Nothing says comfort food quite like a skillet of smothered pork chops with potatoes in gravy. This dish brings back all the cozy memories of home-cooked dinners where the entire family gathered around the table. The juicy pork chops are seared to perfection, nestled among tender potatoes, and covered in a rich, savory gravy that soaks into every bite. It’s one of those recipes that makes your kitchen smell heavenly and your heart feel warm.

I first fell in love with this recipe after a chilly fall evening when I needed something hearty to satisfy my craving for a comforting meal. Pork chops can sometimes get overlooked for fancier cuts of meat, but when cooked low and slow in gravy, they turn into a melt-in-your-mouth experience. Add potatoes to the mix, and you’ve got a complete meal that feels both rustic and indulgent.

Another reason I love this dish is its versatility. Whether you’re feeding a big family, prepping for a Sunday dinner, or even making it ahead for weekday leftovers, it holds up beautifully. Plus, it’s the type of recipe that tastes even better the next day as the flavors meld together.

This recipe also doesn’t require complicated ingredients—most are pantry staples you probably already have. With a simple pan, a bit of patience, and a few tricks I’ll share below, you’ll have a recipe that easily earns a spot in your comfort-food rotation.

Why You’ll Love It

• Complete meal in one skillet – Protein, potatoes, and gravy all in one pan.

• Rich and comforting flavors – Juicy pork chops simmer in a homemade gravy that’s savory and satisfying.

• Family-friendly – Even picky eaters love tender pork and creamy potatoes.

• Budget-friendly – Pork chops and potatoes are affordable, yet taste like a restaurant-quality meal.

• Great for make-ahead meals – Leftovers reheat well and taste even better the next day.

Ingredient Notes & Details

• Pork Chops – Bone-in pork chops are the best choice for flavor and tenderness, but boneless will also work. Choose chops at least ¾–1 inch thick to avoid drying out.

• Potatoes – Yukon Golds or Russets hold up well to simmering and absorb the gravy beautifully. Slice them into ½-inch rounds for even cooking.

• Onion – Adds depth and sweetness to the gravy. Caramelized onion slices are the secret to that classic southern flavor.

• Garlic – Fresh garlic cloves bring a warm, savory base to the gravy.

• Flour – Used to thicken the gravy. A light dredge on the pork chops before searing also helps them brown nicely.

• Chicken broth – Creates the base of the gravy. Beef broth can be used if you prefer a deeper flavor.

• Heavy cream (optional) – For extra creamy, indulgent gravy.

• Seasonings – Paprika, thyme, salt, black pepper, and a pinch of garlic powder give balanced seasoning.

Step-by-Step Instructions

1. Prepare the pork chops – Pat the chops dry with paper towels. Season generously with salt, pepper, paprika, and garlic powder. Lightly dredge in flour to help form a crust.

   

2. Sear the pork chops – Heat oil in a large skillet or Dutch oven. Sear pork chops for 3–4 minutes per side until golden brown. Remove and set aside.

3. Cook the onions and garlic – In the same pan, add sliced onions and cook until caramelized, about 8–10 minutes. Stir in garlic for the last minute.

4. Make the gravy base – Sprinkle flour over the onions, stirring to coat. Slowly whisk in chicken broth until smooth. Season with thyme, salt, and pepper.

   

5. Add the potatoes – Layer sliced potatoes into the gravy. Nestle the pork chops back into the skillet, covering them with gravy.

6. Simmer low and slow – Cover and cook on low heat for 35–45 minutes, or until potatoes are fork-tender and pork chops are juicy.

7. Optional finishing touch – Stir in a splash of heavy cream for a richer, creamier gravy. Garnish with fresh parsley before serving.

FAQ

Can I use boneless pork chops?
Yes! Boneless pork chops cook slightly faster, so check for doneness around the 30-minute mark to prevent drying out.

Do I have to sear the pork chops first?
Searing locks in flavor and creates a golden crust that makes the gravy richer. While you can skip it, I highly recommend this step.

Can I make this in the oven?
Yes, after searing, transfer everything to a baking dish, cover with foil, and bake at 350°F for 45–55 minutes until tender.

What if my gravy is too thick?
Whisk in additional chicken broth or a splash of milk until it reaches your preferred consistency.

What if my gravy is too thin?
Simmer uncovered for 5–10 minutes to let it reduce, or make a quick cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and stir it in.

Can I use sweet potatoes instead of regular potatoes?
Yes, though they’ll cook a little faster and add a sweeter flavor contrast to the savory gravy.

Storage Tips

• Refrigerator – Store leftovers in an airtight container for up to 3 days.

• Freezer – Freeze in individual portions for up to 2 months. Thaw overnight before reheating.

• Reheating – Warm on the stovetop over medium heat with a splash of broth to loosen the gravy.

Variations

• Mushroom Gravy Version – Add sliced mushrooms with the onions for extra richness.

• Cheesy Twist – Stir shredded cheddar or Parmesan into the gravy right before serving.

• Herb Lovers’ Style – Add fresh rosemary and thyme sprigs for a fragrant, earthy flavor.

• Slow Cooker Method – Layer everything in the slow cooker and cook on low for 6–7 hours.

• Spicy Kick – Add a pinch of cayenne pepper or red pepper flakes for a little heat.

Smothered Pork Chops with Potatoes in Gravy

This Smothered Pork Chops with Potatoes in Gravy is a hearty comfort food classic—tender pork chops cooked with golden potatoes in a rich, savory gravy. A filling, flavorful dinner the whole family will love!

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Prep Time: 15minutes minutes

Cook Time: 45minutes minutes

Servings: 6

Ingredients

• 4 bone-in pork chops about 1 inch thick
  
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 tablespoons vegetable oil or olive oil
• 1 medium onion thinly sliced
• 3 cloves garlic minced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth low sodium preferred
• ½ cup heavy cream or whole milk
• 1 teaspoon dried thyme or 1 tablespoon fresh
• 2 pounds baby potatoes halved or quartered if large
• 2 tablespoons butter
• Fresh parsley chopped (for garnish)

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Instructions

• Season the Pork Chops
• Pat the pork chops dry and season both sides with salt, pepper, paprika, and garlic powder.
• Sear the Meat
• Heat oil in a large skillet or Dutch oven over medium-high heat. Sear pork chops for 3–4 minutes per side until golden brown. Remove and set aside.
• Cook the Aromatics
• In the same pan, add onions and cook for 5 minutes until soft and golden. Stir in garlic and cook 1 minute more.
• Make the Gravy Base
• Sprinkle flour over the onions and stir well to coat. Slowly whisk in chicken broth until smooth. Add cream, thyme, and butter. Simmer 5 minutes until the gravy thickens.
• Add Potatoes and Pork Chops
• Nestle potatoes into the gravy, then place pork chops on top. Spoon some gravy over the meat.
• Simmer Until Tender
• Cover and reduce heat to low. Cook for 25–30 minutes, stirring occasionally, until the potatoes are fork-tender and the pork chops are fully cooked (internal temp 145°F / 63°C).
• Finish & Serve
• Garnish with chopped parsley. Serve hot with extra gravy spooned over the pork chops and potatoes.