🥩 Bae’s Smothered Pork Chops
🛒 Ingredients
For the Pork Chops:
-
4 bone-in pork chops (¾–1 inch thick)
-
1½ teaspoons salt
-
1 teaspoon black pepper
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon paprika
-
½ teaspoon dried thyme
-
½ cup flour (for dredging)
-
3 tablespoons oil (for frying)
For the Onion Gravy:
-
1 large onion, thinly sliced
-
2 tablespoons butter
-
2 tablespoons flour
-
2 cups chicken broth
-
½ cup heavy cream (optional but recommended)
-
1 teaspoon Worcestershire sauce
-
Salt & pepper to taste
👩🍳 Instructions
1️⃣ Season & Dredge
-
Pat pork chops dry.
-
Mix salt, pepper, garlic powder, onion powder, paprika, and thyme.
-
Season both sides generously.
-
Lightly dredge in flour (shake off excess).
2️⃣ Sear the Chops
-
Heat oil in a large skillet over medium-high.
-
Sear chops 3–4 minutes per side until golden brown.
-
Remove and set aside (they will finish cooking in gravy).
3️⃣ Make the Onion Gravy
-
In the same pan, lower heat to medium.
-
Add butter and sliced onions.
-
Cook 10–15 minutes until soft and caramelized.
-
Sprinkle in 2 tablespoons flour and stir 1–2 minutes.
-
Slowly whisk in chicken broth.
-
Add Worcestershire and cream.
-
Simmer until thickened (about 5 minutes).
4️⃣ Smother & Simmer
-
Return pork chops to the skillet.
-
Spoon gravy over the top.
-
Cover and simmer on low 15–20 minutes until internal temp reaches 145°F and chops are tender.
🍽️ Bae’s Dinner Plate Ideas
Serve with:
-
Creamy mashed potatoes (perfect for that gravy)
-
Buttery green beans
-
Cornbread or dinner rolls
🔥 Make It Extra Special
-
Add sliced mushrooms to the gravy.
-
Stir in a teaspoon Dijon mustard for depth.
-
Finish with fresh parsley for color.
If you’d like, I can also give you a Southern-style version, oven-baked version, or the full “Bae’s Plate” menu with dessert included.