Pork Chops Recipe

Bring chops to room temperature

Remove the pork chops from the refrigerator 20–30 minutes before cooking so they come closer to room temperature. Pat them dry thoroughly with paper towels.

Season

Combine kosher salt, black pepper, garlic powder, and paprika. Rub both sides and the edges of each pork chop with the spice mix. Drizzle or brush the chops with the olive oil to help searing.

Sear the chops

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 1 tbs oil and swirl. Place pork chops in the skillet without crowding; you may need to work in batches. Sear 3–4 minutes on the first side without moving, until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes.

Finish to internal temperature

Lower heat to medium. If chops are thick, transfer skillet to a 375°F (190°C) oven for 6–8 minutes, or continue cooking on the stovetop covered for 6–8 minutes, until internal temperature reaches 145°F (63°C) measured at the thickest part. Remove chops to a plate and tent loosely with foil to rest 5–10 minutes while you make the gravy (if using). Reserve pan drippings in the skillet.

Cook onions

If you want the smothered style, return the skillet with reserved drippings to medium heat. Add butter. Once melted, add the sliced onions and a pinch of salt. Cook, stirring occasionally, until onions soften and begin to caramelize, about 8–10 minutes. Add minced garlic and cook 30–45 seconds more until fragrant.

Make roux

Sprinkle the all-purpose flour over the onions and stir to coat. Cook the flour-onion mixture 1–2 minutes to remove raw flour taste, stirring constantly, until it becomes a pale golden paste.

Build gravy

Gradually whisk in the chicken stock, scraping any brown bits from the bottom of the skillet. Bring to a gentle simmer, whisking to remove lumps, and thicken for 3–5 minutes.

Finish gravy

Stir in the heavy cream (if using), Worcestershire sauce, thyme, salt, and pepper. Taste and adjust seasoning. If gravy is too thick, add up to 1/4 cup more stock; if too thin, simmer a few more minutes. Return the rested pork chops to the skillet, spooning gravy and onions over them to warm for 1–2 minutes before serving.

Transfer pork chops to serving plates and spoon the onion gravy over the top if using. Sprinkle chopped parsley and serve with lemon wedges on the side. Recommended sides: mashed potatoes, rice, or buttered noodles to soak up the gravy.