Chef John's Smothered Pork Chops

Chef John's Smothered Pork Chops

133
Chef John 19283

"You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice."

Ingredients

1 h 10 m {{adjustedServings}} servings 375 cals
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Nutrition

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  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
  2. Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
  3. Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
  4. Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.
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Reviews

133
  1. 166 Ratings

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Have been making these regularly since I found the recipe in Chef John’s cookbook, “Americas Family Favorites: Best of Home Cooking” in 2011. Through my own tinkering, I now substitute Onion and...

I just wish I could rate the other raters for not following the recipe! This recipe was outstanding the way it was presented. The onion gravy was just the topper for a well prepared Bone-in Pork...

Made this 2nite as written, bone-in chops are a must for a rich onion gravy. Served over wide egg noodles. Chops were moist & tender. Absolutely Dee-lish! Thanks Chef John, it's a keeper!