Smothered Pork Chops with Potatoes in Gravy

Instructions:

1. Pat the pork chops dry with paper towels and season both sides generously with salt, pepper, and onion powder.
2. In a large cast iron or heavy-bottomed skillet, heat the vegetable oil over medium-high heat. Sear the pork chops for 4–5 minutes per side until deeply golden. Remove and set aside.
3. In the same skillet, reduce heat to medium and melt the butter. Add the chopped onion and cook for 4–5 minutes until golden and softened.
4. Stir in minced garlic and cook for another 30 seconds until fragrant.
5. Sprinkle the flour over the onion and garlic. Whisk constantly for 1–2 minutes until the roux is light golden and aromatic.
6. Slowly whisk in the chicken broth, stirring until the mixture is smooth and beginning to thicken.
7. Add thyme, parsley, and additional salt and pepper to taste. Stir in the halved potatoes.
8. Nestle the seared pork chops back into the skillet, spooning some of the gravy over the tops.
9. Cover with a lid and simmer on low heat for 35–40 minutes, stirring gently every so often, until the potatoes are tender and the pork is cooked through.
10. Remove the lid and let simmer uncovered for an additional 5 minutes to allow the sauce to reduce and thicken.
11. Serve hot directly from the skillet, spooning plenty of gravy over each serving.

Variations :

• Add sliced mushrooms or carrots for extra flavor and texture.
• Use bone-in pork chops for added richness and tenderness.
• Replace baby potatoes with sweet potatoes or parsnips for a different twist.
• Swap chicken broth for beef broth for a deeper, earthier gravy flavor.

Tips :

• Searing the pork chops builds essential flavor and creates fond (browned bits) for the gravy—don’t skip it.
• Cut larger potatoes to equal size for even cooking.
• Use a lid that fits snugly to trap moisture during the simmering phase.
• For the thickest, richest gravy, allow the sauce to simmer uncovered at the end until it clings to the spoon.