Description
A classic Southern dish featuring tender pork chops smothered in a rich, savory gravy made with cream of mushroom soup and onions.
Ingredients
- 4 bone-in or boneless pork chops (about 1-inch thick)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/2 tsp paprika
- 1 tbsp unsalted butter
- 1 large yellow onion, sliced
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup beef broth (or chicken broth)
- 1/2 tsp dried thyme
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Pat pork chops dry with paper towels. Season both sides with salt and pepper.
- In a shallow dish, combine flour, onion powder, garlic powder, and paprika. Dredge each pork chop in the flour mixture, shaking off excess.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown pork chops for 3-4 minutes per side until golden brown. Do not cook through. Remove pork chops and set aside.
- In the same skillet, melt butter. Add sliced onion and cook until softened and caramelized, about 8-10 minutes, stirring occasionally.
- Whisk together cream of mushroom soup and beef broth in a bowl. Pour the mixture over the onions in the skillet. Stir in dried thyme. Bring the sauce to a simmer.
- Return the browned pork chops to the skillet, nestling them into the sauce. Ensure they are mostly submerged.
- Reduce heat to low, cover the skillet, and simmer for 30-45 minutes, or until pork chops are tender and cooked through. If using boneless chops, it might cook faster.
- Taste the sauce and adjust seasonings if necessary. Garnish with fresh parsley if desired and serve hot.
Notes
- For extra flavor, you can use chicken broth instead of beef broth.
- Ensure the heat is reduced to low before covering to prevent burning the bottom of the sauce.
- The cooking time varies depending on the thickness and whether the chops are bone-in or boneless.