JesseEatzTender, bone-in pork chops pan-fried until golden, then smothered in a rich, velvety onion gravy. Pure Mississippi-style comfort on a plate.
In a shallow dish, whisk together the flour, onion powder, garlic powder, smoked paprika, salt, and black pepper.
Dredge each pork chop in the flour mixture, shaking off any excess. Reserve 3 tablespoons of the seasoned flour for the gravy.
Heat the vegetable oil in a large heavy skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown (they don't need to be cooked through yet). Remove and set aside.
In the same skillet, add the sliced onions. Sauté until softened and starting to brown, about 5-7 minutes. Add the minced garlic and cook for another minute.
Sprinkle the reserved 3 tablespoons of flour over the onions and stir constantly for 2 minutes to cook out the raw flour taste.
Slowly whisk in the chicken broth, scraping up all the browned bits from the bottom of the pan. Bring to a simmer until the gravy begins to thicken.
Return the pork chops to the skillet, spooning the gravy over them. Cover, reduce heat to low, and simmer until the chops are tender and cooked through.
The key to a perfect smothered pork chop is the 'pan fry then braise' method. Don't rush the gravy—let it get that deep golden brown color for the best flavor profile. Make Family Dinners Great Again with this one.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.