Tiny New York Kitchen: Smothered Pork Chops

Smothered Pork ChopsBy Victoria Hart Glavin of Tiny New York Kitchen

These pork chops are nice and creamy. The onions keep it moist and I’m sure these pork chops will become a favorite in your house.


4 Large Bone-In Pork Chops (Each 1 Inch Thick)

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Teaspoon Smoked Paprika

3 Tablespoons Olive Oil

3 Tablespoons Butter

1 Large Onion (Thinly Sliced)

1/4 Cup Unbleached Flour

1 1/2 Cups Chicken Broth (Warmed)

1/2 Cup Buttermilk

Season both side of pork chops with kosher salt, pepper, and smoked paprika. In large-size skillet, heat olive oil and butter over a medium-high heat. Add pork chops. Cook for 3 minutes per side until seared and browned. Remove from heat and transfer to plate. Tent chops with aluminum foil.

Add onion slices to skillet over a medium-high heat. Stir to loosen browned bits. Cook, stirring often, for 15 minutes until onions are tender. Reduce heat to medium-low and add a bit of chicken broth if onions begin to burn.

Sprinkle flour over onions. Stir to coat. Cook 2 minutes. Slowly add chicken broth. Stir until incorporated. Cook, stirring slowly and constantly, until gravy begins to thicken. Slowly stir in buttermilk. Don’t worry if mixture looks a bit curdled at first, as it will incorporate as you stir. Reduce heat to
ow. Simmer until gravy is thick.

Return pork chops to skillet. Gently move chops into gravy. Simmer 10 minutes until cooked through. Remove from heat and transfer to serving platter. Serve warm. Serves 4

Prep Time: 5 Minutes
Cook Time: 35 Minutes
Total Time:  40 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”