Smothered Pork Chops with Savory Pan Gravy
Tender, thick-cut pork chops seared to perfection and smothered in a rich, creamy onion and bacon gravy. A one-pan weeknight meal that turns simple ingredients into comfort food gold.
Ingredients
- 1 pound thick-cut boneless pork chops About 3/4 to 1-inch thick
- 2 tbsp neutral cooking oil
- 1/2 cup all-purpose flour Used for dredging and gravy
- 1 1/2 tbsp seasoning salt
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp black pepper freshly cracked
- 2 slices thick-cut bacon diced small
- 1 tbsp salted butter plus extra if needed
- 1 medium onion finely chopped
- 3/4 cup low-sodium chicken broth
- 1/4 cup heavy whipping cream
Instructions
- Bring meat to room temperature: Pull pork chops out 20-30 minutes before cooking to ensure even heat distribution.
- Prepare seasoned flour: Whisk 1/2 cup flour with seasoning salt, onion powder, paprika, garlic powder, thyme, and pepper in a medium bowl.
- Dredge the chops: Press each chop firmly into the flour mixture to coat both sides. Shake off excess and set aside. Reserve the remaining flour.
- Sear the meat: Heat oil in a heavy skillet over medium-high heat. Sear chops undisturbed for 2-3 minutes per side until golden brown. Remove to a plate.
- Sauté aromatics: Reduce heat to medium. Cook diced bacon until crispy. Add butter and chopped onions; sauté until soft and translucent.
- Build the roux: Sprinkle 2 tablespoons of reserved seasoned flour over the onions. Stir constantly for 1-2 minutes to cook out the raw flour taste.
- Whisk liquids: Slowly pour in chicken broth while whisking to scrape up brown bits. Stir in heavy cream until the sauce is smooth and bubbling.
- Simmer: Place chops back into the gravy. Simmer for 4-5 minutes until the internal temperature reaches 145°F.
- Rest and Serve: Remove from heat immediately. Let the meat rest for 3 minutes before serving with mashed potatoes or rice.
Notes
Always use a meat thermometer! Pulling the chops at exactly 145°F is the secret to keeping them juicy. If the gravy gets too thick, just whisk in a splash of broth.