Smothered Pork Chops – Bone-in pork chops are lightly fried and then smothered in a creamy onion pan sauce to make for an exciting escape from boring dinners!

Mmm mmm. I just love a comfort meal I can easily make during the week. With all the savory meals I’ve been posting in the last month, I’m sure that’s no surprise by now.

Welp, today I’ve got one more to add to the list! This time it’s a recipe for a pork chop. I have yet to feature a pork chop recipe on this blog because we typically prefer pork tenderloin. But recently, we were reintroduced to it through Hello Fresh and now we have it a few times a month.

When I saw a yummy pork chop recipe on Instagram, I had to give it a try. It was for these Smothered Pork Chops covered in an onion gravy. Yummm. I loved how simple the recipe was – no slow cooking, no fancy ingredients. So I gave it a shot.

Oh my goodness, ya’ll. Not only does it smell heavenly, but that flavor is unmatched to any gravy I’ve ever made before. That fresh thyme really sets it off.

The great thing about this recipe is that it only uses one pan. And it’s all done on the stove! No oven or fancy appliances required.

To make the pork, it’s done in two main steps:

1. Lightly fry the pork chops
2. Make the gravy

Frying the pork

The pork is lightly fried to help the gravy adhere to it. But don’t worry – it’s not a thick batter that would make these chops super unhealthy. All we do is covered in some spices, then dip in flour and finally fry in some butter in oil to get it slightly crispy.

After the pork is browned on the outside, it’s removed and set to the side while we make the gravy.

Making the gravy

Here’s where most of the work happens. The butter and oil from the first step remains in the pan. The onions are added to cook them down a little before we make the gravy. The garlic and flour are added to absorb the excess butter and oil. Now add in the fresh thyme leaves.

Next, chicken stock and cream are added to the pan and whisked together. Bring it to a simmer and watch it thicken before your eyes. Finally, add back the chops and cover them in gravy. Allow them to cook through and then turn off the heat. Serve immediately.

Tips and Tricks

1. When buying the chops, the thicker the better. Since these chops are fried and then cooked in the sauce, the thicken chop will hold up better. Just make sure it’s cooked through at the end by using a meat thermometer and ensuring the internal temp is 145 degrees.
2. The easiest way to remove thyme leaves from their stems is to turn them upside down and run your fingers up the stem to release the leaves. They’ll come right off.
3. If you use salted butter and salted chicken stock in the gravy, taste it before adding any more salt. You may not need much!

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More recipes you’ll love:

Goat Cheese Stuffed Chicken

Sirloin with Creamy Onion Blue Cheese Sauce

Irish Beef Stew