Now that is a quintessential comfort food meal. Smothered pork chops create an incredible, savory foundation that turns into a rich, creamy gravy, which is then soaked up by the tender potatoes. It’s a brilliant one-pan wonder.
Here’s a detailed recipe to achieve that perfect, hearty dish.
Smothered Pork Chops with Creamy Gravy and Potatoes
This recipe uses a single skillet to build layers of flavor, resulting in fall-apart tender pork chops and potatoes bathed in a luxurious gravy.
Why This Method Works:
· One-Pan Efficiency: Everything cooks in one skillet, meaning less cleanup and all the flavorful browned bits (the fond) are incorporated into the gravy.
· The Gravy is Built In: By making the gravy right in the same pan after searing the chops and sautéing the aromatics, you capture every bit of flavor.
· Low and Slow Cooking: Braising the chops in the gravy makes them incredibly tender and infuses them with flavor.
Ingredients:
· For the Pork & Potatoes:
· 4 bone-in pork chops (about 1-inch thick)
· 1.5 lbs Yukon Gold or Russet potatoes, cut into 1-inch chunks
· 1 tablespoon olive oil
· Salt and black pepper
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· Optional: 1 teaspoon smoked paprika for depth
· For the Gravy & Aromatics:
· 1 medium yellow onion, thinly sliced
· 2-3 cloves garlic, minced
· 8 oz sliced mushrooms (cremini or white), optional but highly recommended
· 3 tablespoons all-purpose flour
· 2 cups chicken broth
· 1/2 cup heavy cream, half-and-half, or whole milk
· 1 tablespoon Worcestershire sauce
· 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
· 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Prep and Season:
· Pat the pork chops completely dry with paper towels. This is crucial for a good sear.
· Season both sides generously with salt, pepper, garlic powder, and onion powder (and smoked paprika if using).
· Toss the potato chunks with a pinch of salt and pepper. - Sear the Pork Chops:
· In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat.
· Once the oil is shimmering, add the pork chops. Sear for 3-4 minutes per side until a deep golden-brown crust forms. Do not crowd the pan; work in batches if needed.
· Remove the chops to a plate and set aside. They will not be cooked through. - Sauté the Aromatics:
· Reduce the heat to medium. In the same skillet with the pork drippings, add the sliced onion (and mushrooms, if using).
· Sauté for 5-7 minutes, until the onions are softened and the mushrooms have released their water and started to brown.
· Add the minced garlic and cook for another minute until fragrant. - Make the Roux and Gravy Base:
· Sprinkle the flour over the onion and mushroom mixture. Stir constantly and cook for 1-2 minutes to eliminate the raw flour taste. It will form a thick paste.
· While whisking constantly, slowly pour in the chicken broth. Scrape up all the browned bits from the bottom of the pan—this is flavor!
· Whisk in the Worcestershire sauce and thyme. Bring the mixture to a simmer, and it will thicken noticeably. - Braise to Perfection:
· Stir in the heavy cream (or milk) and season the gravy with salt and pepper to taste.
· Add the seasoned potato chunks to the skillet, nestling them into the gravy.
· Place the seared pork chops on top of the potatoes, submerging them partially in the gravy.
· Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer gently for 25-35 minutes. - Check for Doneness and Serve:
· The dish is done when the potatoes are fork-tender and the pork chops are cooked through (internal temperature of 145°F / 63°C).
· The gravy will have thickened further. If it’s too thick, you can thin it with a splash of extra broth or cream.
· Taste and adjust seasoning one last time. Garnish with fresh parsley.
Pro-Tips for the Best Results:
· The Right Chop: Bone-in, center-cut chops are best for braising. They stay juicier and more flavorful than boneless.
· Don’t Skip the Sear: A proper sear is non-negotiable. It creates a beautiful crust and builds the foundation for your gravy.
· Low and Slow is Key: Once you cover the skillet, keep the heat low. A vigorous boil will make the pork chops tough.
· Cream Swap: For a lighter version, you can use all broth, but the cream adds a wonderful richness that makes it truly “smothered.”
Serve this magnificent one-pan meal with a simple side of steamed green beans (to bring it all full circle!) or buttery cornbread to soak up every last drop of that incredible creamy gravy. Enjoy