Smothered Pork Chops Potatoes Gravy

Smothered pork chops with potatoes in gravy is the kind of comforting meal that warms the soul and brings everyone around the table. The pork stays juicy and flavorful, the potatoes melt in your mouth, and the savory gravy soaks everything in rich flavor. This is a recipe I reach for when I need something just a little extra cozy after a long day.

I remember making this on chilly weekends when my family wanted something hearty but simple. It has been requested on so many birthdays and Sunday dinners that it feels like a little celebration every time.

Ingredients

• Bone-in pork chops: brings the most flavor and keeps the meat moist look for chops about one inch thick with some marbling
• Salt and black pepper: for basic seasoning and to enhance the pork’s natural flavors go for fresh cracked pepper and kosher salt for best results
• Garlic powder and onion powder: these build savory flavor into every bite always pick powders that smell fresh and vibrant
• Olive oil or butter: for searing the chops and making them extra rich use good quality olive oil or real butter for better flavor
• All-purpose flour: for dredging and also thickening the gravy sift before using to avoid lumps
• Unsalted butter: forms the creamy base for a smooth gravy
• Chicken broth: brings deep savory flavor to the potatoes and gravy low sodium lets you control the saltiness
• Worcestershire sauce: a splash ups the umami in the gravy choose a classic brand for best taste
• Smoked paprika: adds a hint of sweetness and smokiness I love using a Spanish paprika if you can find it
• Dried thyme: a little woodsy herb to round out the dish crumble some in your hand to release the oils just before adding
• Heavy cream (optional): for extra luscious gravy use only if you want that silky finish
• Potatoes: choose starchy types like Russet or Yukon Gold for creamy texture dice evenly for even cooking
• Butter (optional) for the potatoes: makes them even creamier use real butter for the best results

Step-by-Step Instructions

Prepare the Pork Chops:

Season pork chops generously on both sides using salt black pepper garlic powder and onion powder Press seasoning onto the meat for better adhesion and flavor Dredge each chop in all-purpose flour making sure to coat all sides but shake off any excess which helps prevent clumping in the pan

Cook the Pork Chops:

Heat olive oil or butter in a large skillet or Dutch oven on medium-high until shimmering but not smoking Add the pork chops in a single layer Sear undisturbed for about four minutes per side until a deep golden crust forms Transfer the chops to a plate and keep them warm

Cook the Potatoes:

With the remaining oil and browned bits still in the pan add the diced potatoes and pour in cup of chicken broth Cover with a tight lid Steam the potatoes on medium heat stirring occasionally so they cook evenly and do not stick About ten to fifteen minutes should make them tender

Make the Gravy:

Once the potatoes are tender remove them and set aside In the same pan melt butter over medium heat scraping up brown bits for flavor Sprinkle in the flour whisking constantly to form a roux Cook for about two minutes until the raw flour smell disappears and the mixture deepens in color Slowly pour in chicken broth while whisking to avoid lumps Stir in Worcestershire sauce smoked paprika and dried thyme Let the gravy simmer until thick and glossy around five minutes If a richer gravy is desired stir in heavy cream now

Combine Everything:

Nestle the golden pork chops and cooked potatoes into the simmering gravy making sure everything gets coated Let the mixture simmer for ten to fifteen minutes to allow the flavors to meld and for the pork chops to reach their perfect doneness Internal temperature should be at least one hundred forty five degrees Fahrenheit

Serve and Enjoy:

Plate the pork chops with a generous spoonful of potatoes Pour extra gravy over top Garnish with chopped parsley if you like Serve hot and enjoy the comfort

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I always reach for smoked paprika in this recipe because it brings a unique depth to the gravy My kids love swirling a bit of crusty bread in the leftover sauce and it has become one of those little traditions at dinnertime

Storage Tips

Keep leftovers in an airtight container in the refrigerator and use within three days For longer storage cool completely wrap well and freeze for up to three months To reheat thaw in the fridge overnight and gently warm in a covered pan with a splash of broth to keep everything moist

Ingredient Substitutions

If you cannot find bone-in pork chops boneless can work but watch the cooking time so they do not dry out Substitute Yukon Gold potatoes with russets or red potatoes if needed For a dairy free version use olive oil or a plant based butter and skip the cream in the gravy

Serving Suggestions

This dish is hearty on its own but is wonderful paired with steamed green beans roasted carrots or even just a crisp green salad Warm dinner rolls or a hunk of bread will help soak up every bit of the delicious gravy

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A Brief History

Smothered pork chops with gravy have their roots in Southern comfort cooking The technique of slow simmering meat in gravy was born from practical need—stretching inexpensive cuts and making them fork tender With potatoes cooked right in the pan it became a one dish meal loved for generations

Frequently Asked Questions

→ How do you ensure pork chops stay tender?

For best results, avoid overcooking the pork chops by searing them quickly and letting them finish cooking in the gravy. Use a thermometer and remove from heat when the internal temperature reaches 145°F (63°C).

→ Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking times as they may cook faster than bone-in chops.

→ What potatoes are best for this dish?

Yukon Gold or Russet potatoes are ideal, as they become tender yet maintain their shape during cooking.

→ How can I make the gravy creamier?

Stir in a splash of heavy cream at the end for a silkier, creamier gravy consistency.

→ What can I serve alongside this dish?

Steamed green beans, sautéed vegetables, or crusty bread all pair wonderfully to complete the meal.

→ How do I store leftovers?

Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.