Smothered Pork Chops with Creamy Pan Gravy

Smothered Pork Chops with Creamy Pan Gravy ingredients

• 4 count bone-in pork chops
• 0.5 cup all-purpose flour
• 2 tbsp all-purpose flour
• 2 tsp Creole seasoning
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp kosher salt
• 2 tbsp olive oil
• 1 large yellow onion
• 3 cloves garlic
• 2 tbsp unsalted butter
• 3 cups chicken broth
• 0.5 cup heavy cream
• 2 tbsp fresh parsley

How to make Smothered Pork Chops with Creamy Pan Gravy

1. Pat the pork chops dry with paper towels to ensure a good sear. In a shallow dish, combine 1/2 cup all-purpose flour, 1 teaspoon Creole seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon kosher salt.
2. Dredge each pork chop in the flour mixture, pressing gently to coat evenly. Shake off any excess flour and set the coated chops aside on a plate.
3. Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Carefully add the coated pork chops to the hot pan, ensuring not to overcrowd it.
4. Sear the pork chops for 4-5 minutes per side, until deeply golden brown and a crust has formed. Remove the seared chops from the skillet and set them aside on a plate.
5. Reduce the heat to medium. Add 1 large thinly sliced yellow onion to the skillet and sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pan, until softened and translucent.
6. Stir in 3 minced garlic cloves and cook for another minute until fragrant, being careful not to burn the garlic.
7. Add 2 tablespoons unsalted butter to the skillet and let it melt. Sprinkle in 2 tablespoons all-purpose flour, 1/2 teaspoon Creole seasoning, 1/2 teaspoon black pepper, and 1/2 teaspoon kosher salt. Whisk continuously for 2-3 minutes to create a light roux, ensuring no lumps remain.
8. Gradually whisk in 3 cups chicken broth, pouring slowly to prevent lumps, until the gravy is smooth and begins to thicken. Bring the mixture to a gentle simmer.
9. Stir in 1/2 cup heavy cream. Return the seared pork chops to the skillet, nestling them into the gravy. Reduce the heat to low, cover the skillet, and simmer for 45-60 minutes, or until the pork chops are fork-tender and cooked through.
10. Taste the gravy and adjust seasoning with additional salt and pepper if needed. Garnish with 2 tablespoons fresh chopped parsley before serving hot, spooning plenty of gravy over each chop.

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