It’s unusually cold here in Texas, and even more so in the rest of the country.  These smothered pork chops are a southern classic and will warm you up and fill you up on a cold winter’s night.  Seasoned pan-fried pork chops with a simple but flavorful onion gravy served with mashed potatoes – this is comfort food at it’s best!

Smothered Pork Chops

Ingredients

4 bone-in pork chops, about 1 inch think
fresh ground salt and pepper
1 cup flour
2 tsp garlic powder
1/4 teaspoon thyme
1/8 teaspoon chili powder
1/4 cup plus 2 tablespoons olive or vegetable oil, divided use
2 medium onions, thinly sliced
2 tablespoons butter
1 1/2 cup low-sodium chicken broth
1/4 cup heavy cream

Directions

Season pork chops with salt and pepper.

In a shallow dish/pie plate, combine the flour, garlic powder, thyme, and chili powder.  Reserve 2 tablespoons of the flour mix.  Dredge the pork chops in the flour, shaking off the excess.

In a large skillet or electric frying pan, heat the 1/4 cup oil until shimmering.  Cook the pork chops until gold brown, about 5 minutes per side.  Transfer to a plate.  Wipe out the skillet.

Reduce heat to medium low, add remaining 2 tablespoons of oil and add onions.  Season with more salt and pepper and cook until very soft and slightly caramelized, about 15-20 minutes.  Add butter and let melt, then sprinkle in reserved flour.  Mix and cook about 1 minute.  Stir in chicken broth and heavy cream and bring to a simmer.  Allow sauce to thicken about 5 minutes.

Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more.  Garnish with chopped parsley or fresh thyme if desired.

Serve with mashed potatoes.

Recipe adapted from Delish