Smothered pork chops feature seasoned, pan-fried bone-in cuts topped with a rich and creamy onion gravy—a straightforward American comfort classic that pairs perfectly with homemade mashed potatoes and green beans.
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Season pork chops generously on both sides with garlic powder, onion powder, paprika, black pepper, and salt.
In a shallow dish, combine all-purpose flour, cornstarch, black pepper, and paprika. Mix well.
Dredge each seasoned pork chop in the flour mixture, ensuring it's fully coated on all sides.
Heat vegetable oil in a large skillet over medium-high heat. Carefully place the dredged pork chops in the hot oil and fry for 3-5 minutes per side, until golden brown and cooked through. Do this in batches if necessary.
Once cooked, remove the pork chops from the skillet and set them aside on a baking sheet. Do not discard the pan drippings.
While the pork chops are cooking, place the peeled and cubed potatoes in a large pot of boiling, salted water. Cook until fork-tender, about 15-20 minutes.
Drain the cooked potatoes and return them to the pot. Mash them with a potato masher.
Add the salted butter, cream cheese, and heavy cream to the mashed potatoes. Continue to mash and stir until smooth and creamy.
In the same skillet used for the pork chops, melt 2 tablespoons of butter in the pan drippings over medium heat.
Add the sliced onions to the skillet and sauté until they begin to soften and become translucent.
Sprinkle about 1/4 cup of the leftover seasoned flour over the onions and stir to cook for about a minute, creating a roux.
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan.
Season the gravy with chicken bouillon powder, garlic powder, and black pepper. Stir in the heavy cream.
Bring the gravy to a simmer and cook until it has thickened to your desired consistency.
To serve, plate a generous portion of mashed potatoes and a side of green beans. Place a fried pork chop on the plate and smother it all with the onion gravy. Garnish with a pepperoncini if desired.
Store cooked pork chops and gravy in an airtight container for up to 3 days; reheat gently in a covered skillet over medium-low heat.
Pan-fried pork chops are done when they reach an internal temperature of 145°F (63°C) and the meat is no longer pink near the bone. This typically takes 6–8 minutes per side for thin-cut bone-in chops.
Yes. Cook the pork chops and gravy up to 2 days ahead, store in an airtight container in the refrigerator, and reheat gently in a skillet over medium-low heat, covered, until warmed through.
Don't overcook them—use a meat thermometer to stop at 145°F. Thinner cuts cook faster, so monitor closely. The gravy also helps retain moisture during cooking and serving.
Yes. Use cornstarch alone for a lighter crust, or mix in whole wheat flour (up to 25% of the blend) for nuttier flavor. Avoid using only cornstarch if you need the pork to brown well.
The gravy should coat the back of a spoon and flow slowly. If too thick, whisk in chicken or beef broth a tablespoon at a time. If too thin, simmer uncovered a few minutes longer to reduce.
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