Ready for another family favorite? Smothered pork chops that require very little work, and simmer for hours to get so tender and flavorful!
Being cost effective is something that I’ve been taught since I was very young. My mom is a clearance section, garage sale, coupon queen and I’m so thankful for that.
The most expensive items on your grocery list are most likely the meats, and my mom always taught me to plan your meals for the week around what’s on sale.
News flash: there’s always a different cut of meat on sale each week!
I️ usually wait until pork chops are on sale, which luckily for me is very often! My local grocery store offers buy one get one free deals for pork and I’m alllll about that.
Like I said before, this meal truly is easy peasy, but doesn’t taste like it. Having the browned pork simmer in onions and broth is the key to this meal, so don’t shorten the cook time. Wait it out- watch some TV, or go put up your Christmas tree!
First, take either 4 bone-in or 6 boneless, thick cut pork chops and generously salt and pepper both sides.
Add a tablespoon of vegetable oil to a heated, large saute pan (straight sides). Once oil is shimmering, add in the pork chops. It should sizzle right away!
Let the pork chop brown for 7-8 minutes uninterrupted on medium-high heat. Don’t move it! Let it rest, it’s had a long day!
Flip and start your timer again for another 7 minutes. Sizzle Sizzle yum yum pork chop.
Once both sides are nice and brown, remove from pan into a large plate – you’ll need something that can gather the juices, aka not a cutting board.
Add one diced yellow onion to the pan along with a splash of water and cook on medium-low for 5 minutes.
Add 1 cup of chicken broth to the pan along with a tablespoon of Worcestershire sauce and bring to boil.
Once boiling, add the pork back to the pan, lower to a simmer, and cover completely. Set your timer for two hours and go play with your dog (or child if it applies)
After all this time, your kitchen will smell amazing and you’re ready to make gravy!
Remove your pork chops carefully (they will be very tender) and return to the same large plate as before.
In a separate cup or bowl stir together 1/2 cup of water and 1-2 tablespoons of cornstarch. If you like really thin gravy like us, use 1. If you like thicker gravy, use 2.
Make sure that you stir this first and don’t dump cornstarch into the already heated chicken stock (big mistake, huge).
After mixed, stir into chicken stock and bring to boil and then cook for a few minutes to thicken. Return pork to pan, pour some gravy over the chops, turn off fire, cover, and let sit for a few minutes before serving with rice or mashed potatoes and asparagus !
Smothered Pork Chops and Onion Gravy
- 4 bone-in or, 6 boneless thick cut pork chops
- Salt and Pepper
- 1 Yellow Onion, diced
- 1 cup Chicken Broth
- 1 tablespoon Worcestershire sauce
- 1-2 tablespoons cornstarch
- 1/2 cup water
- Generously season both sides of pork chops with salt and pepper
- In a heated large saute pan (straight sides), add a tablespoon of vegetable oil.
- Once oil is shimmering, add pork chops to pan. Cook for 7-8 minutes uninterrupted on medium-high heat.
- Flip pork chops and cook for another 6-7 minutes (get those sides browwnnn)
- Remove pork chops from pan onto a plate that can catch juices.
- Add onion and a splash of water to the pan and cook down for 5 minutes on medium-low heat.
- Add chicken broth and Worcestershire sauce and bring mixture to boiling.
- Add pork chops back into pan, cover completely, and lower fire to a simmer (low-medium)
- Cook for 2 hours.
- Remove pork chops carefully with a slotted spatula to a large plate.
- In a separate cup, stir cornstarch into water. Use 1 tablespoon for thin gravy and two for thicker gravy.
- Add cornstarch mixture to the pan and bring to boil. Continue to boil for a few minutes to let gravy thicken.
- Add pork back to pan and coat with gravy. Turn off fire, cover, and let sit for 5 minutes before serving with rice or mashed potatoes and asparagus !