Smothered Pork Chops

Prepare the pork chops
- Season pork chops with salt and pepper.
- Dredge lightly in flour, shaking off excess.
Brown the pork chops
- Heat oil in a large skillet over medium-high heat.
- Brown pork chops 3–4 minutes per side until golden. Remove and set aside.
Make the smothering gravy
- In the same skillet, sauté onions and garlic until soft.
- Stir in remaining flour (about 2 tbsp) to make a roux, cook 1–2 minutes.
- Gradually whisk in chicken broth until smooth.
- Add Worcestershire sauce, paprika, thyme, salt, and pepper.
Smother the pork chops
- Return pork chops to the skillet, spooning gravy and onions over them.
- Reduce heat to low, cover, and simmer 25–30 minutes until pork chops are tender and cooked through.
Optional creamy version
- Stir in heavy cream or milk in the last 5 minutes for a richer gravy.
Serve
- Serve hot over rice, mashed potatoes, or buttered noodles with extra gravy.

Even cooking: Choose 1-inch thick chops for tenderness; thinner chops can dry out.
Extra flavor: Add bell peppers or mushrooms to the gravy.
Make-ahead: Gravy can be made ahead; reheat and simmer with chops before serving.

Ashley, I can also give you a slow-cooker version of smothered pork chops that’s even more tender and hands-off. Do you want me to share that?