Smothered Pork Chops | Dorothy Lane Market
Dorothy Lane Market

Smothered Pork Chops

PREP TIME 10 mins
COOK TIME 2 hr 30 min
SERVINGS 4
Chef Carrie Walters
  • POSTED Dec 30th, 2025
  • BY Chef Carrie Walters

INGREDIENTS

  • 4 duBreton Pork Chops, bone in and thick cut
  • Salt and pepper to taste
  • ½ cup flour
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 4 yellow onions, peeled and thinly sliced
  • 1 bay leaf
  • 1 qt chicken stock
  • 1 Tbsp fresh parsley, chopped

INSTRUCTIONS

1
Preheat oven to 325°F.
2
Season the pork chops with salt and pepper. Dredge pork chops in flour, shaking off any excess. Reserve leftover flour for later.
3
In a Dutch oven over medium heat, drizzle the olive oil and cook pork chops, about 4 minutes a side, or until golden brown on both sides. Remove and set aside.
4
Lower heat, add onions and bay leaf, and cook, stirring often, until the onions are softened, about 15 minutes. Season well with salt and pepper.
5
Add 3 tablespoons of reserved flour to onions, stir well, and allow to cook 3 or 4 minutes.
6
Slowly add stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened. Return chops to the pot and bring to a simmer. Cover tightly and cook in the oven until very tender, about 2 hours.
7
Garnish with parsley and serve.

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Smothered Pork Chops

PREP TIME 10 mins
COOK TIME 2 hr 30 min
SERVINGS 4

INGREDIENTS

  • 4 duBreton Pork Chops, bone in and thick cut
  • Salt and pepper to taste
  • ½ cup flour
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 4 yellow onions, peeled and thinly sliced
  • 1 bay leaf
  • 1 qt chicken stock
  • 1 Tbsp fresh parsley, chopped

INSTRUCTIONS

1
Preheat oven to 325°F.
2
Season the pork chops with salt and pepper. Dredge pork chops in flour, shaking off any excess. Reserve leftover flour for later.
3
In a Dutch oven over medium heat, drizzle the olive oil and cook pork chops, about 4 minutes a side, or until golden brown on both sides. Remove and set aside.
4
Lower heat, add onions and bay leaf, and cook, stirring often, until the onions are softened, about 15 minutes. Season well with salt and pepper.
5
Add 3 tablespoons of reserved flour to onions, stir well, and allow to cook 3 or 4 minutes.
6
Slowly add stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened. Return chops to the pot and bring to a simmer. Cover tightly and cook in the oven until very tender, about 2 hours.
7
Garnish with parsley and serve.

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