American
Smothered Pork Chops with Onion Gravy
Thick pork loin chops sear beneath a paprika flour crust, then simmer gently with onions in a silky stock-and-milk gravy until juicy and deeply seasoned.
4 servings · 20 minutes prep · 40 minutes cook
Ingredients
Pork Chops
- 4 boneless center-cut pork loin chops, 7 to 8 ounces each and 1 inch thick, choose evenly sized chops; temperature, not elapsed time, controls doneness
- 1 1/2 teaspoons kosher salt, divided: 1 teaspoon (3 g) for the chops and 1/2 teaspoon (1.5 g) for the onions
- 3/4 teaspoon black pepper, divided: 1/2 teaspoon (1.2 g) for the chops and 1/4 teaspoon (0.6 g) for the gravy
- 1/2 cup all-purpose flour, reserve 2 tablespoons (15 g) in a separate clean bowl before dredging
- 1 teaspoon sweet paprika
- 1/2 teaspoon granulated garlic
- 2 tablespoons neutral oil
Onion Gravy
- 2 large yellow onions, halved and sliced 1/4 inch (6 mm) thick
- 1 tablespoon unsalted butter
- 2 cups low-sodium chicken stock
- 1/2 cup whole milk
- 1/2 teaspoon dried thyme
Directions
Dredge and Sear
- Season chops with 1 teaspoon (3 g) of the salt and 1/2 teaspoon (1.2 g) of the pepper. Reserve 2 tablespoons (15 g) of the flour in a separate clean bowl. Combine the remaining flour with paprika and garlic powder in a shallow dish, dredge the chops lightly, and discard all flour that contacted the raw pork.
- Heat oil in a large skillet over medium-high. Sear chops until golden, 3 minutes per side; transfer while still underdone.
Make the Onion Gravy
- Lower heat to medium and add butter and onions with the remaining 1/2 teaspoon (1.5 g) salt. Cook, scraping the fond, until soft and deep gold, 12 to 15 minutes.
- Sprinkle in the reserved 2 tablespoons (15 g) flour and thyme; stir for 1 minute. Whisk in stock gradually, then milk and the remaining 1/4 teaspoon (0.6 g) pepper. Simmer gently until the gravy lightly coats a spoon, 3 minutes.
Smother and Rest
- Return chops and juices, turning once to coat. Cover partially and maintain a bare simmer until each center reaches 145°F (63°C), 5 to 10 minutes depending on thickness.
- Remove from heat and rest in the gravy for at least 3 minutes. Adjust consistency with a splash of stock and serve with onions spooned over the chops.
Allergen and Product Check
- Allergen note: contains wheat and milk. The dairy-free variation removes milk only and remains wheat-containing unless separately adapted.
