“Stove Top Smothered Pork Chops with Onion Gravy”

Okay, so here’s the story…It’s the weekend and I recently posted a favorite family meal, my Cubed Steak with Onion Gravy. Pure comfort food I may add. Now, the weather has turned a bit chilly and that means cooking meals indoors again. How about Stove Top Smothered Pork Chops with Onion Gravy. Bet you can tell I love onions? I do and they make such a delicious gravy especially when served with creamy mashed potatoes. No better comfort food exists.

Stove Top Smothered Pork Chops with Onion Gravy

Smothered foods are a tried and true staple in Southern cooking. I don’t cook this way very often but when I do, I can’t wait to get a mouthful of deliciousness. Chicken is another popular smothered dish made in Southern cooking. But let me tell you how easy it is to tackle smothered pork chops for any day of the week you choose.

Stove Top Smothered Pork Chops with Onion Gravy

First you will need four – 1/2-inch boneless pork chops to start. Season each chop with Sazonador seasoning and black pepper. Sazonador seasoning is delicious and used as an all-purpose seasoning for most anything. Heat oil in a large skillet and brown chops on each side. Remove to a plate for later.

Stove Top Smothered Pork Chops with Onion Gravy

Second, add onions to skillet and cook until caramelized and soft. Stir in thyme and garlic, cooking until fragrant. Add in broth or stock, bring to boil and reduce. bring chops back to skillet and cook for about 20 minutes or until done. make a slurry with cream and Wondra and pour into skillet. Stir to combine and cook until gravy thickens. Adjust seasonings as desired and serve.

Stove Top Smothered Pork Chops with Onion Gravy

Now, last yet not least, keep this recipe handy because I know you’ll make these chops part of your meal plan rotation. Why not? This meal comes together in less than 45 minutes. That sounds like a plan to me and one your family will love. Tender, savory pork chops with fluffy, creamy mashed potatoes and a vegetable side. One memorable dinner on the way any day of the week. Enjoy!

Stove Top Smothered Pork Chops with Onion Gravy

Four – 1/2-inch thick boneless pork chops

2 t. Sazonador Total Seasoning

Black pepper to taste

2 T. Olive oil

1 large yellow onion, thinly sliced, cut into half moons

1 T. minced garlic

1/4 t. dried thyme

1 cup chicken broth

1/3 cup heavy cream

1 T. Wondra flour, for thickening

Season chops on both sides with Sazonador seasoning and pepper. In a 12-inch skillet, heat Olive oil over medium-high heat.

Add pork chops to hot oil and cook without moving for 3 to 4 minutes per side, until nicely browned. Remove chops to plate for use later.

Reduce heat to medium and add in sliced onions, cooking until caramelized for about 15 minutes. Stir in garlic and thyme and cook for 1 minute until fragrant.

Pour in chicken broth, scraping up any brown bits. Bring to boil and cook 2 to 3 minutes until broth reduces by one-fourth.

Add pork chops back to skillet and cover with lid, cooking chops for 20-25 minutes. Remember cooking time will vary depending on thickness of chops.

Mix cream with Wondra to make a slurry. Remove lid and add slurry to skillet, stirring sauce as it thickens. Adjust seasonings if needed.

Serve chops with onion gravy ladled over mashed potatoes.

Makes 4 servings.