopped parsley, fresh thyme, or crispy fried onions for flair. Pair it with steamed greens, crusty bread, or even a tangy slaw for balance.
Tips & Twists:
- Use bone-in chops for juicier meat and richer flavor.
- Add a splash of cream or sour cream to the gravy for extra velvetiness.
- Try adding mushrooms or caramelized apples to the gravy if you’re in the mood for a gourmet upgrade.
This dish is rustic, rich, and ridiculously satisfying—definitely a yay in any season. Want a slow cooker version for those busy days? Just say the word and we’ll put a lid on it in style!