Smothered Pork Chops

Smothered Pork Chops

from bhg.com
Entree
45 min
4 servings
779 kcal / serving

Get our Test Kitchen's best smothered pork chop recipe. You can whip up this comforting one-pan meal in under 45 minutes. It's a crowd-pleasing combination of juicy pork chops and creamy buttermilk gravy.

Ingredients

  • 4 ¾inch thick bone-in pork chops (about 2 1/4 pounds)
  • 1 teaspoonpaprika
  • ½ teaspoonseasoned salt
  • ¼ teaspooncayenne pepper
  • ½ cupall-purpose flour
  • 2 tablespoonsolive oil
  • 1 tablespoonsbutter
  • 1sweet onion, halved and thinly sliced (2 cups)
  • 4 clovesgarlic, minced
  • 1 teaspoonchopped fresh thyme
  • 1 cupreduced-sodium chicken broth
  • ½ cupbuttermilk
  • 1 teaspoondijon-style mustard
  • 1 tablespoonchopped italian parsley

Directions

  1. 1

    Season pork chops with paprika, seasoned salt, and cayenne pepper.

  2. 2

    Place flour in a shallow dish. Dredge chops in flour, shaking off excess. Reserve 2 Tbsp. of the flour.

  3. 3

    In a 12-inch skillet heat oil and 1 Tbsp. butter over medium heat. Add chops to skillet. Cook until well browned, 6 to 10 minutes, turning once. Remove chops from skillet; cover with foil to keep warm. Add additional butter to skillet to equal about 2 Tbsp. drippings.

  4. 4

    Add onion to skillet. Stir to coat in drippings. Cover; reduce heat to medium-low. Cook 12 to 14 minutes or until tender, stirring occasionally, and scraping any browned bits up from the bottom of the skillet. Increase heat to medium-high. Cook and stir until onions are golden brown. Stir in garlic and thyme. Cook until fragrant, about 1 minute.

  5. 5

    Reduce heat to medium. Add flour. Cook and stir 1 minute. Add broth, buttermilk, and mustard. Cook and stir until thickened and bubbly, then cook 2 minutes longer, stirring frequently.

  6. 6

    Return chops to skillet and coat in gravy. Cover and simmer until heated through and chops are done (145°F when tested with an instant-read thermometer), 5 minutes. Garnish with parsley.