Smothered Pork Chops

Ingredients

• 4 eachbone-in pork chops, 1-inch thick$12.14
• 2 eachyellow onions, sliced$1.82
• 0.25 cupall-purpose flour$0.07
• 2 cupchicken broth$0.97
• 3 eachgarlic cloves, minced$0.39
• 3 tbspvegetable oil$0.23
• 1 tspfresh thyme$0.12
• 1 tspkosher salt$0.02
• 0.5 tspblack pepper$0.06
• 1 tbspWorcestershire sauce$0.18
• Total for 4 servings$16.00

Most of the cost is bone-in pork chops, 1-inch thick ($12.14) and yellow onions, sliced ($1.82). With oil, spices and staples already at home, the shop drops to about $14.53. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Pat the pork chops dry with paper towels, then season both sides evenly with the kosher salt and black pepper. Lightly dredge each chop in 2 tablespoons of the all-purpose flour, tapping off any excess, and set aside the remaining flour.
2. Heat 2 tablespoons of the vegetable oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the pork chops and sear for 3 to 4 minutes per side without moving them until deeply golden brown, then transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the skillet along with the yellow onions. Cook, stirring occasionally, for 8 to 10 minutes until the onions are soft and caramelized to a rich golden brown, then stir in the garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle the remaining 2 tablespoons of all-purpose flour over the onions and stir constantly for 1 to 2 minutes to cook out the raw flour flavor. Slowly pour in the chicken broth while whisking constantly to scrape up any browned fond from the pan bottom, then mix in the fresh thyme and Worcestershire sauce until smoothly simmering.
5. Nestle the pork chops and any rested juices back into the skillet, spooning the onion gravy over the top. Cover tightly, turn the heat to low, and simmer gently for 30 to 35 minutes until the chops are fork-tender and an instant-read thermometer registers at least 145°F (63°C).
6. Plate the pork chops, ladle the thick onion gravy generously over each portion, and let rest for 3 minutes before serving.