Oh, there’s nothing quite like digging into a plate of something that feels like a giant, warm hug, right? When the week gets long or the weather turns chilly, forget complicated fancy dinners. My family—and I mean *everyone*, from my grumpy Uncle Joe to the littlest kid—asks for the same thing: my Smothered Pork Chops Potatoes Gravy. Seriously, I remember being about ten, watching Mom pull these pork chops out of the pan, and the smell of that savory, beefy gravy mixed with soft, sweet onions just took over the whole house. It’s the definition of comfort food, and the magic part is how crazy tender those chops get, just melting right into the potatoes.

This recipe isn’t just dinner; it’s a guaranteed win. If you need one dish that proves simple ingredients can create magic, this is it. It’s all about slow cooking until everything surrendersthe flavor right into that incredible sauce. If you’re looking for a truly satisfying meal, this is the one I always turn to. You should check out my Pork Chop Supreme recipe later, but trust me, for true smothered perfection, this classic needs to be in your rotation!

Why You Will Love This Smothered Pork Chops Potatoes Gravy Recipe

Honestly, what’s not to love when you get three courses in one pan? This recipe knocks it out of the park every single time, and I never stress about it. It’s the easiest way to feed a crowd without breaking a sweat.

It’s a true one-pan wonder! Cleanup is a breeze because everything cooks right in that one skillet.
Talk about tender! The chops practically fall apart when you poke them with a fork.
You get a savory, perfectly seasoned gravy that coats everything beautifully.
This dish is the definition of hearty **Smothered Pork Chops Potatoes Gravy**.
The leftovers are honestly just as good the next day—if you have any left over, that is!

If you’re ever in a pinch for a fantastic gravy without needing drippings, take a peek at my recipe for easy brown gravy, but this one comes with built-in potatoes, which saves so much time!

Essential Ingredients for Smothered Pork Chops Potatoes Gravy

When you shop for this recipe, you’re stocking up on the building blocks of pure comfort food. You’ll need 4 bone-in pork chops, and make sure they’re around 1 inch thick—that thickness is super important for keeping them juicy while they simmer! Grab 1 large onion, which you’ll slice up, and 2 cloves of garlic, minced finely.

For the coating and the gravy, get 1 cup of all-purpose flour, plus basic seasonings like 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika for color. The liquids are 2 cups of beef broth and 1 cup of water. Then, the stars of the show with the pork: 2 large potatoes, peeled and sliced super thin, like maybe 1/4 inch thick, and 1 tablespoon of Worcestershire sauce to give that gravy some real depth!

A little something I learned? Don’t skimp on the beef broth for your liquid base. Because the gravy is so central to this dish, using a high-quality broth makes a huge difference in the final flavor. It sounds simple, but trust me, that broth is doing heavy lifting here!

Ingredient Notes and Substitutions for Your Smothered Pork Chops

Let’s talk adjustments because life happens! If you absolutely don’t have beef broth on hand, you can totally use chicken broth instead. It changes the profile a bit, but it’s still delicious. I sometimes use chicken broth if that’s what I have open, but beef is the classic pairing for this heavy gravy. Also, the paprika isn’t just for looks; it adds a tiny bit of warmth that the other spices don’t cover.

Now, about those chops—I specified bone-in because the bone adds flavor right into the simmering liquid, helping the gravy taste richer as it cooks. If you use boneless, you might need to pull them out of the gravy a little sooner because they dry out faster than the bone-in ones. Keep them thick, around that 1-inch mark, so they have enough time to tenderize over the long simmer without turning into shoe leather!

