Can I use bone-in pork chops instead of boneless?

Absolutely! Bone-in chops often have more flavor, but they'll require a slightly longer cooking time. Add about 2-3 minutes per side during the searing process, and make sure they reach 145°F internal temperature before serving. The bone actually helps prevent overcooking, which is a nice bonus.

What can I substitute for buttermilk if I don't have any?

You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes. Alternatively, you can use heavy cream for a richer gravy, though you'll miss some of that signature tanginess that makes this recipe special.

Why did my gravy break or become grainy?

This usually happens if the heat is too high when adding the buttermilk. Make sure to lower the heat as directed in the recipe. If it does break, you can sometimes rescue it by removing from heat and whisking in a tablespoon of cold butter or a splash of heavy cream.

Can I make this recipe without flour to make it gluten-free?

Yes! You can substitute cornstarch for the flour. Use half the amount for dredging the pork chops, and make a slurry with the cornstarch reserved for the gravy by mixing it with a little cold water before adding to the pan.

Smothered Pork Chops Recipe

Description

A comforting and flavorful Smothered Pork Chops recipe featuring perfectly seasoned pork chops seared to perfection, coupled with a creamy, rich gravy made with onions, garlic, thyme, and buttermilk. This dish is perfect for cozy family dinners or special occasions.

Ingredients

Units Scale

Pork Chops

4 boneless pork chops, room temperature (adjust timing if using thin cut pork chops, as they may cook faster)
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup (62.5 g) all-purpose flour, divided

Gravy

1/4 cup (1/2 stick / 57 g) unsalted butter
2 tablespoons vegetable oil
1 large yellow onion, thinly sliced into half-moons
2 teaspoons garlic, minced
1 teaspoon fresh thyme, chopped
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup (240 g) chicken broth
1 cup (245 g) buttermilk
parsley, chopped for garnish
salt, to taste

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Instructions

Season the Pork Chops: Pat the pork chops dry with paper towels. Evenly season both sides with onion powder, garlic powder, salt, and pepper. Set aside.
Dredge the Pork Chops: Set aside 2 tablespoons of flour and pour the remaining flour onto a wide plate. Dredge each pork chop in the flour, coating all sides, and shake off any excess. Set aside.
Cook the Pork Chops: In a large cast-iron skillet over medium heat, melt the butter and oil. Add the pork chops without overcrowding the pan (cook in batches if necessary). Cook for 5-6 minutes on each side, or until a crust forms naturally before flipping. The pork will release from the skillet once a proper sear has formed. Transfer to a plate and tent with foil to keep warm.
Cook the Onions: Using the same skillet over medium heat, add the sliced onions. Cook for 8-10 minutes, or until golden and slightly caramelized. Add the garlic and cook for 1 more minute.
Add Reserved Flour: Sprinkle the reserved 2 tablespoons of flour over the onions and garlic, stirring to coat evenly.
Prepare the Gravy: Lower the heat to avoid breaking the sauce when adding the buttermilk. Add thyme, salt, and pepper. Slowly pour in the chicken broth while stirring, scraping up the browned bits from the bottom of the pan. Cook for 2-3 minutes until the sauce thickens and reduces.
Combine Buttermilk and Pork Chops: Stir the buttermilk into the skillet and return the pork chops to the pan. Spoon the gravy over the chops, raise the heat to medium, bring to a simmer, and cook for an additional 5 minutes or until the pork is cooked through to an internal temperature of 145°F and the gravy has thickened.
Garnish and Serve: Garnish the dish with chopped parsley. Serve immediately and enjoy!

Notes

Heat is lowered before adding buttermilk to prevent the sauce from breaking. Skipping this step will not affect the flavor but may impact the texture of the gravy.
Adjust cooking times accordingly if using thin-cut pork chops as they cook faster than thick cuts.

Nutrition

Serving Size: 1 pork chop with gravy
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 28g
Cholesterol: 110mg