Smothered Pork Chops
Prep time
Cook time
Total time
This dinner for two features pan-seared, bone-in pork chops... baked until tender, and smothered in a rich thick onion gravy.
As Prepared By:
Recipe type: Entree
Serves: 2 servings
  • ¼ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon (each) salt and pepper
  • ⅛ teapoon cayenne pepper
  • 2 (8-10 ounce) bone-in pork chops (about ¾-1 inch thick)
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon butter
  • 1 brown onion, halved (top to bottom), sliced thin
  • 1 garlic clove, minced
  • ½ teaspoon minced fresh thyme OR ⅛ teaspoon dried thyme
  • ½ cup plus 1 Tablespoon beef broth
  • 1 bay leaf
  • ¾ teaspoon cornstarch
  1. Preheat oven to 300° F. Mix paprika, onion powder, salt, pepper, and cayenne pepper in a bowl. Pat pork chops dry with a paper towel, then rub both sides with spice mix, to evenly cover meat.
  2. Heat oil in an ovenproof 10 inch skillet on medium-high heat until it barely begins to smoke. Place chops into skillet and cook each side 3-5 minutes until well browned. Transfer chops to a plate; keep warm. Do NOT clean out skillet.
  3. Add butter to same skillet; melt using medium heat. Add onion slices; cook for 8-10 minutes until well browned. Once browned, stir thyme and garlic into skillet. Cook and stir for 30 seconds. Add ½ cup beef broth (reserve remaining Tablespoon broth called for in recipe) and bay leaf to skillet. Stir well, scraping browned bits from bottom of skillet (flavor-packed!). Bring to a simmer.
  4. Place chops (and any juices accumulated on plate) back into skillet. Spoon sauce over chops. Cover skillet, and place into oven. Bake for 1½ hours, until pork is tender.
  5. When done, carefully remove hot skillet from oven. Place chops onto a plate; cover with foil to keep warm. Pour the liquid from skillet through a strainer into a medium bowl. Throw away the bay leaf, then place onions into a small bowl. Let liquid in bowl settle a couple minutes, then remove any accumulated fat from surface with a spoon.
  6. Measure out ⅓ cup of the liquid; put it back into skillet. Bring to a low simmer. In a small bowl, whisk the reserved Tablespoon of beef broth and cornstarch until smooth. Add this to skillet, and whisk to combine. The sauce will thicken slightly as you cook and stir, for about a minute. Once slightly thickened, stir onions back into to sauce; season with salt and pepper, to taste. Place chops on plate, and spoon sauce over the top. Serve, and enjoy!
Recipe by The Grateful Girl Cooks! at