Need a quick way to elevate a humble pork chop? Try smothering it with a creamy onion and garlic sauce!
When I was in high school, if I didn’t know what was for dinner on a given night, I could make a confident bet on one of two meals: spaghetti with meat sauce or smothered pork chops. Despite how often they appeared on the dinner table, I loved both of these ubiquitous dishes in my childhood home. But I liked one of them a little bit more than the other. In a head-to-head fight between pork chops and spaghetti, I would always root for pork chops.
One reason we ate pork chops so often when I was growing up is that they’re pretty affordable. They’re great for folks on a budget, as they’re typically on the cheaper side of the meat department, and at least in my local grocery store, they go on sale a lot. But just because they’re cheap doesn’t mean they can’t be a 10 out of 10 dinner choice!
Pork chops are absolutely classic to me. There’s nothing better than a juicy, well-seasoned, tender bite of pork covered in a savory onion sauce. (Actually, put it over a bed of fluffy white rice, and maybe that’s better.) This recipe for smothered pork chops incorporates a few basic seasonings to flavor the pork, and after a sear, I make the sauce—a creamy concoction of butter, cream, onions, chicken broth, garlic, and thyme. Put the two together and you have an absolutely dreamy combination that begs for a bed of rice or mashed potatoes.
Add more texture and flavor to your pork chops!
As always, my recipes stand on their own with no adjustments, but you know me! As a perpetual recipe tinkerer, I have a few suggestions you might consider adding to these pork chops for extra pops of flavor and nutrition.
- Mushrooms: Fresh chopped mushrooms bring some excellent flavor to this dish! Add them to the pan (and cook until the water is gone) before you begin cooking the onions.
- Shallots: If you have shallots, use them instead of the onions. They’ll add a milder flavor.
- Carrots: I love some extra color and sweetness in my smothered pork chops, and chopped carrots deliver! Chop the carrots very small, add them to the pan with the onions, and they should be soft by the time everything is cooked.
How do I store leftovers?
The chops and the sauce will both keep well in an airtight container in the fridge for up to 4 days. We prefer to store the meat and sauce separately, but it isn’t really necessary. Both the sauce and the chops freeze well, too! Just freeze them in a freezer-safe container or bag for up to 3 months. Let it thaw in the fridge overnight before reheating in a pan on the stove or in the microwave.
Serving suggestions
Serve these pork chops with any sauce-absorbing starch. Try these Mashed Red Potatoes, fluffy white rice or brown rice, or even this Cajun Dirty Rice With Sausage for some extra decadence! I also love serving this with some Roasted Asparagus or a Savory Vegetable Crisp.
Smothered Pork Chops
Ingredients
- 2 pieces bone-in pork chops
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon mustard powder
- Pinch of sea salt and black pepper
- 3 tablespoons flour divided
- 1 tablespoon olive oil
- ½ tablespoon butter
- ½ onion sliced
- 2 cloves garlic minced
- ¼ cup chicken broth
- ¼ cup heavy cream
- 1 sprig of fresh thyme
- Chopped fresh parsley for garnish
Instructions
- Pat dry the pork chops with paper towels and season with garlic powder, onion powder, mustard powder, sea salt, and black pepper.
- Dredge the seasoned pork chops in 2 1/2 tablespoons of flour and shake off any excess.
- Heat the olive oil in a skillet over medium heat. Fry the pork chops until golden brown, about 2-3 minutes on each side. Remove from the pan and keep warm.
- In the same skillet, add the butter over medium heat. Add the sliced onions and cook for 5-10 minutes until caramelized. Add the minced garlic and cook until fragrant for about 30 seconds.
- Add ½ a tablespoon of flour to the skillet and cook for 2 minutes. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Simmer the liquid for 2-3 minutes until reduced and thickened.
- Whisk in the cream, add the thyme, and simmer for another 2 minutes until creamy.
- Return the pork chops to the skillet and coat them with the sauce. Cook the pork chops in the sauce and simmer for 5 minutes or until the pork is cooked through.
- Transfer pork chops onto plates, coat with the sauce, and garnish with fresh chopped parsley. Enjoy!
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