Creamy Smothered Pork Chops seared and cooked in a rich onion gravy. A delectable dish for pork lovers and a great dinner for the whole family to enjoy!
Smothered Pork Chops are not for the faint hearted. If you’re a fan of juicy, succulent pan-fried pork chops, you will LOVE this tasty recipe! So versatile, you can serve them with anything… think Easy Creamy Mashed Potatoes, Buttery Mashed Cauliflower for a lower carb option, or white rice to soak up the delicious sauce.
SMOTHERED PORK CHOPS
A Southern classic comfort food, crispy coated pork chops smothered in a rich onion gravy makes this a feast you will 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.
If you LOVE pork and you’re always on the hunt for a lip-smacking recipe, then this smothered pork chops recipe is for you! Serve them next to some Crispy Garlic Roasted Potatoes and some Sautéed Green Beans or Snap Peas on the side for a splash of green, and if you don’t want to leave anything to waste, soak up the remaining sauce with one of our Easy Soft Dinner Rolls.
HOW DO YOU MAKE SMOTHERED PORK CHOPS?
SEASON bone-in or boneless pork chops and dredge each in flour. Keep about 1-2 tablespoons of the flour to use later in the gravy.
FRY chops in oil and butter to get the best, golden brown coating and flavours. If they don’t all fit in your skillet to cook them in a single layer, you will need to cook them in batches.
REMOVE chops from the pan and tent with foil to keep warm so you can make your onion gravy!
ONION GRAVY
SAUTÉ onion slices until soft and caramelized. This takes about 10 minutes. If the pan becomes too dry, add in about 1 tablespoon of chicken broth.
ADD garlic, thyme and 1 tablespoon of the remaining flour to the pan. Cook the flour in the pan to toast it and dissolve it, which ensures your gravy doesn’t have a floury aftertaste.
POUR in some chicken broth, scraping up the browned bits from the bottom of the pan = FLAVOUR!
WHISK in the buttermilk or heavy (thickened) cream.
If you don’t have buttermilk, mix ¾ cup of milk with 3 teaspoons of white vinegar and let it sour for 5 minutes so it looks a bit curdled.
SIMMER and return your chops to the pan, then SMOTHER them in the sauce and let it all simmer together until the pork is completely cooked through and the gravy is beautifully thickened.
WHAT SIDES GO WITH PORK CHOPS
Buttermilk cornbread is always a tasty pairing with anything that features pork. Or crusty French baguette or a slice of Artisan bread for a milder flavour. Add a cooked green veggie like buttery sautéed green beans or baked asparagus to your plate and you have a hearty, balanced meal.
Even though pork is a mild protein, smothered pork chops in this rich onion gravy calls for bold flavoured wine. Try a pinot noir to refresh your palate.
Cool pork chops completely and store in an airtight container. Refrigerate for up to 3 days.
MORE PORK CHOP RECIPES
Easy Honey Garlic Pork Chops
Spinach Stuffed Pork Chops
Pork Chops With Creamy Mushroom Sauce
ENJOY!
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.
Cindy says
These were so good. The meat just fell off the bone and the gravy was so flavorfull. This is a keeper.
Kelly Metheney says
I made this for Christmas dinner. My son froze my whole pork loin u had cut up into chops so I had to use them all. I misread the quantity it called for in garlic. I thought it said 3 bulbs of garlic!😂 I used 3 bulbs! It was delicious! My son in law loved it! Well we all did.
Tracey says
Made this last night for my household. I only used half the onion as I don’t really like them but wanted the flavor of them. My roommates loved the dish and told me to put it into an already extensive rotation of meals.
Jenna says
Oh man. Followed this. It was perfect. The gravy is over the moon so good. My family is looooove it! So so good.
Alysia says
This was my first time ever making smothered pork chops and they were soo good! I will be making these again. I used buttermilk and it came out great.
Laura Griffin says
Made this twice but I added mushrooms, it was delicious! AND you can use any meat, I also used bratwurst and still just as delicious!
Meghan says
Made this for dinner tonight and omg that sauce is amazing! I could just eat it with a spoon 😂 The pork chops came out tender and delicious 🤤 definitely going to make it again 🤤
harmy says
i love this recipe i come back to it all the time 🙂 it is so tasty and simple and fun to make. yummy
Polly says
My family and I all liked this dish we just had for dinner. Because my chops were on the larger side, I put them in a 375 oven while the Grand biscuits baked. They came out perfect. Thanks for posting!
Joy Gill says
I used this recipe in addition to pre-brining. I always brine my pork and chicken, it brings another layer of moisture to the meat. Doesn’t dry out 🙂