Pork Chops Smothered in Onion Gravy

Pork Chops Smothered in Onion Gravy

Lolita Contreras Murrah 3

"This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan, though I've squeezed 6 smaller chops in before. I recommend you double the recipe because my husband eats them two at a time. Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread."
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Ingredients

1 h 40 m servings 420 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 709 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
  2. Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
  3. Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
  4. Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Reviews

13
  1. 15 Ratings

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Most helpful positive review

SO good! So much more flavorful than all the cream of mushroom soup recipes I had to sift through to find one that used whole ingredients. For anyone saying that the recipe was too bland and w...

Most helpful critical review

This was just ok for me, I followed the recipe exactly and didn't care for the gravy, so I doctored it a bit by removing half, adding a can of cream of mushroom soup and more salt and pepper. Th...

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SO good! So much more flavorful than all the cream of mushroom soup recipes I had to sift through to find one that used whole ingredients. For anyone saying that the recipe was too bland and w...

I was asked to make smothered pork chops for dinner so I decided to try this recipe and I'm so glad I did....it was DELISH!!! My family and friends LOVED it so much that no one talked at dinner ...

I do not often cook meat in a skillet, but this recipe sounded good and I felt up to giving it a try! The recipe was easy to follow, and the results were very good! The pork chops had a nice ...

Definitely a keeper. Used boneless chops and substituted beef broth for the water and it gave it a lot of flavor. Also used an oven safe skillet and cooked it at 325 degrees for an hour and the ...

I followed this recipe exactly. It came out great... The only thing i changed is i added more onion bc me and my girls love onions, and i added a bell pepper. I haven't cooked like this in a lon...

This was just ok for me, I followed the recipe exactly and didn't care for the gravy, so I doctored it a bit by removing half, adding a can of cream of mushroom soup and more salt and pepper. Th...

The pork chops were so tender. Used beef broth instead of water and the gravy was good also. I had to strain the gravy, coudn't get the lumps out. Next time I'll mix the flour and broth together...

This was such a great recipe, my husband even liked it and he's very picky! Thank you!

Good recipe but I spiced it up just a bit for my liking. After I browned the meat, I used 3 cups beef broth and a tbsp of butter to clean the pan drippings. Next I let it simmer for 5 minutes. T...

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