Delicious Pork Chops smothered in a creamy gravy with caramelized onions. You’ll love these Smothered Pork Chops!
These wonderful pork chops start off by getting a rub of cajun seasoning.
Then they are dredged in seasoned flour and browned in butter & oil in your skillet.
Next comes gorgeous caramelized onions.
And then the gravy!
These smothered pork chops are over the top when served on a bed of mashed potatoes. Don’t say I didn’t warn you!
- 6 boneless pork chops (I used butterflied loin chops)
- 6 tsp cajun seasoning
- 1½ c all-purpose flour
- 1 tsp + ½ tsp black pepper, divided
- 1 tsp salt, divided
- 2 Tb extra virgin olive oil, divided
- 2 Tb butter, divided
- 1 large red onion, thinly sliced
- 1 c half & half
- 1½ c chicken broth
- 1 tsp thyme
- To begin, rub a teaspoon of cajun seasoning onto each pork chop.
- In a shallow dish, combine 1½ cup all-purpose flour with 1 tsp black pepper and ½ teaspoon of salt. Stir those together.
- In a large skillet, heat a tablespoon each of extra virgin olive oil and butter over medium high heat.
- Dredge the seasoned pork chops in the flour, shaking loose any excess flour. After you have dredged all of the pork chops, do not discard the flour yet.
- Brown the pork chops in the hot skillet. There is no need to cook these all the way through, you only need to brown both sides. Work in batches, and as you brown the pork chops, place them on a platter and cover with foil to keep them warm.
- When all of the pork chops are browned, add the renaming butter and oil to the same skillet.
- Add in the sliced red onion and saute over medium-low heat until the onions are golden and tender.
- Sprinkle the onions with 3 tablespoons of the reserved dredging flour. Stir the flour into the onions and cook for just a minute over medium heat.
- Add in the half & half, chicken broth, thyme, and remaining salt & pepper. Stir these together and cook over medium heat until the gravy thickens and comes to a gentle boil.
- Reduce the heat down to low, and nestle your pork chops down in the gravy. Cover and cook until the pork chops are cooked through, about 8 minutes.
January is officially National Sunday Supper month and we are kicking it off with a bang! Check out all of these amazing recipes the Sunday Supper team has put together for you.
Appetizers and Soups
- Borscht from Serena Bakes Simply From Scratch
- Cheesy Garlic Crescent Rolls from Wallflour Girl
- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
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- Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
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- Almond Breaded Pork Chops from Casa de Crews
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- Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
- Chicken Pot Pie from Feeding Big and more
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- French-Inspired Macaroni and Cheese from MyGourmetConnection
- Grandma’s Fried Chicken from The Freshman Cook
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- Korean Spicy Braised Mackerel from kimchi MOM
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- Caramel Apple Rice Krispies Treats from Pies and Plots
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- Death by Chocolate from Desserts Required
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- Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
- Layered Mousse Cake from That Skinny Chick Can Bake
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- Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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