Smothered Pork Chops

Ingredients

• 4 chops bone-in pork chops, 3/4-inch thick
• 1.5 tsp kosher salt
• 0.75 tsp black pepper
• 0.5 cup all-purpose flour
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 2 cup chicken stock
• 0.5 cup whole milk
• 1 tsp fresh thyme

Instructions

1. Pat the pork chops dry and season both sides with the salt and pepper. Spread the flour on a plate and dredge each chop, shaking off the excess; reserve 2 tbsp of the leftover flour for the gravy.
2. Heat the vegetable oil in a large skillet over medium-high until shimmering. Sear the chops 3 to 4 minutes per side, until deeply golden brown, then transfer to a plate. They will finish cooking in the gravy.
3. Lower the heat to medium and melt the butter in the same skillet. Add the sliced onions and a pinch of salt and cook 10 to 12 minutes, stirring often, until soft and deeply caramelized to a golden brown.
4. Stir in the garlic and the reserved 2 tbsp flour and cook 1 minute, until the flour smells toasty and no longer raw. Slowly whisk in the chicken stock and milk, scraping up the browned bits, and bring to a gentle simmer until the gravy thickens enough to coat a spoon.
5. Stir in the thyme, then nestle the chops and any accumulated juices back into the gravy. Cover, reduce the heat to low, and simmer 15 to 20 minutes, until the chops are tender and an instant-read thermometer reads 145°F at the bone.
6. Let the chops rest in the gravy off the heat for 5 minutes, then serve smothered in the onion gravy over rice or mashed potatoes.

Nutrition (per serving)

Calories

510

Protein

42 g

Fat

28 g

Carbs

22 g