Southern Smothered Pork Chops with Potatoes and Onions

INGREDIENTS

For the Pork Chops

• 4 bone-in pork chops about 3/4 to 1 inch thick
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon seasoned salt
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable or avocado oil

For the Potatoes

• 1 1/2 pounds Yukon Gold or russet potatoes sliced into 1/4-inch rounds
• 1 medium yellow onion sliced
• 1 tablespoon butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

For the Gravy

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups low-sodium chicken broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Kosher salt to taste
• 1/3 cup heavy cream optional
• Chopped fresh parsley optional for serving

DIRECTIONS

1. Pat the pork chops dry with paper towels. Season both sides with the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and seasoned salt.
2. Sprinkle the pork chops with 2 tablespoons flour, turning to create a thin, even coating. Shake off any excess.
3. Heat the oil in a large cast-iron or heavy-bottomed skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side, until deeply golden. Transfer them to a plate; they will not be fully cooked yet.
4. Reduce the heat to medium. Melt 1 tablespoon butter in the same skillet. Add the potatoes and onions, then season with the kosher salt, black pepper, and garlic powder.
5. Cook the potatoes and onions for 8-10 minutes, stirring occasionally, until the potatoes begin to brown around the edges and the onions soften. Transfer them to a plate.
6. Melt the remaining 3 tablespoons butter in the skillet. Sprinkle in 3 tablespoons flour and whisk continuously for 2-3 minutes, until the roux turns light golden and no longer smells raw.
7. Slowly pour in the chicken broth while whisking. Scrape the bottom of the skillet to release the browned bits.
8. Whisk in the Worcestershire sauce, garlic powder, onion powder, smoked paprika, thyme, and black pepper. Bring the gravy to a gentle simmer and cook for 3-5 minutes, until it begins to thicken.
9. Reduce the heat to low. Stir in the heavy cream, if using. Taste the gravy and add salt only if needed.
10. Return the potatoes and onions to the skillet and distribute them evenly through the gravy. Nestle the pork chops over the top and spoon gravy over each chop.
11. Cover and simmer over low heat for 25-30 minutes, or until the potatoes are fork-tender and the pork reaches 145°F internally. Begin checking the pork after 15-20 minutes. Remove any chop that reaches temperature before the potatoes are tender and keep it covered.
12. Return any reserved pork chops to the skillet. Remove the pan from the heat and let the pork rest in the gravy for at least 3 minutes.
13. For thicker gravy, remove the lid and simmer for another 3-5 minutes before the resting period. Finish with chopped parsley, if desired, and serve hot.