Ingredients
- Boneless beef chops, about 1 inch thick: 4
- All-purpose flour: 1/4 cup
- Olive oil: 2 tablespoons
- Yellow onion, sliced: 1 medium
- Garlic, minced: 2 cloves
- Beef broth: 1 1/2 cups
- Worcestershire sauce: 1 tablespoon
- Dried thyme: 1/2 teaspoon
Instructions
- Step 1: Season beef chops with salt and pepper. Dredge each chop in flour, shaking off excess.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Brown beef chops on both sides for 2-3 minutes per side. Remove chops from skillet and set aside.
- Step 3: Add sliced onion to the skillet and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 4: Pour beef broth into the skillet, scraping up any browned bits from the bottom. Stir in Worcestershire sauce and dried thyme. Bring to a simmer.
- Step 5: Return beef chops to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 45-60 minutes, or until chops are tender and sauce has thickened.
Notes
- Store leftover smothered chops in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chops gently in a saucepan over low heat with a splash of extra beef broth if the sauce is too thick.
- Serve these tender chops over creamy mashed potatoes or egg noodles to soak up all that delicious gravy.
- Don't overcrowd the skillet when browning the beef; work in batches if needed to ensure even browning and a flavorful crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American