Smothered Pork Chops

Golden fried pork chops covered in savory onion gravy.

5 from 1 vote

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings people

Calories 369 kcal

Rinse the pork chops under cook water, and pat them dry with paper towels. Rub the chops with olive oil, then season with salt and pepper.
1 pound bone-in pork chops, 2 tbsp olive oil, 1 pinch kosher salt, 1/2 tsp black pepper
Dredge each chop in the flour; shake of the excess and reserve the remaining flour.
1/2 cup all-purpose flour
Heat olive oil and butter in a large skillet over medium heat.
1 tbsp unsalted butter
Fry the pork chops in a single layer on each side until golden brown, about 3-4 minutes per side or longer until the internal temperature reaches 150℉.
Remove the chops from the pan and tent with foil to keep warm.

In the same pan, heat 1 tbsp butter over medium heat. Add in sliced onions with a pinch of salt. Cook while occasionally stirring until soft and caramelized, about 5 minutes.
1 tbsp unsalted butter, 1 large yellow onion, 1 pinch kosher salt
Add the garlic and thyme, sauté until fragrant. Add 2 tbsp of the reserved flour to the pan. Mix the flour into the onions and cook for about 2 minutes.
4 clove garlic, 1 tsp fresh thyme
Pour in the chicken stock, scraping up the browned bits from the bottom of the pan (the fond). Let the liquid reduce and thicken slightly, about 2 minutes. Whisk in the buttermilk and simmer until thickened.
1/2 cup chicken stock, 3/4 cup buttermilk
Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes.
Garnish with the chopped parsley and serve warm.
1 tbsp fresh flat-leaf parsley