Smothered Boneless Pork Chops

why make this recipe

Smothered Boneless Pork Chops make for a comforting and satisfying meal. The pork chops are tender and juicy, thanks to the creamy sauce that wraps them in delicious flavors. This dish is perfect for a weeknight dinner or a special occasion. It’s easy to prepare and sure to impress your family and friends. Plus, the ingredients are simple and accessible, making it an ideal recipe for cooks of all levels.

how to make Smothered Boneless Pork Chops

Ingredients

• 4 boneless pork chops (about 1 inch thick)
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• Fresh parsley, chopped (for garnish)

Directions

1. Season the pork chops generously with salt, pepper, garlic powder, and onion powder. Let them sit at room temperature for 15-20 minutes.
2. Slice the onion into thin rings and mince the garlic cloves.
3. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 4-5 minutes on each side until golden brown. Remove and cover with foil to keep warm.
4. In the same skillet, add sliced onions and sauté for 5-7 minutes until soft and translucent.
5. Add minced garlic and cook for an additional minute, stirring constantly.
6. Deglaze the pan with chicken broth, scraping the bottom to lift the flavorful bits. Simmer for 2-3 minutes.
7. Lower the heat to medium and stir in heavy cream, Dijon mustard, thyme, paprika, and Worcestershire sauce. Simmer for 5 minutes until the sauce thickens.
8. Return the pork chops to the skillet, spooning sauce over them. Cover and simmer for 10-15 minutes until the internal temperature reaches 145°F (63°C).
9. Let the pork chops rest for a few minutes before serving. Plate and spoon the creamy sauce over the top, garnishing with fresh parsley.

how to serve Smothered Boneless Pork Chops

Serve these delicious pork chops with sides like mashed potatoes, rice, or steamed vegetables. The creamy sauce also pairs well with crusty bread, perfect for soaking up every bit of flavor. Don’t forget to sprinkle some fresh parsley on top for a pop of color!

how to store Smothered Boneless Pork Chops

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Add a little extra cream or broth to keep the sauce silky during reheating.

tips to make Smothered Boneless Pork Chops

• Make sure to let the pork chops rest before serving to keep them juicy.
• For extra flavor, marinate the pork chops with the seasonings for a couple of hours before cooking.
• If you like mushrooms, add them to the onions while sautéing for an earthy touch.

variation

You can use bone-in pork chops if you prefer, but adjust the cooking time. For a lighter version, substitute half and half for the heavy cream or use coconut cream for a dairy-free option.

FAQs

Can I use other cuts of pork?
Yes! You can use bone-in chops, tenderloin, or even pork steak, just adjust the cooking time accordingly.

Is this recipe spicy?
No, this recipe is not spicy, but you can add red pepper flakes or hot sauce if you like some heat.

Can I make the sauce ahead of time?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator. Just reheat it on the stovetop before pouring it over the pork chops.

Smothered Boneless Pork Chops

This comforting dish features tender boneless pork chops in a creamy sauce, perfect for weeknight dinners or special occasions.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main ingredients

• 4 pieces boneless pork chops (about 1 inch thick) Choose thick cuts for better juiciness.
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream Can substitute half and half for a lighter option.
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• Fresh parsley, chopped (for garnish)

Method

 

Preparation

1. Season the pork chops generously with salt, pepper, garlic powder, and onion powder. Let them sit at room temperature for 15-20 minutes.
2. Slice the onion into thin rings and mince the garlic cloves.

Cooking

1. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 4-5 minutes on each side until golden brown. Remove and cover with foil to keep warm.
2. In the same skillet, add sliced onions and sauté for 5-7 minutes until soft and translucent.
3. Add minced garlic and cook for an additional minute, stirring constantly.
4. Deglaze the pan with chicken broth, scraping the bottom to lift the flavorful bits. Simmer for 2-3 minutes.
5. Lower the heat to medium and stir in heavy cream, Dijon mustard, thyme, paprika, and Worcestershire sauce. Simmer for 5 minutes until the sauce thickens.
6. Return the pork chops to the skillet, spooning sauce over them. Cover and simmer for 10-15 minutes until the internal temperature reaches 145°F (63°C).
7. Let the pork chops rest for a few minutes before serving. Plate and spoon the creamy sauce over the top, garnishing with fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Add a little extra cream or broth to keep the sauce silky during reheating.