Step-by-Step Instructions for Perfect Smothered Pork Chops Potatoes Gravy

First thing’s first, you need to set up your coating station! In a shallow dish, mix your 1 cup of flour with the salt, pepper, and paprika. Give it a good stir. Take your pork chops and dredge them really well in that seasoned flour—shake off any extra so you don’t end up with too much paste in the pan later.
Next, heat up about 1 tablespoon of olive oil in a big, heavy skillet over medium-high heat. You want the oil shimmering a bit! Place those coated chops in and brown them fiercely, about 3 minutes per side. They won’t be cooked through yet, but we definitely need that gorgeous color. Remove those browned chops and set them on a plate nearby. I actually have another recipe for crispy chops, but for this smothered style, browning is just to seal in flavor!
Turn the heat down slightly. Toss in your sliced onion and cook them until they start getting soft and translucent, which usually takes about 5 minutes. Then, toss in your minced garlic and let it cook for just one more minute until you can smell it—careful not to burn it!
Now for the gravy base! Sprinkle that remaining seasoned flour right over the onions and garlic. Stir this constantly for one full minute; this step toasts the flour and gets rid of that raw flour taste.
Time to whisk! Slowly pour in your beef broth and water, whisking constantly as you pour to make sure absolutely no lumps form. Once it’s smooth, stir in the Worcestershire sauce. Bring the whole pan up to a simmer. This is where a good skillet makes a difference, maybe even one you’d use for sheet pan cooking, but here we simmer!
Return those gorgeous pork chops to the skillet. This is key: nestle your thin potato slices all around and even slightly under the chops. This lets them soak up all that flavor while they cook down.
Finally, reduce the heat way down low—we mean *low*—cover that skillet tightly, and let it go for about 45 minutes. This slow simmer is what makes everything so tender!

When the timer goes off, test a potato slice; if it mashes easily with a fork, you’re golden! If the chops still feel a little firm, just put the lid back on and let them comfort themselves for another ten minutes. That low and slow approach is the secret to avoiding dry disappointments!

Tips for Achieving the Best Smothered Pork Chops Potatoes Gravy Consistency

A lot of people struggle with gravy thickness, but it’s super easy once you know the trick! If, after that 45-minute simmer, you feel like your gravy could look a little richer—maybe it seems too watery for your liking—you just need a little slurry boost. Remember the cornstarch note? Grab 1 tablespoon of cornstarch and mix it thoroughly with 2 tablespoons of cold water until it looks like thin milk.

While your gravy is simmering uncovered for the last five minutes, slowly pour that slurry in, whisking constantly. You’ll see it thicken up almost instantly! It goes from a broth consistency to a clinging, beautiful gravy that coats those chops and potatoes perfectly. Don’t add too much cornstarch, or it gets gummy! A little dash goes a long way, trust me. I usually skip this thickener if I’m serving a bread for dipping, but if you want that classic, thick coating, this is your move.

Equipment Needed for Smothered Pork Chops Potatoes Gravy

You don’t need a fancy setup for this recipe, which is part of why I love it so much! It’s all about using the right pot to get that gorgeous simmer going. First and most important, you need a large, heavy-bottomed skillet. I highly recommend one that is oven-safe, even though we are staying on the stovetop for this one, because heavy bottoms distribute heat so evenly, which stops your onions from burning when you’re making that roux.

Next, you’ll definitely want a good whisk; ditch the wooden spoon when you add the broth because a whisk is the only way to guarantee a smooth, lump-free gravy. You’ll also need a sharp knife and a sturdy cutting board for peeling and slicing those potatoes—make sure they are sliced thin, like I said! A plate or shallow bowl is handy for dredging the chops in the seasoned flour.

Finally, grab a tight-fitting lid for that skillet! That lid is crucial because it traps the steam, which is what makes the pork chops so tender and moist during the 45-minute cook time. It’s all about trapping that steam and flavor!

Serving Suggestions for Your Smothered Pork Chops and Gravy

Okay, so you’ve got these ridiculously tender pork chops drowning happily in that thick, savory gravy, surrounded by soft potatoes. That’s already a miracle meal, right? But if you want to turn this into a truly spectacular, home-cooked feast, you need a couple of things on the side to cut through all that richness. Don’t go for anything too heavy; we want sides that complement the main event, not compete with it!

My absolute favorite thing to serve with this is something bright and green. You need something crisp to balance out the softness of the potatoes and the depth of the gravy. Steamed green beans tossed with just a little butter and salt are perfect, or I really love a simple side salad with a sharp vinaigrette. If you need the best green bean recipe on the planet, you have to check out my guide for the best green beans recipe—they keep just the right snap!

And listen up, this is non-negotiable when serving smothered dishes: you *must* have good bread! You can’t let any of that magnificent gravy go to waste. Grab some warm, crusty French bread or even some soft dinner rolls. You need something sturdy enough to actually scoop up the gravy from the bottom of the plate. If you leave any gravy behind, I’m going to be very disappointed in you!

