Smothered Pork Chops with Potatoes in Gravy

There’s nothing quite like a meal that wraps you in a warm hug, and these Smothered Pork Chops with Potatoes in Gravy do just that. This dish features perfectly seared, tender bone-in pork chops, nestled amongst soft, flavorful potato slices and sweet onions, all swimming in a rich, savory homemade gravy. It’s the epitome of comfort food – hearty, deeply satisfying, and brimming with rustic charm. The initial sear on the pork chops locks in their juices, while the slow bake in the oven allows them to become incredibly tender as they absorb the delicious gravy. This one-pan (mostly!) wonder is perfect for a comforting family dinner on a chilly evening, promising to be a warm and inviting centerpiece to your meal.

Ingredients:

For the Pork Chops & Seasoning:

• 4 bone-in pork chops (about 1 inch thick)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon paprika

For Searing & Gravy Base:

• 3 tablespoons vegetable oil (or olive oil)
• 1 medium onion, sliced into thin rings
• 3 tablespoons all-purpose flour

For the Gravy:

• 2 cups chicken broth (low sodium preferred)
• ½ cup milk or cream (whole milk, half-and-half, or heavy cream)
• ½ teaspoon dried thyme

For the Potatoes:

• 4 medium potatoes (such as Russet or Yukon Gold), peeled and sliced into ¼-inch thick rounds
• A pinch of salt and pepper, for seasoning potatoes

Step-by-Step Instructions:

1. Prepare the Oven and Baking Dish:
   • Preheat your oven to 375°F (190°C).
   • Lightly grease a 9×13 inch baking dish with a little oil or cooking spray.
2. Season and Sear the Pork Chops:
   • Pat the pork chops dry with paper towels. This helps achieve a better sear.
   • In a small bowl, combine the ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and ½ teaspoon paprika. Sprinkle this seasoning mix evenly over both sides of the pork chops.
   • Heat 3 tablespoons of vegetable oil in a large, oven-safe skillet (preferably cast iron) or a heavy-bottomed pan over medium-high heat until shimmering.
   • Carefully place the seasoned pork chops in the hot skillet. Sear for 3-4 minutes per side, until they are golden brown and a nice crust has formed. The chops will not be cooked through at this stage.
   • Remove the seared pork chops from the skillet and set them aside on a plate.
3. Layer Potatoes and Onions:
   • In the prepared 9×13 inch baking dish, arrange the sliced potatoes in an even layer.
   • Distribute the sliced onions over the potatoes.
   • Sprinkle the potatoes and onions lightly with a pinch of salt and pepper.
4. Make the Gravy:
   • Using the same skillet that you seared the pork chops in (don’t clean it, those pan drippings add flavor!), ensure there are about 3 tablespoons of oil/fat remaining. If not, add a little more oil.
   • Place the skillet back over medium heat. Whisk the 3 tablespoons of all-purpose flour into the hot oil/fat. Cook, whisking constantly, for 1-2 minutes until the flour paste (roux) is golden brown.
   • Slowly pour in the 2 cups of chicken broth, whisking continuously to prevent lumps.
   • Gradually whisk in the ½ cup of milk or cream.
   • Add the ½ teaspoon of dried thyme.
   • Bring the gravy to a simmer, whisking frequently, and cook for 3-5 minutes, or until the gravy has thickened to your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
5. Assemble the Dish:
   • Pour approximately half of the prepared gravy evenly over the layered potatoes and onions in the baking dish.
   • Carefully place the seared pork chops on top of the gravy-coated potatoes and onions.
   • Pour the remaining gravy over the pork chops, ensuring they are well-smothered.
6. Bake:
   • Cover the baking dish tightly with aluminum foil.
   • Bake in the preheated oven for 45 minutes.
   • Remove the foil and continue baking uncovered for another 15-20 minutes, or until the potatoes are fork-tender, the pork chops are cooked through (internal temperature reaches 145°F/63°C), and the gravy is bubbly.
7. Serve:
   • Remove the baking dish from the oven. Let it rest for 5-10 minutes before serving. This allows the juices in the pork to redistribute.
   • Serve hot, spooning plenty of the delicious gravy over each pork chop and potato serving.

Tips, Variations, and Storage:

• Pork Chop Cut: While bone-in chops offer more flavor, boneless pork chops can also be used; adjust cooking time slightly (they may cook faster).
• Vegetable Additions: Feel free to add other vegetables to the potato layer, such as sliced carrots, bell peppers, or mushrooms, for more flavor and nutrition.
• Creamier Gravy: For an even richer and creamier gravy, use heavy cream instead of milk.
• Thicker Gravy: If you prefer an extra thick gravy, you can make a small slurry of cornstarch and water (1 tbsp cornstarch mixed with 2 tbsp cold water) and whisk it into the gravy during the last 5-10 minutes of simmering on the stovetop.
• Spice it Up: A pinch of cayenne pepper can be added to the gravy for a subtle heat.
• Fresh Herbs: Finish with a sprinkle of fresh chopped parsley or chives for brightness.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave, adding a splash of broth or water if the gravy has thickened too much.

Pairings:

• Bread: Crusty dinner rolls or cornbread are excellent for soaking up every last bit of the savory gravy.
• Green Salad: A simple side salad with a light vinaigrette would provide a refreshing contrast to the richness of the main dish.
• Wine: A medium-bodied white wine like a Chardonnay (unoaked or lightly oaked) or a Pinot Grigio would pair well. For red wine lovers, a light-bodied Pinot Noir or a Beaujolais could also work.
• Simple Green Vegetable: Steamed green beans or roasted Brussels sprouts would complete the meal beautifully.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes (approx.)
• Total Time: 1 hour 25 minutes (approx.)
• Servings: 4
• Cuisine: American Comfort Food
• Effort Level: Easy-Medium