🍳 Quick & Easy Smothered Pork Chops with Potatoes in Gravy

Total Time: 50 minutes | Prep Time: 10 minutes | Cook Time: 40 minutes Yield: 4 servings | Method: Stovetop (One-Pan) | Cuisine: Southern Comfort

✨ Why You'll Love This Recipe

This recipe for Smothered Pork Chops with Potatoes in Gravy is the ultimate weeknight comfort food, delivering maximum flavor with minimal cleanup! Everything cooks right in one skillet—juicy, pan-seared pork chops and tender potatoes soak up a rich, homemade onion gravy while they simmer. The result is fork-tender perfection that tastes like it took all day.

• One-Pan Wonder: Less mess means faster cleanup!
• Fork-Tender: Simmering the chops in the gravy ensures they are never dry.
• Potatoes Cook in the Gravy: They absorb all the delicious skillet flavor.
• Hearty & Budget-Friendly: A satisfying family meal that doesn't break the bank.

🛒 Ingredients

For the Pork Chops & Seasoning

• 4 bone-in or boneless pork chops (about ¾ to 1 inch thick)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• ½ teaspoon Paprika
• Salt and freshly ground Black Pepper, to taste
• 2 Tablespoons All-Purpose Flour (for dredging)
• 2 Tablespoons Olive Oil or Butter (for searing)

For the Gravy & Potatoes

• 1 Tablespoon Olive Oil or Butter
• 1 medium Yellow Onion, thinly sliced
• 2 cloves Garlic, minced
• 2 Tablespoons All-Purpose Flour (for the roux)
• 2 cups Chicken Broth (low sodium is best)
• ½ cup Heavy Cream or Milk (optional, for creamier gravy)
• 4-5 small Potatoes (such as Yukon Gold or Red), peeled and sliced ¼-inch thick
• Fresh Parsley or Thyme, chopped (for garnish)

🧑‍🍳 Step-by-Step Instructions

Follow these simple steps for perfect smothered pork chops every time.

1. Season & Sear the Pork Chops

• Pat the pork chops completely dry with paper towels. This is crucial for a good sear!
• In a small bowl, combine the garlic powder, onion powder, paprika, 1 teaspoon of salt, and ½ teaspoon of pepper.
• Sprinkle the chops liberally with the seasoning mix.
• Place the 2 Tablespoons of flour for dredging on a plate. Lightly coat both sides of each pork chop in the flour and shake off any excess.
• Heat a large, heavy skillet (cast iron is ideal) over medium-high heat. Add the 2 Tablespoons of oil or butter.
• Sear the pork chops for 3-4 minutes per side until a deep golden-brown crust forms. Do not cook through. Remove the chops from the skillet and set them aside on a plate.

2. Sauté Aromatics and Build the Roux

• Reduce the heat to medium. Add the 1 Tablespoon of oil or butter to the same skillet.
• Add the sliced onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.
• Add the minced garlic and cook for 1 minute until fragrant.
• Sprinkle the 2 Tablespoons of flour over the onions and stir continuously for about 2 minutes to cook out the raw flour taste, forming a roux.

3. Whisk in Liquids & Add Potatoes

• Slowly pour in the Chicken Broth, whisking constantly to scrape up any browned bits (the "fond") from the bottom of the pan—this adds incredible flavor! Whisk until the gravy is smooth and starts to thicken slightly.
• If using, whisk in the Heavy Cream or Milk for a richer, creamier sauce.
• Add the sliced potatoes to the gravy, ensuring they are submerged as much as possible.

4. Simmer and Smother

• Return the seared pork chops and any accumulated juices from the plate back into the skillet. Nestle them into the gravy with the potatoes.
• Bring the gravy to a gentle simmer, then reduce the heat to low, cover the skillet with a lid, and let it simmer for 30-40 minutes.
• The pork chops are done when they are incredibly tender and reach an internal temperature of 145°F (63°C). The potatoes should be fork-tender.

5. Serve

• Taste the gravy and adjust salt and pepper if needed.
• Garnish with fresh parsley or thyme and serve immediately, spooning the luscious gravy and tender potatoes over each pork chop.

💡 Pro Tips for Success

• Don't Skip the Sear: Searing creates a flavorful crust and builds the fond (browned bits) on the pan, which is essential for a deeply flavored gravy.
• Pat the Chops Dry: Excess moisture prevents a good sear, so make sure your chops are completely dry before seasoning.
• Check the Temperature: Pork chops can dry out quickly. Use a meat thermometer to pull them from the heat once they hit 145°F for the juiciest result. They will continue to climb a few degrees as they rest.
• Gravy Consistency: If your gravy is too thick, stir in a splash of extra chicken broth or water. If it's too thin, simmer uncovered for a few extra minutes, or mix a teaspoon of cornstarch with a tablespoon of cold water (a slurry) and whisk it in.

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