Smothered Pork Chops Sweet Corn (Printable Page)

# What You Need:

→ Pork Chops

01 - 4 bone-in pork chops, about 2.5 cm (1 inch) thick
02 - Salt and pepper, to taste
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - 2 tbsp all-purpose flour (for dredging)
06 - 2 tbsp vegetable oil

→ Onion Gravy

07 - 1 large onion, thinly sliced
08 - 2 cloves garlic, minced
09 - 2 tbsp unsalted butter
10 - 2 tbsp all-purpose flour
11 - 480 ml (2 cups) chicken broth
12 - 1 tsp Worcestershire sauce
13 - Salt and pepper, to taste
14 - Optional: ¼ tsp cayenne pepper or chili flakes

→ Sweet Corn

15 - 3 cups fresh or frozen corn kernels
16 - 1 tbsp butter
17 - Salt and pepper, to taste
18 - 1 tsp sugar (optional, enhances sweetness)
19 - 1 tbsp chopped fresh parsley (for garnish)

# How to Make It:

01 - Season pork chops on both sides with salt, pepper, garlic powder, and smoked paprika. Lightly dredge in flour.
02 - Heat oil in a large skillet over medium-high heat. Sear pork chops for 3–4 minutes per side until golden brown. Remove and set aside.
03 - In the same skillet, melt butter. Add onions and cook 5–7 minutes until softened and lightly caramelized.
04 - Stir in minced garlic and flour. Cook 1 minute, then slowly whisk in chicken broth.
05 - Add Worcestershire sauce, salt, pepper, and optional cayenne. Simmer for 2–3 minutes until thickened.
06 - Return pork chops to skillet, spoon gravy over, reduce heat to low, cover, and simmer for 10–12 minutes until chops are tender.
07 - Meanwhile, heat butter in a separate pan. Add corn, salt, pepper, and sugar if using. Cook 5–7 minutes, stirring occasionally. Garnish with parsley.
08 - Serve pork chops smothered in gravy with sweet corn on the side.

# Helpful Tips:

01 - Bone-in chops add flavor, but boneless may be used.
02 - Add a splash of cream to the gravy for extra richness.
03 - Serve with mashed potatoes or rice to soak up the sauce.

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