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Smothered Pork Chops with Mashed Potatoes & Glazed Carrots

Smothered Pork Chops with Mashed Potatoes & Glazed Carrots

This classic comfort food features tender, juicy bone-in pork chops smothered in a rich, savory onion and bell pepper gravy, served alongside creamy mashed potatoes and caramelized glazed carrots. Perfect for cozy weeknight dinners, family meals, or any time you crave the warmth of traditional home cooking.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 servings
Author: Jennifer Miller

Ingredients

  • 2 bone-in pork chops about 1 to 1.5 inches thick
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 tablespoons olive oil for searing
  • 2 tablespoons butter for the gravy
  • 1 small onion, sliced
  • 2 tablespoons all-purpose flour to thicken the gravy
  • 2 cups beef broth
  • 4 medium potatoes, peeled and cubed about 1-inch pieces
  • 1/2 cup whole milk
  • 2 tablespoons butter for mashed potatoes
  • 2 cups baby carrots halved lengthwise
  • 1/2 bell pepper, sliced
  • Fresh parsley optional for garnish

Instructions

  • Season the Chops: Pat the pork chops dry with paper towels and season both sides generously with salt, black pepper, garlic powder, onion powder, and paprika.
  • Sear the Pork: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Carefully place the pork chops in the pan and sear for 4 to 5 minutes per side until golden brown. Remove the chops to a plate and set aside.
  • Build the Gravy Base: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onion and bell pepper, stirring occasionally until softened, about 5 minutes. Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste.
  • Create the Gravy: Slowly pour in the beef broth while stirring constantly to avoid lumps, about 2 minutes. Bring the mixture to a gentle simmer, stirring often, until thickened, about 3 to 4 minutes. Return the pork chops to the skillet, nestling them into the gravy.
  • Simmer Together: Reduce heat to medium-low and simmer the pork chops in the gravy for 10 to 12 minutes, turning them once halfway through, until they reach an internal temperature of 145 degrees Fahrenheit.
  • Mashed Potatoes: Place the cubed potatoes in a large pot of cold salted water, bring to a boil, and cook for 12 to 15 minutes until fork-tender. Drain well and return to the pot. Add 2 tablespoons of butter and 1/2 cup of milk, then mash until creamy, seasoning with salt and pepper to taste.
  • Glazed Carrots: In a separate skillet, heat 1 tablespoon of butter over medium heat. Add the halved baby carrots and cook for 8 to 10 minutes, stirring occasionally, until they begin to caramelize. Season with a pinch of salt and pepper.
  • Create the Base: Spoon a generous portion of creamy mashed potatoes into the center of each plate or serving bowl.
  • Add the Star: Place one smothered pork chop on top of the mashed potatoes and spoon some of the rich onion gravy over the top.
  • Include the Carrots: Arrange the glazed baby carrots on the side of the plate for color and sweetness.
  • Garnish: Sprinkle with fresh parsley if desired for a pop of color and freshness.