Oh, the joy of Southern cooking! It’s like a warm hug from your kitchen. These smothered pork chops remind me of Sunday dinners at grandma’s, where the aroma of sizzling butter, onions, and gravy filled the air—pure bliss. Can’t you just taste it already?
Steps
- Mix together garlic powder, onion powder, half the salt, and pepper in a small bowl. Generously coat both sides of the pork chops with this spice blend.
- Heat oil in a large skillet over medium-high heat. Sear the pork chops in the hot oil, cooking each side for 3-4 minutes until they are golden brown. Remove the pork chops and keep them warm on a plate.
- Add remaining oil to the skillet and use some chicken broth to deglaze, stirring up the browned bits. Add sliced onions and sauté until they are browned and tender.
- Once the onions are soft, sprinkle flour over them and stir until the flour is no longer visible. Pour in the remaining chicken broth, add ground sage and the rest of the salt, then simmer until the sauce thickens, which should take about a minute.
- Return the pork chops to the skillet, immersing them in the gravy and covering with onions. Continue cooking until the pork reaches an internal temperature of 145°F, which may take another 2-6 minutes depending on their thickness.
- Serve the pork chops, optionally garnished with fresh herbs such as thyme or parsley, and enjoy with mashed potatoes, using the gravy as a topping.
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine salt, divided
- ½ teaspoon black pepper
- 4 bone-in or boneless pork chops (each about ¾ to 1 inch thick; 1 ½ to 2 lbs total)
- 2 tablespoons avocado oil or olive oil
- 1 sweet yellow onion, thinly sliced
- 2 cups chicken broth, divided
- 3 tablespoons all-purpose flour (use gluten-free if needed)
- 1 teaspoon ground sage
- Optional for serving: mashed potatoes and sprigs of fresh thyme or finely chopped fresh parsley
Nutritional Values
Calories: 1172 kcal | Fat: 44 g (Sat Fat: 8 g) | Sodium: 2840 mg | Carbohydrate: 52 g (Fiber: 4 g, Sugar: 20 g) | Protein: 144 g | Cholesterol: 328 mg
FAQ
- Can I use boneless pork chops for this recipe?
- Yes, you can use either bone-in or boneless pork chops for this recipe. Just keep in mind that boneless pork chops tend to cook a bit faster.
- How can I make the onion gravy gluten-free?
- To make the onion gravy gluten-free, substitute the all-purpose flour with a gluten-free flour blend, such as Bob’s Red Mill 1:1 gluten-free flour blend. Also, verify that your chicken broth is gluten-free, as some brands may contain gluten additives.
- What is the best way to ensure pork chops remain tender and juicy?
- To keep the pork chops tender and juicy, avoid overcooking them. Use a meat thermometer, and once the internal temperature reaches 145°F, remove the chops from the heat and let them rest for about 3 minutes.
- How should I store leftovers of smothered pork chops?
- Store any leftovers in an airtight container in the refrigerator for up to four days. If you want to freeze them, ensure as much air as possible is removed from the container or freezer bag, and they can be frozen for up to three months.
- What side dishes pair well with smothered pork chops?
- Smothered pork chops pair well with a variety of side dishes such as mashed potatoes, roasted vegetables like broccolini or Brussels sprouts, or even a simple salad. The gravy from the pork chops complements these sides beautifully.
Tips
- Preheat the Pork Chops: Allow the pork chops to rest at room temperature for 20-30 minutes before cooking. This helps in achieving a more even cooking and prevents the meat from becoming tough.
- Monitor Cooking Temperature: Use a meat thermometer to ensure the pork chops are cooked to the perfect temperature. Remove them from heat once they reach 145°F and let them rest for 3 minutes to lock in the flavors.
- Utilize Simple Spices: Stick to everyday spices like garlic powder, onion powder, dried sage, salt, and pepper for seasoning. These enhance the natural flavors without overpowering the dish.
- Make it Gluten-Free: If needed, substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version of the onion gravy. Also, ensure the chicken broth used is gluten-free.
Equipment
- Enamel-coated cast iron skillet
- Digital meat thermometer
- Wooden stirring spoon with a flat edge
