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Home » Pork Chop Recipes

Southern Smothered Pork Chops

Published: Jan 8, 2023 · Modified: Sep 1, 2023 by Isabel Laessig

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Every bite of these decadent Southern Smothered Pork Chops will leave you wanting another until you're scraping the plate for that last little bit of gravy! This classic southern pork chop recipe is simmered in a creamy, golden onion gravy after being breaded and pan-fried. All made in just one pan, this is an easy recipe for smothered pork chops everyone at the table will crave.

pouring gravy over smothered pork chops on a bed of mashed potatoes
Jump to:
  • Smothered Pork Chops Recipe
  • Smothered Pork Chop Ingredients
  • How to Make Smothered Pork Chops
  • Easy Smothered Pork Chops Tips
  • Smothered Pork Chop Recipes FAQs
  • Oven Baked Smothered Pork Chops
  • How to Store Leftover Pork Chops
  • Gluten-Free Pork Chop Gravy
  • Best Pork Chops
  • Save the Pin! 📍
  • 📖 Recipe
  • 💬 Reviews

Smothered Pork Chops Recipe

In my house, we love pork chops. I try to make at least one pork chops dinner a week. Out of all of them, these Smothered Pork Chops are a favorite we keep coming back to. They are super flavorful and tender, and that onion gravy - seriously, you'll want to lick the plate!

My favorite thing about this dish is the creamy onion gravy. It's rich and so tasty, I always wind up wanting a little extra. Once you try it I guarantee you will want to try it on other dishes, too.

And the pork chops... they are seasoned to perfection and so buttery soft, even the pickiest eaters will ask for seconds!

Smothered Pork Chop Ingredients

  • Thick-cut, bone-in pork chops
  • Salt
  • Paprika
  • Black pepper
  • Garlic powder
  • Onion powder
  • All-purpose flour
  • Vegetable oil
  • Yellow onion
  • Garlic
  • Unsalted butter
  • Chicken broth
  • Buttermilk
  • Water
  • Fresh chopped parsley, for garnish (optional)

How to Make Smothered Pork Chops

  1. In a medium bowl, whisk salt, paprika, pepper, garlic powder, and onion powder together. Sprinkle seasoning to generously coat both sides of each pork chop.
    seasoning 3 pork chops on a cutting board
  2. Set aside 3 Tablespoons flour from your flour. With the remaining flour, spread it out on a large plate. Coat pork chops on each side with a light layer of flour.
    flouring pork chops on a cutting board
  3. Place a 12-inch deep cast iron pan over medium heat and add vegetable oil. Once hot, brown pork chops on each side until golden, but not cooked through, 5 minutes per side. Remove and set aside to a plate.
    pork chops searing in a pan
  4. Add sliced onion to the skillet and cook, stirring occasionally, until the onions begin to brown and caramelize, 10-15 minutes.
    onions cooking in a pan
  5. Stir in garlic and cook until fragrant, 30 seconds to 1 minute.
    close up of onions cooking in a pan
  6. Push onions and garlic to the side of the pan. Add butter to the center of the pan. Once it melts, mix in the 3 Tablespoons flour. Stir until the flour-butter mixture is golden.
    onions and garlic pushed to the side with butter melting in a pan
  7. Slowly pour chicken broth into the pan while continuously whisking to remove any lumps. Once mixed through and not lumpy, mix the onions and garlic back in. Scrape up any brown bits from the bottom of the pan to mix through.
    adding chicken broth to pan with roux and onions
  8. Bring the broth to a boil, then reduce to medium-low. Simmer until it begins to thicken, about 15 minutes.
    onion gravy simmering in pan
  9. Reduce heat to low and whisk in buttermilk and water. Gently add the pork chops to the gravy and continue to simmer over low heat until they are cooked through and tender, 15-25 minutes. The thickest part of the pork chop should read 145°F on a meat thermometer.
    pork chops in a pan with onion gravy
  10. Remove the skillet from the heat and serve.

