Smothered Pork Chops with Potatoes

Smothered pork chops with potatoes in gravy is one of those recipes that always brings comfort to the table and is surprisingly simple to prepare in your own kitchen. It is cozy hearty and generous enough to serve for a family dinner or even special guests. With a golden sear on the pork chops and a deeply flavorful gravy soaking into tender potatoes every bite feels like a hug.

When my kids smell the onions and garlic cooking they already know what's coming for dinner and they always ask for seconds. I first made this when a friend was coming over and it was a total hit with everyone at the table.

Gather Your Ingredients

• Bone in pork chops: about one inch thick juicy and flavorful for best results choose wellmarbled chops with a little fat on the edges
• Salt: brings out the natural pork flavor use kosher or sea salt if possible
• Black pepper: gives subtle heat and depth freshly cracked is best
• Paprika: adds warmth and color try smoked paprika for extra richness
• Garlic powder: brings savory flavor choose a fine powder for even seasoning
• Vegetable oil or olive oil: ensures a golden sear pick a neutral oil for searing
• Medium onion: thinly sliced creates a savory sweet base yellow or sweet onions work beautifully
• Garlic cloves: minced infuses the gravy with aroma use fresh garlic for best taste
• All purpose flour: helps thicken the gravy sift for lumpfree mixing if possible
• Chicken broth: low sodium makes the gravy rich and savory opt for homemade or goodquality storebought
• Heavy cream or whole milk: adds creamy body to the gravy fresh cream gives the silkiest result
• Dried thyme or fresh thyme: brings herby perfume and color use fresh for a bright pop
• Baby potatoes: halved or quartered tender and perfect for soaking up gravy choose firm waxy potatoes to prevent mushiness
• Butter: finishes the gravy and adds richness go for unsalted butter for control

How to Make It

Season the Pork Chops:

Pat pork chops dry thoroughly with paper towels so they sear instead of steam. Sprinkle both sides well with salt black pepper paprika and garlic powder making sure to coat all surfaces for deep flavor.

Sear the Pork Chops:

Heat oil in a large skillet or Dutch oven over medium high until shimmering but not smoking. Lay the pork chops in a single layer pressing them gently into the pan. Do not crowd the pan or move them around. Sear for three to four minutes per side until a deep golden brown crust forms. Lift out and set aside on a plate to keep juices inside.

Cook the Aromatics:

Add sliced onions to the same pan scraping up any browned bits with a spoon. Stir frequently over medium heat until onions are golden soft and a bit caramelized about five minutes. Stir in the minced garlic and cook just one minute until fragrant being careful not to burn.

Make the Gravy Base:

Sprinkle flour evenly over the onions. Stir constantly for about one minute so the flour coats the onion and cooks a bit taking away any raw taste. Slowly pour in chicken broth while whisking or stirring so no lumps form. When smooth add heavy cream thyme and butter. Simmer on medium low for five minutes stirring often until the mixture thickens to a velvety gravy.

Add Potatoes and Pork Chops:

Nestle baby potatoes cut side down into the gravy so they are mostly submerged. Return pork chops and tuck them into the gravy between the potatoes. Spoon a little gravy over the top of each chop to keep them moist.

Simmer Until Tender:

Lower the heat and cover the skillet or Dutch oven tightly. Let the mixture bubble gently on low for twenty five to thirty minutes stirring every ten minutes to make sure nothing sticks. Check that the potatoes are fork tender and the pork is fully cooked and juicy. If needed cook a little longer until everything is perfect. Taste and adjust seasoning.

Garnish and Serve:

Sprinkle with chopped fresh parsley for color. Serve the pork chops and potatoes hot on plates drizzled with lots of extra gravy.

Pork chops were my grandmas favorite and she would serve this with a big smile and a scoop of extra gravy for everyone. My favorite part is how the potatoes turn creamy and flavorful soaking up every drop of the sauce.

Flavor Boosters

Cool leftovers fully before storing in an airtight container. Refrigerate up to three days. When reheating add a splash of broth or milk to restore the creamy gravy. For longer storage portion the pork and potatoes into freezer containers and freeze up to two months.

Serving Suggestions

Pair with steamed green beans or roasted carrots for color. Warm dinner rolls or crusty French bread soak up extra gravy nicely. Try a fresh green salad with a tangy vinaigrette to balance the rich meal.

Creative Twists

No heavy cream Use whole milk or half and half for a lighter creamy base. No chicken broth Vegetable broth or even beef broth work well just be sure to check seasoning. Out of baby potatoes Use Yukon golds or red potatoes chopped to similar size or even peeled russets in a pinch.

The smile and requests for seconds say it all: this is a meal everyone will remember. Enjoy the comfort and flavor of homemade smothered pork chops and potatoes—your family will request it again and again!

Common Questions About This Recipe

→ Do I need to use bone-in pork chops?

Bone-in chops work best for moisture and flavor, but boneless can be substituted if preferred. Adjust cook times as needed.

→ Can I use a different type of potato?

Baby potatoes are ideal but Yukon Gold or red potatoes, cut into chunks, can also be used for similar results.

→ How can I make the gravy thicker?

For a thicker gravy, simmer a bit longer or add a small extra spoonful of flour when making the roux with onions.

→ Is it possible to substitute the heavy cream?

Whole milk is a suitable substitute for heavy cream, though the gravy will be a bit lighter in texture.

→ What side dishes work well?

Steamed green beans, sautéed spinach, or a fresh salad pair perfectly with these smothered pork chops and potatoes.