Smothered Pork Chops Potatoes Gravy (Print Version)
# Ingredients:
→ For the Pork Chops
01 -
4 bone-in pork chops (about 1-inch thick)
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
2 teaspoons garlic powder
05 -
2 teaspoons onion powder
06 -
2 tablespoons olive oil (or butter)
07 -
1/4 cup all-purpose flour (for dredging)
→ For the Gravy
08 -
3 tablespoons unsalted butter
09 -
3 tablespoons all-purpose flour
10 -
2 cups chicken broth
11 -
1 teaspoon Worcestershire sauce
12 -
1 teaspoon smoked paprika
13 -
1/2 teaspoon dried thyme
14 -
Optional: 1/4 cup heavy cream
→ For the Potatoes
15 -
4 medium potatoes, peeled and diced
16 -
1 cup chicken broth
17 -
1 tablespoon butter (optional)
# Instructions:
01 -
Season pork chops with salt, black pepper, garlic powder, and onion powder. Dredge in flour, shaking off excess.
02 -
Heat olive oil in a skillet over medium-high heat. Sear pork chops for 3–4 minutes per side until golden brown. Remove from skillet and set aside.
03 -
In the same skillet, add diced potatoes and chicken broth. Cover and cook over medium heat for 10–15 minutes until tender. Stir occasionally and add more broth as needed. Remove potatoes from skillet once cooked.
04 -
Melt butter in the skillet over medium heat. Whisk in flour to create a roux and cook for 1–2 minutes. Gradually whisk in chicken broth, Worcestershire sauce, smoked paprika, and thyme. Simmer until thickened, about 5 minutes. Optional: Stir in heavy cream.
05 -
Return seared pork chops and cooked potatoes to the skillet, nestling them into the gravy. Simmer for 10–15 minutes until pork chops reach an internal temperature of 145°F (63°C).
06 -
Plate pork chops and potatoes, ladle extra gravy over the top, and garnish with parsley if desired. Serve hot.
# Notes:
01 -
For best results, use a skillet or Dutch oven to retain heat evenly during preparation.