Smothered Porkchops Recipe

Prep chops

Pat pork chops dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder. Let rest 10 minutes at room temperature while you prepare the dredge.

Mix dredge

In a shallow dish combine 1 cup all-purpose flour, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Dredge each seasoned pork chop in the flour mixture, pressing lightly to coat both sides and shaking off excess. Reserve remaining flour for the gravy.

Brown chops

Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add 2 tbs vegetable oil and 1 tbs unsalted butter. When the oil is shimmering and butter foams, add pork chops (work in two batches if necessary to avoid crowding). Brown until deep golden, about 3-4 minutes per side. Do not fully cook through; you are developing color. Transfer browned chops to a plate and set aside.

Sauté aromatics

Reduce heat to medium. If pan is dry, add 1 tbs oil. Add the thinly sliced yellow onion (1 count) and sauté until soft and beginning to caramelize, about 6-8 minutes. If using mushrooms, add them after 3 minutes and continue cooking until they release liquid and brown. Add the 2 minced garlic cloves and cook 30-45 seconds until fragrant.

Make roux

Sprinkle the 2 tbs flour (for gravy) over the softened onions and mushrooms. Stir constantly for 1-2 minutes to cook the raw flour taste and form a light roux, scraping up browned bits from the bottom of the pan.

Deglaze

Pour in about 1/2 cup of the chicken stock to deglaze the pan, scraping up any fond with a wooden spoon. This will loosen browned bits and start the gravy.

Finish gravy

Add the remaining chicken stock (to total 2 cups) and 1/2 cup milk, 1 tsp Worcestershire sauce, 2 tbs chopped fresh thyme (or 1/2 tsp dried), and the bay leaf. Stir to combine and bring to a gentle simmer. Taste and season with additional salt and pepper as needed. If gravy is too thin, simmer 3-5 minutes to reduce slightly; if too thick, add a splash more stock or milk.

Return chops to pan

Nestle the browned pork chops back into the gravy so they are partially submerged. Spoon gravy and onions over the chops. Reduce heat to low, cover the skillet, and simmer gently for 8-12 minutes, or until internal temperature of chops reaches 145°F (63°C). Thicker chops may need the longer time; flip once halfway through and spoon gravy over the top to baste.

Rest & garnish

When chops reach temperature, remove from heat and let rest in the gravy for 5 minutes (covered) so juices redistribute and gravy thickens slightly. Discard bay leaf. Taste gravy and adjust salt and pepper. Sprinkle chopped fresh parsley over the chops before serving.