Smothered Pork Chops

These Smothered Pork Chops are Southern staple pan-fried with homemade onion gravy. Serve this with rice or any of your favorite sides such as mashed potatoes or vegetables.

What are Smothered Pork Chops?

Smothered pork chops are a dish cooked in a thick sauce or gravy. The sauce is made with onions, flour, broth, and spices, and is poured over the pork chops in a pan. The dish is then simmered until the pork chops are fully cooked and the sauce has thickened.

To “smother” food means to cook it slowly in a covered pan with gravy. The covered cooking method allows the food to steam and cook in its own juices, resulting in tender and flavorful dishes. Smothering is a very popular Southern technique.

What Type of Pork Chops to Use

It is best to use thick-cut pork chops, such as bone-in rib chops or center-cut chops, as they will hold up better during cooking and stay juicy. Thicker chops also allow for a better sauce-to-pork ratio in each bite. Avoid using thin or lean pork chops, as they can easily dry out during cooking.

How to Make Smothered Pork Chops

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Place a skillet on medium heat.
2. Season the pork chops with garlic powder, paprika, salt, and pepper to taste.
3. Drizzle olive oil throughout the skillet.
4. Add the pork chops to the pan. Cook each side.
5. Remove the pork chops from the pan. Set aside.
6. Add butter and olive oil to the skillet.
7. Once melted, add onions and cook for 3-4 minutes until the onions become translucent and fragrant.
8. Add in flour and stir.
9. Add whipping cream, chicken broth, and garlic powder to the pan. Stir until the sauce thickens.
10. Add the pork chops back to the skillet with the gravy.

What Type of Pan to Use

A heavy-bottomed, large skillet or a Dutch oven is the best type of pan to use. The heavy bottom helps distribute heat evenly, preventing hot spots and burning, and a large skillet or Dutch oven allows enough room for the pork chops to be seared and then simmered in the sauce.

Cast iron, stainless steel, or enameled cast iron are all good materials for this type of cooking. It’s also important to choose a pan with a tight-fitting lid to trap in moisture and steam the food as it cooks.

How to Store Leftovers

Leftovers can be stored tightly covered and sealed for 3-4 days.

Freezer Tips

You can freeze the dish tightly covered and wrapped for up to 3 months.

Pair with these Recipes

Collard Greens and Ham Hocks
Southern Cornbread
Cabbage and Sausage

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5 from 1 vote

Smothered Pork Chops

These Smothered Pork Chops are Southern staple pan-fried with homemade onion gravy. Serve this with rice or any of your favorite sides such as mashed potatoes or vegetables.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 553kcal

Ingredients

• 1 tablespoon olive oil
• 4 pork chops Bone-in, thick center-cut pork loin chops, mine were around 5-6oz each.
• salt and pepper to taste
• 1 teaspoon smoked paprika Regular paprika is fine.
• 1 teaspoon garlic powder

Gravy

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 cup sliced onions
• ¼ cup flour
• 1/2 cup heavy whipping cream
• 1 ½ cups chicken broth
• ½ teaspoon garlic powder

Instructions

• Place a heavy-bottomed pot (I used a 10-inch cast iron skillet) on medium heat.
• Season the pork chops with the garlic powder, paprika, salt and pepper to taste.
• Drizzle 1 tablespoon of olive oil throughout the skillet.
• Add the pork chops to the pan. Cook each side for 4-5 minutes until the pork reaches an internal temperature of at least 145 degrees. Use a meat thermometer. Cook time will vary based on the size of your pork chops.
• Remove the pork chops from the pan. Set aside.
• Add the butter and 1 tablespoon of olive oil to the skillet.
• Once melted, add the onions and cook for 3-4 minutes until the onions become translucent and fragrant.
• Add in the flour and stir.
• Add the whipping cream, chicken broth, and garlic powder to the pan. Stir until the sauce thickens.
• Add the pork chops back to the skillet with the gravy.
• Serve.

Notes

It is best to use thick-cut pork chops, such as bone-in rib chops or center-cut chops, as they will hold up better during cooking and stay juicy.

Nutrition

Serving: 1serving | Calories: 553kcal | Carbohydrates: 15g | Protein: 49g | Fat: 33g