Instructions:
- Season & Dredge: In a shallow dish, mix the flour, salt, pepper, garlic powder, and paprika. Dredge each pork chop in the seasoned flour, shaking off the excess. Reserve 1–2 tablespoons of the flour for the gravy.
- Sear the Chops: Heat the oil in a large skillet over medium-high heat. Add the pork chops and sear for 3–4 minutes per side until browned. Transfer to a plate and set aside.
- Cook the Onions: In the same skillet, reduce heat to medium and add the butter. Add the sliced onions and cook for 10–15 minutes, stirring occasionally, until soft and caramelized.
- Add Garlic & Flour: Stir in the minced garlic and reserved flour. Cook for 1 minute to eliminate the raw flour taste.
- Make the Gravy: Slowly pour in the chicken broth and milk (or cream), whisking constantly to avoid lumps. Bring to a simmer and cook until the gravy begins to thicken, about 5–7 minutes.
- Smother the Chops: Return the pork chops and any accumulated juices to the skillet. Reduce heat to low, cover, and simmer for 20 minutes, or until the pork is tender and fully cooked.
- Serve & Enjoy: Spoon the rich onion gravy over the pork chops. Garnish with chopped parsley and serve hot, preferably with mashed potatoes, rice, or a warm biscuit.
Variations:
- Boneless Option: Use boneless chops for quicker cooking, though bone-in offers more flavor.
- Herbaceous Twist: Add thyme or rosemary to the gravy for an aromatic lift.
- Spicy Kick: Mix in a dash of cayenne or hot sauce for a little Southern heat.
- Mushroom Gravy: Add sliced mushrooms with the onions for an earthy depth.
Tips:
- To prevent tough pork chops, avoid overcooking. Simmer gently and check doneness with a meat thermometer (145°F internal temperature).
- Deglaze the skillet with a splash of broth after searing the chops to loosen the flavorful browned bits.
- Leftovers reheat beautifully—store covered in the fridge for up to 3 days and reheat over low heat with a splash of broth to revive the gravy.
This smothered pork chop dish is the definition of comfort food — warm, hearty, and rich with Southern character. One bite, and it just might become a regular feature on your dinner table.
