Smothered Pork Chops Recipe

Smothered Pork Chops are Southern comfort at its finest: bone-in chops seared golden, then braised gently in a silky onion gravy until they nearly fall apart. Served over mashed potatoes, it is the kind of dinner that quiets a table.

Prep time

15 mins

Cook time

50 mins

Total time

65 mins

Servings

4 servings

Calories

560

Ingredients

• 4 bone-in pork chops, about 2 cm thick
• Salt and black pepper
• 1/2 cup plain flour
• 3 tablespoons vegetable oil
• 2 onions, thinly sliced
• 3 garlic cloves, minced
• 2 cups chicken stock
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons butter
• Fresh parsley, chopped
• Mashed potatoes, to serve

Instructions

1. Season the chops well and dredge lightly in flour, shaking off the excess.
2. Sear the chops in hot oil for 3 to 4 minutes per side until golden, then set aside.
3. Lower the heat and cook the onions in the same pan for 10 minutes until soft and golden.
4. Stir in the garlic for 1 minute, then sprinkle over a tablespoon of the remaining flour and cook for 1 minute more.
5. Pour in the stock and Worcestershire sauce, scraping up the browned bits, then add the thyme and bay leaf.
6. Return the chops to the pan, cover and simmer on low for 35 to 40 minutes until very tender.
7. Stir in the butter, adjust the seasoning and serve over mashed potatoes with parsley on top.

Pro tips

• Bone-in chops stay juicier during the long braise than boneless ones.
• Do not rush the onions; their slow caramelisation is the flavour of the gravy.
• If the gravy gets too thick, loosen it with a splash of stock.
• The chops taste even better reheated the next day.

Frequently asked questions