Smothered Pork Chops Are The Comfort Meal I Turn To Again & Again

While some classic recipes have faded out of fashion, there are certain classics that seem to span the test of time. A classic Southern recipe, smothered pork chops are absolutely one of these cases. I keep coming back to it over and over again, not only because it's delicious, but also because it’s super easy to make! Hearty, meaty, creamy, and ready in just 1 hour, these pork chops have everything you could desire in a weeknight dinner. I promise, you're going to be adding this recipe to your weekly repertoire in no time.

What People Are Saying:

"oh my lord was this recipe amazing. We were lookin for something new to try as we usually make the same few meals over and over again, and I stumbled across this gem. I followed the recipe sans cleaning out the pan after initial cooking for the pork. I don't know how this would taste otherwise, but i sure as heck don't want to find out. The extra fat and drippings from the pork really added extra falvor to the entire meal." -OliveBike

"Made this for my husband and myself last night. It was soooo very tasty. My husband came out saying that it was smelling good in the kitchen half way through... The tastes were amazing, and the onion gave it such a unique taste too. This will be made again." -CyanBox

How To Make Smothered Pork Chops

INGREDIENTS

• Pork Chops: I’m going for bone-in pork chops here because I think they deliver a superior flavor to boneless chops. To see if they are done cooking, you can always try the old finger test and press into the pork chop to make sure it's firm but still has a slight bounce to it. For more precision and safety, we recommend you use a probe thermometer to ensure the meat has reached at least 145º for medium rare or 150º for medium.
• All-Purpose Flour: I’m using AP flour to achieve a nice, golden brown crust on the outside of the pork chops, and the reserved flour with help thicken the gravy. If you want to make this gluten-free, feel free to swap out the flour for your favorite gluten-free brand. I’m a big fan of Cup4Cup's blend of gluten-free flour.
• Garlic Powder: Garlic powder is going to add a bit of punchy, garlic flavor to the pork chops, as well as adding a nice aroma to both the chops and gravy.
• Chili Powder: Chili powder brings a smoky, earthy flavor to the dish, with just a hint of both sweetness and spice.
• Vegetable Oil: We’re going for a shallow fry on these pork chops, so we need an oil that can withstand the heat. Choose a neutral oil with a high smoke point, like vegetable or canola oil.
• Yellow Onions: Onions are the main aromatic here, and add a bit of textural difference as well. Yellow onions are fairly mild and have a slightly sweet flavor due to their relatively high sugar content.
• Butter: Adding the butter to melt into the already hot oil with allow it to brown slightly and bring that toasty, browned butter flavor to the gravy.
• Chicken Broth: I’m using a low-sodium chicken broth here to give us better control of the saltiness of the finished dish. Use your favorite brand or make homemade chicken broth yourself.
• Heavy Cream: Heavy cream is my go-to any time I need a thick, creamy gravy, though it isn’t the only thing that will work here. Whole milk is a perfectly fine substitute, though your gravy won't be quite as creamy. Any lower-fat milks will technically work, but the flavor and texture of your gravy will suffer.
• Parsley: Since this is such a heavy, meaty, creamy dish, we want to add in a pop of color and freshness. Parsley has a minty, herby bite and some nice grassy, green flavor.

STEP-BY-STEP INSTRUCTIONS

Prepare the pork chops by seasoning them thoroughly on all sides with salt and pepper.

Smothered Pork Chops

Then, in a shallow dish, mix together the flour, garlic powder, and chili powder and, one by one, coat the pork chops well, shaking off any excess flour. Reserve 2 tablespoons of the seasoned flour, and discard the rest.

Smothered Pork Chops

Heat ¼ c. vegetable oil in a large, heavy skillet over medium heat, and, once the oil is slick and shimmering, add the chops in batches and cook, 4 to 5 minutes per side, until the crust is golden brown. Remove the chops from the oil and transfer to a plate. Carefully wipe out the skillet and return it to the stovetop.

Smothered Pork Chops

Reduce the burner heat to medium-low and add the remaining oil. Once the oil is hot, add the onions, season with salt and pepper, and cook, stirring occasionally, until they are very soft and slightly caramelized. This should take about 15 to 20 minutes. Add the butter to the skillet and let it melt into the oil, then sprinkle in the reserved flour and cook for about 1 minute, until the flour is no longer raw. Then, stir in the chicken broth and heavy cream, and bring the mixture to a simmer, cooking for about 5 minutes until the sauce begins to thicken.

Smothered Pork Chops

Once the sauce has thickened slightly, return the pork chops to the skillet and cook for 10 minutes more, until an instant-read thermometer inserted into the thickest part of the chops reads 145° for medium rare or 150° for medium.

Garnish with a sprinkling of chopped parsley and serve immediately.

Smothered Pork Chops

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Use boneless chops instead. I love bone-in chops for their extra flavor, but you can definitely save some time with boneless chops instead. Depending on their thickness, sear them for 1 to 2 minutes less per side and check for doneness after they simmer in the sauce for 5 minutes or so.
• Add some extra vegetables. Many classic smothered pork chop recipes include a mushroom gravy. If you'd like to add mushrooms, add about a cup of sliced Baby Bellas to your skillet halfway through caramelizing the onions. You could also add in some greens like baby spinach or Swiss chard toward the end of cooking for some extra nutrition and bulk.
• Cook the chops in the oven. You certainly can cook this recipe in the oven if you prefer, but the great part of this recipe is that you don't have to turn on your oven! Allowing the pork chops to simmer over a low heat in your gravy will keep them tender and allow the flavors of the sauce to penetrate the meat. It's a win/win. I say, save your oven for other pork chop dishes, like our favorite garlic rosemary pork chops.

What To Serve With Smothered Pork Chops

If you're looking for some starch to make this meal extra hearty, rice or mashed potatoes are the way to go. You're definitely gonna want some vegetables to go along with this, though! We love a lighter veg side like grilled green beans, roasted brussels sprouts, or spinach salad.

Storage

Any leftovers can be stored in an airtight container and kept in the fridge for 4 to 5 days.

Smothered Pork Chops

Made This?

Let us know what you think in the comments down below!

Yields: 4 servings

Prep Time: 15 minutes

Total Time: 1 hour

Calories per Serving: 661

Ingredients

• 4

  thick, bone-in pork chops

• Kosher salt

• Freshly ground pepper

• 1 c.

  all-purpose flour

• 2 tsp.

  garlic powder

• 1/4 tsp.

  chili powder

• 1/4 c.

  plus 3 tablespoons vegetable or canola oil, divided

• 2

  medium yellow onions, thinly sliced

• 2 tbsp.

  butter

• 1 1/2 c.

  low-sodium chicken broth

• 1/4 c.

  heavy cream

• Chopped fresh parsley, for garnish

Directions

1. Season pork chops all over with salt and pepper.
2. In a shallow dish, mix together flour with garlic powder and chili powder. Coat pork chops in flour, shaking off excess. Reserve 2 tablespoons seasoned flour.
3. In a large, heavy skillet over medium heat, heat 1/4 cup oil until shimmering. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to plate. Wipe out skillet.
4. Reduce heat to medium low, pour in remaining oil, and add onions. Season with more salt and pepper and cook until very soft and slightly caramelized, 15-20 minutes. Add butter and let melt, then sprinkle in reserved flour. Cook until flour is no longer raw, about a minute. Stir in chicken broth and heavy cream and bring to a simmer, until sauce begins to thicken, about 5 minutes.
5. Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more.
6. Garnish with parsley and serve immediately.