Smothered Pork Chops | Dorothy Lane Market
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    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.

    Reviews

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    Jan 12th

    Made this for dinner tonight. It was super easy and tasted amazing! The pork chops were so tender. This definitely will go into dinner rotation.

    - Kim

    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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