Smothered Pork Chops with Gravy (Oven Baked)
Smothered Pork Chops with Gravy (Oven Baked) is a classic smothered pork chops recipe that delivers slow-braised tenderness, rich onion gravy, and easy oven cooking for weeknight dinners. This comforting pork chops with gravy recipe starts with a quick sear, then cooks low and slow in seasoned broth and onions until the pork becomes tender and the sauce transforms into savory onion gravy.
Servings: 4
Calories: 145kcal
Equipment
- Large skillet
- 9×13 casserole dish or baking dish
- Tongs
- Aluminum foil
- Wooden spoon
Ingredients
- 4 thick bone-in pork chops about 1–1½ inches thick, approximately 4–4½ pounds total
- ½ cup all-purpose flour
- 2 to 3 tablespoons neutral oil
- 1 large onion sliced thick
- 1½ to 2 cups low sodium beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
Instructions
- Pat the pork chops dry with paper towels. In a shallow bowl, mix the flour with salt, black pepper, garlic powder, onion powder, and paprika. Dredge each pork chop in the seasoned flour, shaking off the excess.
- Heat the oil in a large skillet over medium-high heat. Place the floured pork chops in the skillet and sear for 2–3 minutes per side until golden brown. Transfer the seared chops to a casserole dish.
- Pour about ½ cup of the broth into the hot skillet and scrape up the browned bits from the bottom of the pan. Pour this liquid over the pork chops in the casserole dish. Scatter the sliced onions over the chops and pour the remaining broth around them. The liquid should come about halfway up the pork chops.
- Cover the casserole dish tightly with foil and bake at 300°F for 1 hour 30 minutes to 2 hours, depending on the thickness of the chops. The pork should become very tender and easy to cut with a fork.
- Remove the foil and increase the oven temperature to 400°F. Bake uncovered for 15–20 minutes, allowing the broth to reduce and thicken into a rich onion gravy while the tops of the pork chops regain a little color.
- Optional: If the gravy needs additional thickening, whisk together one tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the hot gravy and cook for 2–3 minutes until thickened.
Video
Notes
Cooking Notes:
Searing the pork chops first builds flavor that carries into the gravy as the dish braises. Slow oven cooking helps the pork become tender while the onions soften and create a rich sauce.
Tips for Best Results:
- Sear the pork chops until golden before baking to build deep flavor.
- Use thick pork chops so they stay juicy during the long braise.
- Cook the dish covered first so the pork tenderizes properly.
- Let the pork chops rest briefly before serving so the gravy settles.
Nutrition
Calories: 145kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 404mg | Potassium: 224mg | Fiber: 1g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg
