Smothered Pork Chops with Potatoes in Gravy

Smothered Pork Chops with Potatoes in Gravy is the epitome of Southern comfort food. It’s a one-pan wonder where tough pork chops are transformed into fork-tender perfection, nestled in a rich, savory gravy with soft, flavorful potatoes.

This recipe uses a stovetop-to-oven method for the most consistent and tender results.

Smothered Pork Chops with Potatoes in Gravy

This dish is all about building layers of flavor. Don’t rush the browning step—it’s the foundation of your incredible gravy.

Yields: 4 servings
Prep time: 15 minutes
Cook time: 1 hour 30 minutes

Ingredients

4 bone-in pork chops, about 1-inch thick (bone-in adds more flavor)
2 tablespoons olive oil or vegetable oil
1 large yellow onion, thinly sliced
3 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups low-sodium chicken broth (or beef broth for a richer flavor)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon paprika (smoked paprika is excellent here)
4-5 medium Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
1/3 cup heavy cream or full-fat sour cream (optional, for extra creaminess)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Part 1: Brown the Pork Chops

Preheat Oven: Preheat your oven to 350°F (175°C).
Season: Pat the pork chops completely dry with paper towels (this is crucial for a good sear). Generously season both sides with salt and black pepper.
Sear: In a large, oven-safe skillet or Dutch oven, heat the oil over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes per side, until a golden-brown crust forms. They do not need to be cooked through. Remove the chops from the skillet and set them aside on a plate.

Part 2: Build the Gravy Base

Cook Onions: Reduce the heat to medium. Add the sliced onions to the same skillet with the pork drippings. Cook for 6-8 minutes, stirring occasionally, until they are softened and translucent.
Add Garlic & Flour: Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the 3 tablespoons of flour over the onions and garlic. Cook, stirring constantly, for about 2 minutes. This “roux” will look pasty and is essential for thickening the gravy and cooking out the raw flour taste.
Deglaze: Slowly pour in the chicken broth while whisking constantly to avoid any lumps. Scrape the bottom of the pan to lift all the browned, flavorful bits (the “fond”). This is where the deep flavor comes from!
Season Gravy: Whisk in the Worcestershire sauce, dried thyme, and paprika. Bring the gravy to a simmer, and it will begin to thicken slightly. Taste and adjust seasoning with more salt and pepper as needed.

Part 3: Assemble and Bake

Add Potatoes: Stir the potato chunks into the gravy, ensuring they are well-coated.
Smother the Chops: Place the seared pork chops on top of the potatoes and onions, nestling them into the gravy. Pour any juices from the plate into the skillet.
Bake: Cover the skillet tightly with a lid or aluminum foil. Transfer it to the preheated oven and bake for 60-70 minutes.

Part 4: Finish and Serve

Check for Tenderness: After baking, the pork chops should be fall-apart tender, and the potatoes should be easily pierced with a fork.
Creamy Finish (Optional): For an extra rich and creamy gravy, remove the skillet from the oven. Stir in the heavy cream or sour cream until fully incorporated.
Rest: Let it sit for 5-10 minutes before serving. The gravy will continue to thicken as it rests.
Garnish and Serve: Spoon plenty of gravy, onions, and potatoes over each pork chop. Garnish with fresh parsley.

Helpful Tips & Variations

The Secret to Tender Chops: The long, slow, moist cooking time in the oven is what makes tougher, bone-in chops incredibly tender. Don’t skip the braising step!
Pork Chop Choice: Bone-in, center-cut chops are ideal. You can use thick-cut boneless chops, but they may cook a bit faster, so check for tenderness around the 50-minute mark.
Gravy Too Thin? If your gravy is too thin after baking, you can simmer the uncovered skillet on the stovetop for a few minutes to reduce it. Alternatively, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the simmering gravy until it thickens.
Gravy Too Thick? Simply whisk in a little more broth or water until it reaches your desired consistency.
Add Mushrooms: Sauté 8 oz of sliced cremini mushrooms with the onions for an earthy, deep flavor.
Crockpot Method: After browning the chops and making the gravy base in a skillet, transfer everything to a slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.

Serve this hearty, comforting dish with a simple side of green beans, steamed broccoli, or a crisp garden salad to complete the meal. Enjoy