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Smothered Pork Chops

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  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 4 servings
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4 bone-in pork chops, 1 to 1 1/2 inches thick

Kosher salt and freshly ground black pepper

1/3 cup all-purpose flour 

1/2 teaspoon garlic powder 

1/4 cup olive oil 

1 medium yellow onion, thinly sliced 

1 clove garlic, minced 

2 cups chicken broth 


  1. Place the pork chops one at a time in a plastic bag or between 2 sheets of plastic wrap. Use a meat mallet to pound the pork chops to about 1/2 inch thick. Generously season each side of the pork chops with salt and pepper.
  2. In a shallow dish, combine the flour, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of the pork chops in the flour mixture, shaking off any excess. Reserve the flour mixture.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook about 3 minutes per side; remove and set aside. Add the onions and reduce the heat to medium. Cook until translucent and tender, 7 to 8 minutes. Add the garlic and cook an additional minute. Stir in the reserved flour mixture and cook, stirring, about 3 minutes. Whisk in the chicken broth and bring to a low boil. Return the chops to the skillet and spoon the sauce over them. Reduce the temperature to low, cover and cook 5 minutes. Remove the lid and continue to cook until the liquid thickens, about 5 minutes. 
  4. Serve the chops with the onion gravy spooned on top.