Entree: United States – Southern United States – Southern Smothered Pork Chops

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- 1 cup (120 g) all-purpose flour, plus extra for dredging if needed
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) garlic powder
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, sliced, approx. 8 oz (225 g)
- 2 cups (480 ml) low-sodium chicken stock
- 1/2 cup (120 ml) whole milk
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 bay leaf (optional)
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Mix 1 cup flour with salt, pepper, and garlic powder in a shallow dish. Dredge pork chops in seasoned flour, shaking off excess.
2. Heat oil in a heavy skillet over medium-high heat. Add pork chops and sear 3–4 minutes per side until golden brown; transfer to a plate.
3. Reduce heat to medium, add butter, and sauté sliced onion until softened and starting to caramelize, about 6–8 minutes.
4. Sprinkle 1–2 tbsp additional flour into onions and cook 1 minute to make a roux, then slowly whisk in chicken stock until smooth.
5. Stir in milk, thyme, and bay leaf. Return pork chops to the pan, reduce heat to low, cover, and simmer gently 20–30 minutes until chops are fork-tender and internal temperature reaches 145°F (63°C).
6. Remove thyme sprigs/bay leaf, adjust seasoning, garnish with parsley, and serve the chops smothered in onion gravy.