Lowcountry Smothered Pork Chops
Indulge in the Southern comfort of Lowcountry Smothered Pork Chops, a soul-satisfying dish brimming with rich flavors and hearty charm. Perfectly seasoned bone-in pork chops are pan-seared to golden perfection, then bathed in a luscious onion and garlic gravy infused with fresh thyme, a splash of heavy cream, and a touch of hot sauce for a subtle kick. This classic Lowcountry recipe highlights a slow-simmering technique that ensures tender, juicy pork chops and a gravy bursting with depth. Serve these savory chops over a bed of fluffy white rice or creamy mashed potatoes to soak up every drop of the velvety sauce. With just 15 minutes of prep and a comforting aroma that fills your kitchen, this recipe is a must-try for weeknights or special occasions alike.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme
- 0.5 teaspoon hot sauce
- 4 servings cooked white rice or mashed potatoes (for serving)
Instructions
Pat the pork chops dry with paper towels, then season both sides with salt, black pepper, and paprika.
Place the flour in a shallow dish. Dredge each pork chop in the flour, shaking off the excess. Reserve 2 tablespoons of the flour for the gravy.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add the butter and melt it. Stir in the sliced onions and sauté for 8-10 minutes, or until they are soft and golden brown.
Add the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Sprinkle the reserved 2 tablespoons of flour over the onions and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring constantly. Bring the mixture to a simmer, scraping the bottom of the skillet to release any browned bits.
Stir in the heavy cream, fresh thyme, and hot sauce. Return the pork chops to the skillet, nestling them into the gravy.
Reduce the heat to low, cover the skillet with a lid, and simmer for 25-30 minutes, or until the pork chops are tender and cooked through.
Taste and adjust the seasoning, adding more salt and/or black pepper if needed.
Serve the smothered pork chops over cooked white rice or mashed potatoes, spooning the rich onion gravy on top. Enjoy!
Nutrition Facts
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 4020 mg | 175% | |
| Total Carbohydrate | 226.0 g | 82% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 8.4 g | ||
| Protein | 224.8 g | 450% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3541 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
