Pork chops are a classic dinner favorite, bringing both flavor and protein to the table. But sometimes, they can be a bit dry or lack that rich depth we crave. Enter the smothered pork chops recipe: a dish that elevates the humble chop to a deliciously tender and juicy masterpiece.
Drenched in a flavorful gravy and cooked to perfection, these pork chops are sure to become a staple in your home cooking repertoire.
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Why This Recipe Works
Succulence and Moisture: One common challenge with pork chops is ensuring they remain juicy and tender. By smothering them in a savory gravy, not only are they protected from direct heat which can cause them to dry out, but they also absorb some of the liquid, ensuring a moist and flavorful result. The gravy acts as a barrier, locking in the pork's natural juices while imparting additional flavors.
Depth of Flavor: A good smothered pork chop dish is about more than just the meat itself. The gravy, often made from a combination of onions, garlic, broth, and seasonings, provides layers of taste that infuse the pork with an incredible depth of flavor. Every bite combines the meatiness of the chop with the rich, savory notes of the gravy. It's a combination that's hard to resist and makes this recipe stand out from the regular pan-fried or grilled versions. Making smothered pork chops ensures a meal that is both comforting and packed with taste, deserving of a regular spot on your dinner menu.
Ingredients
Pork Chops - They're the star of this dish. Ensure they're evenly sized for consistent cooking. Substitute: Boneless chops, though cooking time may vary.
Onions - They add a sweet, caramelized flavor. Substitute: Shallots or red onions for a slightly different taste.
Chicken Broth - This serves as the base for your gravy. Substitute: Beef or vegetable broth.
All-Purpose Flour - Used for thickening the gravy. Substitute: Cornstarch (use half the amount) or gluten-free flour.
Butter - For sautéing and flavor. Substitute: Olive oil or ghee.
Tips
- Always pat dry the pork chops before seasoning to ensure they sear nicely.
- Use a heavy-bottomed skillet or pan for even cooking.
- Avoid overcrowding the pan when searing the chops. Do it in batches if necessary.
- Feel free to add in some minced garlic or mushrooms for extra flavor.
- Let the gravy simmer on low heat to avoid burning, stirring occasionally.
How to Serve
Smothered pork chops make a rich, comforting dish that goes well with various accompaniments. When presenting this meal, think of sides that will complement the savory, creamy gravy and tender meat.
- Mashed Potatoes - The creamy texture of the potatoes pairs perfectly with the savory gravy of the pork chops.
- Steamed Green Beans - Their slight crunch and fresh flavor balance out the richness of the main dish.
- Rice - A great choice to soak up all the delicious gravy, ensuring none of it goes to waste.
Similar Recipes
Smothered Pork Chops
Ingredients
- 4-6 bone-in pork chops
- 1-2 large onions thinly sliced
- 2 cups chicken broth
- ¼ cup all-purpose flour
- 2 tablespoons butter
Instructions
- Season the pork chops with salt and pepper.
- In a large skillet over medium heat, melt the butter.
- Add the pork chops and sear on both sides until golden brown. Remove and set aside.
- In the same skillet, add the sliced onions and cook until translucent.
- Sprinkle flour over the onions, stirring constantly until a paste forms.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming.
- Return the pork chops to the skillet, ensuring they're submerged in the gravy.
- Cover and let simmer for about 25-30 minutes, until the pork chops are cooked through.
- Adjust seasoning if necessary. Serve hot.
Nutrition
Notes
- Always pat dry the pork chops before seasoning to ensure they sear nicely.
- Use a heavy-bottomed skillet or pan for even cooking.
- Avoid overcrowding the pan when searing the chops. Do it in batches if necessary.
- Feel free to add in some minced garlic or mushrooms for extra flavor.
- Let the gravy simmer on low heat to avoid burning, stirring occasionally.