Simmered in a savory pan sauce, these scrumptious smothered pork chops are the perfect comfort food served over steamed rice or creamy mashed potatoes.
Pork Chops Smothered in a Savory Pan Sauce and Lots of Love
When you think of a super cozy and comforting favorite meal, a meal you can just taste the love in when you take your first bite, what comes to mind for you...?
For me, I think of juicy and succulent smothered pork chops with a light, golden crust, simmered until tender in a rich and savory pan sauce kissed with a whisper of white wine. My oh my, is this a cozy dish!
And because this recipe yields an abundance of that delicious pan sauce, my favorite way to enjoy these smothered pork chops is to serve them atop of either plain white rice or garlic rice, or even hot and fluffy mashed potatoes to soak it all up.
How to Make Smothered Pork Chops in a Savory Pan Sauce
In order to achieve a golden crust on the outside of your smothered pork chops, and create an abundant sauce to simmer them in, you'll need just a few basic ingredients and a large heavy bottom pan or skillet.
And because pork chops take no time at all to fully cook and finish up in the pan sauce once seared off, a scrumptious dinner will be on the table in no time at all!
Here's a glance at my smothered pork chops recipe: (or just jump to the full recipe...)
- Each pork chop is liberally seasoned, then lightly dredged in flour and seared off for a few minutes on each side until golden brown. This creates that delicious outer crust.
- Then, the pork chops are removed from the pan, and lots of onions are added in and sauteed until softened and golden before I deglaze with a hint of wine.
- Next, garlic is added to the pan along with a sprinkle of flour, followed by whisking in some stock or broth.
- The pork chops are then nestled into the pan sauce and gently simmered just until cooked through, about 5-7 minutes (depending on thickness), or 145° internal temp (for best results, use a digital thermometer).
Smothered Pork Chops in a Savory Pan Sauce
by Ingrid Beer
Yield: Serves 4
Nutrition Info: 577 calories (smothered pork chops with sauce only)
Prep Time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
- 4 bone-in, center-cut pork chops (about 1/2 – 3/4 “ thick)
- 3/4 teaspoon paprika
- 3/4 teaspoon granulated garlic
- 3/4 teaspoon granulated onion
- Pinch white pepper
- Black pepper
- 1/2 (heaping) cup flour, plus 2 leveled tablespoons, divided use
- Avocado oil, or other “high heat” cooking oil
- 2 tablespoons unsalted butter
- 2 small onions, quartered and sliced
- 1/2 teaspoon Italian seasoning
- 1/4 cup white wine
- 4 cloves garlic, pressed through garlic press
- 2 cups chicken stock/broth
- 1 teaspoon thyme leaves, for garnishing
- Place your pork chops onto a work surface, and using a meat mallet, give each a light pounding to tenderize the meat slightly.
- To a small ramekin, add the paprika, granulated garlic and onion, and the white pepper.
- Season the pork chops by sprinkling over each a couple of good pinches of salt and black pepper, then sprinkle over about half of the seasoning mixture in the ramekin; flip the chops and season the other side with a couple more pinches of salt and black pepper, plus the rest of the seasoning mixture in the ramekin.
- Add the heaping 1/2 cup of flour to a large bowl or platter, and dredge both sides of each pork chop in the flour, gently pressing, to coat; shake off any excess flour, and lay onto a plate to hold.
- Place a large heavy bottom pan or skillet over medium high heat, and add in about 1/4 cup of oil, or enough to sear the chops; once the oil is hot, add in 2 pork chops (work in batches), and allow to sear on that first side for 4 minutes, until deeply golden-brown, then flip and sear on the second side for 3 minutes; remove from pan and place onto a plate to hold, and repeat the process with the remaining pork chops.
- Wipe any excessively burned bits out of the pan, then add in the butter, along with about 2 tablespoons of the oil; once the butter is melted, add in the onions, along with a couple of pinches of salt and pepper, plus the Italian seasoning, and caramelize those until golden-brown, about 10 minutes.
- Deglaze the onions with the wine (if using), and allow it to reduce for a moment; add in the garlic and stir to combine, allowing the garlic to become aromatic.
- Next, sprinkle in the 2 tablespoons of flour and stir to combine with the onions, cooking this mixture together for about 30 seconds; next, whisk in the chicken stock/broth.
- Reduce the heat to medium-low or low, and allow the sauce to simmer for 30 seconds to 1 minute; then, carefully nestle each pork chop into the sauce, and insert a digital thermometer lengthwise, or horizontally, into the center of the thickest chop (the probe will go sideways rather than up and down).
- Generously spoon some sauce over each pork chop, and allow things to gently simmer for about 5-7 minutes, or until the thermometer registers 145°; turn off the heat.
- Allow the smothered pork chops to rest for about 10 minutes in the pan, then garnish with the fresh thyme leaves before serving with either rice or mashed potatoes
Tips & Tidbits for my Smothered Pork Chops in a Savory Pan Sauce:
- Bone-in pork chops for added flavor: If you can purchase the center-cut, bone-in pork chops (1/2” to 3/4” thick), opt for those—they're nice and meaty, and the bone adds more flavor!
- Don't overcook your pork chops: Pork chops are a very lean cut of meat, and do not take very long to cook through. These days, pork is extremely safe, and is best eaten at medium doneness. The searing process of these pork chops cooks them part way, and they very quickly finish in the sauce, in only about 5-7 minutes. (It's best to use a digital thermometer to check for 145° internal temp.)
- Omit the wine from the sauce, if desired: I use just a little splash of white wine for added flavor and to deglaze the onions before finishing the sauce, but you can omit this step and proceed with the rest of the ingredients.
- Give the pork chops a little “rest”: Once my chops are cooked through, I take the pan off the heat, and allow them to rest for about 10 minutes. Then, I garnish with a sprinkle of thyme and serve directly from the pan, or place onto a serving platter with the sauce.
- Terrific sides to serve with smothered pork chops: These fluffy mashed potatoes are terrific as a side dish to soak up all the savory sauce, as is white basmati rice served either plain or with herbs. Even these creamy white beans are delicious with smothered pork chops!