If you’re serving this in colder weather and want something starchier, skip the mashed potatoes (since you already have potatoes in the pan!) and go for something simple like buttered egg noodles. They hold sauce really well. But honestly, for me, it’s all about the greens and the bread. That combination makes this the ultimate cozy dinner.

Storage and Reheating Instructions for Leftover Smothered Pork Chops Potatoes Gravy

This recipe makes some seriously incredible leftovers, which is part of the magic, right? You just have to treat that gravy right when you store it! If you have any of this rich goodness leftover, the first thing you need to do is let it cool down slightly on the counter—maybe 20 minutes or so. Don’t put a piping hot, covered container straight into the fridge; it can mess with your fridge temp and the food safety factor.

Once it’s cooled a bit, transfer everything—chops, potatoes, and all that glorious gravy—into a really good airtight container. Don’t try to store it in the same bowl you served it in unless you’ve covered it tightly with plastic wrap right away. You can keep this delicacy in the fridge for about three to four days. Any longer than that, and you risk the gravy flavor getting a little muted.

Now, storing is one thing, but reheating is where people mess up the tenderness, especially with the gravy! Sometimes when gravy cools, it gets super thick or can even look a little greasy or separated—that’s normal, don’t panic! When you’re ready to eat, put the leftovers into a saucepan over medium-low heat.

You’ll want to add a splash of liquid—maybe a tablespoon or two of water or even just some extra broth if you have it—to the pan before heating. Stir it gently as it warms up. This little bit of extra liquid helps melt the fat back into the solids, smoothing out that gravy texture again. You want it warm all the way through, but avoid a rolling boil, because a hard boil will toughen the pork chops right back up! If you blast it with high heat, you lose all that tenderness we worked so hard to achieve during that 45-minute simmer. Spoon it over the reheated chops and potatoes, and it tastes just like it came off the stove the first night!

Frequently Asked Questions About Smothered Pork Chops Potatoes Gravy

I get so many questions whenever I post this recipe because everyone wants that perfect, fall-apart tenderness! It’s natural to have a few queries before you dive into a stovetop classic like this. Here are the top things people always ask me about making the best **Smothered Pork Chops Potatoes Gravy**!

Can I use boneless pork chops for this Smothered Pork Chops Potatoes Gravy?

Yes, you absolutely can! But you have to watch them like a hawk. The bone in the chop is like a built-in timer that keeps the meat moist for a long time. Boneless chops, especially if they are thinner than the 1-inch cut I recommend, cook a lot faster. If you use boneless, you should check them around the 30-minute mark after you cover the pan.

If they feel tender then, pull them out immediately so they don’t dry up while the potatoes finish cooking. Honestly, I think the flavor is deeper with the bone, but if boneless is what you have, go for it! If you’re curious about other cuts, check out my favorite pork loin recipes for comparisons!

What is the best way to keep the pork chops moist while smothering?

This is the secret sauce of smothering, darling! Moisture comes from two main things: the initial sear and the long, slow cook. Make sure you dredge those chops in the flour mixture really well, and don’t skip browning them; that crust locks in flavor and some moisture right from the start.

But the real answer is low heat and a tight lid! After you return the chops and veggies to the pan with the broth, you must reduce that stove heat down to the absolute lowest setting it can safely maintain a gentle simmer. We aren’t boiling them; we are steaming them in that rich gravy! Keep that lid sealed tight for the entire 45 minutes. That trapped steam is what melts the tough muscle fibers, turning your chops incredibly tender without letting the moisture escape into the air.

My gravy seems watery after I added the potatoes—what did I do wrong?

Oh, this happens all the time, especially if your potatoes are releasing a lot of excess water as they cook down! The main thing to remember is that the flour you used to coat the chops and sauté the onions is what thickens the gravy. If your potatoes release too much water, that flour gets spread too thin.

If you followed the instructions for adding the cornstarch slurry near the end and it’s still too thin, you need to give the gravy a chance to reduce. Take the lid off for the last 10 minutes of that 45-minute simmer and turn the heat up just slightly—just enough to get it bubbling lightly, not boiling fast. This lets some of the liquid evaporate, concentrating the flavor and thickening the sauce naturally. Just watch it closely so the bottom doesn’t scorch!

