Smothered Pork Chops


Juicy and delicious pan-seared pork chops cooked in a rich onion gravy. A super easy lunch or dinner recipe, perfect for any day of the week!


For the Pork Chops 

  • 1 pound bone-in pork chops, 1-inch thick
  • 1 teaspoon poultry seasoning or seasoning salt
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

For the Onion Gravy 

  • 1 tablespoon unsalted butter
  • 1 large yellow onion, thinly sliced
  • pinch of salt
  • 3 cloves garlic, minced
  • 1/2 tablespoon chopped fresh thyme
  • 1/2 cup low sodium chicken broth
  • 1/4 cup heavy cream
  • chopped fresh parsley for garnish



  1. Season pork chops with seasoning salt and pepper.

  2. Heat oil and butter in a large skillet over medium-high heat until butter is melted.

  3. Add pork chops to skillet and sear for 5 minutes per side, until golden brown. If skillet isn’t big enough, cook the pork chops in batches.

  4. Transfer to a plate and keep covered.

  5. Return skillet to heat and add a tablespoon of butter; melt over medium heat.

  6. Stir in sliced onions and add a pinch of salt. Cook onions for 12 minutes, or until very soft and caramelized, stirring frequently.

  7. Add garlic and fresh thyme; continue to cook for 30 seconds.

  8. Pour in chicken broth and using a wooden spoon, scrape up the browned bits from the bottom of the pan.

  9. Whisk in heavy cream and simmer for 1 minute.

  10. Return pork chops and all the pork juices to the skillet.

  11. Reduce heat to medium-low and continue to cook for 3 more minutes, or until pork is completely cooked through and sauce has thickened.

  12. Remove from heat; garnish with parsley and serve.

Quick Notes:

  • Store completely cooled pork chops in an airtight container and keep in the fridge for 3 to 4 days.



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