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Creamy Smothered Pork Chops are seared and cooked in a rich onion gravy. It is 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 smothered pork chops recipe! They are so versatile, you can serve them with anything… think creamy mashed potatoes, or buttery mashed cauliflower for a low-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 make this a feast you will keep coming back to! The best way to eat a chop is with an abundance of sauce, and trust me when I say this recipe does not skimp on the gravy.
If you LOVE pork and you’re always on the hunt for a lip-smacking meal, then this smothered pork chops recipe is for you! Serve them next to roasted crispy potatoes and green beans or quick snap peas for a splash of green. If you don’t want to leave anything to waste, soak up the remaining sauce with a simple dinner roll.
Ingredients
- Bone-In Pork Chops: Look for chops with a good amount of marbling. That’s exactly what makes both this recipe and my pork chops with creamy mushroom sauce so juicy. The fat keeps the meat tender as it cooks. Choose chops that are about 3/4 to 1-inch thick so they cook evenly, and definitely don’t skip the bone because it adds so much flavor to the pan!
- Buttermilk or Heavy Cream: Buttermilk adds a slight tang to balance the richness, while heavy cream keeps the gravy thick and creamy. I’ve tried making this with regular milk before, but the gravy ends up too thin. Stick to full-fat heavy cream or buttermilk for the best results.
- Fresh Thyme: This brings a fragrant, earthy flavor straight to the gravy. If you are out of fresh thyme, you can substitute it with dried thyme, but fresh herbs really make the sauce pop.
- Garlic and Onion Powder: These pantry staples create the seasoning crust on the meat. They build a deep, savory base flavor that eventually cooks right into the onion gravy.
Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
I love how adaptable this southern smothered pork chops recipe is. Even if you don’t have every ingredient on hand, do not worry. There are plenty of delicious alternatives that will keep this pure comfort food rich and satisfying:
- Add Mushrooms: Sauté some sliced mushrooms in your heavy skillet along with the yellow onions to add more flavor to the dish. Or you can just pair it with my roasted mushrooms.
- Use Fresh Herbs: While fresh thyme is fantastic, you can also experiment with other herbs like rosemary or sage. They bring a great taste to the creamy gravy.
- Incorporate Vegetables: Feel free to add a vegetable like bell peppers, spinach, or peas right into the pan. You can also pair these chops with some roasted brussels sprouts for a pop of color.
- Spice it Up: If you like a bit of heat, add extra black pepper, a pinch of red pepper flakes, or a dash of hot sauce. It adds a nice kick without overwhelming the meal.
How Do You Make Smothered Pork Chops
Season bone-in pork chops or boneless pork chops and dredge each in all-purpose flour. Keep about 1-2 tablespoons of the excess flour to use later in the gravy.
Fry the chops in neutral oil and butter to get the best, golden brown coating and flavor. 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 the 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. Stir and cook the flour in the pan to toast it and dissolve it (This ensures your gravy doesn’t have a floury aftertaste).
Pour in about 1 1/2 cups low-sodium chicken broth, scraping up the browned bits from the bottom of the pan = FLAVOR!
Whisk in the buttermilk or heavy cream.
Note: If you don’t have buttermilk, mix ¾ cup of whole milk with 3 teaspoons of white vinegar and let the mixture sour for 5 minutes so it looks a bit curdled.
Simmer and return your tender pork 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.
Recipe Tips
- For Boneless Pork Chops: Reduce your searing time to about 2 minutes per side and finish cooking them in the sauce. Be very careful not to overcook or dry out your pork chops as they become tough and chewy.
- Preventing Burnt Butter: I always fry my chops in a mix of butter and a neutral oil, like canola oil. The oil helps raise the smoke point so your butter does not burn in the pan while you get that beautiful crust.
- Gluten-Free Option: If you need to adapt this, you can easily swap the regular flour for your favorite gluten-free flour blend to thicken the gravy.
What Sides Go With Pork Chops?
