Smothered Pork Chops Potatoes (Print Version)
Pork chops and potatoes cook in a rich gravy, delivering a warm, crowd-pleasing meal.
# Ingredients:
→ Main
01 -
6 bone-in or boneless pork chops, approximately 1 inch thick
02 -
4 medium russet potatoes, peeled and cut into chunks
03 -
1 green bell pepper, diced
04 -
1 small yellow onion, finely chopped
→ Seasonings & Cooking Fats
05 -
3 tablespoons olive oil or unsalted butter
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon paprika
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
→ For the Gravy
11 -
2 cups chicken broth
12 -
2 tablespoons all-purpose flour
# Steps:
01 -
Combine garlic powder, onion powder, paprika, salt, and pepper. Evenly coat both sides of the pork chops with the seasoning mixture.
02 -
Heat olive oil or butter in a large skillet over medium heat. Sear pork chops for 3 to 4 minutes per side until golden brown. Transfer the chops to a plate and set aside.
03 -
In the same pan, add the chopped onion and diced green bell pepper. Cook, stirring frequently, until vegetables are softened.
04 -
Stir in the potato chunks. Cook for 5 minutes, turning occasionally to lightly brown the edges.
05 -
Sprinkle flour over the vegetables and potatoes. Mix well to coat evenly. Gradually pour in chicken broth while stirring continuously until mixture starts to thicken.
06 -
Return pork chops to the skillet, nestling them into the gravy and vegetables. Cover and simmer on low heat for 25 to 30 minutes, until potatoes are fork tender and pork chops reach an internal temperature of at least 145°F.
07 -
Plate the pork chops and potatoes, generously spooning the savory gravy over the entire dish. Serve hot.
# Notes:
01 -
Allowing the pork chops to rest in the gravy ensures they remain tender and soak up maximum flavor.