Smothered Pork Chops with Potatoes in Gravy Recipe
First Off—Why I Keep Coming Back to These Pork Chops
Okay so, if you’ve ever had one of those weeks where everything feels a little sideways (honestly, who hasn’t?), this recipe kind of feels like my edible safety net. My grandma used to make this dish on those cold dreary days when everyone in the house sort of lurked around the kitchen by 4:30. I remember once I dropped a potato on the floor and she just laughed and said, “Put it in, it’s all getting boiled anyway.” That’s the kind of spirit we’re channeling here—low on fuss, high on flavor. Also, you don’t need any cheffy skills; your only job is to hoopla everything together and let it get delicious. Simple, comforting, and yeah, messy. But messy good.
Why You’ll Love This Bit of Cozy Chaos
I usually make this when I can’t be bothered to decide on sides, because everything’s right in the pan. My family goes nuts for it—especially the spuds that soak up all the gravy. (Though my sister tries to claim all the extra gravy for herself. Good luck to her!) Occasionally I’ve had pork chops come out dry or, weirdly, too salty, but the gravy here really saves the day. Anyway, for me it’s kind of like edible therapy. Plus it smells amazing, so you end up with neighbors gently snooping around your front door, asking, “What’s cooking?”
What You’ll Toss In (And My Messy Swaps)
- 4 thick-cut pork chops (if you can only get thin ones, just cut the cooking time a tad; I’ve even used bone-in when that’s all I had—tastes just as good)
- 5 medium potatoes, peeled and sliced into chunks (No Yukon Gold? Use russets or, honestly, whatever’s in your pantry. My neighbor once used sweet potatoes and, huh, not bad.)
- 1 large onion, sliced (red onions work in a pinch, but yellow ones get sweeter)
- 3 cloves garlic, minced (or a fat teaspoon of garlic powder if you’re avoiding lingering smells at book club)
- 3 tablespoons plain flour (my gran swore by White Lily, I just grab whatever’s in the jar)
- 2 cups chicken stock (cube, carton, homemade—doesn’t matter, as long as it’s not too salty)
- 1 cup milk (whole milk is great; skim works, too, if you want it lighter—but do you?)
- 1 teaspoon dried thyme (or just toss in any “green bits” from your spice rack: oregano? Parsley? It’s not rocket science)
- 2 tablespoons butter (though I’ve totally replaced it with sunflower oil and, yeah, it’s just as good)
- Salt and cracked black pepper (I just go wild)
- Optional: Mushrooms or peas—mainly if you have them lying about, not required for classic vibes
Right, Let’s Get Cooking (Here Goes…)
- Start with the Pork Chops: Season ’em up with salt and pepper. Really go for it. In a big skillet, brown the chops on both sides in some butter—should be sizzling and maybe threatening to spit at you a bit. About four minutes on each side does the trick, but watch them—I have, regrettably, overcooked these by getting distracted. Set them aside on a plate.
- Veggie Sweat: Into the same pan—don’t even think about cleaning it—chuck your onions and garlic. Sauté until they’re soft (that’s usually when the kitchen starts to smell like “something good’s happening”). Add the flour and sort of stir it around so everything’s pasty but not burnt. Don’t worry if it looks weird; it sorts itself out.
- Gravy Magic: Gradually stir in chicken stock and milk. Now stand back and watch as the gravy thickens. Actually, I find it works better if you keep whisking so nothing clumps. Toss in thyme, salt, and pepper. Taste test time—this is where I sneak a spoonful (for science).
- Potatoes In! Scatter those potato chunks around in the gravy. Mushrooms or peas if you’re adding them—right now. Nestle those browned pork chops back into the pan, spooning some of the sauce over the top. Cover, turn the heat down to a friendly simmer, and let the whole lot mingle for about 30 minutes. Every so often, check nothing’s sticking; give it a gentle stir like you mean it.
- Final Bit: Once potatoes are tender and pork chops are basically falling apart, you’re done. Plate up, get a ladleful of that gravy on top, and dive in.
