Instructions
- 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 skillet over medium-high heat.
- Brown 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 2 tbsp flour to form a roux, cook 1–2 minutes.
- Gradually whisk in chicken broth until smooth. Add paprika, thyme, Worcestershire sauce, and salt/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 chops are tender.
- Optional creamy version
- Stir in milk or heavy cream in the last 5 minutes for a richer gravy.
- Serve
- Serve hot over mashed potatoes, rice, or buttered noodles with extra gravy.
🌟 Tips
- Even cooking: Use 1-inch thick chops to stay juicy.
- Extra flavor: Add bell peppers or mushrooms to the gravy.
- Make-ahead: Gravy can be made ahead and reheated with chops.
Ashley, I can also give you a slow-cooker version for even more tender, hands-off pork chops if you want. Do you want me to share that?
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