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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.
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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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bring the broth to a boil, then reduce to medium-low. Simmer until it begins to thicken, about 15 minutes.
- 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.
- 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
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.
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.
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.
- To make oven-baked smothered pork chops, preheat the oven to 350°F at the start of the recipe instructions.
- After searing them in step 4, remove them to a large oven-safe pan or dish.
- Place them in the oven and bake for about 15 minutes, until they reach an internal temperature of 145°F.
- Cook the gravy as instructed, then add the pork chops back to the gravy after cooking both and remove from heat.
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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Smothered Pork Chops
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
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
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
- 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
- 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
- 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
- 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
- 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
- Bring the broth to a boil, then reduce to medium-low. Simmer until it begins to thicken, about 15 minutes.
- Reduce heat to low and whisk in buttermilk and water.¼ cup buttermilk, ¼ cup 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.
- Remove the skillet from the heat and serve topped with fresh parsley if desired!Fresh chopped parsley
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
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