The first time I made Smothered Pork Chops with Potatoes, a deep, savory aroma filled my kitchen that stopped my family in their tracks. It was a chilly Sunday evening, and I was craving something deeply comforting, something that felt like a warm hug. The moment the onions began to caramelize with the seared pork chop drippings, I knew I’d found a forever recipe. This dish is pure, unadulterated comfort food—tender chops and soft potatoes swimming in a rich, oniony gravy. It’s the kind of meal that makes everyone gather in the kitchen, asking, “Is it ready yet?” I promise you, it’s worth the wait.
Ingredients
- 6 pork chops (thin or medium cut)
- Salt and black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 ½ cups beef or chicken broth
- 1 tbsp Worcestershire sauce
- 4-5 medium Yukon Gold potatoes, cut into 1-inch chunks
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ cup heavy cream or whole milk (optional, for extra creamy gravy)
I’m a firm believer that the foundation of this dish is the broth you use. I’ve tested it with both beef and chicken, and while beef gives a richer, deeper flavor, a good quality chicken broth works beautifully and lets the pork shine. Don’t skip the Worcestershire sauce—it adds that essential umami depth you can’t quite place but would definitely miss. For the potatoes, I swear by Yukon Golds. They hold their shape but also get wonderfully creamy on the edges, thickening the gravy naturally.
Equipment Needed
- Large, heavy-bottomed skillet or Dutch oven with a lid
- Tongs
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring spoons and cups
- Plate for resting chops
Let’s talk about that skillet. A heavy-bottomed Dutch oven is my absolute hero for this recipe. It distributes heat evenly for a perfect sear without hot spots that burn your flour, and its tall sides are perfect for containing all that glorious gravy. If you only have a regular skillet, that’s okay, but just be mindful of splatter when you add the broth. Trust me, using tongs to flip the chops is non-negotiable—a fork will pierce the meat and let all those precious juices escape.
Step-by-Step Instructions
First, we build flavor from the ground up. Pat your pork chops completely dry with a paper towel—this is the secret to a gorgeous, golden crust, not a pale steam. Season them generously on both sides with salt, pepper, and that garlic powder. In your hot skillet with oil, sear the chops in batches for about 3-4 minutes per side. Don’t crowd the pan! I made that mistake once, and they ended up steaming and grey. You want a deep brown color. Remove them to a plate; they won’t be cooked through yet, and that’s perfect.
Now, for the magic. In the same skillet with all those lovely browned bits (fond!), add your sliced onions. Scrape the bottom with your wooden spoon as they soften. This takes about 8-10 minutes on medium heat. Be patient here—when they turn golden and sweet, your gravy’s destiny is sealed. Add the minced garlic for just 30 seconds until fragrant, then sprinkle in the flour. Stir constantly for a full two minutes to cook out the raw flour taste. This is your gravy base.(See the next page below to continue…)