The Best Tender Smothered Pork Chops Recipe (One-Pan Rich Gravy)

Name: The Best Tender Smothered Pork Chops Recipe (One-Pan Rich Gravy)
Ingredients: 4 (1-inch thick) Boneless Pork Chops: Crucial! Thicker chops prevent drying out. Or use bone-in for extra flavor.; 1/2 cup All-Purpose Flour: For dredging the chops (helps create a crust and thickens gravy).; 1 teaspoon Garlic Powder & 1/2 teaspoon Onion Powder: For seasoning the chops.; 1 teaspoon Smoked Paprika: Adds color and a subtle smoky flavor.; 1 teaspoon Salt and 1/2 teaspoon Black Pepper: Generous seasoning for the chops.; 2 tablespoons Olive Oil or Vegetable Oil: For searing.; 1 large Yellow Onion: Thinly sliced (don’t be shy!).; 2 cloves Garlic: Minced.; 2 tablespoons Unsalted Butter: For making the roux.; 2 tablespoons All-Purpose Flour: For thickening the gravy.; 2 cups Beef Broth (or chicken broth): Warmed slightly.; 1 tablespoon Worcestershire Sauce: The secret umami weapon!; 1 teaspoon Dijon Mustard: Adds a tangy depth.; 1/2 teaspoon Dried Thyme: Classic herb pairing with pork.; Salt and Freshly Ground Black Pepper: To taste.

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The best smothered pork chops recipe for juicy, tender pork in a rich onion gravy. Easy one-pan comfort food perfect for weeknights!

Ingredients

Instructions

Prep the Pork: Pat the pork chops completely dry with paper towels. In a shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
Dredge the Chops: Dredge each pork chop in the seasoned flour, pressing gently to coat all sides. Shake off any excess.
Sear the Chops: Heat the oil in your large skillet over medium-high heat until shimmering. Carefully place the chops in the hot oil (don’t overcrowd!). Sear for 3-4 minutes per side until golden brown. Remove the seared chops and set them aside. Do not clean the pan! Those brown bits are flavor gold for your gravy.
Sauté Onions: Reduce the heat to medium-low. Add the sliced onion to the skillet and cook for 8-10 minutes, stirring occasionally and scraping up the brown bits from the bottom of the pan, until the onions are soft and lightly caramelized. Add the minced garlic and cook for 1 minute more.
Make the Roux: Push the onions and garlic to one side of the pan. Add the 2 tablespoons of butter to the empty side. Once melted, whisk in the 2 tablespoons of flour and cook for 1-2 minutes, stirring constantly, until a light golden roux forms.
Whisk in Liquid: Slowly whisk in the warmed beef broth until the gravy is smooth and lump-free. Stir in the Worcestershire sauce, Dijon mustard, and dried thyme. Bring the gravy to a gentle simmer, stirring frequently, until it starts to thicken.
Taste and Adjust: Taste the gravy and add any additional salt or pepper if needed.
Return Chops to Gravy: Carefully return the seared pork chops to the simmering gravy. Ensure they are partially submerged.
Simmer & Finish: Reduce the heat to low, cover the skillet, and let the chops simmer gently in the gravy for 15-20 minutes, or until they are cooked through and fork-tender. The internal temperature of the thickest chop should reach $145^{circ}text{F}$.
Rest & Serve: Remove from heat and let the chops rest in the gravy for 5 minutes. Serve hot, smothered generously with the onion gravy, over your favorite sides.