Smothered Pork Chops with Thyme
Sink your teeth into these indulgent Smothered Pork Chops with Thyme, a comforting classic elevated by a creamy, herb-infused gravy. Perfectly seasoned bone-in pork chops are dredged in flour, pan-seared to golden perfection, then nestled into a luscious sauce made with caramelized onions, chicken broth, and heavy cream. Fresh thyme sprigs impart an earthy elegance, balancing the richness of the dish. Ready in just 45 minutes, this one-pan recipe is ideal for weeknight dinners or cozy gatherings. Serve these tender pork chops with mashed potatoes or fluffy rice to soak up every drop of the velvety thyme gravy for an unforgettable meal!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large (sliced) yellow onion
- 2 cups chicken broth
- 0.5 cup heavy cream
- 4 sprigs fresh thyme
Instructions
Season both sides of the pork chops evenly with 1 teaspoon of salt, 1 teaspoon of black pepper, garlic powder, and onion powder.
Place the flour in a shallow dish and dredge each pork chop, shaking off any excess.
Heat a large skillet over medium-high heat and add olive oil and butter. Once the butter has melted, sear the pork chops for 3-4 minutes per side, until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the sliced onions. Cook for 5-7 minutes, stirring occasionally, until softened and caramelized.
Sprinkle 1 tablespoon of the remaining flour from earlier into the skillet with the onions and stir constantly for 1 minute to make a roux.
Slowly pour in the chicken broth while whisking to prevent lumps, then stir in the heavy cream. Add the remaining 1/2 teaspoon of salt and the thyme sprigs.
Bring the mixture to a simmer and return the pork chops to the skillet, nestling them into the sauce.
Cover the skillet with a lid, reduce the heat to low, and cook for 15-20 minutes, or until the pork chops are tender and reach an internal temperature of 145°F (63°C).
Remove the thyme sprigs before serving and spoon the creamy thyme gravy over the pork chops.
Serve the pork chops hot with your choice of mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
3044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.9 g | 263% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5178 mg | 225% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 7.8 g | ||
| Protein | 207.7 g | 415% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3310 mg | 70% | |
*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.
