Smothered Pork Chops Tender Juicy Wellplated Com

Thick-cut pork chops that are mouth-wateringly tender (YES, there is such a thing as pork chops that are NOT dry) and bathed in a rich onion gravy, this pork chop recipe is an easy recipe to make and the kind of homey comfort that never fails to hit the spot. I avoided pork chops for most of my adult life. My childhood body of evidence taught that pork chops were bland, dry, and chewy. As these creamy smothered pork chops declaratively prove, it does not have to be this way!

Secrets to Tender Pork Chops

To keep pork chops from drying out, you have to do two main things: I also recommend thick-cut, bone-in pork chops, as they are the most difficult to overcook. To keep from overcooking, you must use an instant read meat thermometer. As always, thick-cut, bone-in pork chops is the one to use!

I stop cooking my pork chops at 155 degrees F, then let them rest.The temperature will continue to rise to the FDA’s 165 degrees F.

For the cooking method, you have options.

Air Fryer Pork Chops and Grilled Pork Chops cook the pork chops quickly, before they can dry out.Crock Pot Pork Chops keeps things low, slow, and succulent.Stuffed Pork Chops insulate the meat from the inside.

These easy smothered pork chops use a few tactics to tenderize them.

They begin as pan fried smothered pork chops. The sear on the outside helps create a tasty golden brown crust.Then, they bake at a moderate temperature (350 degrees F) in a rich stock mixture, which keeps them moist.While the chops rest, the pan drippings are reduced into a phenomenal gravy that serves as an additional insurance policy (it’s harder for a smothered pork chop to taste dry).

How to Make Smothered Pork Chops

It’s mood comfort food! Brining is not strictly necessary for good results (we’re still cooking the pork chops gently in liquid and smothering them with gravy), but it does provide another layer of protection against tough chops. These smothered pork chops are intensely savory, well-seasoned, and will more than right the wrongs of dry pork chops past.

The Ingredients

Bone-In Pork Chops. Bone-in pork chops are extra flavorful and less prone to drying out than boneless. They’re also a wonderful source of lean protein. Flour. A light coating of all-purpose flour and spices creates a scrumptious, crust-like exterior for the pork chops. Spices. Cumin and smoked paprika add rich smoky and earthy flavors. Salt and pepper are can’t-miss classics.

Onions. The onions help build deep flavor for the gravy and pair nicely with the pork chops. Dijon Mustard. The tangy bite of Dijon mustard adds depth to the gravy and is a lovely pairing with the pork and onions. Chicken Stock. Richly-flavored chicken stock (or chicken broth) acts as a base for our gravy sauce (no need to use heavy cream). It also deglazes the pot after cooking the pork and onions, ensuring that we don’t miss any of those delightful browned bits. Balsamic Vinegar. For depth of flavor and a hit of acidity.

The Directions

How to Serve Smothered Pork Chops

Rice. Smothered pork chops with rice is our favorite! It soaks up the sauce nicely. Try them with brown rice, wild rice, or even this Lemon Rice. Pasta. Serve your pork chops over a bed of whole wheat pasta or egg noodles. Potatoes. Nothing soaks up the sauce better than a bed of mashed potatoes. I recommend these Crockpot Mashed Potatoes or Instant Pot Mashed Potatoes. Bread. Sop up the scrumptious sauce with a slice of Crock Pot Bread or Drop Biscuits. Polenta. The polenta from my Creamy Polenta with Zucchini and Tomatoes would be scrumptious with these pork chops.

Storage Tips

To Store. Refrigerate pork chops and gravy in an airtight container for up to 3 days. To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave. To Freeze. Freeze pork chops in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Dutch Oven. Perfect for making smothered pork chops. Wooden Spoon. The ideal tool for stirring and scraping the bottom of the pot. Tongs. An easy way to flip and transfer the pork chops.

Cook this recipe to prove to yourself that pork chops can be moist. Leftover Gravy. Leftover gravy is scrumptious over a Baked Chicken Breast for lunch or dinner. For breakfast, serve it over a sturdy, thick piece of toast with an egg on top.

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Smothered Pork Chops Video

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