Smothered Pork Chops

overhead view of four pork chops smothered in gravy in cast iron skillet

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Tender pork chops seared to perfection and smothered in a rich, creamy onion gravy—comfort food at its finest.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 412kcal

Author: Nora from Savory Nothings

Ingredients

Meat

2 slices thick-cut bacon
4 thick-cut boneless pork chops 1" thick, ~1 ½ lbs, at room temp (let sit on counter for 15-20mins before cooking)

Seasoning

1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper

Sauce

1 tablespoon butter
1 medium onion finely diced (~1 cup)
2 cloves garlic minced
1 tablespoon flour use 2 tablespoons if preferring very thick gravy
⅓ cup dry white wine or extra broth
1 cup chicken broth low-sodium preferred
2 teaspoons Worcestershire sauce
¼ cup heavy cream

Instructions

Cook bacon: In a large skillet over medium heat, cook 2 slices thick-cut bacon until crispy. Remove and crumble; set aside, leaving bacon fat in pan.
Prep pork chops: Place 4 thick-cut boneless pork chops between two pieces of plastic wrap. Gently pound 4-5 times with a rolling pin or flat side of a meat mallet to tenderize without flattening.
Season: In a small bowl, mix 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Season both sides of pork chops.
Sear pork chops: Heat skillet over medium-high heat. If needed, add 1 tablespoon oil to bacon fat. Sear pork chops for 4-5 minutes per side until golden brown. Remove and set aside (pork does not need to be cooked through at this point).
Cook onions and garlic: Reduce heat to medium and add 1 tablespoon butter to skillet. Sauté 1 medium onion (chopped) for 6-7 minutes until softened. Stir in 2 cloves garlic (minced) and cook for 30 seconds.
Make sauce: Sprinkle in 1 tablespoon flour and stir for 1-2 minutes until no dry flour remains. Deglaze pan with ⅓ cup dry white wine, scraping up browned bits. Simmer for 1 minute, then stir in 1 cup chicken broth and 2 teaspoons Worcestershire sauce.
Simmer pork chops: Return bacon and pork chops (plus any juices) to the skillet, coating them in the sauce. Simmer for 4-5 minutes until sauce thickens and the pork reaches 145°F internal temperature.
Finish with cream and serve: Stir in ¼ cup heavy cream and warm through. Check for seasoning, add salt/pepper/Worcestershire as needed. Serve immediately.

Notes

Ingredient notes: Pork chops: Thick-cut boneless or bone-in work; adjust cook time. Bacon: Adds depth; turkey bacon works too. White wine: Enhances sauce; swap for broth if preferred. Heavy cream: Adds richness; half-and-half works for a lighter touch.

Recipe tips: Room temp meat: Let chops sit 15-20 mins for better searing and juiciness. Searing: Don’t overcrowd the pan—sear in batches if needed. Deglazing: Scrape up browned bits with wine or broth for extra flavor. Avoid overcooking: Simmer until chops reach 145°F for max juiciness.

Storage: Cool completely, store in an airtight container with gravy for up to 3 days.

Reheat: Warm slowly on the stovetop, adding broth or cream if needed. Microwave in 30-sec bursts, stirring gravy in between.

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