There’s nothing quite like the cozy aroma of smothered pork chops cooking in a skillet with tender potatoes and creamy gravy. This recipe combines juicy, perfectly seared pork chops with golden potatoes and a savory, herb-infused gravy that brings back memories of family dinners and warm gatherings. Easy to make but packed with flavor, this dish is perfect for weeknight meals or weekend dinners when you want a hearty, satisfying meal that everyone will love. Each bite delivers a comforting balance of meat, potatoes, and rich gravy that feels indulgent yet homey.
Ingredients (Serves 4)
| Ingredient | Quantity |
|---|---|
| Bone-in pork chops, about 1 inch thick | 4 |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Paprika | 1 tsp |
| Garlic powder | 1 tsp |
| Vegetable or olive oil | 2 tbsp |
| Onion, thinly sliced | 1 medium |
| Garlic, minced | 3 cloves |
| All-purpose flour | 3 tbsp |
| Chicken broth, low sodium | 2 cups |
| Heavy cream or whole milk | ½ cup |
| Dried thyme or fresh | 1 tsp dried / 1 tbsp fresh |
| Baby potatoes, halved or quartered | 2 lbs |
| Butter | 2 tbsp |
| Fresh parsley, chopped | For garnish |
Instructions
-
Season the pork chops
Pat chops dry and season both sides with salt, pepper, paprika, and garlic powder. -
Sear the meat
Heat oil in a large skillet or Dutch oven over medium-high heat. Sear pork chops for 3–4 minutes per side until golden brown. Remove and set aside. -
Cook the aromatics
Add sliced onions to the same pan. Cook 5 minutes until soft and golden, then stir in garlic and cook 1 more minute. -
Make the gravy
Sprinkle flour over onions and stir to coat. Slowly whisk in chicken broth until smooth. Add cream, thyme, and butter. Simmer 5 minutes until thickened. -
Add potatoes and pork chops
Nestle potatoes into the gravy, place pork chops on top, and spoon some gravy over the meat. -
Simmer until tender
Cover, reduce heat to low, and cook 25–30 minutes, stirring occasionally, until potatoes are fork-tender and pork chops reach 145°F (63°C). -
Finish and serve
Garnish with fresh parsley and serve hot, spooning extra gravy over each plate.
