Smothered Pork Chops

Smothered Pork Chops


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 3   Average: 5/5]

These pork chops are nice and creamy. The onions keep it moist and I’m sure these pork chops will become a favorite in your house.

  • 4 Large Bone-In Pork Chops (Each 1 Inch Thick)
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 1 Teaspoon Smoked Paprika
  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Butter
  • 1 Large Onion (Thinly Sliced)
  • 1/4 Cup Unbleached Flour
  • 1 1/2 Cups Chicken Broth (Warmed)
  • 1/2 Cup Buttermilk
  1. Season both side of pork chops with kosher salt, pepper, and smoked paprika.
  2. In large-size skillet, heat olive oil and butter over a medium-high heat. Add pork chops. Cook for 3 minutes per side until seared and browned. Remove from heat and transfer to plate. Tent chops with aluminum foil.
  3. Add onion slices to skillet over a medium-high heat. Stir to loosen browned bits. Cook, stirring often, for 15 minutes until onions are tender. Reduce heat to medium-low and add a bit of chicken broth if onions begin to burn.
  4. Sprinkle flour over onions. Stir to coat. Cook 2 minutes. Slowly add chicken broth. Stir until incorporated. Cook, stirring slowly and constantly, until gravy begins to thicken. Slowly stir in buttermilk. Don’t worry if mixture looks a bit curdled at first, as it will incorporate as you stir. Reduce heat to low. Simmer until gravy is thick.
  5. Return pork chops to skillet. Gently move chops into gravy. Simmer 10 minutes until cooked through.
  6. Remove from heat and transfer to serving platter.
  7. Serve warm.
  8. Serves 4
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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