Smothered Pork Chops with Potatoes in Gravy

Let Me Tell You About These Pork Chops (and One Epic Splatter)

Okay, so you know those recipes that just smell like home? For me, it’s smothered pork chops with potatoes in gravy. I mean, I can practically hear my dad clanging around looking for the biggest pan, and, full disclosure, one time I tried rushing the gravy and almost wore half of it. It’s messy, it’s cozy, it’s the kind of meal that (usually) means my family is somewhere nearby, probably asking when dinner will be ready… for the fifth time.
I don’t pretend this is fancy. But it’s the real deal, and honestly, the less perfect the potatoes look, the happier I am.

Why You’ll Want to Make This (Even on a Tuesday)

I trot this recipe out whenever I need something that feels like a hug (or when it’s chilly and I’ve got a pack of pork chops just staring me down in the fridge). My family goes absolutely nuts for this, especially if I let the potatoes get a bit crispy at the bottom. Plus, it’s one of those dishes that tastes even better the next day—if it lasts that long (which, let’s be honest, it usually doesn’t). I’ve tried a bunch of shortcuts and made plenty of little mistakes. Like that time I thought I could get away with less broth. Don’t do that. It turns into a potato-cement situation real quick.

What You’ll Need (and What I Sub When I Forget Stuff)

• 4 bone-in pork chops (I’ve tried boneless in a pinch, works fine, just a tad less juicy)
• 4-5 medium potatoes, sliced (russet is classic, but Yukon Gold makes them extra creamy; sometimes I use red potatoes if that’s all I’ve got—they hold their shape a bit more)
• 1 large yellow onion, sliced thin (my grandma swore by sweet onions though, so there’s that)
• 2–3 cups chicken broth (I use low sodium, but water + bouillon or vegetable stock gets the job done)
• 2 tbsp all-purpose flour (or cornstarch works too, but gravy comes out a bit… glossier?)
• 2 tbsp butter (or a big old splash of olive oil, if you’re feeling fancy or the butter’s MIA)
• Salt & pepper (eyeball it, but probably 1 tsp of each)
• 1 tsp dried thyme (I occasionally sub rosemary, but don’t tell my aunt)
• 1–2 cloves garlic, minced (pre-minced from the jar is fine, actually—don’t let anyone tell you otherwise)

How I Make Smothered Pork Chops with Potatoes in Gravy

1. Pat the pork chops dry (don’t skip this step or they won’t brown properly). Sprinkle both sides with salt, pepper, and half your thyme.
2. Get a big skillet hot over medium-high; melt the butter. When it’s bubbling, toss in the pork chops. Sear until golden brown on both sides, about 3–4 min per side. Take ’em out and set aside (here’s where I usually steal a crispy potato slice, if I’m honest).
3. Add the onions to the same pan (don’t bother cleaning it—the browned bits are magic), pinch of salt. Sauté until translucent and soft, 5–7 min. Throw in garlic for the last 30 seconds.
4. Sprinkle the flour over the onions, stir for 1–2 min until it forms a sort of roux. Basically, if it looks like onion paste, you’re on track. Pour in about 2 cups of broth, scraping all those delicious browned bits (if there’s any resistance, just keep scraping—trust the process, it’ll loosen up).
5. Toss in sliced potatoes, the rest of your thyme, and more black pepper. Give it a gentle stir. Arrange the pork chops back on top. If the liquid doesn’t almost cover the potatoes, add a bit more broth or water.
6. Cover and simmer on low for 30–40 min. Go read something or—my usual—check if you still have clean forks. Stir once in a while so the potatoes at the bottom don’t stick. Don’t worry if the gravy looks thin—it thickens as it cools. Oh, and if you forget to check it? Worst case, the potatoes will be extra brown (which my partner actually loves).
7. Remove the lid for the last 10 min if you want a thicker gravy or the potatoes a bit crispy.

Notes & Random Discoveries

• The sauce always looks a little sketchy before the flour dissolves, but just keep whisking.
• Once, I tried thickening with mashed potato flakes. Too gloopy. Won’t do that again!
• Honestly, using bone-in really does add more flavor, but boneless makes for easier leftovers… if that’s your thing.

Variations I’ve Actually Tried (Some Better Than Others)

• I subbed sweet potatoes in once—works, but the sauce is much sweeter. Good, but not what I’d crave every time.
• Added mushrooms (as seen on Serious Eats) green beans, and even a splash of white wine. All good ideas, though the wine made the kids suspicious.
• Skipping the searing step? Don’t do it. The pork tastes kind of… blah.

Equipment You’ll Need (Or Don’t)

I usually use a heavy-bottomed Dutch oven for this. But if all you’ve got’s a big nonstick skillet with a lid (or just foil, honestly), you’ll be fine. One of those wooden spatulas makes scraping up “fond” much easier. If you don’t have one, well, a regular spoon has never let me down either. One time I cracked my only lid, so I used a cookie sheet on top—it worked as a lid, sort of. The things we do.

How to Store What’s Left (Yeah, Good Luck)

Let leftovers cool, then stick them in a sealed container. They’ll last 2 days in the fridge (though, honestly, in my house, it never lasts more than a day). The potatoes get even more velvety overnight… so I sometimes hide a portion in the back behind the salad greens. You can freeze it, but the potatoes do get weirdly grainy. Just being honest here.

Here’s How I Like to Serve It

I love piling this over a big scoop of buttery peas or a handful of chopped chives for color. My aunt always tossed some crispy bacon bits on top (can’t hurt, right?). Oh, and sometimes I’ll serve it on a plate, but lately I just grab a shallow bowl—gravy containment, you know? If it’s Sunday, there’s probably cornbread nearby because why not?

Lessons from My Kitchen (Otherwise Known As “Pro Tips”)

• Do not rush browning the pork. I tried once, and it was like chewing a boot (not that I’ve actually chewed a boot, but you get me).
• If the gravy’s too salty, toss in a chunk of raw potato for a bit. It soaks some of it up, kinda like a kitchen magic trick I learned here.
• After the simmer, let the whole thing sit off the heat for 5 minutes. It does weird stuff with the gravy and makes the pork super tender. Don’t skip it (even if you’re starving).

People Have Actually Asked Me… (FAQ)

Can I prep this ahead?

Sort of—slice the onions and potatoes, and even sear your chops beforehand. But I wouldn’t assemble it hours ahead; the potatoes get brown and weird. If you’re in a rush, just go for it. It’ll still taste great.

What’s the best kind of pork chop?

Bone-in is classic, but honestly, whatever’s on sale is what I grab. Thicker is juicier, but thin works if you shorten the simmer. Oh, and don’t skip that dry-off step!

How can I make the gravy thicker (or thinner)?

If gravy’s too thin, simmer it uncovered for a bit or add a spoonful more flour (mix it with a splash of cold water first or you get weird lumps). Too thick? Just add more broth (or, uh, milk if you’re out of broth—I did that once and it worked fine).

Does this freeze?

Technically, yes, but don’t blame me if the potatoes come out a bit odd. Still edible—just… different.

Can I use a slow cooker?

I’ve done it! You need to sear the pork and get the onions soft first, then layer everything and cook on low about 4–5 hours. Gravy’s not quite as thick, but it’s still good. Actually, you can get some tips on adapting stove recipes to slow cookers at Food Network if you need more guidance.