Smothered Pork Chops

Servings: 4 - 6

Prep Time: 15 minutes

Cook Time: 1 hour



  • 4-6 bone-in pork chops, 1 ½ inches thick
  • 1 ½  teaspoons garlic powder, divided
  • 1 ½ teaspoons onion powder, divided
  • ½ teaspoon cayenne pepper
  • 1 teaspoon chicken bouillon, divided (or cajun seasoning or season salt)
  • 3 tablespoons vegetable or other neutral oil
  • 6 strips of bacon, rendered
  • 2 large yellow onions, thinly sliced 
  • 1 pint portabella mushrooms, sliced (optional)
  • 3 thyme sprigs, minced
  • 1 cup all purpose flour (or One to One gluten free flour)
  • 2 cups chicken or beef broth
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1 tablespoon fresh parsley, roughly chopped (for garnish)
  • Suggested sides: mashed potatoes or rice, green vegetables and biscuits


  1. In a small bowl, mix 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne and ½ teaspoon chicken bouillon. Generously season the pork chops. 
  2. In a separate bowl combine the remaining garlic powder, onion powder, black pepper and chicken bouillon with 1 cup of flour. Set aside 2 tablespoons for the gravy.
  3. Dredge the pork chops in the seasoned flour. 
  4. In a 10 to 12 inch pan, add 3 tablespoons of vegetable oil over medium high heat. Once it’s hot, add the pork chops into the pan to shallow fry. Cook pork chops until brown on both sides, 3 to 5 minutes per side. Remove the pork from the pan to a plate or cutting board and set aside. 
  5. Drain the oil from the pan then carefully add the strips of bacon on medium heat. Once the bacon has rendered, remove from the pan and add the onions and mushrooms. Cook until onions are translucent and mushrooms have softened, about 3 minutes. Remove from the pan and set aside.
  6. Keep the remaining fat in the pan and add the 2 tablespoons of flour into the pan and gradually whisk until the flour starts to turn a caramel color, about 2 minutes. Whisk in the 2 cups of stock and keep whisking until the gravy is smooth (no lumpy glumpies). Return the onions and mushrooms into the gravy with minced thyme and stir.
  7. Add the pork chops into the gravy and turn to coat both sides. Turn the heat to low and allow the pork chops to cook on simmer for an additional 10 mins or until pork chops are done.
  8. Season to taste with salt and pepper.
  9. Serve with prepared sides and garnish with roughly chopped parsley



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