Smothered Pork Chops

This one is for the lovely warm inside, cold outside weather. Trust us, this Smothered Pork Chops it’s something you will not regret. If you do it without the sauce, it’s also a Gluten free meal.


  • 4 bone-in pork chops
  • Salt and black pepper, to taste
  • 1/2 cup all-purpose flour
  • 4 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup chicken broth
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)
  • Chopped fresh parsley, for garnish
  1. Prep the Pork Chops:
    • Season the pork chops on both sides with salt and black pepper. Dredge them in flour, shaking off any excess.
  2. Sear the Pork Chops:
    • In a large skillet, heat the vegetable oil over medium-high heat. Add the pork chops and sear them for about 3-4 minutes per side until they’re nicely browned. Remove the pork chops from the skillet and set them aside.
  3. Sauté the Aromatics:
    • In the same skillet, add the sliced onions and cook for about 3-4 minutes until they become translucent.
    • Stir in the minced garlic, paprika, dried thyme, dried oregano, and cayenne pepper. Cook for another minute until fragrant.
  4. Add the Bell Peppers:
    • Add the sliced green and red bell peppers to the skillet. Sauté for about 5-7 minutes until they’re tender.
  5. Simmer with Chicken Broth:
    • Pour in the chicken broth and bring the mixture to a simmer.
  6. Return the Pork Chops:
    • Return the seared pork chops to the skillet, nestling them into the onion and pepper mixture.
  7. Simmer and Smother:
    • Cover the skillet and let it simmer for about 15-20 minutes, or until the pork chops are cooked through and tender.
  8. Serve:
    • Serve the smothered pork chops with the onion and bell pepper mixture on top of some mashed potatoes… And some spinach.

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