Go Back
–+ servings
Two perfectly seared Smothered Pork Chops with Onion Gravy, garnished with parsley, served in a white bowl over a cast iron skillet.

Smothered Pork Chops with Onion Gravy

This recipe features thick-cut pork chops seasoned well, seared until a crust forms, and then cooked in a rich, creamy buttermilk gravy made with caramelized onions. Serve this dish with mashed potatoes to absorb the extra gravy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 chops
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pork Chops
  • 4 boneless pork chops room temperature
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup all-purpose flour divided
Gravy
  • 1/4 cup unsalted butter
  • 2 tablespoons vegetable oil
  • 1 large yellow onion thinly sliced into half-moons
  • 2 teaspoons garlic minced
  • 1 teaspoon fresh thyme chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup chicken broth
  • 1 cup buttermilk
  • 1 parsley chopped for garnish
  • 1 salt to taste

Equipment

  • Large cast-iron skillet
  • Paper towels
  • Wide plate

Method
 

  1. Pat pork chops dry with paper towels. Evenly season pork chops on both sides with onion powder, garlic powder, salt, and pepper.
  2. Set aside 2 tablespoons of flour, pouring the rest onto a wide plate. Dredge each pork chop in the flour, coating all sides. Shake off excess flour. Set aside.
  3. In a large cast-iron skillet over medium heat, add butter and oil. Once the butter has melted, add the pork chops, making sure not to overcrowd the pan. Cook for 5-6 minutes on each side, or until a crust forms naturally before attempting to flip it. The pork will release from the skillet once a proper sear has formed. Transfer to a plate and tent to keep warm.
  4. To the same skillet over medium heat, add the onions. Cook for 8-10 minutes, or until golden and slightly caramelized. Add garlic and cook for 1 more minute. Sprinkle reserved flour over the onions and garlic. Stir to coat.
  5. Decrease the heat to low, and add thyme, salt, and pepper.
  6. Slowly pour the chicken broth into the skillet, stirring and scraping up browned bits from the bottom of the pan. Continue cooking until the sauce thickens and reduces, about 2-3 minutes.
  7. Add buttermilk, stirring to combine.
  8. Return pork chops to the pan and spoon gravy over the top. Raise heat to medium, bring to a simmer, and cook for 5 more minutes, or until the pork is cooked through to an internal temperature of 145°F and the gravy is thickened.
  9. Garnish with parsley. Serve immediately.

Notes

You can use thick or thin cut pork chops. If you use thin cut, adjust the cooking time as they will cook faster. Serve these chops with creamy mashed potatoes to soak up the gravy.

Tried this recipe?

Let us know how it was!