Easy Smothered Pork Chops Tips

  • Use thick-cut bone-in pork chops for this recipe. Thinner pork chops will cook more quickly and are easier to overcook and become tough. Rib chops will give you the most tender pork.
  • I recommend using a big cast iron skillet for this recipe. Mine is a 12-inch deep pan. This gives the perfect sear on the chops and distributes heat perfectly so you can prepare a big meal without any part cooking unevenly.
  • When searing the pork chops, don't be tempted to move them around. Let them sear for 5 minutes on each side so they get that nice golden brown sear.
  • These smothered pork chops are incredible on their own, but they're even better with a few nice sides. Try serving them over mashed potatoes, rice, or with greens on the side.
  • Always check the temperature using a meat thermometer before removing the pork chops from the heat. This is really the only way to make sure you don't under- or over-cook your chops.

Smothered Pork Chop Recipes FAQs

What goes with smothered pork chops?

Smothered pork chops pair deliciously with side dishes like mashed potatoes, cornbread, and collard greens. Try serving them with your favorite roast vegetables, or even air-fried veggies like air fryer broccoli or asparagus. Kids love them with crispy baked potato wedges or a small side of mac and cheese.

What is the secret to tender pork chops?

There are a few secrets to tender pork chops, but for best results, use thick-cut, bone-in pork chops, season generously, and check the temperature using a meat thermometer to measure how done they are. Once they reach 145°F at the thickest part of the pork chop, remove them from the heat. Smothered pork chops are easily kept tender by the onion gravy they simmer in.

smothered pork chops on a plate over mashed potatoes with carrots on the side

Oven Baked Smothered Pork Chops

If you want to make smothered pork chops in the oven, you can easily alter the recipe to bake them instead.

  1. To make oven-baked smothered pork chops, preheat the oven to 350°F at the start of the recipe instructions.
  2. After searing them in step 4, remove them to a large oven-safe pan or dish.
  3. Place them in the oven and bake for about 15 minutes, until they reach an internal temperature of 145°F.
  4. Cook the gravy as instructed, then add the pork chops back to the gravy after cooking both and remove from heat.
smothered pork chops on a plate with carrots and mashed potatoes next to the skillet of gravy

How to Store Leftover Pork Chops

Store leftover pork chops and gravy in an airtight container for up to 3 days in the refrigerator.

Gluten-Free Pork Chop Gravy

If you want to make this dish gluten-free, replace the flour with a gluten-free variety, and make sure you're using gluten-free chicken broth.

Best Pork Chops

  • Air Fryer Boneless Pork Chops
  • Mushroom Gravy for Pork Chops
  • Honey Garlic Pork Chops
  • Grilled Pork Chops
  • Pork Chops with Apples
  • Try my Pork Chop Rub!

For tips on cooking pork, check out my Pork Temperature Chart!

Did you enjoy this recipe? Try more of my best pork recipes, and leave a comment and rating below! We love to hear from you.

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📖 Recipe

smothered pork chops in golden onion gravy in a pan

Smothered Pork Chops

Learn how to make smothered pork chops with golden onion gravy following this easy Smothered Pork Chops recipe! This delicious dish is loved even by the pickiest eaters.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine American
Servings 4 pork chops
Calories 552 kcal

Equipment

  • 12-inch cast iron skillet or other large skillet

Ingredients
  

  • 4 thick-cut bone-in pork chops I recommend rib chops; 3 or 4 will do
  • 2 teaspoons salt
  • ¾ teaspoon black pepper
  • 1½ teaspoons paprika
  • ¼ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¾ cup all-purpose flour set aside 3 Tablespoons
  • 3 Tablespoons vegetable oil
  • 1 large yellow onion peeled and cut into thin slices
  • 3 cloves garlic peeled and minced or smashed
  • 2 Tablespoons unsalted butter
  • 2 cups chicken broth
  • ¼ cup buttermilk
  • ¼ cup water
  • Fresh chopped parsley for garnish, if desired

