Indulge in the ultimate comfort food with Smothered Pork Chops. These succulent pork chops are seared to perfection and smothered in a rich, creamy gravy bursting with flavors of garlic, onions, and herbs. Each bite offers tender, juicy meat enveloped in a savory sauce that will have your taste buds dancing. Perfect for cozy family dinners or special gatherings, this dish delivers a hearty, satisfying meal everyone will love.
What Sets These Smotheres Pork Chops Apart?
A Southern classic comfort food, crispy coated pork chops smothered in a rich onion gravy makes this a feast you’ll keep coming back to! The best way to eat a chop is with an abundance of sauce, and trust us when we say this recipe does not skimp on the gravy.
These Smothered Pork Chops offer a perfect blend of savory and comforting flavors. The pork chops are seared to crispy, golden perfection before being enveloped in a rich gravy bursting with garlic, onions, and herbs. This harmonious combination creates a melt-in-your-mouth experience that’s both hearty and satisfying. If you LOVE pork and crave a lip-smacking recipe, then this one’s for you! Serve them next to some Crispy Garlic Roasted Potatoes for a deliciously satisfying meal.
Smothered Pork Chops: Key Ingredients
The secret to this dish is in its key ingredients. Each one brings something special to create a luxurious, flavorful gravy and perfectly cooked pork chops. Let’s dive into what makes this Smothered Pork Chops recipe truly exceptional:
- Bone-In Pork Chops: Look for pork chops with a good amount of marbling. That’s what makes both this recipe and these Pork Chops With Creamy Mushroom Sauce truly outstanding. The fat marbling ensures the meat stays juicy and flavorful as it cooks. When shopping, choose chops that are about ¾ to 1 inch thick for even cooking and optimal tenderness. The bone also adds extra flavor, so don’t skip it!
- Buttermilk or Heavy Cream: Both options bring a unique touch to the gravy. Buttermilk adds a slight tang and creaminess, while heavy cream offers a luxuriously rich texture. Choose high-quality dairy to ensure the best results—full-fat versions will provide the most indulgent, creamy gravy.
- Fresh Thyme: Fresh thyme brings a fragrant, earthy note to the dish. Look for bright green leaves without any signs of wilting. To store, wrap thyme in a damp paper towel and place it in a plastic bag in the fridge. Fresh herbs can elevate your dish, so don’t underestimate their importance.
- Garlic and Onion Powder: These pantry staples are key to creating a robust seasoning for the pork chops. Choose high-quality, aromatic powders for the best flavor. They provide a deep, savory base that enhances the meat and complements the rich gravy.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Smothered Pork Chops, flexibility is key. Even if you don’t have every ingredient on hand, don’t worry—there are plenty of delicious alternatives that will keep the flavors rich and satisfying:
- Add Mushrooms: Sauté some sliced mushrooms along with the onions to add an earthy flavor and extra heartiness to the dish.
- Use Fresh Herbs: While fresh thyme is fantastic, you can also experiment with other herbs like rosemary or sage. They’ll add their own unique aromatic notes to the gravy.
- Incorporate Vegetables: Feel free to add vegetables like bell peppers, spinach, or peas to the dish. They’ll not only add color but also enhance the nutritional value.
- Spice it Up: If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the gravy. It adds a subtle kick without overwhelming the dish.
Perfect Smothered Pork Chops: Step-By-Step
Ready to create a soul-warming Smothered Pork Chops? Follow these simple steps with images to guide you through the process. You’ll achieve tender pork chops smothered in a rich, flavorful gravy bursting with the savory notes of garlic, onions, and fresh herbs. This dish is sure to impress and delight your family and friends:
- Pat and Season: Pat the pork chops dry with paper towels to remove any moisture. Season with garlic powder, onion powder, cayenne, seasoning salt, pepper, and olive oil.
- Dredge in Flour: Thoroughly coat each pork chop in flour. Shake off any excess flour to avoid a heavy coating. Keep the remaining flour for later steps to help thicken the gravy.
- Fry the Pork Chops: Heat olive oil and butter in a skillet over medium heat. Fry the pork chops in a single layer until golden browned on each side. Set aside.
- Prepare the Gravy: In the same pan, heat butter over medium heat. Add sliced onions and a pinch of salt, cooking until soft and caramelized. Stir in garlic and thyme until fragrant.
- Thicken the Gravy: Add the remaining flour to the pan, mixing it into the onions. Cook briefly, then pour in chicken broth, scraping up browned bits. Let the liquid reduce and thicken.
