Craving a cozy comfort dish? These Dutch oven smothered pork chops, where juicy chops nestle in a creamy bath of caramelized onions and thyme-infused gravy, are a belly-warming dinner option. It’s a total one-pot wonder, and perfect for those pesky sweatpants days.
Creamy Smothered Pork Chops
Servings 0
Ingredients
- Vegetable oil
- 4 thick-cut pork chops
- 1 tsp paprika
- 1 tsp mustard powder
- Freshly cracked salt and black pepper
- 2 Tbsp butter
- 1 yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 Tbsp fresh thyme
- 1/4 cup flour
- 2 cups chicken stock
- 1/2 cup half and half
- Worcestershire sauce, a few dashes
- 2 bay leaves
- fresh herbs, chopped, for garnish
Instructions
- Heat a few tablespoons of oil over medium high heat in a large Dutch oven.
- While the oil is heating, pat dry and season chops liberally with paprika, mustard powder, salt and pepper.
- When oil is heated, sear both sides of each chop about 5 minutes per side. Remove chops from heat and transfer to a plate.
- Reduce heat slightly, add butter and melt.
- Add onions and sauté until onions have softened and started to caramelize, about 20 minutes or so.
- Add thyme and garlic, and sauté another minute or until garlic is fragrant.
- Add flour and stir to fully coat ingredients. Cook a few minutes until the flour is no longer raw and lightly golden.
- Slowly pour in chicken stock. Stir and bring to a simmer.
- Slowly pour in half and half. Stir to combine and bring back to a simmer. Let simmer a few minutes until thickened slightly.
- Add a few dashes of Worcestershire sauce and bay leaves, stir to combine. Bring back to a simmer.
- Add chops back into the Dutch oven. Cover with lid, and reduce heat slightly. Simmer until chops reach 145 degrees F.
- Remove pork chops to a heated plate and discard bay leaves. Optional: continue simmering and reducing sauce for a thicker consistency.
- Adjust seasonings with salt and pepper. Serve on top of mashed potatoes or rice. Garnish with freshly chopped herbs, like parsley if desired.
