Smothered Pork Chops with Potatoes in Gravy

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: About 1 hour 50 minutes
Recipe Intensity: Medium – Requires multi-step cooking and making a roux-based gravy.

Ingredients

For the Pork Chops & Seasoning:

• 4 bone-in, thick-cut pork chops (about 1 inch thick)

• 1 ½ teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika

• ¼ cup all-purpose flour, for dredging

• 3 tablespoons olive oil or vegetable oil

For the Smothering Base & Gravy:

• 1 large yellow onion, thinly sliced

• 2 cloves garlic, minced

• 8 oz cremini or white button mushrooms, sliced (optional, but recommended)

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 3 cups low-sodium chicken broth, warmed

• 1 tablespoon Worcestershire sauce

• 2 sprigs fresh thyme (or ½ teaspoon dried thyme)

• 1 bay leaf

For the Potatoes:

• 1 ½ lbs Yukon Gold potatoes, scrubbed and cut into 1-inch chunks

For Garnish:

• 2 tablespoons fresh parsley, chopped

Instructions

Step 1: Season and Sear the Pork Chops (Time: 15 minutes | Intensity: Medium-High)

1. Pat and Season: Pat the pork chops completely dry with paper towels. This is the most crucial step for achieving a good sear. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning blend evenly over all sides of the pork chops.

2. Dredge: Place the ¼ cup of flour for dredging on a plate. Lightly dredge each seasoned pork chop in the flour, shaking off any excess.

3. Sear: In a large, heavy-bottomed skillet or Dutch oven (we recommend a Dutch oven for this recipe), heat the olive oil over medium-high heat until it shimmers. Carefully add the pork chops, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until a deep golden-brown crust forms. They do not need to be cooked through at this stage. Remove the chops from the skillet and set them aside on a plate.

Step 2: Sauté the Aromatics (Time: 8 minutes | Intensity: Medium)

1. Cook Onions and Mushrooms: Reduce the heat to medium. In the same skillet with the rendered pork fat, add the sliced onions and mushrooms (if using). Sauté for 6-8 minutes, stirring occasionally, until the onions have softened and turned translucent and the mushrooms have released their liquid and started to brown.

2. Add Garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn it.

Step 3: Build the Roux and Gravy (Time: 10 minutes | Intensity: Medium)

1. Make the Roux: Push the onions and mushrooms to the sides of the skillet. Add the butter to the center and let it melt. Sprinkle in the 3 tablespoons of flour and immediately begin to whisk continuously. Cook this roux for 2-3 minutes until it turns a light tan or blonde color. This cooks out the raw flour taste and is the foundation of your gravy.

2. Deglaze and Simmer: Slowly pour in the warm chicken broth while whisking constantly to prevent any lumps from forming. Add the Worcestershire sauce, fresh thyme, and bay leaf. Bring the gravy to a simmer, scraping up any browned bits from the bottom of the pan with your whisk. These bits are packed with flavor!

Step 4: Assemble and Braise (Time: 1 hour 15 minutes | Intensity: Low)

1. Add Potatoes and Chops: Add the cubed Yukon Gold potatoes to the simmering gravy, stirring to coat them. Nestle the seared pork chops and any accumulated juices back into the skillet, submerging them partially in the gravy.

2. Low and Slow Cooking: Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer gently for 60-75 minutes. Do not boil. This low-and-slow braising time is what makes the pork chops incredibly tender and allows the potatoes to cook through while absorbing the gravy’s flavor.

Step 5: Final Touches and Serving (Time: 5 minutes | Intensity: Low)

1. Check for Doneness: The pork chops are done when they are fall-apart tender and the internal temperature reaches at least 145°F (63°C). The potatoes should be easily pierced with a fork.

2. Final Adjustments: Remove and discard the thyme sprigs and bay leaf. Taste the gravy and adjust seasoning with more salt and pepper if needed. If the gravy is too thin for your liking, you can simmer it uncovered for a few more minutes to thicken. For a richer gravy, stir in a final tablespoon of butter right before serving.

3. Garnish and Serve: Sprinkle with fresh chopped parsley. Serve immediately, spooning plenty of gravy, onions, mushrooms, and potatoes over each pork chop.

Chef’s Notes & Tips for Success

• The Pan Matters: A Dutch oven is ideal for this recipe because it distributes heat evenly and retains it well, which is perfect for braising. A heavy-bottomed, deep skillet with a lid will also work.

• Don’t Skip the Sear: A proper sear locks in the pork chops’ juices and creates fond (the browned bits) on the bottom of the pan, which is essential for a flavorful gravy.

• Warm Your Broth: Adding cold broth to a hot roux can shock it and sometimes make it harder to combine smoothly without lumps. Warming it slightly in the microwave or a separate saucepan makes a big difference.

• Potato Choice: Yukon Gold potatoes are our top choice because they hold their shape well during the long cooking time while still becoming beautifully tender. Russet potatoes can also be used but may break down a bit more, which will naturally thicken the gravy.

• Make it Your Own: Feel free to add other vegetables like sliced carrots or celery along with the onions. A splash of heavy cream or a dollop of sour cream stirred in at the end can create a richer, creamier gravy.

Nutrition Information (Per Serving – Estimated)

• Calories: 585 kcal

• Total Fat: 29g

• Saturated Fat: 11g

• Cholesterol: 125mg

• Sodium: 1120mg

• Total Carbohydrates: 38g

• Dietary Fiber: 4g

• Sugars: 5g

• Protein: 41g

Please note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes