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Smothered Pork Chops

by Karen Curtis | Jun 1, 2026 | Youth Gour-Made Blog | 0 comments

smothered pork chops 4 pork chops 1 tsp salt plus a pinch more1 1 tsp black pepper 1 tsp paprika 1 tsp garlic powder 1 cup all purpose flour 2 tbsp butter, plus more if the pan looks dry 2 tbsp neutral oil 2 large yellow onions, thinly sliced, about 5 cups 2 cloves garlic, minced 2 cups chicken stock, warm is best 1 /2 tsp dried thyme 1 tsp Worcestershire sauce 1/3 cup evaporated milk 1 bay leaf Pinch of sugar if your onions need a nudge Step 1: Pat the pork chops dry. Season both sides with salt, pepper, paprika, and garlic powder. Step 2: Set a large skillet over medium high. Add oil and half the butter. When it shimmers and the butter stops fluttering, dredge the chops lightly in half the flour and lay them in. Step 3: Sear 3 to 4 minutes per side until deep golden. Remove the chops form the pan and set on a plate. Step 4: Lower heat to medium. Add the onions and a pinch of salt. Cook, stirring, about 12 to 15 minutes until soft and getting those caramel bits. (you can add the sugar here if you like) Step 5: Stir in the garlic for 30 seconds. Sprinkle in 2 to 3 tbsp of the remaining flour and cook 1 minute. Slowly pour in warm stock while whisking, scraping up the browned bits. Add thyme, bay leaf, and Worcestershire. Bring to a gentle simmer. Step 6: Nestle the chops back into the gravy. Reduce heat to low, cover loosely, and simmer 10 to 15 minutes until the chops are just cooked through and tender. Step 7: Stir in evaporated milk and simmer another 5 minutes or so to let the sauce thicken. Taste and adjust salt and pepper. When the gravy coats the back of a spoon, its ready.

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