Smothered Pork Chops Recipe + Homemade Gravy and Caramelized Onions



These smothered pork chops are pan-roasted to perfection and then simmered in a delicious caramelized onion gravy and finished with fresh herbs. This classic …

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About the Author: Chef Billy Parisi

34 Comments

  1. Every time I braise pork chops they need a lot of time to get tender. The timing on this didn’t work out for me. The method, classic smothered pork chops, was fine. They just need to cook longer.

  2. Happy to see you're still cooking. Followed you a long time ago on your old channel. Food looks even better. Made this tonight. Was great. Simple. Thanks for sharing.

  3. My mother used to make this when I was a kid in the 70's and the 80's. It was my most favorite meal when served over white rice, you just brought back some great memories of my childhood and I'm using your recipe to make this for my family tonight. Good show Mr. Parisi. Nicely done.

  4. Made this tonight, was WONDERFUL!! Perfect instructions (I did add a little Lawry's Seasoned Salt when seasoning the pork chops and the gravy, not a lot, but that's the only thing I added). Thank you!

  5. Thank you so much, I stopped cooking when I lost my mom to cancer in 2018, I threw out my chef coats, I watched your recipe on chocolate mousse it gave me the courage to cook and I forgot how much I loved it. I’ve made two of your recipes and they came out perfectly. My family is very happy again.

  6. Looks delicious…can’t wait to make it! Seriously chef you need to get on Tik Tok I think our younger generations would really enjoy learning from you. You make it easy for the average home cook to bring new flavors to our families 😊

  7. Next on my to do list and i am gonna try your garlic mash with it. It looks very similar to the way you cook your chicken Fricassee recipe which at mo is my family's favorite. Great vid and recipe as always

  8. You are quickly becoming one of my favorite cooking channels. Love your recipes, your passion and enthusiasm. I’m making your pizza dough on Sunday. Perfect for football. Thank you chef Billy! 🙏

  9. The first time I had this was at Berghoff's in the loop.
    I worked at midcontinential building back in 80's.
    It's was 10 below.
    This is comfort winter food folks.
    I make it all the time when it's really really cold here in Oklahoma.
    Anything below 50 here is cold. Shops closed when it lightly flurries. Too funny.
    They have no idea.
    The only thing I'd do different is add a couple fresh sprigs of tyme to that butter.

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