Description
This classic Smothered Pork Chops recipe features tender, juicy boneless pork chops seared to golden perfection and smothered in a rich, creamy onion and garlic gravy enhanced with bacon and a splash of white wine. Perfectly balanced with aromatic spices and a luscious sauce, this comforting dish is ideal for a hearty dinner.
Ingredients
Scale
Meat and Seasoning
- 4 thick-cut boneless pork chops (1″ thick, ~1 ½ lbs, at room temp)
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Cooking and Flavor
- 2 slices thick-cut bacon
- 1 tablespoon butter
- 1 medium onion (finely diced, ~1 cup)
- 2 cloves garlic (minced)
- 1 tablespoon flour (use 2 tablespoons for thicker gravy)
- â…“ cup dry white wine (or extra chicken broth)
- 1 cup chicken broth (low-sodium preferred)
- 2 teaspoons Worcestershire sauce
- ¼ cup heavy cream
Instructions
- Cook bacon: In a large skillet over medium heat, cook 2 slices thick-cut bacon until crispy. Remove and crumble; set aside, leaving bacon fat in pan.
- Prep pork chops: Place 4 pork chops between two pieces of plastic wrap and gently pound 4-5 times with a rolling pin or meat mallet to tenderize without flattening.
- Season: Mix paprika, onion powder, garlic powder, dried thyme, salt, and black pepper. Season both sides of pork chops evenly.
- Sear pork chops: Heat skillet over medium-high heat. If needed, add 1 tablespoon oil to bacon fat. Sear pork chops 4-5 minutes per side until golden brown. Remove and set aside; pork won’t be fully cooked yet.
- Cook onions and garlic: Reduce heat to medium; add butter. Sauté diced onion for 6-7 minutes until softened. Stir in minced garlic and cook 30 seconds more.
- Make sauce: Sprinkle flour over onions and stir 1-2 minutes until no dry flour remains. Deglaze pan with white wine, scraping browned bits. Simmer 1 minute, then add chicken broth and Worcestershire sauce; stir to combine.
- Simmer pork chops: Return crumbled bacon and pork chops with any juices to skillet; coat with sauce. Simmer 4-5 minutes until sauce thickens and pork reaches 145°F internal temperature.
- Finish with cream and serve: Stir in heavy cream and warm through. Adjust seasoning with salt, pepper, or Worcestershire sauce as needed. Serve immediately.
Notes
- Let pork chops come to room temperature before cooking for even cooking.
- Adjust flour quantity to control gravy thickness.
- Use low-sodium chicken broth to better control salt levels.
- Internal temperature of pork should reach 145°F for safe consumption.
- White wine can be substituted with additional chicken broth for a non-alcoholic version.
- Serve with mashed potatoes or steamed vegetables for a complete meal.
