Smothered Pork Chops with Potatoes in Gravy

Recipe by ITALIAN FOOD RECIPECourse: Main, DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

520

kcal

Total time

hour

minutes

Smothered Pork Chops with Potatoes in Gravy is a cozy, homestyle dish that combines tender pork chops, creamy gravy, and soft potatoes in one satisfying bake. Perfect for weeknight dinners or Sunday meals, this recipe delivers rich flavor and hearty comfort in every bite—all in a single pan.

Ingredients

For the Pork Chops & Potatoes
4–6 bone-in or thick-cut pork chops
4–5 medium yellow or russet potatoes, thinly sliced
2 tablespoons olive oil or butter
Salt and black pepper, to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Fresh or dried parsley (optional, for garnish)
For the Gravy
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth (or vegetable broth)
½ cup heavy cream or whole milk
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon dried thyme or Italian seasoning
¼ teaspoon garlic powder

Directions

Prep the Potatoes & Pan
– Preheat your oven to 375°F (190°C).
– Lightly grease a 9×13-inch baking dish.
– Layer the thinly sliced potatoes evenly on the bottom of the dish.
– Sprinkle with a pinch of salt and pepper.
Season the Pork Chops
– Pat chops dry with a paper towel.
– In a small bowl, mix paprika, garlic powder, onion powder, salt, and pepper.
– Rub the seasoning mix on both sides of each pork chop.
Make the Gravy
– In the same skillet, melt 3 tbsp butter.
– Whisk in flour and cook for 1 minute to form a roux.
– Slowly add chicken broth while whisking to avoid lumps.
– Stir in heavy cream, pepper, thyme, garlic powder, and salt.
– Simmer for 2–3 minutes until thickened slightly.
Assemble & Bake
– Pour about one-third of the gravy over the potatoes.
– Place the seared pork chops on top of the potatoes.
– Pour the remaining gravy over the chops.
– Cover the dish with foil and bake for 30 minutes.
– Remove foil and bake another 15–20 minutes, or until:
– Pork reaches 145°F (63°C) internal temperature
– Potatoes are fork-tender
– Gravy is bubbly
Finish & Serve
– Let rest 5 minutes.
– Garnish with chopped parsley if desired.
– Serve hot with extra gravy from the pan.

Tips for Best Results

Even Slices: Slice potatoes evenly for uniform cooking.
Thick Pork Chops: Bone-in or thick-cut chops work best to stay juicy.
Extra Flavor: Add sliced onions under the pork for more depth.
Make-Ahead: Assemble everything up to 4 hours ahead and refrigerate.

Nutrition (Per Serving – Approximate)

Calories: 520
Protein: 35g
Carbohydrates: 28g
Fat: 32g
Fiber: 3g
Sodium: 720mg

Storage & Reheating

Refrigerator:
Store leftovers in an airtight container for up to 3 days.

Freezer:
Freeze in meal-sized portions for up to 2 months. Thaw overnight before reheating.

Reheat:
Warm in the oven at 350°F (175°C) for 15–20 minutes or in the microwave.

FAQs

1. Can I use boneless pork chops?
Yes, but reduce baking time slightly to avoid drying them out.

2. Can I add vegetables?
Absolutely—onions, mushrooms, or carrots make great additions.

3. What if I don’t have heavy cream?
Use whole milk or half-and-half, but the gravy may be slightly thinner.

4. Can I cook it on the stovetop instead?
Yes—simmer covered on low heat for 25–30 minutes, then uncover to thicken.

Smothered Pork Chops with Potatoes in Gravy