Smothered Pork Chops with Gravy

• 4 bone-in pork chops, about 1 inch thick
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup water
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme

Steps

1. 1 Pat the pork chops dry and season both sides with salt and pepper.
2. 2 Dredge the chops in flour, shaking off any excess.
3. 3 Heat oil in a large skillet over medium-high heat. Sear the chops for 3-4 minutes per side until browned.
4. 4 Remove the chops and set aside. Add the onion to the skillet and cook until softened.
5. 5 Stir in the garlic and cook for another minute.
6. 6 Pour in the beef broth, water, Worcestershire sauce, and thyme. Scrape up any browned bits from the bottom of the skillet.
7. 7 Return the pork chops to the skillet, reduce heat to low, cover, and simmer for 20 minutes.
8. 8 Remove the chops to a serving dish and let the gravy simmer uncovered for a few minutes to thicken.

Nutrition

Tips

• For extra flavor, use bone broth instead of beef broth.
• If you prefer a thicker gravy, mix 1 tablespoon of flour with 2 tablespoons of water and whisk into the gravy at the end.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the gravy.

Serving Suggestions

• Serve with creamy mashed potatoes and steamed green beans.
• Pairs well with buttered noodles or rice.

FAQ