These Smothered Pork Chops & Onion Gravy are the perfect quick and easy meal that is fit for any weeknight but also worthy enough to be served for Sunday supper as well. They are seriously delicious, and you will have minimal dishes to clean since this is also a one pot meal! I don’t think it can get any better than that so let’s get down to the details!
Ingredients
- Bone-in pork chops
- Seasoned salt
- Black pepper
- Onion powder
- Garlic powder
- Vegetable oil
- Butter
- Beef broth
- Yellow onion
- All-purpose flour
How To Make Smothered Pork Chops & Onion Gravy
Start by seasoning both sides of the pork chops with seasoned salt, onion powder, garlic powder, and pepper. Then in a large skillet over medium-high heat add the vegetable oil.
Once the skillet is hot add in the pork chops. You will need to cook them for 2-3 minutes on each side (the internal temp should be 145 degrees). Once they are fully cooked remove them from the skillet and set aside.
To make the Onion Gravy, add butter and sliced onions to the skillet. Allow the onions to sauté for 3-4 minutes or until they start to soften and turn golden brown along the edges.
Then add flour and whisk it together with the melted butter and onions. Allow the roux to cook for 2-3 minutes.
Then add in the beef broth. You will need to stir constantly until the mixture is well combined and it starts to look more like gravy.
Then reduce the heat to low and place the pork chops back into the skillet. Make sure to cover them with the gravy and onions. Allow the gravy to come to a simmer, occasionally stirring until the desired thickness is reached.
Allow the dish to cool for 5-10 minutes prior to enjoying.
FAQ
What type of pork chops do you use for this recipe?
- I always use bone-in center cut pork chops because they are thicker and have a higher fat content which makes them juicier in comparison to boneless chops. However, any type will do for this recipe, it’s totally up to your preference.
How do I avoid my pork chops from becoming tough?
- I highly suggest using a meat thermometer because most of the time meat is tough when it is overcooked.
What should I serve this with?
- I typically like to serve this dish with a side of mashed potatoes or rice and a vegetable such as corn or green beans.
Have more questions? Drop a comment below.
Ingredients
- 4 1- 1 1/2 inch bone in pork chops
- ½ tablespoon seasoned salt
- ½ tablespoon black pepper
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- 2 tablespoon vegetable oil
- 2 tablespoons butter
- 15 ounce can of beef broth
- ½ yellow onion thinly sliced
- 2-3 tablespoons all-purpose flour
Instructions
- Season both sides of the pork chops with seasoned salt, onion powder, garlic powder, and pepper. Add vegetable oil to a skillet over medium-high heat. Once the skillet is hot add the pork chops. Cook for 2-3 minutes on each side (internal temp should be 145 degrees). Once fully cooked remove from the skillet and set aside.
- Add the butter and onions to the skillet. Allow the onions to sauté for 3-4 minutes until they start to soften and turn golden brown along the edges. Add flour and whisk together. Allow roux to cook for 2 minutes then add the beef broth. Stir constantly until the mixture is well combined.
- Reduce the heat to low and place the pork chops back into the skillet, covering with gravy and onions. Allow gravy to simmer, occasionally stirring until desired thickness is reached. Allow to cool for 5-10 minutes prior to enjoying.
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