Smothered Pork Chops with Onion Gravy

Why You’ll Love This Recipe

• Soul-warming, silky brown onion-and-garlic gravy with real pan-seared flavor.
• Bone-in chops stay juicy and tender thanks to a gentle stovetop braise.
• One-pan gravy plus an easy skillet green bean side keeps cleanup simple.
• Perfect over rice or mashed potatoes for a complete, comforting plate.

Grocery List

• Produce: 2 medium yellow onions, 4 garlic cloves, 12 oz green beans, 1 lemon, fresh thyme (or dried)
• Dairy: Unsalted butter, heavy cream (optional), mashed potatoes (if buying prepared)
• Pantry: Bone-in pork chops, all-purpose flour, vegetable oil, low-sodium chicken broth, Worcestershire sauce, kosher salt, black pepper, paprika, garlic powder, red pepper flakes, rice (if serving with rice)

Full Ingredients

Pork Chops & Seasoning

• 4 bone-in pork chops, 1-inch thick (8–10 oz each)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 1 1/4 teaspoons kosher salt
• 1/2 cup all-purpose flour (reserve 2 tablespoons for the gravy)
• 2 tablespoons vegetable oil

Onion–Thyme Brown Gravy

• 3 tablespoons unsalted butter
• 2 medium yellow onions (about 1 1/2 pounds), halved and thinly sliced
• 4 garlic cloves, minced
• 2 cups low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 6 fresh thyme sprigs (or 1 teaspoon dried thyme)
• 2 tablespoons heavy cream (optional, for extra silkiness)
• Kosher salt and black pepper, to taste

Skillet Green Beans

• 12 ounces green beans, trimmed
• 1 tablespoon unsalted butter
• 1 garlic clove, minced
• 1 teaspoon fresh lemon juice
• Pinch red pepper flakes (optional)
• 1/4 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste

To Serve

• 4 cups cooked white rice (or 6 cups prepared mashed potatoes)
• Fresh thyme leaves for garnish (optional)

Step-by-Step Instructions

Step 1: Season and dredge the pork chops

Pat the pork chops very dry with paper towels. In a shallow dish, combine the flour, paprika, garlic powder, black pepper, and kosher salt. Reserve 2 tablespoons of this seasoned flour for the gravy. Dredge each chop lightly in the remaining flour, shaking off the excess. Set the chops on a plate while you heat the pan.

Step 2: Sear to build a flavorful crust

Heat a large heavy skillet (12-inch cast iron or stainless steel) over medium-high heat. Add the vegetable oil. When shimmering, lay in the chops and sear until deep golden brown, 3–4 minutes per side. Transfer the chops to a plate; they will finish cooking in the gravy.

Step 3: Caramelize the onions and bloom the garlic

Reduce the heat to medium. Add the butter to the skillet. Stir in the sliced onions with a pinch of salt and cook, stirring occasionally, until soft and deeply golden around the edges, 8–10 minutes. Add the minced garlic and cook until fragrant, 30–60 seconds.

Step 4: Make the roux and build the brown gravy

Sprinkle the reserved 2 tablespoons seasoned flour over the onions and cook, stirring, for 1 minute. Slowly whisk in the chicken broth, scraping up any browned bits. Stir in the Worcestershire sauce and thyme. Bring to a simmer and cook until slightly thickened and glossy, 3–4 minutes.

Step 5: Braise the chops in the gravy

Nestle the pork chops into the gravy along with any juices from the plate. Reduce heat to low, cover, and simmer gently for 20–25 minutes, flipping once halfway through, until the chops are tender and register 145–150°F on an instant-read thermometer. Remove the thyme stems. If the gravy thickens too much, add a splash of broth or water to loosen.

Step 6: Sauté the skillet green beans

While the chops braise, heat a second skillet over medium-high. Add 1 tablespoon butter, then the green beans. Sauté 2 minutes, then add 2 tablespoons water and cover to steam 3–4 minutes until crisp-tender. Uncover, stir in the minced garlic and a pinch of red pepper flakes, and cook 30–60 seconds. Finish with lemon juice; season with 1/4 teaspoon salt and black pepper to taste.

Step 7: Finish the gravy

Stir the heavy cream (if using) into the gravy and taste, seasoning with additional salt and pepper as needed. The gravy should be silky and spoonable; adjust with a bit more broth or water if necessary.

Step 8: Plate and serve

Spoon a bed of warm rice (about 1 cup per person) or mashed potatoes (about 1 1/2 cups per person) onto plates. Top with a pork chop and a generous ladle of onion–thyme gravy. Garnish with fresh thyme leaves if you like, and serve the green beans alongside.

Pro Tips

• Bring chops to room temperature for 20–30 minutes before cooking for more even browning.
• Flour lightly—just a thin coat prevents a gummy crust and keeps the gravy silky.
• Use low-sodium broth so you can season precisely at the end.
• Cast iron or stainless steel creates better fond (browned bits) for richer gravy.
• If you prefer extra-tender chops, extend the covered simmer by 5–10 minutes, adding splashes of broth as needed.

Variations

• Mushroom–Onion Gravy: Add 8 oz sliced cremini mushrooms after the onions soften; sauté until browned before adding garlic.
• Cajun Style: Swap paprika and garlic powder for 1 tablespoon Cajun seasoning and add a pinch of cayenne for heat.
• Country Cream Gravy: Stir in 1/2 cup heavy cream at the end for a paler, richer gravy.

Storage & Make-Ahead

Refrigerate leftovers (chops submerged in gravy) in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen. The cooked chops and gravy freeze well for up to 3 months; thaw overnight in the fridge before reheating. Green beans are best fresh but can be refrigerated up to 3 days and reheated quickly in a skillet. Cook rice or mash up to 2 days ahead and reheat with a little water or milk.

Nutrition (per serving)

Approximate (pork chops, gravy, and green beans only): 625 calories; 37 g fat; 23 g carbohydrates; 41 g protein; 3 g fiber; 850 mg sodium. Add about 205 calories and 45 g carbs for 1 cup cooked white rice, or about 240 calories and 35 g carbs for 1 1/2 cups mashed potatoes (varies by recipe).