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Creamy Smothered Pork Chops

Course Main Course
Keyword Chops, Dutch Oven, Gravy, Onion, Pork, Smothered, Thyme
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.