Smothered Pork Chops

Ingredients

For the Pork Chops

• 4 bone-in pork chops, about 2–2.5 cm thick
  (bone-in preferred for flavor and moisture)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme or sage
• 3 tablespoons all-purpose flour
  (for dredging)
• 2 tablespoons vegetable oil or lard
• 1 tablespoon butter

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For the Onion Gravy

• 2 large yellow onions, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 500 ml chicken stock (warm)
• 120 ml milk or cream
• 1 teaspoon Worcestershire sauce
• Salt and black pepper, to taste

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Optional Flavor Enhancers

• 1/2 teaspoon soy sauce
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried parsley
• Fresh thyme sprigs (optional)

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Equipment Needed

• Large heavy-bottomed skillet or sauté pan
• Tongs
• Wooden spoon
• Measuring spoons
• Plate for resting pork
• Lid for the skillet

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Part 1: Preparing the Pork Chops

Step 1: Drying and Seasoning

1. Remove pork chops from the refrigerator 20 minutes before cooking.
2. Pat both sides dry thoroughly with paper towels.
3. Season both sides evenly with salt, pepper, paprika, garlic powder, onion powder, and thyme.

Dry meat browns better and develops deeper flavor.

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Step 2: Dredging

1. Place flour on a shallow plate.
2. Lightly dredge each pork chop, shaking off excess.
3. Reserve the remaining flour for the gravy.

The flour creates a crust and later helps thicken the sauce.

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Part 2: Searing the Pork Chops

Step 1: Heating the Pan

1. Heat oil and butter together in a large skillet over medium-high heat.
2. Allow the fat to become hot and shimmering.

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Step 2: Browning

1. Carefully place pork chops in the pan without overcrowding.
2. Sear for 3–4 minutes per side until golden brown.
3. Do not move the chops while searing.

The goal is color, not full doneness.

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Step 3: Removing and Resting

1. Transfer pork chops to a plate.
2. Cover loosely with foil.

They will finish cooking later in the gravy.

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Part 3: Cooking the Onions

Step 1: Deglazing

1. Reduce heat to medium.
2. Add sliced onions to the same skillet.
3. Scrape up the browned bits from the bottom of the pan.

These browned bits are essential for flavor.

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Step 2: Caramelising the Onions

1. Cook onions for 10–15 minutes, stirring frequently.
2. Allow them to soften and turn golden.
3. Add a pinch of salt to help release moisture.

Patience here results in sweeter, deeper flavor.

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Step 3: Adding Garlic

1. Add minced garlic to the onions.
2. Cook for 30–45 seconds until fragrant.

Do not allow garlic to brown.

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Part 4: Making the Gravy

Step 1: Building the Roux

1. Sprinkle 2 tablespoons flour over the onions.
2. Stir constantly for 1–2 minutes to cook out raw flour taste.

The mixture should look slightly pasty.

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Step 2: Adding Liquid

1. Slowly pour in warm chicken stock while stirring.
2. Add milk or cream.
3. Stir until smooth and thickened.

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Step 3: Seasoning the Gravy

1. Add Worcestershire sauce.
2. Add optional soy sauce or cayenne if using.
3. Taste and adjust salt and pepper.

The gravy should be rich but not overly thick.

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Part 5: Smothering the Pork Chops

Step 1: Returning the Pork

1. Nestle pork chops back into the gravy.
2. Spoon gravy and onions over the top.

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Step 2: Simmering

1. Reduce heat to low.
2. Cover the skillet with a lid.
3. Simmer gently for 25–35 minutes.

The pork should be very tender but not falling apart.

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Step 3: Final Adjustments

1. Remove lid for the last 5 minutes if gravy needs thickening.
2. Add a splash of stock if gravy is too thick.
3. Sprinkle with dried or fresh parsley if desired.

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Part 6: Serving

Serve smothered pork chops hot with plenty of gravy.

Traditional accompaniments include:

• Mashed potatoes
• Rice
• Egg noodles
• Biscuits or cornbread
• Steamed green beans or collard greens