Smothered Pork Chops with Gravy and Rice
Indulge in the ultimate comfort food with this Smothered Pork Chops with Gravy and Rice recipe, a hearty, home-cooked meal that's rich in flavor and easy to prepare. Juicy, bone-in pork chops are perfectly seasoned, pan-seared to golden perfection, and smothered in a luscious onion gravy made from scratch with caramelized onions, chicken broth, and a touch of creamy milk. Served atop fluffy, tender white rice, this savory dish is a soul-warming classic that comes together in just an hour. Perfect for weeknight dinners or Sunday supper, this recipe combines simple pantry ingredients and straightforward techniques to create a restaurant-quality meal at home. Don’t forget a sprinkle of fresh parsley for a pop of color and flavor that ties it all together beautifully!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 medium, thinly sliced yellow onion
- 2 cups low-sodium chicken broth
- 0.5 cup whole milk
- 2 cups white rice
- 4 cups water
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Season the pork chops on both sides with salt, pepper, garlic powder, and paprika.
Dredge the seasoned pork chops in the flour, shaking off any excess. Reserve the remaining flour for making the gravy.
In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the pork chops and sear for 3-4 minutes on each side, or until golden brown. Remove the pork chops and set them aside on a plate.
Reduce the heat to medium. Melt the butter in the same skillet, then add the sliced onions. Cook, stirring occasionally, until the onions are softened and caramelized, about 8-10 minutes.
Sprinkle 2 tablespoons of the reserved flour over the onions and stir to coat. Cook the flour mixture for 2 minutes, stirring constantly.
Slowly add the chicken broth to the skillet, stirring constantly to prevent lumps. Once smooth, stir in the milk. Bring the mixture to a simmer and season with additional salt and pepper to taste.
Return the pork chops to the skillet, nestling them into the onion gravy. Reduce the heat to low, cover, and simmer for 20 minutes, or until the pork chops are tender and cooked through.
While the pork chops are cooking, prepare the rice. In a medium saucepan, bring 4 cups of water to a boil. Add the rice and a pinch of salt, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
Serve the smothered pork chops over the cooked rice, generously spooning the onion gravy on top. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.7 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 558 mg | 12% | |
*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.
