Smothered Pork Chops and Gravy

These smothered pork chops are about to become your new weeknight hero – tender, juicy, and swimming in a rich, savory gravy that’ll have everyone asking for seconds.

The magic happens when those perfectly seasoned chops meet a velvety gravy loaded with caramelized onions. Each bite delivers that incredible combination of meat and sauce that makes smothered dishes so irresistible. And that gravy? It’s practically drinkable.

Ingredients

For the Pork Chops:

• 4 bone-in or boneless pork chops (¾- to 1-inch thick; 1½ to 2 lbs total)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon fine salt, divided
• ½ teaspoon black pepper
• 2 tablespoons avocado oil or olive oil

For the Gravy:

• 1 sweet yellow onion, thinly sliced
• 2 cups chicken broth, divided
• 3 tablespoons all-purpose flour
• 1 teaspoon ground sage

Optional Garnishes:

• Fresh thyme sprigs
• Finely chopped fresh parsley
• Mashed potatoes for serving

Steps

1. Create the seasoning blend by combining 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon black pepper in a small bowl. Mix thoroughly to ensure even distribution.
2. Season both sides of the pork chops generously with the entire seasoning mixture, pressing gently to help it adhere to the meat.
3. Heat 1 tablespoon oil in a large heavy nonstick skillet over medium-high heat. You’ll know it’s ready when the oil shimmers slightly.
4. Sear the pork chops for 3-4 minutes per side until golden brown. Don’t move them while cooking – this ensures proper browning. They should release easily when ready to flip.
5. Transfer chops to a plate and cover with an inverted plate to retain heat. The internal temperature doesn’t need to be fully done yet – they’ll finish cooking later in the gravy.
6. Add remaining 1 tablespoon oil to the skillet. Pour in ¼ cup broth to deglaze, scraping up all the flavorful brown bits (fond) from the bottom.
7. Add sliced onions and sauté for 8-10 minutes until deeply golden and tender. They should be soft and caramelized, not crispy.
8. Sprinkle flour over onions, stirring constantly until no white flour is visible (30-45 seconds). The mixture will look paste-like – this is your roux forming.
9. Gradually pour in remaining 1¾ cups broth while stirring constantly to prevent lumps. Add ground sage and remaining ½ teaspoon salt.
10. Simmer until gravy thickens (about 1 minute). It should coat the back of a spoon and leave a clear line when you run your finger through it.
11. Return pork chops to the skillet, nestling them into the gravy. Spoon onions and sauce over top.
12. Cook until pork reaches 145°F (63°C) on an instant-read thermometer (2-6 minutes depending on thickness). Let rest 3-5 minutes before serving.

Smart Swaps

• Use coconut flour (2 tablespoons) instead of all-purpose flour for a gluten-free version
• Substitute bone broth for regular chicken broth for extra nutrients
• Try mushroom broth for a deeper umami flavor

Make It Diabetes-Friendly

• Replace flour with xanthan gum (½ teaspoon) to reduce carbs by 6g per serving
• Use caramelized mushrooms instead of onions to lower glycemic impact
• Serve over cauliflower mash instead of potatoes to reduce total carbs by 25g per serving

Pro Tips

• Let pork chops come to room temperature for 20 minutes before cooking for more even cooking
• Use a cast iron skillet if possible for better browning and heat retention
• Don’t skip the resting period – it helps retain juices