Smothered Pork Chops (Printer-Friendly Version)

Seasoned pork chops simmered in a thick, savory onion gravy for a hearty, comforting meal.

# Ingredients Needed:

→ Seasonings

01 - 1 teaspoon seasoned salt
02 - ½ teaspoon garlic powder
03 - ½ teaspoon onion powder
04 - ½ teaspoon smoked paprika
05 - ¼ teaspoon black pepper
06 - ⅛ teaspoon cayenne pepper

→ Coating

07 - ¾ cup all-purpose flour

→ Protein

08 - 4 bone-in pork chops, approximately 1 inch thick

→ Fats

09 - 2 tablespoons unsalted butter
10 - 1 tablespoon olive oil
11 - 2 tablespoons unsalted butter (for gravy)

→ Vegetables

12 - 1 medium sweet onion, thinly sliced
13 - 3 garlic cloves, minced

→ Liquids

14 - 1½ cups chicken stock
15 - ½ cup heavy cream

# Step-by-Step Directions:

01 - In a small bowl, combine seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper. Use about one-quarter to one-third of this mixture evenly to season the pork chops on all sides.
02 - Mix the remaining seasoning blend with the all-purpose flour in a shallow bowl. Dredge each pork chop in the flour mixture, shaking off excess flour. Reserve remaining flour for later use in gravy.
03 - Heat olive oil and 2 tablespoons of butter in a large 12-inch cast iron skillet over medium heat. In batches, add pork chops to the skillet and cook until golden brown on each side, approximately 3 to 4 minutes per side. Remove pork chops and set aside.
04 - Add the remaining 2 tablespoons of butter to the skillet. Add sliced onions and cook, stirring occasionally, until softened and browned, about 15 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.
05 - Sprinkle 2 tablespoons of reserved flour into the skillet with onions and butter. Stir continuously and cook for 1 minute to eliminate raw flour taste.
06 - Slowly pour in the chicken stock while stirring constantly to prevent lumps. Follow with the heavy cream, continuing to stir. Bring mixture to a gentle simmer and allow to thicken for 2 minutes. Adjust seasoning as needed.
07 - Return the seared pork chops along with any accumulated juices to the skillet. Cover with gravy and simmer gently for 10 minutes, or until the pork chops reach an internal temperature of 145°F to 150°F and the gravy has thickened adequately.
08 - Plate the pork chops and ladle the gravy over them. Garnish with fresh parsley if desired and serve immediately alongside mashed potatoes or rice.

# Helpful Hints:

01 - For a non-creamy gravy, substitute the heavy cream with additional chicken stock.
02 - Boneless pork chops can be used, but adjust cooking time accordingly and ensure internal temperature reaches 145°F.
03 - Store leftovers in an airtight container refrigerated up to three days. Add a splash of chicken stock when reheating to loosen gravy.
04 - Freeze leftovers with gravy in a freezer-safe container for up to three months. Stir in chicken stock after thawing if gravy separates.

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