How do I know when smothered pork chops are done?

Pork chops are safely cooked at 145°F internal temperature. They should be tender and easily pierced with a fork; the meat closest to the bone will be slightly pink and remain juicy.

Can I use thin-cut pork chops instead of thick-cut?

Thin pork chops will overcook quickly and dry out. Thick-cut (1-1.5 inches) chops stay juicy during the searing and simmering process.

What's the best way to brown pork chops before simmering?

Use medium-high heat and don't move the chops for 3-4 minutes per side. This creates a golden crust that locks in flavor, even though the gravy will simmer them further.

Can I make smothered pork chops ahead of time?

Yes. Cook completely, cool, then refrigerate up to 3 days in an airtight container. Reheat gently over low heat or in the oven at 325°F to prevent drying out.

What can I substitute for all-purpose flour?

Cornstarch works well for dredging and will thicken gravy similarly. Avoid gluten-free blends as they may produce a different texture.

Smothered Pork Chops with Onion Gravy

Name: Smothered Pork Chops with Onion Gravy
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 thick-cut bone-in pork chops; Onion powder, to taste; Garlic powder, to taste; Salt, to taste; Black pepper, to taste; Seasoning salt, to taste; Cajun seasoning, to taste; Dried parsley, to taste; Cayenne pepper, to taste; 1 cup all-purpose flour; 1/2 cup vegetable oil, for frying; 1 large yellow onion, sliced; 2 cloves garlic, minced; 1 tbsp butter; 2 cups chicken broth; 1 cup water; Cooked white rice, for serving; Fresh parsley, chopped, for garnish

CookOSBeta

Smothered Pork Chops with Onion Gravy | CookOS

Ingredients

4 thick-cut bone-in pork chops
Onion powder, to taste
Garlic powder, to taste
Salt, to taste
Black pepper, to taste
Seasoning salt, to taste
Cajun seasoning, to taste
Dried parsley, to taste
Cayenne pepper, to tasteoptional
1 cup all-purpose flour
1/2 cup vegetable oil, for frying
1 large yellow onion, sliced
2 cloves garlic, mincedoptional
1 tbsp butter
2 cups chicken broth
1 cup water
Cooked white rice, for servingoptional
Fresh parsley, chopped, for garnishoptional

18 Ingredients

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Instructions

1
Pat the pork chops dry with paper towels.
2
Season both sides of the pork chops generously with onion powder, garlic powder, salt, pepper, seasoning salt, Cajun seasoning, and dried parsley. Add cayenne pepper if you'd like a little kick.
3
In a shallow dish, combine 1 cup of all-purpose flour with more of the same seasonings. Mix well to create a seasoned dredge.
4
Coat each pork chop thoroughly in the seasoned flour, ensuring both sides are covered. Reserve the leftover seasoned flour for the gravy.
5
Heat about a half-inch of vegetable oil in a large, heavy-bottomed pan over medium-high heat until shimmering.
6
Carefully place the dredged pork chops in the hot oil and fry for about 5 minutes per side, until a deep golden-brown crust forms.
7
Remove the browned pork chops from the pan and set them aside on a paper towel-lined plate.
8
Carefully pour out most of the oil, leaving about 2 tablespoons of drippings in the pan.
9
Add the sliced onion to the pan (and optional minced garlic) and sauté until softened and translucent.
10
Add the butter and let it melt. Then, stir in 1/4 cup of the reserved seasoned flour and cook for 1-2 minutes, stirring constantly, to make a roux.
11
Gradually pour in the chicken broth and water, whisking continuously to prevent lumps. Add more of the seasonings to the gravy, to taste.
12
Return the pork chops to the pan, nestling them into the gravy.
13
Bring the gravy to a simmer, then reduce the heat to low, cover the pan, and let it cook for about 2 hours, or until the pork is fork-tender.
14
Serve the smothered pork chops hot over a bed of cooked rice or mashed potatoes, spooning plenty of the onion gravy over the top.
15
Garnish with fresh chopped parsley for a bit of color before serving.