Juicy, golden-seared pork chops nestled in a velvety onion gravy with tender baby potatoes—a comforting, one-pan classic perfected for home kitchens by tinsuf.
Recipe Details
Introduction
Few dishes capture the essence of cozy, family-style cooking like smothered pork chops. This version pairs well-browned, bone-in chops with baby potatoes and a rich onion gravy that simmers everything to fork-tender perfection. The technique is simple: season generously, sear for flavor, then smother with a creamy pan gravy that finishes the cooking gently. The result is deeply savory meat, potatoes that soak up every drop of sauce, and a kitchen that smells like home. Crafted for reliability and ease, this tinsuf recipe keeps the process streamlined while delivering restaurant-level comfort.
Use a wide skillet or Dutch oven to build fond—the browned bits that anchor the gravy’s flavor. A touch of cream rounds the sauce without making it heavy, while thyme and garlic keep the profile classic. Serve this dish on busy weeknights or for relaxed Sunday dinners; either way, expect clean plates and requests for seconds.
Ingredients
- 4 bone-in pork chops, about 1 inch thick
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons vegetable or olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream or whole milk
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 2 pounds baby potatoes, halved (quarter if large)
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