Estimated Nutritional Information for Smothered Pork Chops Potatoes Gravy

Okay, so we all know this isn’t a salad, right? This is true, hearty, stick-to-your-ribs comfort food, and it’s packed with flavor because of that savory gravy and the richness from the pork! Because this recipe involves slow cooking meat and potatoes in oil and broth, the numbers are going to reflect that wonderful richness.

I ran the numbers based on the ingredients listed above, but I just want to be clear: these are estimates! What you get in your kitchen might be slightly different depending on how thick your chops were or how much liquid you used in your final gravy adjustments. Treat these figures as a good guideline, not a strict rulebook!

Here is the breakdown for one serving (one pork chop with potatoes and gravy):

Calories: Around 450 per serving
Fat: About 22 grams total
Protein: A solid 30 grams, keeping you full for hours!
Carbohydrates: Roughly 35 grams, mostly from the potatoes and flour binder.
Sodium: This one runs a bit higher at about 650 mg, so if you are watching salt, go easy on the seasoning during the dredge step.
Saturated Fat: Around 7 grams.
Fiber: A nice boost of about 4 grams, thanks mostly to those potatoes we sneak in there!

It’s a fantastic, balanced plate when you think about that protein and carb combo. If you find my sheet pan pork chops and potatoes recipe, you’ll see similar macros, but this smothered version just gets that extra flavor layer from that rich, slow-cooked gravy. Enjoy it!

Share Your Smothered Pork Chops Potatoes Gravy Experience

Now that you’ve got the secret to perfect, tender, gravy-soaked chops and potatoes, I just have one huge favor to ask: tell me all about it! Cooking is always more fun when you can share the results, and I absolutely live for hearing how my family recipes turn out in your kitchens!

When you sit down to eat, please don’t be shy. Did you manage to get that gravy thick enough? Are your chops fall-apart tender? Leave a quick rating right here on the page—five stars if it earned a spot on your regular rotation! A quick rating helps other folks know this recipe is the real deal.

Even better, if you took a picture of that beautiful plate—the chops nestled in the gravy with those soft potatoes—snap it and share it on social media! Tag me or use the hashtag #SmotheredPerfection so I can see all that deliciousness. I love seeing my recipes come to life!

If you run into any snags, or if you discovered a brilliant little tweak of your own (maybe you added mushrooms? Tell me!), please drop a comment below. I’m always learning new things from my readers, and I love corresponding with everyone! If you need to get in touch with me directly about something tricky or special, don’t forget you can always reach out through my contact page. Happy cooking, everyone, and enjoy every last drop of that gravy!

Smothered Pork Chops with Potatoes and Gravy

Author: ferecipe.com
Total Time: 75 min
Yield: 4 servings 1x
Diet: Low Calorie

Print Recipe

Description

A recipe for tender pork chops cooked slowly in a savory gravy with potatoes.

Ingredients

Scale

4 bone-in pork chops, about 1 inch thick
1 tablespoon olive oil
1 large onion, sliced
2 cloves garlic, minced
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 cups beef broth
1 cup water
2 large potatoes, peeled and sliced 1/4 inch thick
1 tablespoon Worcestershire sauce

Instructions

Dredge pork chops in flour seasoned with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat. Brown the pork chops on both sides, about 3 minutes per side. Remove chops and set aside.
Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Sprinkle remaining flour over the onions and cook, stirring constantly, for 1 minute.
Gradually whisk in beef broth and water until smooth. Stir in Worcestershire sauce. Bring the mixture to a simmer.
Return the pork chops to the skillet. Arrange potato slices around and under the chops.
Reduce heat to low, cover the skillet, and simmer for 45 minutes, or until pork chops are tender.
Adjust seasoning if needed before serving.

Notes

For thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering gravy during the last 5 minutes of cooking.
You can substitute chicken broth for beef broth if preferred.

Prep Time: 15 min
Cook Time: 60 min
Category: Dinner
Method: Stovetop Simmering
Cuisine: American

Nutrition

Serving Size: 1 chop with potatoes and gravy
Calories: 450
Sugar: 4
Sodium: 650
Fat: 22
Saturated Fat: 7
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 35
Fiber: 4
Protein: 30
Cholesterol: 90

Keywords: smothered pork chops, pork chops and gravy, potatoes, comfort food, easy dinner