Notes from Repeated Attempts (Trust Me…)
- If your gravy looks thin, just let it bubble a bit longer. If it’s thick as glue, a splash more milk does wonders for loosening things up.
- I once put the heat up to hurry things and ended up burning the bottom—makes for a right faff cleaning the pan. So, low and slow, always.
- Actually, sometimes I just bake the whole thing in the oven at 180C if I don’t feel like babysitting the hob. Same process, just more hands-off.
Wild Variations (Some Work, Some…Er, Less So)
I tried swapping the pork for boneless chicken thighs—pretty good, though not quite the same. Sweet potatoes instead of regular? It worked, but the color got a bit odd. Oh, and once I used coconut milk… Let’s never speak of that strange, tropical gravy again.
Equipment (But Don’t Freak Out If You’re Short)
- Large, heavy skillet (Or just any big pan; in a pinch, I’ve used a roasting pan perched awkwardly across two burners. Made it work!)
- Lid for your skillet—or improvise with foil, just tuck it tight so the steam stays in.
- Wooden spoon, or whatever you fancy for stirring. No need for fancy gadgets.
How to Store It (If You Have Any Leftover… Ha)
Just pop it in a lidded container in the fridge. It’ll keep up to 3 days, but honestly, it’s never untouched that long around here. Reheats well in a microwave or gently on the stove. I always think—go figure—it tastes even better on day two.
How I Like to Serve It (And a Family Quirk)
Pile it high on plates, pour over lots of gravy, and serve with something fresh on the side—like green beans or just a handful of salad leaves. My family loves to mop up every bit with a hunk of crusty bread. And here’s the thing: in my house, someone always calls dibs on the crispiest potato. This is apparently a major honor.
Hard-Earned Tips (Also, My Recipe Mishaps)
- Don’t skip browning the chops—it adds heaps of flavor. I once rushed this and ended up with, well, pale and sad meat. Never again.
- Stir the gravy a bit after adding the milk; I neglected this once and had lumpy sauce. Not fun.
- If your potatoes are especially massive, try cutting ’em smaller. Otherwise, you’ll be waiting until next Tuesday for them to get tender.
Curiosity Corner: Questions I’ve Actually Gotten
- Can I make this in a slow cooker? Oh, for sure! Brown everything first, then toss the lot in your slow cooker for about 4 hours on high. Works a treat and you get to ignore it till dinner.
- What about gluten free? Just use your favorite gluten free flour blend for the gravy. I’ve done it for friends—tastes the same to me.
- Do I need to peel the potatoes? Nah, leave the skin on if you like. Sometimes I’m just too lazy to peel, and honestly? More flavor.
- Can I freeze this? Technically, you can, but something weird happens to the potatoes—the texture gets odd. I usually don’t bother.
Ooh, Before I Forget
If you want more hearty one-pot ideas, I like finding inspiration at Budget Bytes for flavor combos. Or for pork tips, the Pork Board has some clever ideas. I wouldn’t say all my experiments are up to their standard, but, you know, we try!
Well, that’s it from my kitchen for now. If you try this smothered pork chops with potatoes in gravy recipe, let me know how it turns out—or if you find a new twist I should try. Happy cooking, friend!
Ingredients
- 4 bone-in pork chops (about 1-inch thick)
- 1 1/2 pounds Yukon Gold potatoes, sliced
- 1 large onion, sliced
- 2 cups low-sodium chicken broth
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
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1Season both sides of pork chops with salt, black pepper, and garlic powder.
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2Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear for 3-4 minutes per side until golden brown. Remove to a plate and set aside.
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3In the same skillet, add sliced onions and cook for 3-4 minutes until softened. Sprinkle flour over onions and cook for 1 minute, stirring constantly.
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4Gradually pour in chicken broth, whisking to combine and break up any browned bits. Bring to a simmer and cook until gravy thickens, about 3-5 minutes.
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5Return pork chops to the skillet, nestling them into the gravy. Arrange potato slices around and between the pork chops. Cover and simmer over low heat for 35-40 minutes, or until potatoes are fork-tender and pork chops are cooked through.
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6Garnish with chopped parsley before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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