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Best Smothered Pork Chops with Onion Gravy Recipe

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Tender, juicy pork shoulder chops smothered in a rich, silky onion gravy made from caramelized onions and a proper roux. This budget-friendly, kid-approved comfort food comes together in under an hour and is perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in pork shoulder chops (about 1 inch thick)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil or vegetable oil
  • 2 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken stock
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme (optional)
  • Salt and pepper to taste
  • Mashed potatoes or egg noodles (for serving, optional)
  • Chopped fresh parsley (for garnish, optional)

Instructions

  1. Prep the pork chops (5 minutes): Pat the pork chops dry with paper towels. Season both sides generously with the salt, pepper, and garlic powder. Let them sit at room temperature for 10 minutes while you slice the onions.
  2. Caramelize the onions (20 minutes): Heat the olive oil in your large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes, until the onions are soft, golden brown, and sweet. Transfer the onions to a plate and set aside.
  3. Sear the pork chops (8 minutes): In the same skillet, add the butter and let it melt over medium-high heat. Place the pork chops in the pan in a single layer. Sear for 3-4 minutes per side, until a deep golden-brown crust forms. Transfer the seared chops to a plate and tent loosely with foil.
  4. Make the roux (3 minutes): Reduce the heat to medium. Sprinkle the flour over the drippings in the skillet and whisk constantly for 1-2 minutes until the mixture turns a light brown color and smells slightly nutty.
  5. Build the gravy (10 minutes): Slowly pour in the chicken stock while whisking continuously to prevent lumps. Add the Worcestershire sauce and dried thyme, if using. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon. Taste and adjust salt and pepper.
  6. Smother the pork chops (10 minutes): Return the caramelized onions to the skillet and stir them into the gravy. Nestle the seared pork chops back into the pan, spooning some of the gravy and onions over the top. Reduce the heat to low, cover the skillet, and let everything simmer together for 8-10 minutes until the internal temperature of the pork chops reaches 145°F.
  7. Rest and serve (5 minutes): Remove the skillet from the heat and let the pork chops rest in the gravy for 5 minutes. Serve the pork chops with plenty of gravy and onions spooned over the top. Garnish with fresh parsley if desired.

Notes

Don’t rush the onions; caramelize them slowly for sweet, silky results. Use low-sodium stock to control salt. For gluten-free, substitute flour with a 1:1 gluten-free blend or cornstarch slurry. For dairy-free, use olive oil or plant-based butter. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: smothered pork chops, onion gravy, pork shoulder chops, comfort food, budget-friendly dinner, easy pork recipe, family dinner, weeknight meal

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