These smothered pork chops are cooked in a dark, rich onion gravy for an easy dinner that's sure to impress. And you know that when a dish has "smothered" in the name, it's going to be delicious. Serve over mashed potatoes or hot cooked rice.
Ingredients
- bone-in pork chops: 4 piece (about 1 inch thick)
- poultry seasoning: 1 tsp
- salt and freshly ground black pepper: (to taste)
- vegetable oil: 2 Tbsp
- butter: 1 Tbsp
- yellow onion: 1 piece (sliced)
- garlic: 4 clove (minced)
- ½ tablespoons all-purpose flour: 1 piece
- ½ cups chicken broth: 1 piece
- buttermilk: 0.25 cup
- water: 0.25 cup
Metric Conversion
Stages of cooking
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Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; add pork chops and brown well on both sides, about 5 minutes per side. Transfer to a plate.
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Discard excess grease from the pan and melt butter in the same skillet. Reduce heat to medium; stir in onion with a pinch of salt and cook until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute. Stir in flour and cook for 2 minutes.
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Pour chicken broth into the skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on the plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
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Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.
