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Smothered Pork Chops

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Cuisine: American
Servings: 2 -4
Author: Pam - For the Love of Cooking / Original by America's Test Kitchen


  • 2 slices of bacon cut into 1/4 inch pieces
  • 1 tbsp flour
  • 3/4 cup + 2 tbsp chicken broth
  • 1 tbsp vegetable oil
  • 2 bone-in rib pork chops. 1/2 to 3/4 inch thick patted dry with paper towels
  • Freshly cracked black pepper to taste
  • 1 yellow onion halved and sliced thin
  • Sea salt to taste
  • 1 tbsp water
  • 2 cloves of garlic minced
  • 1/2 tsp fresh thyme leaves
  • 1 bay leaf
  • 1/2 tbsp fresh parsley


  • Cook the bacon crumbles in a skillet over medium heat until golden brown, remove the bacon with a slotted spoon and place on a paper towel; set aside.
  • Make the roux by removing all but 1 tablespoon of bacon grease from the skillet.
  • Add the flour and cook, stirring often, for a few minutes until the color is dark golden brown like the color of peanut butter, about 3-4 minutes.
  • Whisk in the chicken broth in a slow stream; increase the heat to medium-high and bring to a boil, stirring occasionally. Remove from the heat and cover; set aside.
  • Cook the pork chops by adding one tablespoon of oil (or bacon grease) to a heavy cast iron skillet over medium-high heat.
  • Pat the pork chops dry with a paper towel then season with freshly cracked pepper, to taste, on both sides of the pork.
  • Render the fat on the side of the chop if needed by using tongs to hold the pork chop upright while the fat cooks down for 2 minutes.
  • After rendering the side fat, lay the pork down in the HOT skillet and cook for 3 minutes then flip and cook another 3 minutes.
  • Remove from the skillet and place on a plate then cover loosely with tin foil.
  • Cook the onions by adding a bit more oil to the skillet, if needed, then add the onions and water then season with sea salt and freshly cracked pepper, to taste.
  • Cook, stirring often, until the onions are softened and browned around the edges, about 5 minutes.
  • Stir in the garlic and fresh thyme leaves and cook, stirring constantly, until fragrant, about 30 seconds.
  • Finish the chops by returning them to the skillet then covering them with the onions, reserved sauce from the other skillet, and any juices from the pork chop plate.
  • Add the bay leaf to the sauce in the skillet then cover with a lid and reduce heat to low, and simmer until the pork is tender and a pairing knife inserted into the chops meets very little resistance, about 30 minutes.
  • Transfer chops to a serving plate and cover loosely with a tent of tin foil.
  • Finish the sauce by increasing the heat to medium-high and simmer the sauce rapidly, stirring frequently for about 5 minutes.
  • Discard the bay leaf, stir in the parsley and taste.
  • Season with sea salt and freshly cracked pepper, if needed.
  • Cover the chops with the sauce and top with more parsley and crumbled bacon. Serve and enjoy.