Smothered Pork Chops Recipe

Bring chops to room temperature

Pat the pork chops dry with paper towels. Let sit at room temperature 20–30 minutes while you prepare other ingredients — this helps even cooking.

In a small bowl, combine kosher salt, black pepper, garlic powder and paprika. Season both sides of each pork chop evenly.

Place the flour in a shallow dish. Dredge each seasoned pork chop in the flour, shaking off excess. Set dredged chops on a plate while you heat the pan.

Brown the chops

Heat a large heavy skillet (preferably cast iron) over medium-high heat. Add the vegetable oil and 1 tablespoon butter. When the fat is shimmering, add pork chops without crowding the pan. Brown chops 3–4 minutes per side until a deep golden crust forms. Transfer chops to a plate (they will finish cooking in the sauce). Work in batches if needed and add remaining 1 tablespoon butter between batches.

Sauté onions and garlic

Reduce heat to medium. Add the sliced onions to the skillet and cook 6–8 minutes, stirring occasionally, until they are soft and starting to caramelize. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Deglaze and build sauce

Pour in the chicken broth while scraping the bottom of the pan with a wooden spoon to loosen browned bits (these add flavor). Add Worcestershire sauce and thyme. Bring mixture to a gentle simmer and let it reduce 3–5 minutes to concentrate flavor.

Finish the gravy

Stir in the heavy cream and optional hot sauce. Return pork chops and any accumulated juices to the skillet, nestling them into the sauce and onions. Reduce heat to low, cover the skillet, and simmer gently 12–15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). Flip chops once halfway through to coat both sides.

Adjust thickness (optional)

If the gravy is thinner than you like, make a quick slurry by mixing cornstarch and water until smooth. Stir the slurry into the simmering sauce a little at a time, cook 1–2 minutes until sauce thickens. Taste and adjust seasoning with salt and pepper as needed.

Once chops reach 145°F, remove skillet from heat and let rest uncovered 3–5 minutes; the sauce will thicken slightly as it cools.

Taste the gravy and add extra salt, pepper or a splash of broth/cream if desired. Sprinkle with chopped parsley and additional freshly ground black pepper to taste. Serve the smothered pork chops with mashed potatoes, rice or buttered noodles to sop up the gravy.