Pork Chop Recipes always make me think of Sunday dinners when the house smelled like gravy and you had to fight for the last biscuit on the table. This smothered pork chops recipe is a little piece of comfort that feels like a warm hug after a long day. The pork chops come out tender and juicy, with that golden sear that makes you proud of your skillet skills. I’ve tried a dozen different recipes for pork chops, but this one keeps me coming back. It’s simple, a little old school, and let’s be honest, who doesn’t love meat covered in onion gravy? If you’ve ever burned a pork chop (I sure have), you’ll appreciate how forgiving this dish is. The gravy has a way of covering up the sins of a slightly overcooked chop. If you’re searching for recipe for boneless pork chops or flipping through easy pork recipes that don’t require twenty ingredients you’ve never heard of, you’ve landed in the right spot. The pan does all the work, and you get to sit back and enjoy the smell. Fried pork chop recipes might have their charm, and boneless pork chop recipes air fryer have their fans, but this stovetop smothered version will never go out of style.

1) Key Takeaways
2) Easy Smothered Boneless Pork Chops Recipe
3) Ingredients for Smothered Boneless Pork Chops
4) How to Make Smothered Boneless Pork Chops
5) Tips for Making Smothered Boneless Pork Chops
6) Making Smothered Boneless Pork Chops Ahead of Time
7) Storing Leftover Smothered Boneless Pork Chops
8) Try these Main Course next!
9) Smothered Boneless Pork Chops Recipe
10) Nutrition

1) Key Takeaways

Pork Chop Recipes that feel like real comfort food
Simple skillet method with onion gravy
Boneless pork chops stay tender and juicy
Great make ahead meal with easy storage

2) Easy Smothered Boneless Pork Chops Recipe

I always say this Pork Chop Recipes idea is one of the easiest ways to get dinner on the table without making a fuss. The skillet does most of the work and you just get to enjoy the aroma that fills the kitchen. When I first cooked this, I thought the onion gravy might be tricky, but it turned out smooth and flavorful on the first try.

The charm in this smothered pork chops recipe lies in the balance of texture. The chops stay juicy while the gravy clings to every bite. If you’ve been searching for recipe for boneless pork chops that doesn’t ask for exotic pantry items, you’ll be glad you landed here. I tried fancier versions, but this one remains my reliable go to when family asks for comfort food.

Between recipes for pork chops in the oven and fried pork chop recipes, I still find myself coming back to this stovetop classic. It feels hearty, it feels simple, and it never fails to remind me why easy pork recipes deserve a spot in every home cook’s rotation.

3) Ingredients for Smothered Boneless Pork Chops

Boneless Pork Chops: I like them about an inch thick. Thick enough to stay juicy, thin enough to cook evenly. These are the heart of the recipe.

Olive Oil: A couple of tablespoons to get that sear going. Nothing fancy needed, just good enough to let the pork brown well in the skillet.

Onion: A large one, sliced thin. It softens down into sweet ribbons that melt into the gravy. It makes the dish warm and comforting.

Flour: Just enough to help the gravy thicken. It clings to the onions and creates a base that turns into something rich and savory.

Chicken Broth: The liquid that transforms the onions and flour into silky gravy. It keeps the chops tender while they finish cooking.

Garlic Powder and Paprika: Seasonings that add depth without taking over. They give the pork just the right touch of flavor.

Salt and Black Pepper: Always to taste. I season lightly at the start and adjust once the gravy comes together.

Fresh Parsley: Sprinkled on top at the end for a bit of color and brightness. It gives the dish a fresh finish.

4) How to Make Smothered Boneless Pork Chops

Step 1. Pat the pork chops dry and season them with salt, pepper, garlic powder, and paprika. This simple rub locks in flavor before the skillet even heats up.

Step 2. Warm olive oil in a skillet over medium heat. Place the chops down and let them sear for a few minutes on each side until golden brown. Remove them and set aside.

Step 3. Add sliced onions to the skillet. Cook until they soften and caramelize. The smell at this point is enough to make you hover over the pan.

Step 4. Sprinkle the flour over the onions. Stir well so the flour coats them evenly. This is the start of that smooth gravy we’re after.

Step 5. Pour in the chicken broth slowly while stirring. Keep moving the spoon so you don’t get lumps. The broth and flour blend into a thick sauce.

Step 6. Return the pork chops to the skillet. Spoon some gravy over them, cover, and let them simmer for twenty minutes. They finish cooking gently in the sauce.

Step 7. Garnish with fresh parsley before serving. The green against the golden chops looks as good as it tastes.

5) Tips for Making Smothered Boneless Pork Chops

I’ve made this dish more times than I can count, and a few tricks always help. First, don’t rush the sear. The color you build in those minutes adds flavor to the gravy later. Let the pork get that nice crust.

Second, when the onions go in, give them time. They need to soften and caramelize, not just wilt. That sweet depth is what makes the gravy taste like something out of a diner kitchen on a cold night.

Third, if you want thicker gravy, whisk in another spoon of flour before the broth. I like it both ways, depending on whether I serve it with mashed potatoes or rice. Both soak up the sauce beautifully.

6) Making Smothered Boneless Pork Chops Ahead of Time

This meal works great as a make ahead recipe. The pork stays tender and the gravy holds its flavor. I often cook the whole skillet in the afternoon, let it cool, and warm it up before dinner. The taste barely changes, and sometimes the flavor feels deeper the next day.

If I’m storing it in the fridge overnight, I like to keep the pork chops in the gravy. It keeps them from drying out. When I reheat, I use a low flame so the sauce doesn’t break or thin out too much. The aroma fills the kitchen all over again.

For busy nights, you can even prep the onions and seasoning earlier in the week. That way, the steps go faster when you’re ready to cook. It’s a simple trick but it saves time when energy runs low.

7) Storing Leftover Smothered Boneless Pork Chops

Leftovers keep well in the fridge. I place them in an airtight container and they last for three days. The sauce thickens a little overnight but loosens once warmed again.

If you want to stretch it, freeze the chops in their gravy. They hold for about two months this way. Thaw slowly in the fridge and reheat in a skillet. The flavor stays strong even after freezing.

I often make extra on purpose, knowing that lunch the next day will be covered. A warmed pork chop with leftover gravy over rice makes a meal that feels just as comforting as the night before.

8) Try these Main Course next!

9) Smothered Boneless Pork Chops Recipe