Instructions
 

  • In a bowl, whisk salt, paprika, pepper, garlic powder, and onion powder together. Sprinkle seasoning to generously coat both sides of each pork chop.
    2 teaspoons salt, ¾ teaspoon black pepper, 1½ teaspoons paprika, ¼ teaspoon onion powder, ½ teaspoon garlic powder, 4 thick-cut bone-in pork chops
    seasoning 3 pork chops on a cutting board
  • Set aside 3 Tablespoons flour from your flour. With the remaining flour, spread it out on a large plate. Coat pork chops on each side with a light layer of flour.
    ¾ cup all-purpose flour
    flouring pork chops on a cutting board
  • Place a 12-inch deep cast iron pan over medium heat and add vegetable oil. Once hot, brown pork chops on each side until golden, but not cooked through, 5 minutes per side. Remove and set aside to a plate.
    3 Tablespoons vegetable oil
    removing pork chops from pan after searing
  • Add sliced onion to the skillet and cook, stirring occasionally, until the onions begin to brown and caramelize, 10-15 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute.
    1 large yellow onion, 3 cloves garlic
    onions cooking in a pan
  • Push onions and garlic to the side of the pan. Add butter to the center of the pan. Once it melts, mix in the 3 Tablespoons flour. Stir until the flour-butter mixture is golden.
    2 Tablespoons unsalted butter, ¾ cup all-purpose flour
    onions and garlic pushed to the side with butter melting in a pan
  • Slowly pour chicken broth into the pan while continuously whisking to remove any lumps. Once mixed through and not lumpy, mix the onions and garlic back in. Scrape up any brown bits from the bottom of the pan to mix through.
    2 cups chicken broth
    adding chicken broth to pan with roux and onions
  • Bring the broth to a boil, then reduce to medium-low. Simmer until it begins to thicken, about 15 minutes.
    onion gravy simmering in pan
  • Reduce heat to low and whisk in buttermilk and water.
    ¼ cup buttermilk, ¼ cup water
    adding buttermilk to onion gravy
  • Gently add the pork chops to the gravy and continue to simmer over low heat until they are cooked through and tender, 15-25 minutes. The thickest part of the pork chop should read 145°F on a meat thermometer.
    placing pork chops into onion gravy
  • Remove the skillet from the heat and serve topped with fresh parsley if desired!
    Fresh chopped parsley
    pork chops in a pan with onion gravy

Video

Notes

  • Use thick-cut bone-in pork chops for this recipe. Thinner pork chops will cook more quickly and are easier to overcook and become tough. Rib chops will give you the most tender pork.
  • I recommend using a big cast iron skillet for this recipe. Mine is a 12-inch deep pan. This gives the perfect sear on the chops and distributes heat perfectly so you can prepare a big meal without any part cooking unevenly.
  • When searing the pork chops, don't be tempted to move them around. Let them sear for 5 minutes on each side so they get that nice golden brown sear.
  • These smothered pork chops are incredible on their own, but they're even better with a few nice sides. Try serving them over mashed potatoes, rice, or with greens on the side.
  • Always check the temperature using a meat thermometer before removing the pork chops from the heat. This is really the only way to make sure you don't under- or over-cook your chops.

Nutrition

Serving: 1pork chopCalories: 552kcalCarbohydrates: 24gProtein: 40gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 136mgSodium: 1712mgPotassium: 728mgFiber: 2gSugar: 3gVitamin A: 274IUVitamin C: 6mgCalcium: 76mgIron: 2mg
Keyword easy smothered pork chops, smothered pork chops, smothered pork chops recipe, southern smothered pork chops
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Isabel Laessig
Isabel Laessig
Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!
» About Me
Isabel Laessig
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About Isabel Laessig

Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!
» About Me

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Hello! I'm Isabel, aka the Family Foodie, and I am the creator of Pork Recipe Ideas. I hope to be your number one source for easy pork recipes!

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