Recipe Details

• Author: tinsuf
• Cuisine: American
• Category: Main Course
• Keywords: smothered pork chops, potatoes, gravy, comfort food, one-pan dinner, skillet recipe, tinsuf
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings

Introduction

Few dishes capture the essence of cozy, family-style cooking like smothered pork chops. This version pairs well-browned, bone-in chops with baby potatoes and a rich onion gravy that simmers everything to fork-tender perfection. The technique is simple: season generously, sear for flavor, then smother with a creamy pan gravy that finishes the cooking gently. The result is deeply savory meat, potatoes that soak up every drop of sauce, and a kitchen that smells like home. Crafted for reliability and ease, this tinsuf recipe keeps the process streamlined while delivering restaurant-level comfort.

Use a wide skillet or Dutch oven to build fond—the browned bits that anchor the gravy’s flavor. A touch of cream rounds the sauce without making it heavy, while thyme and garlic keep the profile classic. Serve this dish on busy weeknights or for relaxed Sunday dinners; either way, expect clean plates and requests for seconds.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 1 teaspoon fine salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 tablespoons vegetable or olive oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1/2 cup heavy cream or whole milk
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 2 pounds baby potatoes, halved (quarter if large)
• 2 tablespoons unsalted butter
• Fresh parsley, chopped, for garnish

Instructions

1. Pat the pork chops dry. Season both sides with the salt, pepper, paprika, and garlic powder.
2. Heat the oil in a large skillet or Dutch oven over medium-high heat. Sear the pork chops for 3–4 minutes per side until well browned. Transfer to a plate.
3. Reduce heat to medium. Add the sliced onion to the pan and cook, stirring, until soft and lightly golden, about 5 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
4. Sprinkle the flour over the onions and stir to coat. Slowly whisk in the chicken broth, scraping up browned bits. Add the cream (or milk), thyme, and butter. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened and glossy.
5. Nestle the potatoes into the gravy. Return the pork chops and any accumulated juices to the pan on top of the potatoes; spoon some gravy over the chops.
6. Cover, reduce heat to low, and simmer 25–30 minutes, stirring once or twice, until the potatoes are fork-tender and the pork reaches an internal temperature of 145°F (63°C). If the gravy gets too thick, splash in 2–3 tablespoons of water or broth.
7. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve hot with extra gravy over each portion.

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