Smothered Pork Chops with Potatoes in Gravy is the ultimate one-pan comfort meal, a hearty and deeply satisfying dish where tender, juicy pork chops and soft, flavorful potatoes are enveloped in a rich, creamy, and savory onion gravy. This recipe elevates simple, economical ingredients into a spectacular family dinner through a method that builds layers of flavor. The process begins by searing seasoned, bone-in pork chops to create a beautiful golden crust, which not only locks in juices but also leaves behind delicious browned bits in the pan—the foundation for an incredible gravy. That gravy, built with slowly caramelized onions, aromatic thyme, and a creamy broth base, becomes the braising liquid that transforms the pork and potatoes into a melt-in-your-mouth masterpiece as they bake together.
The genius of this dish lies in its assembly. By layering the sliced potatoes at the bottom of the baking dish, they act as a platform that soaks up all the savory juices from the pork and gravy as they cook, becoming incredibly tender and infused with flavor. The pork chops, nestled on top, gently finish cooking in the moist heat, ensuring they remain succulent and never dry out. The final result is a complete meal that requires minimal accompaniment; the creamy potatoes and rich gravy are a side dish and sauce in one. It’s a rustic, homestyle recipe that fills the kitchen with an irresistible aroma and delivers a plate of food that is both elegant in its simplicity and profoundly comforting.
Why You’ll Love This Recipe:
• All-in-One Meal: This dish includes your protein and starch cooked together in one pan, making dinner preparation and cleanup a breeze.
• Incredibly Tender Results: The slow baking process in a generous amount of gravy ensures the pork chops and potatoes become exceptionally tender.
• Rich, Savory Gravy: The from-scratch gravy, made with pan drippings and caramelized onions, is far superior to any packet or jar.
• Comfort Food Classic: This is a timeless, satisfying dish that feels like a warm hug on a plate, perfect for a family dinner or a special Sunday supper.
Ingredients:
- 4 bone-in pork chops, about 1 inch thick
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons all-purpose flour, for dredging
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup whole milk or half-and-half (for a creamier gravy)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour, for gravy
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 4 –5 medium potatoes (Yukon Gold or Russet), peeled and sliced into ½-inch rounds
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
Step 1: Preheat Oven and Season Pork Chops
• Preheat your oven to 375°F (190°C). This ensures it’s ready for baking once the stovetop preparation is complete.
• Pat the pork chops completely dry with paper towels. This is crucial for achieving a good sear. In a small bowl, mix together the salt, black pepper, garlic powder, and onion powder. Season both sides of the pork chops generously with this mixture.
• Lightly dredge the seasoned pork chops in the 2 tablespoons of flour, shaking off any excess.
Step 2: Sear the Pork Chops
• Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the pork chops. Sear for 3-4 minutes per side, until a golden-brown crust forms. The pork chops will not be cooked through at this point.
• Remove the pork chops from the skillet and set them aside on a plate.
Step 3: Caramelize the Onions and Garlic
• Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the thinly sliced onions. Cook, stirring occasionally, for 6-8 minutes, until the onions are soft, golden, and caramelized.
• Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant.
Step 4: Create the Roux and Gravy
• Sprinkle the 2 tablespoons of flour over the onions and garlic. Cook, stirring constantly, for about 1 minute to eliminate the raw flour taste and create a roux.
• Gradually pour in the chicken broth while whisking constantly to prevent lumps. Then, whisk in the milk. Bring the mixture to a simmer, continuing to whisk until the gravy thickens noticeably, about 3-5 minutes.
• Stir in the fresh or dried thyme. Taste the gravy and adjust seasoning with more salt and pepper if needed.
Step 5: Assemble the Dish
• If you are not using an oven-safe skillet, transfer the gravy to a 9×13-inch baking dish. Arrange the sliced potato rounds in an even layer on the bottom of the dish or skillet.
• Pour about half of the prepared gravy over the potatoes. Place the seared pork chops on top of the potatoes in a single layer. Pour the remaining gravy over the pork chops, covering them as much as possible.
Step 6: Bake to Perfection
• Cover the skillet or baking dish tightly with aluminum foil. Bake in the preheated oven for 40-45 minutes.
• The dish is done when the potatoes are fork-tender and the pork chops have reached an internal temperature of 145°F (63°C).
Step 7: Garnish and Serve
• Carefully remove the dish from the oven. Let it rest, covered, for 5 minutes. Remove the foil, spoon the gravy over the chops and potatoes, and garnish with fresh chopped parsley before serving.
Tips:
• Use an Oven-Safe Skillet: Using a Dutch oven or an oven-safe skillet from start to finish means you only use one pan, capturing all the flavorful bits for the gravy.
• Don’t Crowd the Pan When Searing: If your skillet isn’t large enough, sear the pork chops in two batches to avoid steaming them.
• Slice Potatoes Evenly: Cutting the potatoes into uniform ½-inch slices ensures they all cook at the same rate.
• Check for Doneness: The best way to know if the potatoes are done is to pierce them with a paring knife. It should slide in easily.
Storage Options:
• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a covered skillet over low heat on the stovetop, adding a splash of broth or milk to loosen the gravy if necessary. You can also reheat in the microwave.
• Freezing: This dish can be frozen, though the texture of the potatoes may become slightly softer. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Smothered Pork Chops with Potatoes in Gravy is a classic, soul-warming dish that promises a delicious and satisfying meal with minimal fuss. It’s a guaranteed family favorite that you’ll return to again and again. Enjoy
