Go Back
Smothered Pork Chops with Onion Gravy
Melissa Hart

Smothered Pork Chops with Onion Gravy

A covered skillet turns sturdy bone-in chops tender while the flour coating becomes onion gravy. Thin breakfast chops will overcook before the onions soften, so use meat a full inch thick. The chops are ready at 145°F; they don't need to be cooked until gray and stiff.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 bone-in pork chops 1 inch thick
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 3/4 cup all-purpose flour
  • 3 tbsp neutral oil
  • 2 large yellow onions thinly sliced
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 tsp dried thyme

Method
 

  1. Season the pork chops with the salt and pepper and coat them in 1/2 cup of the flour, shaking off the excess.
  2. Heat the oil in a deep skillet over medium-high heat and brown the chops in 2 batches for 3 minutes per side, then move them to a plate.
  3. Lower the heat to medium, add the onions, and cook for 10 minutes until soft and golden at the edges.
  4. Sprinkle in the remaining 1/4 cup flour and thyme and stir for 1 minute, then whisk in the broth and milk until smooth.
  5. Return the chops and their juices, cover, and simmer gently for 25 to 30 minutes until the pork reaches 145°F and the gravy coats the onions.
  6. Rest the chops in the gravy for 3 minutes before serving.