Season the chops: Pat pork chops dry. Mix salt, pepper, garlic powder, onion powder, and paprika. Rub the seasoning all over both sides of the chops.
Dredge and sear: Lightly coat the chops in flour, shaking off the excess. Heat oil in a large skillet over medium-high heat. Sear pork chops for about 3–4 minutes per side, until golden brown. Remove and set aside (they’ll finish cooking in the gravy).
Make the onion gravy: In the same skillet, melt butter. Add sliced onions and cook until golden and caramelized — about 8–10 minutes. Stir in garlic and cook for 30 seconds. Sprinkle flour over the onions, stirring constantly for about 1 minute to form a roux.
Add the liquid: Slowly pour in the chicken broth while whisking to prevent lumps. Stir in heavy cream and thyme (if using). Bring to a gentle simmer — the gravy will start to thicken beautifully.
Smother the chops: Return the pork chops (and any juices) to the skillet. Spoon the gravy over them, reduce heat to low, cover, and simmer for 20–25 minutes, until tender and fully cooked through (internal temp 145°F / 63°C).
Serve: Spoon that creamy onion gravy over the chops. Garnish with fresh parsley or chives.
💡 Serving Ideas
The best sides? Mashed potatoes, buttery rice, or Southern-style green beans.
Add a slice of cornbread or biscuits to mop up that gravy — trust me, you’ll want every drop. 😋
Would you like me to give you a Creamy Mushroom Smothered Pork Chops variation next — the kind that tastes like a Southern steakhouse dinner?
