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Smothered Pork Chops

This recipe prepares succulent smothered pork chops by first searing seasoned, floured chops until golden brown. An aromatic gravy is then built from sautéed onions, remaining pan drippings, flour, chicken stock, and Dijon mustard. The chops are returned to the rich gravy and gently simmered until tender, creating a comforting and flavorful main course.
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Total Time 45 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 2991.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup bacon grease or other fat suitable for frying
  • 1 cup all-purpose flour
  • 1 tablespoon kosher salt plus more to taste
  • 1 teaspoon black pepper plus more to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 4 center-cut pork chops about 1/2-inch thick, 2 to 2 1/4 pounds total
  • 1 onion sliced
  • 2 cups chicken stock
  • 1 tablespoon Dijon mustard

Equipment

  • 1 Large heavy-bottomed skillet or Dutch oven
  • 1 Shallow Dish For dredging the pork chops
  • 1 Whisk For mixing dredge and making gravy
  • 1 Tongs For handling pork chops
  • 1 Cutting Board and Chef's Knife For preparing onion

Method
 

  1. Combine the all-purpose flour, kosher salt, black pepper, garlic powder, paprika, and cayenne pepper in a shallow dish.
  2. Dredge each pork chop thoroughly in the seasoned flour mixture, ensuring it's evenly coated, then shake off any excess.
  3. Heat the bacon grease (or other fat) in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
  4. Sear the dredged pork chops until deeply golden brown on both sides, about 3-4 minutes per side. Work in batches to avoid overcrowding the pan, then remove chops and set aside.
  5. Reduce the heat to medium, add the sliced onion to the skillet, and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes.
  6. Stir in any remaining seasoned flour from the dredging mixture into the skillet with the onions, cooking for 1-2 minutes to create a light roux.
  7. Gradually whisk in the chicken stock and Dijon mustard, scraping up any browned bits from the bottom of the pan to deglaze and build the gravy. Bring to a gentle simmer.
  8. Return the seared pork chops to the gravy, nestling them into the sauce so they are mostly submerged.
  9. Reduce the heat to low, cover the skillet, and simmer gently for 20-30 minutes, or until the pork chops are tender.
  10. Taste the gravy and adjust seasoning with additional salt and pepper if needed before serving hot.

Notes

For optimal flavor, ensure a deep golden-brown sear on the pork chops to build a robust fond, which will be the foundation of your gravy. When creating the roux, cook it slowly until it reaches a medium-brown color; this deepens the nutty flavor without burning. Whisk constantly when adding the chicken stock to prevent lumps. Adjust seasoning generously throughout the process – the dredge, the chops after searing, and the gravy – as pork can absorb a lot of flavor. Do not overcrowd the pan when searing chops; work in batches if necessary to maintain high heat and achieve proper browning. Simmer gently to tenderize the chops without drying them out, ensuring they remain succulent.