- Pat the pork chops dry. Season both sides with the salt, pepper, paprika, and garlic powder.
- Heat the oil in a large skillet or Dutch oven over medium-high heat. Sear the pork chops for 3–4 minutes per side until well browned. Transfer to a plate.
- Reduce heat to medium. Add the sliced onion to the pan and cook, stirring, until soft and lightly golden, about 5 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Sprinkle the flour over the onions and stir to coat. Slowly whisk in the chicken broth, scraping up browned bits. Add the cream (or milk), thyme, and butter. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened and glossy.
- Nestle the potatoes into the gravy. Return the pork chops and any accumulated juices to the pan on top of the potatoes; spoon some gravy over the chops.
- Cover, reduce heat to low, and simmer 25–30 minutes, stirring once or twice, until the potatoes are fork-tender and the pork reaches an internal temperature of 145°F (63°C). If the gravy gets too thick, splash in 2–3 tablespoons of water or broth.
- Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve hot with extra gravy over each portion.
Troubleshooting & Consistency Tips
- Chops are tough: They were likely overcooked or simmered at too high a heat. Keep the simmer gentle and pull them as soon as they hit 145°F; rest 5 minutes before serving.
- Gravy too thin: Simmer uncovered for a few minutes to reduce, or whisk 1 teaspoon flour with 2 teaspoons cold water and stir into the gravy; simmer 1–2 minutes.
- Gravy too thick: Thin with warm broth or water, a tablespoon at a time, until it coats a spoon.
- Potatoes underdone: Cut them smaller for quicker cooking or simmer 5–10 minutes longer. Keep the lid on to retain heat.
- Too salty: Add a splash of cream or a squeeze of lemon to balance, and consider low-sodium broth next time.
- Pan scorching: If the fond looks too dark, add a quick splash of broth after searing and scrape before starting the onions.
Storage & Make-Ahead
Cool leftovers to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the gravy. The dish also freezes well: portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the refrigerator and reheat gently. For best texture, potatoes are slightly softer after freezing—add a handful of freshly cooked potatoes when reheating if you prefer more bite.
Make-ahead option: Sear the chops and cook the onions and gravy up to 24 hours in advance; refrigerate separately from the potatoes. When ready to serve, bring the gravy to a simmer, add the potatoes, and finish cooking with the chops as directed.
Why This Recipe Works
Searing builds flavor. The initial browning creates fond, which dissolves into the broth and cream for a deeper, meatier gravy. Gentle simmering preserves juiciness. Bone-in chops cook more evenly and stay moist when finished in sauce rather than over high, direct heat. Balanced thickening. A moderate flour roux plus cream yields a velvety texture that clings to the potatoes without becoming pasty. Aromatics earn their keep. Onion and garlic form the base, while thyme adds herbal warmth that complements pork without overpowering it.
Expert Tips
- Choose chops that are at least 1 inch thick; thinner chops cook faster and can dry out.
- For extra richness, replace 1/2 cup of the broth with dry white wine and simmer 2 minutes before adding the cream.
- Prefer a mushroom variation? Sauté 8 ounces sliced mushrooms with the onions.
- If using boneless chops, reduce the covered simmer to 18–22 minutes and monitor temperature closely.
- Garnish with chives for a fresh onion note, or finish with a teaspoon of Dijon for subtle tang.
- Serve with a crisp green salad or buttered green beans to balance the richness.
