This Smothered Pork Chops with Potatoes in Gravy recipe is the epitome of comfort cuisine—his rich, creamy, cozy masterpiece features tender bone-in pork chops nestled in velvety gravy over soft sliced potatoes. It’s a classic, hearty dish designed to warm your soul and become a go-to for family suppers and cozy evenings alike.
I first tasted this kind of dish at my grandma’s house—every bite comforted like a hug. The melding flavors of pork browned to golden perfection, onions caramelized in butter, creamy gravy enriched with milk, and meltingly soft potatoes are comfort incarnate. Since then, I’ve made this easier version for countless meals because the love and flavor are always there.
Perfect for busy weeknights or when you need a supremely satisfying dinner, this recipe turns pantry ingredients into a stick-to-your-ribs, soul-soothing meal. Let’s break it down, from prep to plate.
Why You’ll Love It
- All-in-one meal with meat, potatoes, and gravy built right in
- Creamy, savory comfort—rich and indulgent without the fuss
- Hearty and homey—perfect for chilly evenings or making a crowd feel cozy
- Easy to prep, comforting to eat, and bonus: it reheats like a dream
- Customizable—add herbs, swap cream styles, or try different cuts of pork
Ingredients (Serves 6)
- 4 bone-in pork chops, about 1″ thick
- 2 tablespoons olive oil (or vegetable oil)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons all-purpose flour (for dredging)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup whole milk (or half-and-half for extra creaminess)
- 2 tablespoons butter
- 2 tablespoons flour (for gravy)
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 4–5 medium potatoes, peeled & sliced into ½″ rounds
- 2 tablespoons fresh parsley, chopped—for garnish
Instructions
Step 1: Season & Sear Pork Chops
Pat the pork chops dry. Season with salt, black pepper, garlic powder, and onion powder. Lightly coat both sides with 2 tablespoons flour. Heat the oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear pork chops for 3–4 minutes per side, until golden brown. Transfer to a plate and set aside.
Step 2: Cook Onions & Garlic
In the same skillet, melt butter and add sliced onions. Cook until onions are golden and caramelized (about 6–8 minutes), then stir in the garlic and cook another minute until fragrant.
Step 3: Make the Gravy
Sprinkle 2 tablespoons flour over the caramelized onions. Stir and cook for 1 minute to eliminate raw flour taste. Slowly whisk in chicken broth followed by milk, stirring until smooth and slightly thickened (3–5 minutes). Stir in thyme and season with salt and pepper to taste.
Step 4: Assemble with Potatoes
Layer the potato slices in the bottom of the cooking vessel. Pour half of the gravy over the potatoes. Arrange the seared pork chops on top, then ladle the remaining gravy over everything.
Step 5: Bake
Cover the dish with foil and bake at 375°F (190°C) for 40–45 minutes until the potatoes are tender and pork reaches an internal temp of 145°F (63°C).
Step 6: Garnish & Serve
Remove foil, and spoon extra gravy over the chops. Sprinkle with chopped parsley, and serve hot—extra gravy on the side is highly encouraged.
Chef’s Tips
- Ensuring the onions are caramelized before adding gravy adds sweet depth
- Don’t skip the flour–broth–milk step; it’s the foundation of rich, creamy gravy
- Let the casserole rest a few minutes before serving—gravy thickens and flavors meld
- Swap out or add herbs (like rosemary or sage) for seasonal variation
Storage Tips
- Cool completely before refrigerating in an airtight container for up to 4 days
- To reheat, warm gently in a saucepan over low heat, adding a splash of broth if needed
- Not freezer-friendly—potato texture changes noticeably after thawing
Final Thoughts
Smothered Pork Chops with Potatoes in Gravy are the kind of dish that turns routine dinners into soul-nurturing feasts. It’s elegant enough for family dinners yet easy enough for weeknights. With golden pork, creamy gravy, and tender potatoes, every bite feels rich and comforting. A dish that’s simple, satisfying, and forever reliable.
Smothered Pork Chops with Potatoes in Gravy
Ingredients
- 4 bone-in pork chops about 1″ thick
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons all-purpose flour for dredging
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 2 cups chicken broth
- 1 cup whole milk or half-and-half for extra creaminess
- 2 tablespoons butter
- 2 tablespoons flour for gravy
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- 4 –5 medium potatoes peeled & sliced into ½″ rounds
- 2 tablespoons fresh parsley chopped—for garnish
Instructions
Step 1: Season & Sear Pork Chops
- Pat the pork chops dry. Season with salt, black pepper, garlic powder, and onion powder. Lightly coat both sides with 2 tablespoons flour. Heat the oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear pork chops for 3–4 minutes per side, until golden brown. Transfer to a plate and set aside.
Step 2: Cook Onions & Garlic
- In the same skillet, melt butter and add sliced onions. Cook until onions are golden and caramelized (about 6–8 minutes), then stir in the garlic and cook another minute until fragrant.
Step 3: Make the Gravy
- Sprinkle 2 tablespoons flour over the caramelized onions. Stir and cook for 1 minute to eliminate raw flour taste. Slowly whisk in chicken broth followed by milk, stirring until smooth and slightly thickened (3–5 minutes). Stir in thyme and season with salt and pepper to taste.
Step 4: Assemble with Potatoes
- Layer the potato slices in the bottom of the cooking vessel. Pour half of the gravy over the potatoes. Arrange the seared pork chops on top, then ladle the remaining gravy over everything.
Step 5: Bake
- Cover the dish with foil and bake at 375°F (190°C) for 40–45 minutes until the potatoes are tender and pork reaches an internal temp of 145°F (63°C).
Step 6: Garnish & Serve
- Remove foil, and spoon extra gravy over the chops. Sprinkle with chopped parsley, and serve hot—extra gravy on the side is highly encouraged.
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