Quickly elevate a simple pork chop into something impressive that feels fancy but is super easy. It can be our secret.
Sometimes, there’s just no substitute for a nice piece of meat smothered in a smooth and creamy sauce, and this recipe delivers. Despite the marketing efforts that imply otherwise, pork is indeed a red meat, but nutritionally and calorie-wise it is very similar to chicken. These bone-in chops are inexpensive, juicy and tender, and the sauce makes them into a real treat. We love them with some mashed potato to sop up the sauce and some pan-fried apple slices. Add some broccoli or peas and you have a wonderfully balanced, delicious meal for the gang.
The sauce here is a classic, and it really elevates the dish from “meat ‘n’ potato” status to “wow” accolades, and we could all use a little extra appreciation for cooking day-in, day-out. The great thing about it is that even though it tastes fancy, it’s quick and easy to make and uses basic pantry ingredients without you having to comb the grocery store for specific items.
Selecting Pork Chops
Not all pork chops are created equal, so be careful when you shop. Shoulder, which is great for pulled pork and slow braises, tends to be a bit fatty for an application like this. Boneless loin chops are very lean, but it’s pretty easy to dry them out. These ones have just enough fat and bone to keep the meat tender and juicy, and are lean enough to be a satisfying, healthy option.
Ingredients
- 2 pieces bone-in pork chops
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp mustard powder
- 1 tbsp olive oil
- 2 tbsp flour
- Pinch of sea salt and black pepper
- 1/2 tbsp butter
- 1/2 onion sliced
- 2 cloves garlic minced
- 1 sprig of fresh thyme
- 1/4 cup Chicken broth
- 1/4 cup Heavy cream
- Chopped fresh parsley for garnish
How to Make Smothered Pork Chops
Step 1: Pat dry the pork chops with paper towels and season with garlic powder, onion powder, mustard powder, sea salt, and black pepper.
Step 2: Dredge the seasoned pork chops in the flour and shake off excess flour.
Step 3: Heat the olive oil in a skillet over medium heat. Fry the pork chops on each side until golden brown, about 2-3 minutes on each side. Remove from the pan and keep warm.
Step 4: In the same skillet add the butter and heat 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.
Step 5: Add 1/2 tbsp 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.
Step 6: Whisk in the cream, add the thyme, and simmer for another 2 minutes until creamy.
Step 7: 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.
Step 8: Transfer pork chops onto plates, coat with the sauce, and garnish with fresh chopped parsley. Enjoy!
FAQs
Perfect. there’s a boatload of flavor in there. The onions will release liquid as they cook and you can scrape up the brown bits and incorporate them into the sauce.
Butter contains almost no lactose, so you shouldn’t need to substitute that. You can omit the cream altogether, use a lactose-free version of substitute coconut milk if you like. If you’re leaving the cream out, build a little extra flavor with a little white wine in the pan after the onions are done.
Pork can get tough if overcooked. The chops will feel firm but not hard if you press down on the meaty part. Your best bet is to use a meat thermometer – it should read 140 before you take them off the heat.
That’s OK. Add a little dried thyme to the onions while they cook. Rosemary works well, too.
Serving Suggestions
Serve these pork chops with any sauce-absorbing starch – we think mashed potatoes or a wild rice mixture work best. Get something green on the plate and you’re good to go.
How to Store Smothered Pork Chops
The chops and the sauce will both keep well in the fridge for four days. We prefer to store the meat and sauce separately, but it isn’t really necessary. Both the sauce and the chops freeze well… the sauce actually tastes better the next day but we think fresh is best when it comes to the meat – cook ’em when you wanna eat ’em.
Smothered Pork Chops
Ingredients
- 2 pieces bone-in pork chops
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp mustard powder
- 1 tbsp olive oil
- 2 tbsp flour
- Pinch of sea salt and black pepper
- 1/2 tbsp butter
- 1/2 onion sliced
- 2 cloves garlic minced
- 1 sprig of fresh thyme
- 1/4 cup Chicken broth
- 1/4 cup Heavy cream
- 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 the flour and shake off excess flour.
- Heat the olive oil in a skillet over medium heat. Fry the pork chops on each side until golden brown, about 2-3 minutes on each side. Remove from the pan and keep warm.
- In the same skillet add the butter and heat 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 1/2 tbsp 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!
Nutrition
