Smothered Pork Chops

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Smothered Pork Chops: A Resounding YAY!

 

Smothered pork chops with potatoes and gravy? Absolutely, YAY!

This dish is the definition of classic comfort food. It delivers a deeply satisfying blend of tender pork, savory vegetables, and hearty potatoes, all unified by a rich, flavorful gravy. It’s the kind of meal that sticks to your ribs and fills the kitchen with an irresistible aroma. While the ingredients provided offer a great start to the base of the dish, we’ll complete the recipe to include that essential, velvety gravy and the cooking instructions that make this dish a favorite.

 

Ingredients

 

This recipe leverages simple ingredients for a robust, savory flavor profile.

For the Pork Chops and Vegetables:

  • 6 pork chops (bone-in or boneless, about 1-inch thick)
  • 4 medium potatoes, peeled and cut into chunks
  • 1 green bell pepper, diced (optional)
  • 1 small onion, chopped
  • 3 tablespoons olive oil or butter (for searing)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste

For the Gravy:

  • 3 tablespoons butter (or additional olive oil)
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth (or chicken broth)
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

 

Instructions

 

This recipe involves searing the pork chops and then letting them simmer low and slow in a rich, homemade gravy alongside the potatoes and vegetables.

FIRST STEP: Sear the Pork Chops

  1. Season both sides of the pork chops generously with garlic powder, onion powder, paprika, salt, and pepper.
  2. Heat the olive oil or butter in a large skillet or Dutch oven over medium-high heat.
  3. Carefully add the seasoned pork chops to the hot skillet. Sear for about 3–4 minutes per side until golden brown and a crust has formed. Do not cook them all the way through, as they will finish cooking in the gravy.
  4. Remove the pork chops from the skillet and set them aside on a plate.

SECOND STEP: Sauté Vegetables and Make the Gravy Base

  1. Reduce the heat to medium. Add the chopped onion and green bell pepper (if using) to the skillet, using the remaining fat and pork drippings. Sauté for 5–7 minutes until the vegetables are softened and the onion is translucent.
  2. Add the 3 tablespoons of butter (or olive oil) to the skillet and let it melt.
  3. Sprinkle the 3 tablespoons of all-purpose flour over the melted butter and vegetables. Whisk continuously for about 1 minute to create a roux, cooking out the raw flour taste.

THIRD STEP: Create the Gravy

  1. Gradually pour in the 2 cups of beef broth, whisking constantly to ensure there are no lumps.
  2. Stir in the 1 teaspoon of Worcestershire sauce. Continue to whisk as the gravy comes to a simmer and begins to thicken, which usually takes about 3–5 minutes.
  3. Taste the gravy and adjust seasoning with salt and pepper if needed.

FOURTH STEP: Smother and Simmer

  1. Return the seared pork chops to the skillet, nestling them into the gravy.
  2. Add the potato chunks around the pork chops in the gravy.
  3. Reduce the heat to low, cover the skillet, and simmer for 20–30 minutes, or until the pork chops are tender and the potatoes are cooked through. The gravy should be thick and bubbling.

FIFTH STEP: Serve

Serve the smothered pork chops and potatoes hot, generously spooning the rich gravy over the top. This hearty dish is a complete meal on its own, but it also pairs well with a simple side salad or crusty bread.

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