Of course! Smothered Pork Chops with Potatoes in Gravy is the definition of comfort food. This one-pan meal features tender, juicy pork chops and soft, flavorful potatoes all nestled in a rich, savory onion and mushroom gravy.
Here’s a classic, foolproof recipe that will fill your kitchen with an incredible aroma.
Smothered Pork Chops with Potatoes in Gravy
This recipe uses a stovetop-to-oven method to ensure the pork chops don’t get tough and the gravy develops deep flavor.
Yields: 4 servings
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Ingredients
For the Pork Chops and Seasoning:
· 4 bone-in pork chops, about 1-inch thick (loin or rib chops are best)
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon smoked paprika
· 1 teaspoon dried thyme
· Salt and freshly ground black pepper, to taste
· 2 tablespoons all-purpose flour (for dredging)
· 2 tablespoons olive oil or vegetable oil
For the Gravy and Vegetables:
· 1 large yellow onion, thinly sliced
· 8 oz cremini or white mushrooms, sliced
· 3 cloves garlic, minced
· 3 tablespoons all-purpose flour
· 2 cups low-sodium chicken broth
· 1 tablespoon Worcestershire sauce
· 1 teaspoon soy sauce (optional, for depth of color)
· ½ cup heavy cream, half-and-half, or whole milk
· 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into ½-inch cubes
· 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep and Season: Preheat your oven to 350°F (175°C). Pat the pork chops completely dry with paper towels. This is crucial for getting a good sear. In a small bowl, mix the garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper. Rub this seasoning blend evenly over both sides of the pork chops. Then, lightly dredge them in the 2 tablespoons of flour, shaking off any excess.
- Sear the Pork Chops: In a large, oven-safe skillet or Dutch oven, heat the oil over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes per side, until a golden-brown crust forms. They do not need to be cooked through. Remove the chops from the skillet and set them aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. In the same skillet, add the sliced onions and mushrooms. Cook for 6-8 minutes, stirring occasionally, until the onions are soft and the mushrooms have released their water and started to brown.
- Make the Roux: Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the 3 tablespoons of flour over the onion and mushroom mixture. Cook, stirring constantly, for about 2 minutes to cook out the raw flour taste. This is your roux and will thicken the gravy.
- Create the Gravy: Slowly pour in the chicken broth while whisking constantly to avoid lumps. Scrape up all the browned bits from the bottom of the pan—that’s pure flavor! Stir in the Worcestershire sauce and soy sauce (if using). Bring the gravy to a simmer, and let it thicken for 2-3 minutes.
- Assemble in the Skillet: Stir in the heavy cream (or milk) and the cubed potatoes. Season with a pinch of salt and pepper. Nestle the seared pork chops back into the skillet, along with any accumulated juices from the plate. Spoon some of the gravy over the top of the chops.
- Bake to Tenderness: Cover the skillet tightly with a lid or aluminum foil. Transfer it to the preheated oven and bake for 45-60 minutes, or until the pork chops are fork-tender and the potatoes are cooked through.
- Serve: Carefully remove the skillet from the oven (the handle will be hot!). Let it rest for 5-10 minutes. The gravy will continue to thicken as it sits. Garnish with fresh parsley before serving.
Success Tips & Variations
· Don’t Skip the Sear: Searing the chops first locks in juices and creates a flavorful fond on the bottom of the pan that makes the gravy incredible.
· The Right Chop: Bone-in, thicker-cut pork chops are much more forgiving and stay juicier during the long cooking time than thin, boneless chops.
· Avoid Curdling: If using milk or half-and-half, letting the gravy cool slightly before adding it and not boiling it vigorously will prevent curdling.
· Gravy Too Thick? If the gravy becomes too thick after baking, simply stir in a little more chicken broth until it reaches your desired consistency.
· Gravy Too Thin? You can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering gravy on the stovetop until it thickens.
· Add Other Veggies: Feel free to add sliced carrots or celery along with the onions for extra flavor and nutrition.
· Crockpot Method: After searing the chops and making the gravy in a separate pan, add everything to your slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
Serve these smothered pork chops and potatoes with a side of green beans, cornbread, or a simple garden salad to soak up every last drop of that delicious gravy. Enjoy