🥘 Stewed Pork Chops (Old-Fashioned Tender & Savory)
A comforting, homestyle dish where pork chops are slowly simmered until tender in a rich onion gravy.
🧾 Ingredients (4 servings)
- 4 bone-in or boneless pork chops (about 1-inch thick)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp oil (vegetable or olive oil)
- 1 large onion, sliced
- 2–3 cloves garlic, minced
- 2 cups chicken broth
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce (optional, adds depth)
- 1 tsp dried thyme or Italian seasoning
- 2 tbsp flour or cornstarch (for thickening)
- 2 tbsp water (for slurry, if needed)
👩🍳 Instructions
1. Season and sear pork chops
- Pat pork chops dry.
- Season with salt, pepper, garlic powder, and paprika.
- Heat oil in a large skillet or Dutch oven.
- Sear pork chops 2–3 minutes per side until golden brown.
- Remove and set aside.
2. Cook the aromatics
- In the same pan, add onions.
- Cook 5–7 minutes until soft and golden.
- Add garlic and cook 1 minute more.
3. Build the stew base
- Pour in chicken broth.
- Add Worcestershire sauce, soy sauce, and thyme.
- Stir well, scraping up browned bits from the pan.
4. Simmer the pork chops
- Return pork chops to the pan.
- Cover and simmer on low heat for 30–45 minutes, until tender.
5. Thicken the gravy
- Mix flour or cornstarch with water to make a slurry.
- Stir into the gravy.
- Cook 5 more minutes until thickened.
🍽️ Serving Ideas
- Mashed potatoes (classic pairing)
- Rice or egg noodles
- Buttered green beans or peas
- Crusty bread for dipping
🔥 Tips for best results
- Bone-in chops stay juicier and more flavorful
- Don’t rush the simmering—low and slow makes them tender
- Browning the meat first builds rich gravy flavor
- Add mushrooms for extra depth
If you want, I can also make:
- Crockpot stewed pork chops
- Southern-style smothered pork chops
- Or creamy mushroom pork chop version