Smothered Pork Chops with Potatoes in Rich Onion Gravy

Smothered Pork Chops with Potatoes in Rich Onion Gravy is the ultimate comfort food dinner that brings warmth, flavor, and satisfaction to the table. This easy one-pan recipe features juicy, bone-in pork chops seared to golden perfection, nestled among tender baby potatoes, and coated in a rich, creamy onion gravy infused with garlic, thyme, and butter. It’s simple, hearty, and ready in under an hour—perfect for family dinners, cozy nights, or anyone craving old-fashioned Southern comfort made from scratch.

Why You’ll Love This Recipe

This isn’t just another skillet dinner—it’s pure comfort on a plate. The pork chops stay juicy and tender as they simmer slowly in the creamy gravy, while the potatoes soak up every bit of that savory, herbed richness. It’s easy to make, requires minimal cleanup, and fills your home with the aroma of home-cooked love.

Perfect for cozy weeknights, cold-weather meals, or anyone who loves country-style cooking.

Ingredients (Serves 4)

For the Pork Chops & Seasoning

4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika (smoked or sweet)
1 teaspoon garlic powder

For the Skillet Base

2 tablespoons vegetable or olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced

For the Rich Gravy

3 tablespoons all-purpose flour
2 cups (480 ml) low-sodium chicken broth
½ cup (120 ml) heavy cream or whole milk
1 teaspoon dried thyme or 1 tablespoon fresh thyme
2 tablespoons unsalted butter

For the Potatoes

2 pounds (900 g) baby potatoes, halved

For Finishing

Fresh parsley, chopped, for garnish

Step-by-Step Instructions

1. Season the Pork Chops

Pat the pork chops dry with paper towels. Season both sides with salt, black pepper, paprika, and garlic powder. Let them rest at room temperature for about 15 minutes to cook evenly.

2. Sear the Pork Chops

Heat oil in a large skillet or Dutch oven over medium-high heat. When the oil shimmers, add the pork chops and sear for 3–4 minutes per side until deeply golden. Remove and set aside on a plate.

3. Cook the Aromatics

In the same skillet, add the sliced onions and cook for about 5 minutes until soft and lightly caramelized. Stir in the garlic and cook for another minute until fragrant.

4. Make the Gravy

Sprinkle the flour over the onions and stir constantly for 1–2 minutes to remove the raw taste. Slowly whisk in the chicken broth, scraping up the browned bits from the bottom. Add the cream, thyme, and butter. Simmer for about 5 minutes until the gravy thickens slightly.

5. Add the Potatoes and Pork Chops

Nestle the halved potatoes into the gravy so they’re mostly submerged. Place the pork chops on top and spoon some gravy over them.

6. Simmer Until Tender

Cover the skillet, reduce heat to low, and simmer for 25–30 minutes. The potatoes should be fork-tender and the pork chops should reach an internal temperature of 145°F (63°C).

7. Finish & Serve

Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot with extra gravy spooned over the top.

Serving Suggestions

Serve family-style right from the skillet with crusty bread or warm biscuits—perfect for soaking up the gravy. Pair with steamed green beans, roasted carrots, or a crisp salad for balance. For something extra Southern, serve with applesauce or cornbread on the side.

Helpful Tips

Use bone-in chops—they stay juicy while simmering.
Don’t skip searing; the golden crust builds deep flavor.
Heavy cream makes the gravy silky and rich, but whole milk works too.
Want to add veggies? Toss in mushrooms, celery, or sliced carrots with the onions.
To make ahead, prepare the dish up to the simmer step, refrigerate overnight, and reheat gently the next day—flavors deepen beautifully.

Storage & Freezing

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave. To freeze, cool completely, portion, and store up to 3 months. Thaw overnight before reheating.

Ingredient Substitutions

Pork chops: Boneless chops, chicken thighs, or even sausage work—just adjust cook time.
Heavy cream: Swap for half-and-half, evaporated milk, or coconut milk for a dairy-free version.
Potatoes: Yukon Gold, red, or sweet potatoes cut into equal pieces.
Broth: Vegetable or beef broth for a different flavor.
Butter: Replace with olive oil or ghee for dairy-free.

Frequently Asked Questions

Q: Can I use boneless pork chops?
Yes, but reduce simmer time to 15–20 minutes to prevent drying out.

Q: Why is my gravy lumpy?
It usually happens when cold broth is added too quickly. Whisk slowly and constantly while pouring in the broth.

Q: Is this recipe gluten-free?
Yes, if you use gluten-free flour or cornstarch as the thickener.

Q: Can I cook it in the oven?
Absolutely. After searing, cover the skillet and bake at 325°F (160°C) for 30–35 minutes.

Q: Can I make it dairy-free?
Yes. Use plant-based milk and olive oil instead of butter.

Nutrition Facts (Per Serving – Approximate)

Calories: 480
Fat: 28 g
Saturated Fat: 10 g
Carbohydrates: 24 g
Fiber: 3 g
Sugar: 4 g
Protein: 32 g
Sodium: 680 mg
Note: Nutrition values may vary based on brands and substitutions.

Final Thoughts

This Smothered Pork Chops with Potatoes in Rich Onion Gravy recipe is the definition of classic comfort food. Juicy, golden pork chops simmered in creamy gravy with tender potatoes—it’s the kind of meal that makes you slow down and enjoy every bite. Whether it’s for a quiet weeknight dinner or a cozy weekend meal, this dish proves that simple, honest cooking is often the most satisfying. Serve it hot, share it generously, and don’t forget that extra spoonful of gravy—it’s where all the love is.