Main Dishes
Smothered Pork Chops
Description
Swan dive into sauce, sink your fork into some juicy meat, and impress everyone at your table with this Smothered Pork Chops recipe! These thick-cut seasoned pork chops are mouth-wateringly tender and bathed in a rich onion gravy.
Ingredients
- 4 bone-in pork chops at least 1-inch thick
- Brine if using (see notes)*
- 2 tablespoons canola oil
- ½ cup all-purpose flour
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt* divided
- ½ teaspoon ground black pepper divided
- 4 medium yellow onions thinly sliced
- 1 tablespoon Dijon mustard
- 4 cups unsalted chicken stock divided
- 1 teaspoon balsamic vinegar
- Chopped fresh parsley or fresh thyme
- Cooked brown rice, quinoa, cauliflower mash, Instant Pot Mashed Potatoes, or Crockpot Mashed Potatoes optional, for serving
Directions
- If you’d like to brine the pork chops, do so 45 minutes to 12 hours before you plan to start cooking (see recipe notes).
- Pat the pork chops very dry on both sides with paper towels (discard the brine if using).
- Place a rack in the center of your oven and preheat the oven to 350° F. In a wide, shallow bowl (a pie dish works well), stir together the flour, cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- In a Dutch oven or similar large, deep, oven-safe pot with a tight-fitting lid, heat the oil over medium heat. Dredge the pork chops in the flour mixture on both sides, shaking off any excess. Reserve the remaining flour mixture.
- Once the oil is hot and shimmering, gently lower the chops into the pan (lower them away from you to prevent splattering yourself with oil). Cook on both sides until brown and crisp, about 3 to 4 minutes per side (they will not be fully cooked through). If the pork chops will not all fit in your pan without touching, cook them in batches. Transfer to a plate.
- Reduce the heat to medium low heat. Add the onions, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, stirring often, until the onions are completely softened, about 15 minutes. Stir in the Dijon mustard.
