Online Recipe Book

Pork Chops - Smothered

halved from American Classics, by America's Test Kitchen, c2002, p141
2 servings
Prep info
15 min prep + 15 min cook + 15 min cook + 30 min simmer + 5 min finish
Prep time
Not set
Cook time
1 hour, 20 minutes
Time required
1 hour, 20 minutes
Oven preheat
Mains - Misc


  • 60 g diced bacon (about 2 slices)
  • 1.5 T flour
  • 7 fl oz pork stock (or chicken stock, 207mL)
  • 1 T vegetable oil
  • 2 pork chops (bone-in rib loin chops, 1/2" to 3/4" thick)
  • 3/4 c thinly sliced onion (halved and thinly sliced)
  • 1/4 t salt
  • 1 cloves minced garlic
  • 1/2 t minced thyme (fresh)
  • 1 bay leaf
  • 1/2 T minced parsley (fresh)
  • salt (to taste)
  • freshly ground black pepper (to taste)


1. Fry the bacon in a medium saucepan over medium heat until lightly browned and the fat is rendered, 6 to 7 minutes.  Remove the browned bacon from the pan with a slotted spoon and set aside on a small plate.  

2. Reduce the heat to medium-low and gradually stir in the flour with a wooden spoon, making sure to work out any lumps that may form.  Continue stirring constantly, reacing into the corners of the pan, until the mixture is light brown, about 4-5 minutes.  Add the stock in a slow, steady stream while vigorously stirring.  Reduce the heat to low and keep the sauce warm.

3. Heat the oil in a 12" skillet over high heat until shimmering, 2 to 3 minutes.  Meanwhile, pat the chops dry with paper towels and season generously with salt and pepper.  Place the chops in the pan in a single layer and cook until a deep brown crust forms, about 2 minutes.  Turn the chops over and cook for another 2 minutes.  Remove the chops from the pan and set aside on a plate.

4. Reduce the heat to medium and add the onions and 1/4 tsp salt.  Cook, stirring frequently and scraping any browned bits off the bottom of the pan, until the onions soften and begin to brown around the edges, about 5 minutes.  Stir in the garlic and thyme and cook until fragrant, about 30 seconds longer.  Return the chops to the pan in a single layer and cover each chop with onions.  Pour in the warm sauce, add the bay leaf, and cover with a tight-fitting lid.  Reduce the heat to low and cook until the meat is tender, about 30 minutes.

5. Transfer the chops to a warmed plate and cover with foil.  Increase the heat to medium high and, stirring frequently, cook until the sauce thickens to a gravy-like consistency, 4 to 5 minutes.  Stir in the parsley and adjust the seasonings.  Cover each chop with a portion of the sauce, sprinkle with the reserved bacon, and serve immediately.


SJ Note 3 Mar 2012: The sauce was really good.  The pork chops I had (which were boneless, and pre-brined) didn't need 30 minutes of cooking, so they wound up a bit overdone because there was too much else going on tonight to monitor them correctly.  The flavor was really good, though, and we'll definitely have this again.