These Southern Smothered Pork Chops are meaty, smothered in a delicious vegetable gravy and on your table in 30 minutes!
Hey y’all! Today, I made us some healthy southern comfort food!
I did not grow up eating pork chops. In fact, the only pork dinner I every really remember having as a kid was the pork roast with sauerkraut my mother would make on New Year’s Day. You know, the meal you’re supposed to eat for good luck throughout the year? Just my luck, back then I didn’t like pork. Well, when I married Tom, Mr. Pork Chops and Applesauce, I needed to change things up. I’ve actually totally come around to the other white meat!
Now, I enjoy all kinds of cuts of pork. Chops, tenderloin, pork shoulder for pulled pork and even the pork roast I used to hate. It’s amazing how our tastes can change over the years isn’t it? I’m still not a sushi, runny egg or tofu kinda girl, but maybe there’s still hope.
I am a gravy girl though, and these pork chops have plenty of it. And I’m also a fan of meals that can be cooked and on my table in 30 minutes. Who isn’t really?!
The gravy is a mixture of healthy carrots, celery, onion, garlic and fresh thyme with a chicken broth/white wine base. I used boneless pork loin center cut pork chops, but I’ve also made this recipe with bone-in pork chops which are equally as delicious. The chops are seared first in a skillet to seal in the juices and then cooked for a few more minutes in the gravy just until slightly pink in the middle and at an internal temperature of 145 degrees. I like to serve this dish with a side of rice, fresh steamed green beans and applesauce for you know who! Enjoy friends!
- 4 boneless pork loin center cut chops, about one inch thick
- salt and pepper
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 2 cups yellow onion, finely chopped
- 1 1/2 cups celery, finely chopped
- 1 cup carrots, finely chopped
- 3 garlic cloves, minced
- 2 tsp. fresh thyme leaves
- 1/3 cup all-purpose flour
- 1/2 cup white wine
- 2 cups chicken broth
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- fresh or dried parsley for garnish if desired
- Rinse pork chops and pat dry with a paper towel. Season pork chops on both sides with salt and pepper. Heat olive oil in a large skillet over medium high heat. Add pork chops and cook for 4 minutes on each side until nicely browned. Remove and transfer to a plate.
- Reduce heat to medium, and melt butter in skillet. Add onions, celery and carrots and cook, stirring occasionally, until tender, about 8 minutes. Stir in the garlic and thyme and continue to cook for 2 minutes.
- Add the flour, stirring to combine. Cook for 2 minutes. Slowly add the wine, chicken broth, salt and pepper and bring to a simmer, scraping any brown bits from the bottom of the pan until sauce thickens.
- Reduce heat to low and add the pork chops along with any juices into the skillet. Cover and simmer until pork chops are slightly pink inside with an internal temperature of 145 degrees, about 3-4 more minutes. Remove from heat .Place chops on a serving plate. Pour gravy over pork and serve immediately.