This is a pretty easy meal for a weeknight dinner, which we sure could use around here lately. Every day seems kind of crazy, so I have been trying yo pick things for dinner that I can do quickly and easily and still taste good. Tonight’s effort is Smothered Pork Chops. It’s pretty basic and uses nothing out of the ordinary, so it’s good for a weeknight meal that you haven’t had much time to plan for.

Smothered Pork Chops

4 bone-in rib chops

Salt and pepper

2 tablespoons vegetable oil, plus extra if needed

2 onions, halved and sliced thin

2 garlic cloves, minced

1 teaspoon minced fresh thyme, or 1/4 teaspoon dried

2 tablespoons water

3 slices bacon, chopped fine

2 tablespoons all-purpose flour

1 3/4 cup chicken broth

2 bay leaves

1 tablespoon minced fresh parsley

Pat the chops dry with paper towels, then season with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over high heat until just smoking. Brown the chops on both sides, about 6 minutes, then transfer to a large plate.

Add the remaining 1 tablespoon of oil to the skillet and return to medium heat until shimmering. Add the onions and cook, scraping up any browned bits, until lightly browned, about 7 minutes. Stir in the garlic and the thyme and cook until fragrant, about 15 seconds. Stir in the water, scraping up any browned bits, then transfer to a bowl.

Add the bacon to the skillet and return to medium heat until crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pan. Whisk the flour into the fat left in the skillet and cook over medium-low heat until golden, about 5 minutes. Whisk in the broth, scraping up any browned bits. Return the chops to the skillet and cover them with the onions. Add the bay leaves, cover, and simmer over low heat until the pork is completely tender, about 30 minutes.

Transfer the chops to a serving platter and tent with foil. Continue to simmer the sauce until thickened, about 5 minutes. Discard the bay leaves, stir in the parsley, and season with salt and pepper to taste. Spoon the sauce over the chops and sprinkle with the crisp bacon before seasoning.

This recipe calls out for mashed potatoes or noodles because of the gravy, but rice would probably work just as well here too. I served it with noodles and green beans on the side. Make sure the chops are nice and browned and not pale and gray; they look much better and taste a lot better.

That’s it for tonight. A quick recipe for a quick meal. Tomorrow I am making chicken, I just haven’t decided on a recipe yet, so check back and see what I come up with. Until next time, enjoy your evening and enjoy your meal!