Smothered Pork Chops (Real Frugalist Style)
Simple, cozy, delicious — and yes, we’re using jarred gravy because we are choosing sanity today.
Ingredients
- 4 pork chops (bone-in or boneless — whatever was on sale)
- 1 Tbsp oil or butter
- 1 large onion, thinly sliced
- 1 jar pork or brown gravy
- ½ cup water or chicken broth (to stretch it and mellow the salt)
- Salt & pepper to taste
- Optional: pinch of thyme or garlic powder
- Cooked white rice, for serving
Instructions
1. Season & Sear the Pork Chops
Sprinkle the chops with salt and pepper.
Heat oil or butter in a skillet over medium-high heat.
Sear the pork chops for 3–4 minutes per side until golden brown.
(We’re not cooking them through yet — just giving them flavor.)
2. Sauté the Onions
Remove the chops from the pan and set aside.
Add your sliced onions to the skillet.
Cook 5–7 minutes until soft, fragrant, and lightly caramelized.
This step elevates the jarred gravy — flavor without the fuss.
3. Make the Easy Pan Gravy
Pour your jar of gravy over the onions.
Add the water or broth and stir, scraping up all those browned bits.
Season with a tiny pinch of thyme or garlic powder if you want to feel fancy.
4. Smother Those Chops
Return the pork chops to the pan, nestle them down into the gravy,
Reduce heat to low, cover, and let them gently simmer for 20–25 minutes.
You’re looking for:
✔ tender pork
✔ thickened gravy
✔ onions that practically melt
5. Serve Over Rice
Spoon those smothered chops and gravy over warm white rice.
If you want veggies, a bag of frozen green beans or broccoli fits the vibe perfectly.
Frugalist Notes
- Using jarred gravy is cheaper than buying all the ingredients for homemade — and faster.
- Onions stretch the flavor and bulk it out beautifully.
- Rice is the ultimate budget-friendly base (and you probably already have it).
- Leftovers make a great lunch the next day — pork chops reheat well in the gravy.
