Smothered Pork Chops with Onion Gravy
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Smothered Pork Chops with Onion Gravy are one of those easy dinners that feels cozy, filling, and a little old-school in the best way. The pork chops get seasoned, seared in a hot skillet, then simmered in a rich onion gravy until tender and full of flavor. This is the kind of dinner that belongs over mashed potatoes, rice, or buttered noodles. It comes together in about 30 minutes, uses simple ingredients, and gives you plenty of savory gravy for spooning over everything on the plate.
Why You’ll Love These Smothered Pork Chops with Onion Gravy
- Smothered Pork Chops with Onion Gravy are ready in about 30 minutes.
- The pork chops are seared first for better flavor.
- The homemade onion gravy is rich, savory, and simple to make.
- Everything cooks in one skillet.
- They’re perfect with mashed potatoes, rice, noodles, or green beans.
- This recipe works for weeknights but still feels like comfort food.
Ingredients Needed For Smothered Pork Chops with Onion Gravy
- Pork chops
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- Olive oil
- Butter
- Onion
- Garlic
- Mushroom powder
- Worcestershire sauce
- Beef broth
- Cornstarch
How To Make Smothered Pork Chops with Onion Gravy
1. Pat the pork chops dry
Use a paper towel to dry both sides of the pork chops. This helps them sear instead of steam in the skillet.
2. Season the pork chops
Mix part of the kosher salt, black pepper, garlic powder, onion powder, and paprika in a small bowl. Season both sides of the pork chops with the spice mixture.
3. Sear the pork chops
Heat olive oil in a large skillet over medium heat. Add the pork chops and sear for 2–3 minutes per side. They do not need to be fully cooked yet. You are just building color and flavor.
4. Cook the onions
Remove the pork chops from the skillet and lower the heat to medium-low. Add butter and sliced onion. Cook until the onion starts to soften.
5. Add the garlic and seasonings
Stir in the minced garlic, mushroom powder, Worcestershire sauce, and remaining seasoning. Cook briefly so the garlic becomes fragrant.
6. Make the gravy
Whisk the cornstarch into the beef broth until smooth. Pour the broth mixture into the skillet with the onions and stir well.
7. Simmer the pork chops
Add the pork chops back to the skillet. Simmer for about 10 minutes, or until the gravy thickens and the pork chops are cooked through.
8. Serve
Serve the pork chops warm with plenty of onion gravy spooned over the top.
Tips For The Best Smothered Pork Chops
- Pat the pork chops dry before seasoning so they sear better.
- Do not overcook the pork chops during the first sear.
- They finish cooking in the gravy.
- Slice the onion thinly so it softens quickly.
- Whisk the cornstarch into the broth before adding it to the skillet to avoid lumps.
- If the gravy gets too thick, add a splash of broth.
- Pork chops are done when they reach 145°F in the center.
Storage
- Store leftover pork chops and onion gravy in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a covered skillet over low heat or in the microwave in short intervals. Add a splash of beef broth if the gravy thickens too much.
Smothered Pork Chops with Onion Gravy
Equipment
- Skillet
- Kitchen Knife
- Small bowl
- Whisk or fork
- Tongs
Video
Ingredients
- 2 pork chops
- 1 tsp kosher salt (divided)
- 1/4 tsp black pepper (divided)
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp paprika
- 1 tbsp olive oil
- 2 tbsp butter
- 1 onion (thin sliced)
- 1 garlic clove (minced)
- 1 tbsp mushroom powder
- 1 tsp Worcestershire sauce
- 2 cup beef broth
- 1 tbsp cornstarch
Instructions
- Pat the pork chops dry with a paper towel.
- In a small bowl, mix ½ teaspoon kosher salt, ⅛ teaspoon black pepper, garlic powder, onion powder, and paprika.
- Season both sides of the pork chops with the seasoning mixture.
- Add olive oil to a large skillet and place it over medium heat.
- Add the pork chops to the hot skillet and sear for 2–3 minutes per side. They do not need to be fully cooked yet.
- Remove the pork chops from the skillet and place them on a plate.
- Reduce the heat to medium-low.
- Add butter and sliced onion to the same skillet.
- Cook the onions for 4–5 minutes, stirring occasionally, until softened.
- Add the minced garlic, mushroom powder, Worcestershire sauce, remaining ½ teaspoon kosher salt, and remaining ⅛ teaspoon black pepper. Stir to coat the onions.
- In a separate cup or bowl, whisk the beef broth and cornstarch together until smooth.
- Pour the broth mixture into the skillet and stir well.
- Add the pork chops back to the skillet.
- Simmer for about 10 minutes, spooning gravy over the pork chops as they cook.
- Cook until the pork chops reach 145°F and the gravy has thickened.
- Serve warm with mashed potatoes, rice, noodles, or vegetables.
Notes
- Boneless or bone-in pork chops both work for this recipe.
- If using thicker pork chops, add a few extra minutes of cooking time.
- The first sear is just for color and flavor. The pork chops finish cooking in the gravy.
- Whisk the cornstarch into the broth before adding it to the skillet to prevent lumps.
- If the gravy becomes too thick, add a splash of beef broth.
- Pork chops are fully cooked when they reach 145°F in the center
Nutrition
Commonly Asked Questions
Boneless pork chops are quick and easy, but bone-in pork chops also work well and can stay a little juicier. Try to use pork chops that are similar in thickness so they cook evenly.
Yes, chicken broth will work, but beef broth gives the onion gravy a deeper, richer flavor.
Sear them quickly, then let them finish cooking gently in the gravy. Pork chops are done when they reach 145°F, so a meat thermometer is helpful.
Yes. Make the gravy ahead and store it in the refrigerator. Reheat it gently in a skillet, then add the pork chops to warm through.
Yes. Bone-in pork chops work well, but they may need a few extra minutes to cook through depending on thickness.
Mashed potatoes are classic, but rice, buttered noodles, roasted vegetables, green beans, or biscuits all work well.
