Smothered Pork Chops Potatoes Gravy (Recipe for Printing)

Juicy pork chops and potatoes simmered together in a rich, savory onion gravy for satisfying comfort.

# What You Need:

→ Main Ingredients

01 - 4 bone-in pork chops, approximately 1 inch thick
02 - 2 pounds baby potatoes, halved or quartered if large

→ Seasonings & Spices

03 - 1 teaspoon salt
04 - 1/2 teaspoon ground black pepper
05 - 1 teaspoon paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme

→ Aromatics

08 - 1 medium onion, thinly sliced
09 - 3 cloves garlic, minced

→ For the Gravy

10 - 3 tablespoons all-purpose flour
11 - 2 cups low-sodium chicken broth
12 - 1/2 cup heavy cream or whole milk
13 - 2 tablespoons unsalted butter

→ For Searing

14 - 2 tablespoons vegetable oil or olive oil

# How to Make It:

01 - Pat pork chops dry with paper towels. Season both sides evenly with salt, black pepper, paprika, and garlic powder.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add pork chops and sear for 3 to 4 minutes per side until golden brown. Transfer chops to a plate and set aside.
03 - In the same pan, add sliced onion. Cook for 5 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté for 1 minute, stirring constantly.
04 - Sprinkle flour over onions and stir to coat evenly. Gradually pour in chicken broth while whisking to dissolve any lumps. Add heavy cream, thyme, and butter. Simmer for 5 minutes, stirring, until the gravy thickens slightly.
05 - Nestle halved potatoes into the thickened gravy. Arrange the seared pork chops on top of the potatoes. Spoon some gravy over the pork chops.
06 - Cover the skillet and reduce heat to low. Gently simmer for 25 to 30 minutes, stirring occasionally, until potatoes are fork-tender and pork chops reach an internal temperature of 145°F (63°C).
07 - Garnish with chopped fresh parsley if desired. Serve hot, spooning extra gravy over the pork chops and potatoes.

# Extra Tips:

01 - To ensure tender pork, avoid overcooking and allow chops to rest briefly before serving.

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