- Whisk in Buttermilk: Gradually whisk in the buttermilk (or cream), ensuring it’s fully incorporated into the sauce. Let it simmer gently until it thickens, developing a rich, creamy consistency.
- Coat the Pork Chops: Return the pork chops to the pan, coating them in the sauce. Let them simmer until fully cooked through.
- Garnish and Serve: Taste test and season with salt and pepper if needed. Garnish with chopped parsley and serve warm.
You’ve now created a delicious, comforting dish that everyone will love. If you enjoyed making these Smothered Pork Chops, be sure to check out more mouthwatering recipes on our site. For another satisfying meal, try our Honey Garlic Butter Chicken or indulge in the rich flavors of our Easy Honey Garlic Pork Chops.
Recipe FAQ’s
Bone-in pork chops are ideal for this recipe as they provide extra flavor and help retain moisture, ensuring juicy and tender meat.
Yes, you can use boneless pork chops, but keep an eye on the cooking time as they may cook faster than bone-in chops.
Pork chops are fully cooked when they reach an internal temperature of 145°F (63°C). Let them rest for a few minutes before serving to allow the juices to redistribute.
Yes, you can use heavy cream or even a mixture of milk and a little lemon juice or vinegar as a substitute for buttermilk.
Other Pork Recipes To Try
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Smothered Pork Chops
Ingredients
PORK CHOPS:
- 1 pound bone-in pork chops about ¾-1 inch thick.
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- ½ teaspoon cayenne
- 1 teaspoon seasoning salt
- ½ teaspoon cracked pepper
- 2 teaspoons olive oil
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
FOR GRAVY:
- 1 tablespoon unsalted butter
- 1 large onion thinly sliced
- 1 pinch salt a pinch to taste
- 4 cloves garlic minced
- 1 teaspoon fresh thyme chopped
- ½ cup chicken broth divided
- ¾ cup buttermilk or heavy cream
- 1 teaspoon flat-leaf parsley fresh and chopped for garnish
Instructions
FOR PORK CHOPS
- Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
- Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
- Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
- Remove pork chops from the pan and keep warm.
FOR GRAVY
- In the same pan, heat 1 tablespoon of butter over medium heat.
- Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
- Add the garlic and thyme; cook until fragrant, about 30 seconds.
- Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
- Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
- Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
- Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
- Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.
Melissa says
I was picking up stew meat at the local butcher when a little old woman beside me ordered “heart chops” and I couldn’t resist asking what that was. They are the bone in chops with meat on either side of the bone, hence the “heart” you see. She told me how she does them in an onion, pan gravy. It sounded so good, I decided to add it to my menu for the following week and set out to find a recipe, landing here.
All I can say is WOW WOW WOW! Best chops ever! So much flavor with not a ton of work. I followed the recipe as is and used the buttermilk. Quick, easy and full of flavor. They are just a bit spicy with the red pepper but you could cut it back slightly if needed but don’t leave it completely out.
This is going to be a regular in our menu lineup for sure as it is a great weeknight splurge and would be great for company. We camp and this will be in the camping rotation as well since it’s stove top.
Thank you for sharing it!!
Kathy says
made this tonight. family loved it I used basil instead since I’m not fond of thyme had egg noodles instead of mashed potatoes. will definitely make again
Elli says
I made this tonight with green beans and mashed potatoes, and it was great! I used thin-cut boneless pork chops, but they were small for all that gravy, so I’ll use the normal cut next time. It was delicious either way, like all of your recipes! Thank you!
Chloe says
Sooooo good, a little bit too salty for me but otherwise perfect.
Kimberly Reid says
My husband usually does the cooking but was sick so I had to. He said “You’re hired!” after I cooked this for him. It’s truly delicious!
Sonja says
Was getting tired of fried or baked pork chops and tried this out. It was so tasty! Everyone loved it! Definitely a new go to recipe!
Michell Franklin says
I am extremely picky and fussy about food and I absolutely loved this recipe!!! I ate my entire dinner which I rarely do. This will be another recipe that I will start using frequently!!! I will also send it to my brothers!!! Thank you!!
Zina says
SO GOOD! Used boneless pork chops. The onions are what makes it so delicious!
sharon cohran says
great recipe… was skeptical about buttermilk , but followed recipe exactly … turned out perfect… i will reduce cayenne next time… just a tad too much for us… still was consumed… thanks for a change .. will do again…
Jen says
I make this almost once a week. It’s so easy, and flavorful I have also used the same recipe with boneless chicken breasts, and it tastes just as good. Sometimes to cut the carbs, I even skip flouring the meat.