Ingredients
Scale
- 4 bone-in pork chops, about 1 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
If you’re out of thyme, rosemary makes a great substitute. And for a lighter version, feel free to swap heavy cream with half-and-half.
Instructions
- Pat the pork chops dry with paper towels, then season both sides with salt, pepper, garlic powder, and onion powder.
- Dredge the chops in flour, shaking off the excess. This step is crucial for creating that beautiful crust.
- In a large skillet over medium heat, warm the olive oil. Once hot, add the chops and cook until golden brown on each side, about 4 minutes per side. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Add the onions and sauté until they are soft and caramelized, about 8 minutes.
- Stir in the chicken broth, scraping up any browned bits from the bottom of the pan. This is where the flavor magic happens!
- Return the pork chops to the skillet, reduce the heat to low, cover, and simmer for 25 minutes, or until the chops are cooked through.
- Stir in the heavy cream, thyme, and Worcestershire sauce, and let simmer for an additional 5 minutes until the gravy is thickened.
- Serve hot, spooning the rich gravy over each chop. Don’t forget to soak up the extra sauce with a crusty bread roll—trust me, you’ll thank me later!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Smothered Pork Chops, recipe, cooking, food
