Southern Smothered Pork Chops

Ingredients

Instructions

0 of 6 steps complete

1. 1Pat pork chops dry. Mix salt, pepper, garlic powder and paprika and season both sides. Place ⅓ cup flour in a shallow dish, lightly coat chops and shake off excess. Discard flour that touched raw pork.
2. 2Heat oil in a large skillet over medium-high heat. Brown chops for 3 minutes per side, working in batches if needed. Transfer to a plate; they will finish cooking in the gravy.
3. 3Reduce heat to medium-low. Add butter and sliced onion to the skillet and cook for 10–12 minutes, stirring, until softened and lightly golden. Add garlic for 30 seconds.
4. 4Sprinkle the onion with 2 tablespoons fresh flour and stir for 1 minute. Gradually stir in broth and milk, scraping up browned bits. Add thyme and bring to a gentle simmer; cook for 3 minutes until slightly thickened.
5. 5Return chops and their juices to the skillet. Spoon gravy over them, partially cover and simmer on low for about 6–10 minutes, turning once, until each chop reaches 145°F in the thickest part, away from bone. Do not boil hard. Remove from heat and let chops rest in the gravy for at least 3 minutes.
6. 6Taste gravy and adjust seasoning. If too thick, loosen with a little broth. Sprinkle with parsley and serve. Refrigerate within 2 hours for 3–4 days and reheat leftovers to 165°F.