This single serve smothered pork chops recipe features tender boneless pork chops simmered in a rich, creamy onion gravy. Made with simple ingredients, this dish comes together in just 20 minutes.
1(5 to 6 ounce)boneless pork chop(about ½-inch thick) Use 5 to 6 ounces of boneless pork chops. If using smaller chops, use two to total 5 to 6 ounces.
Mix the seasoning: In a small bowl, combine the flour, garlic powder, smoked paprika, salt, and black pepper.
Coat the pork chops: Lightly dredge the pork chops in the flour mixture, making sure to coat all sides.
Cook the pork chops: Heat oil in a 10-inch skillet over medium-high heat. Add the pork chops and cook for 2 to 3 minutes on one side. Flip and cook for another 3 minutes.Pro Tip: These pork chops are about ½-inch thick. Thinner chops will cook faster, while thicker ones will take longer. Use a meat thermometer to ensure they reach an internal temperature of 145°F.
Set aside: Transfer the cooked pork chops to a plate, cover, and set aside.
Make the Gravy
Sauté the onions and garlic: If the pan is dry, add ½ tablespoon of olive oil. Add the chopped onions and cook, stirring occasionally, for 1 minute.
Add seasonings: Stir in the garlic, smoked paprika, and dried thyme. Cook for 30 seconds, stirring frequently.
Make the gravy: Pour in the chicken broth and bring to a simmer. Cook for 2 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pan.
Thicken the sauce: Stir in the heavy cream and let the sauce simmer until thickened, about 2 minutes.
Finish the dish: Return the pork chops to the pan, spooning the sauce over the top. Heat through for about a minute.
Serve: Transfer the pork chops to a plate and enjoy hot. The sauce will continue to thicken as it cools.
Notes
Read the recipe first: These smothered pork chops come together quickly, so read through the full recipe and Ingredient Notes before starting. Having everything prepped will make cooking smoother.
Pat the pork chops dry: Removing excess moisture helps the flour coating stick and creates a better sear, adding more flavor.
Use a meat thermometer: For perfectly cooked pork, use an instant-read thermometer to check that the internal temperature reaches 145°F (63°C).