Smothered Pork Chops Potatoes

This dish of smothered pork chops with potatoes in gravy is the kind of comfort food that fills the kitchen with rich aromas and makes any dinner feel like a special occasion. The pork chops turn out tender and juicy, simmered in a creamy, savory gravy alongside soft potato slices that soak up every bit of flavor.

I first made this recipe on a chilly weekday evening when I wanted something hearty and soul-warming. It quickly became a family favorite with everyone asking for seconds especially when served with some crusty bread.

Ingredients

• Four bone-in pork chops: about one inch thick for best flavor and juiciness choose chops with a bit of marbling
• One teaspoon salt and half teaspoon ground black pepper: to season and enhance the pork’s natural taste
• One tablespoon olive oil: for searing opt for extra virgin for richer aroma
• One large onion: thinly sliced which adds sweetness and depth to the gravy
• Two cloves garlic: minced for a gentle kick and aromatic boost
• Four medium russet potatoes: peeled and sliced russets break down nicely and absorb gravy while staying tender
• Two cups chicken broth: as the savory base of the sauce homemade or good quality store-bought works well
• Half cup heavy cream: to add richness and silky texture to the gravy
• Two tablespoons all-purpose flour: to thicken the sauce sprinkle evenly for best results
• Two tablespoons unsalted butter: to soften onions and add buttery flavor
• One teaspoon dried thyme: to lend a subtle herbaceous note that complements pork perfectly

Step-by-Step Instructions

Sear the Pork Chops:

Season both sides of the pork chops evenly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for three to four minutes on each side until they develop a golden brown crust which locks in juices. Remove chops from skillet and set aside.

Cook the Onions and Garlic:

Reduce heat to medium. Add butter and sliced onions to the now-empty skillet. Sauté gently, stirring occasionally, for about five minutes until onions are soft and translucent which builds a flavorful base. Stir in the minced garlic and cook for one minute more until fragrant but not burnt.

Make the Gravy:

Sprinkle the flour evenly over the onions and garlic, stirring constantly for about one minute. This cooks off the raw flour taste while creating the thickening base. Slowly whisk in the chicken broth and heavy cream, scraping the browned bits from the pan bottom to combine those deep flavors. Continue whisking until the sauce is smooth.

Add Potatoes and Thyme:

Nestle the potato slices into the gravy and sprinkle the dried thyme evenly across the pan. These potatoes will absorb the creamy sauce and become tender through slow cooking.

Simmer Everything Together:

Return the seared pork chops to the skillet, nestling them into the gravy and potatoes. Cover the skillet with a lid and reduce heat to low. Let everything simmer gently for 35 to 40 minutes until the pork chops are fully cooked through and the potatoes become soft and infused with the gravy’s flavor. Serve hot with extra spoonfuls of gravy on top.

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My favorite part has to be the rich onion and garlic gravy that ties the whole dish together. There is a certain joy watching the potatoes and pork slowly cook and meld into this luscious mixture. This recipe brings me back to cozy weekend dinners growing up where everyone gathered around the table sharing stories and seconds of this hearty meal.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave adding a splash of broth or cream if needed to loosen the gravy. Avoid reheating on high heat to keep the pork chops tender.

Ingredient Substitutions

If you prefer boneless pork chops that is fine though bone-in adds more flavor. You can swap heavy cream for half and half for a slightly lighter sauce. If you do not have russet potatoes, Yukon Gold make a creamy alternative but may soften more quickly.

Serving Suggestions

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Serve with steamed green beans or a crisp green salad to balance the richness of the gravy. A slice of crusty bread is perfect for soaking up the extra sauce. For a complete meal add a side of sautéed mushrooms or roasted carrots.

Frequently Asked Questions

→ How do I ensure the pork chops stay tender?

Season and sear the chops over medium-high heat to lock in juices, then simmer gently in the gravy until cooked through for tender results.

→ What type of potatoes work best for this dish?

Russet potatoes are ideal since they become soft and absorb the gravy flavors well during cooking.

→ Can I use boneless pork chops instead?

Yes, but bone-in chops tend to stay juicier and add extra flavor to the dish.

→ How do I thicken the gravy properly?

Sprinkle flour over softened onions and cook briefly before adding broth and cream, whisking to create a smooth, thick sauce.

→ Is it necessary to add cream to the gravy?

The cream adds richness and smoothness; you can omit it for a lighter sauce, though it will alter the texture slightly.