Smothered pork chops

1. Dredge the Chops Season your pork chops with salt and pepper, then dredge them in the seasoned flour. Shake off the excess, but save the leftover flour—you’ll need it for the gravy.

2. The Initial Sear Heat the oil in a large heavy skillet (cast iron is king here) over medium-high heat. Sear the chops for about 3–4 minutes per side until golden brown. They don’t need to be cooked through yet. Remove them and set aside.

3. Caramelize the Onions Drain all but about 2 tablespoons of oil from the pan. Add the butter and the sliced onions. Sauté them over medium heat for about 10–12 minutes. You want them soft, brown, and sweet. Add the garlic in the last minute.

4. The Gravy Base Sprinkle 2 tablespoons of your leftover seasoned flour over the onions. Stir for 2 minutes to cook out the raw flour taste.

5. The “Smother” Begins Slowly pour in the chicken broth while stirring constantly. The mixture will thicken into a beautiful brown gravy.

6. Slow Simmer Place the pork chops back into the pan, nesting them down into the onions and gravy. Turn the heat to low, cover the pan with a lid, and simmer for 20–25 minutes.

   • Tip: Flip the chops halfway through so they are completely “smothered” in that onion goodness.

3 Tips for Success

• The Bone-In Benefit: Always use bone-in chops for smothering. The bone adds extra flavor to the gravy and helps keep the meat from drying out during the simmer.

• Don’t Rush the Onions: The deep brown color of your gravy comes entirely from how well you brown those onions. If they stay white, your gravy will be pale and bland.

• Thin or Thick: If the gravy gets too thick while simmering, just add a splash more broth or water to loosen it up.

The Perfect Pairing

Smothered pork chops are practically legally obligated to be served over White Rice or Mashed Potatoes. You need something to soak up every drop of that onion gravy.