Smothered Pork Chops with Potatoes in Gravy

Description

Smothered Pork Chops with Potatoes in Gravy is a hearty, Southern-inspired comfort dish where tender pork chops are seared to perfection, then slow-cooked with sliced potatoes in a rich, savory gravy. This dish combines juicy meat, creamy potatoes, and a luscious sauce that’s perfect for spooning over everything on your plate.

Ingredients for Smothered Pork Chops with Potatoes in Gravy

• 4 bone-in or boneless pork chops (about 1 inch thick)

• 4 medium potatoes, peeled and sliced into ¼-inch rounds

• 2 tablespoons vegetable oil (or olive oil)

• 1 medium onion, sliced thin

• 2 cloves garlic, minced

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon paprika (optional, for color)

• ½ teaspoon dried thyme or rosemary (optional)

For the Gravy

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups chicken broth (low sodium preferred)

• ½ cup heavy cream or milk

• 1 teaspoon Worcestershire sauce

• Salt and pepper to taste

Instructions

1. Season Pork Chops – Pat pork chops dry. Season both sides with salt, pepper, paprika, and thyme/rosemary if using.

2. Sear – In a large skillet, heat oil over medium-high. Sear pork chops for 3–4 minutes per side until golden brown. Remove and set aside.

3. Sauté Vegetables – In the same skillet, add onions and cook until soft, about 3 minutes. Add garlic and cook 30 seconds.

4. Make Gravy Base – Melt butter in the skillet, stir in flour, and cook for 1–2 minutes until lightly browned. Slowly whisk in chicken broth, then cream. Add Worcestershire sauce. Simmer until slightly thickened.

5. Layer & Cook – In a baking dish or large oven-safe skillet, layer sliced potatoes. Place pork chops on top, then pour gravy over everything.

6. Bake – Cover with foil and bake at 350°F (175°C) for 50–60 minutes, or until pork is tender and potatoes are cooked through.

7. Serve – Garnish with fresh parsley and serve hot with extra gravy spooned over the top.

Notes

• Bone-in pork chops stay juicier than boneless.

• Russet or Yukon Gold potatoes work best for creaminess.

• If gravy thickens too much during baking, stir in a splash of warm broth before serving.

• Can be made in a slow cooker on LOW for 6–7 hours or HIGH for 3–4 hours after searing the chops.

Tips

• For extra richness, replace part of the chicken broth with mushroom broth or add sautéed mushrooms.

• A sprinkle of smoked paprika gives a nice color and depth.

• Slice potatoes evenly to ensure even cooking.

• Let pork chops rest for 5 minutes before serving to retain juices.

Servings

• Serves: 4 people

• Prep Time: 15 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 15 minutes

Nutritional Information (per serving, estimated)

• Calories: 480 kcal

• Protein: 32g

• Fat: 25g

• Saturated Fat: 11g

• Carbohydrates: 32g

• Fiber: 3g

• Sugars: 3g

• Sodium: 720mg

Benefits

• High-protein meal to support muscle health.

• Potatoes provide potassium for heart and nerve function.

• Comfort food that can be made gluten-free if using cornstarch instead of flour.

• Versatile – can be cooked in the oven, skillet, or slow cooker.

Q & A

Q: Can I make this ahead of time?
A: Yes! Assemble up to 24 hours ahead, refrigerate, and bake when ready (add 10–15 minutes to baking time).

Q: Can I freeze leftovers?
A: Yes, freeze in airtight containers for up to 2 months. Thaw in fridge overnight before reheating.

Q: Can I use sweet potatoes instead?
A: Absolutely! They’ll give a slightly sweeter flavor that pairs beautifully with the gravy.

Q: How do I keep pork chops from drying out?
A: Avoid overcooking — bake until they reach 145°F (63°C) internal temperature, then let rest before serving.