Ah, pork chops—juicy, tender, and, dare I say, the stars of many a comforting meal. Imagine a chilly evening, the kind where you crave warmth and familiarity, and then picture these chops smothered in a rich, savory sauce. It’s like wrapping yourself in a cozy blanket made of flavor; it brings me back to Sunday dinners at grandma’s, where the kitchen smelled like home and every bite felt like a hug.
Steps
- Mix garlic powder, onion powder, half of the salt, and pepper in a small bowl. Coat both sides of the pork chops with this seasoning mixture.
- In a large skillet, heat half of the oil over medium-high heat. Sear the pork chops until golden brown on each side, about 3-4 minutes per side, then remove them to a plate and keep warm.
- Add the remaining oil to the skillet, swirling it around. Pour in a small amount of broth to deglaze, scraping up any browned bits from the pan.
- Sauté the sliced onion in the skillet until they are browned and tender, about 8 to 10 minutes. Sprinkle flour over the onions and stir until the flour is no longer visible.
- Pour the remaining broth into the skillet, stirring to deglaze and combine with the onions. Add ground sage and the rest of the salt, simmering until the gravy thickens, around 1 minute.
- Return the pork chops to the skillet, nestling them into the gravy and spooning onions on top. Continue cooking until the pork reaches an internal temperature of 145°F, then remove from heat. Serve garnished with fresh herbs and, if desired, with mashed potatoes.
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, split into ½ teaspoon portions
- ½ teaspoon black pepper
- 4 pork chops, either bone-in or boneless, each approximately ¾ to 1 inch thick (totaling 1½ to 2 pounds)
- 2 tablespoons of oil, either avocado or olive
- 1 sweet yellow onion, thinly sliced
- 2 cups chicken broth, used in portions
- 3 tablespoons all-purpose flour (use gluten-free if preferred)
- 1 teaspoon ground sage
- Optional for serving: mashed potatoes and sprigs of fresh thyme or finely chopped parsley
Nutritional Values
Calories: 1172 kcal | Fat: 44 g | Saturated Fat: 8 g | Sodium: 2840 mg | Carbohydrates: 52 g | Fiber: 4 g | Sugar: 20 g | Protein: 144 g | Cholesterol: 328 mg
FAQ
- Can I use boneless pork chops instead of bone-in?
- Yes, you can use boneless pork chops for this recipe. They will cook a bit faster than bone-in chops, so adjust your cooking time accordingly.
- Is it possible to make the onion gravy without dairy?
- Absolutely! This recipe creates a creamy and rich onion gravy without using any dairy products, making it suitable for those who are lactose intolerant or prefer dairy-free options.
- What sides go well with smothered pork chops?
- Smothered pork chops pair wonderfully with a variety of side dishes. Consider serving them with mashed potatoes, roasted vegetables like broccolini or Brussels sprouts, or even a simple Italian salad.
- How can I ensure my pork chops are tender and juicy?
- To achieve tender and juicy pork chops, avoid overcooking them. Use a meat thermometer to ensure they reach an internal temperature of 145°F, and let them rest for three minutes before serving to lock in the flavors.
- Can I make this recipe gluten-free?
- Yes, you can make this recipe gluten-free by using a 1:1 gluten-free flour blend to thicken the onion gravy. Additionally, ensure that the chicken broth you use is gluten-free, as some brands may contain gluten additives.
Tips
- Let Pork Chops Reach Room Temperature: For the best texture, allow the pork chops to sit at room temperature for 20-30 minutes before cooking. This helps them cook more evenly and enhances the overall flavor.
- Use a Meat Thermometer: To ensure perfectly tender pork chops, use a meat thermometer to check doneness. Remove the pork chops from heat when the internal temperature reaches 145°F, and let them rest for a few minutes to lock in the juices.
- Deglaze the Pan for Rich Gravy: After cooking the pork chops, deglaze the pan with a splash of broth to lift all those flavorful browned bits from the bottom, which will enhance the taste of your onion gravy.
- Storage and Reheating: Store leftovers in airtight containers to maintain freshness. When reheating, gently warm the pork chops and gravy on the stovetop over medium-low heat with a little water to prevent drying out.
Equipment
- Enamel-coated cast iron skillet – A heavy, large skillet is recommended for cooking the pork chops and making the gravy.
- Digital meat thermometer – Useful for ensuring the pork chops are cooked to the correct internal temperature.
