Black Pepper and Paprika Smothered Pork Chops
Black Pepper and Paprika Smothered Pork Chops
Smothered Pork Chops with a Black Pepper and Paprika Gravy are a one pot wonder. Pan fried, bone in chops with a delicious and creamy onion gravy. The chops are seasoned with salt, cracked black pepper, a hont of paprika and garlic and onion powders. Dredged in flour and fried up crisp in butter. This recipe is so good with mashed potatoes, applesauce and corn.
There is a full, printable and Pinterest Pin-able recipe card at the end of this post. Each paragraph before the recipe card has some information and tips if you need more clarification. If you would like to follow me on Pinterest you can find me there at The Tipsy Housewife.
Size Matters
This recipe will be affected by the type and size of the pork chops you use. My chops were bone in, almost one inch thick chops. Therefore this is the cook time that it took my chops to cook and sear. If you are using smaller, thinner chops this will lessen the cook time. Otherwise your chops will dry out. This is why i recommend getting a cheap, but good, meat thermometer so that you can learn how long it takes certain meats to cook on your stove and the cookware you use. You will also learn how different proteins will feel and look when they are done.
Bone in chops are also a factor in this recipe. The bone in the chops keeps the chops juicier when they have a longer cook time. You can easily cut the meat from the bone when you are serving this if your people do not like bones.
Smothered Pork Chops with a Black Pepper and Paprika Gravy
Smothered Pork Chops with a Black Pepper and Paprika Gravy are a one pot wonder. Pan fried, bone in chops with a delicious and creamy onion gravy. The chops are seasoned with salt, cracked black pepper, a hont of paprika and garlic and onion powders. Dredged in flour and fried up crisp in butter. This recipe is so good with mashed potatoes, applesauce and corn.
Ingredients
- 2 to 4 Large Bone In Pork Chops, Thick Cut, mine were about 3/4 of an inch thick. *You can use thinner chops but you will have to adjust cook time, boneless will also affect how juicy they are
- **I was only cooking for two and I had two large chops. You can add more chops and have less gravy per serving
- 2 cups of chicken broth
- 1 small yellow onion, sliced thin
- 1 teaspoon of soy sauce
- 1/2 cup of white flour + 2 heaping tablespoons
- 5 tablespoons of butter
- 1/4 cup of heavy cream
- Salt
- Pepper
- Pinch of Sweet Paprika
- Garlic Powder
- Onion Powder
- Dried Parsley for garnish
Instructions
- Start with chops that have sat out of the fridge for about 30 minutes before cooking. Pat your pork chops dry with a paper towel on all sides. Season the chops on both sides with salt, pepper, garlic powder and onion powder. I do not measure this, sprinkle across the top. I then do the paprika across the top. Use as much or as little as you like. Note two things, there is salt in the broth and the butter so adjust your salt on seasoning the chops keeping that in mind. The paprika is a strong flavor so its better to start small. After seasoning I kind of use my fingers to press the salt and pepper and seasoning into the chops.
- On a shallow plate, sprinkle the 1/2 cup of your flour. Dredge the chops through the flour. Press the top and bottom of the chops into the flour.
- Add 3 of the tablespoons of the butter to a skillet, get the skillet hot but not smoking. Add the chops and cook on each side until they are crispy and golden brown. For my stove, skillet and chops this was about 5 minutes on each side. I then used tongs and held the chops upright to sear off the sides slightly. Your chops should have a golden brown crust, then you take them out of the pan and set them aside.
- To the same skillet, add the rest of the butter and let it melt. Your stuff in the pan may be a little dark, this is ok. Add your onions and sauté until the are soft and slightly golden.
- Add the 2 heaping tablespoons of the flour to the onions by sprinkling it across. Sauté this for a afew minutes with the onions. Then add the soy sauce and the 2 cups of broth. (I use better than bouillon dissolved with two cups of hot water instead of broth)
- Use a spatula to scrape up any burnt on bits from the pan as it simmers up with the broth. Bring this to a simmer and whisk it until it is creamy. When it is at a good simmer, add your chops back to the gravy. Nestle them in there, set the heat to low, cover and simmer for 30 minutes. Your cook time will depend on your stove, skillet and thickness of chops. If you have thinner chops it will be less time. Keep an eye on this and stir occasionally.
- When the chops are cooked, remove them from the pan, stir the heavy cream into the gravy and simmer for a minutes. Spoon the gravy over the chops when serving.
- I sprinkle some pepper and paprika and dried parsley over the chops when they are done.
Good Mashed Potatoes
The mashed potatoes you see in this recipe are my Creamiest Mashed Potatoes recipe. No offense to anyone, but I hate the addition of sour cream, or cream cheese or mayo to mashed potatoes to make them creamy. I love when potatoes are just creamy and buttery on their own. This recipe has a few tricks for you to perfect your mashed potato game.