Cornbread is always a tasty pairing with anything that features pork. Or a crusty French baguette or a slice of my artisan bread for a milder flavor. Add a cooked green veggie like buttery sautéed green beans or baked asparagus to your plate, and dinner is served.
What Wine Goes With Pork?
Even though pork is a mild protein, smothered pork chops in this rich onion gravy call for a bold-flavored wine. Try a Pinot Noir to refresh your palate.
FAQs
I always find that a quick pan-fry followed by a gentle simmer in the gravy is the best method. The initial sear gives you a great crust, while simmering in the sauce ensures the meat stays juicy and soft without drying out.
It usually takes about 25 to 30 minutes from start to finish. You will spend a few minutes searing the chops on each side, then about 10 minutes caramelizing the onions for the gravy, and finally simmering everything together for another 5 to 10 minutes until the pork is cooked through.
I keep it simple but effective. A mix of garlic powder, onion powder, salt, and black pepper is perfect for the crust. Fresh thyme is my favorite herb to add directly into the gravy for a savory finish.
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Smothered Pork Chops
Ingredients
PORK CHOPS:
- 1 pound bone-in pork chops about 3/4-1 inch thick.
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 teaspoon cayenne
- 1 teaspoon seasoning salt
- 1/2 teaspoon cracked pepper
- 2 teaspoons olive oil
- 1/2 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
- 1/2 cup chicken broth divided
- 3/4 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.
Notes
Storage, Reheating, And Make Ahead
If I happen to have leftovers, I let the pork chops cool completely before transferring the meat and that delicious gravy into an airtight container. They will keep perfectly in the refrigerator for up to 3 days.- Reheating: You can pop them in the microwave for a quick meal, but I prefer gently warming them on the stovetop or in the oven until heated through. If the gravy thickened up too much in the fridge, just stir in a splash of chicken broth to loosen it.
- Freezing: Because this is a cream-based sauce, I do not recommend freezing it. Dairy tends to separate and become grainy once thawed, so this dish is best enjoyed fresh or from the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made the recipe as listed, except I added sliced mushrooms with the onions, and about 1/2 cup of white wine with the broth. It was outstanding and my hubby said it should go into the rotation.
Made this for supper tonight and it was a huge hit. This will become part of our rotation.
I haven’t made pork chops in forever because I have never had a great recipe and they just seemed bland to me. Not anymore!!! For some reason I picked up pork chops at the grocery store on a whim and figured I would try to find a new recipe to try. This one is IT!!!!! I made this last night and it was awesome!! Very easy and extremely flavorful and the added bonus was that it did not take much time to throw together! My 25 year old son practically licked his plate clean and made sure that we had no leftovers left over!! I followed the recipe exactly with only a substitution of dried thyme because I did not have fresh at home and I added mushrooms in the with onions. The spice blend and gravy/sauce would be great with chicken too. Definitely keeping this recipe in my rotation. Thank you!!!
This is a delicious recipe. A keeper for us. Thank you
Wonderful. I added white wine to the gravy as it was thickening. It became a next level restaurant quality meal. Next time I will add sautéed mushrooms after the onions cook down. Loved by everyone. Thank you.
Made it according to recipe.OMG!! The pork fell off the bone and the gravy was to die for.Served it over Stove Top pork flavored dressing, my husband’s request.Needless to say Yummy and a keeper for sure.Thank you!
Delicious! Very flavorful. Using buttermilk for gravy is so tasty. Will make again.
I stumbled across your recipe 2 years ago when my husband requested smothered pork chops for his birthday dinner! Today was my 3rd time making it and it was just as delicious! Only things I changed was doubling the spices and added the left over to the flour. I only used half an onion, added a whole green bell pepper and white mushrooms! Definitely will be making this again!
Made this last night for the family, it was a hit!
Since I had about 1.5 lbs of boneless pork chops and a rather large onion, I increased the broth and cream amounts to about a cup or so each, and I also added some mushrooms. I left the seasoning measurements as is, and marinated the pork chops in the seasoning/oil mixture for a while before dredging them in the flour.
Tasted great over rice, next time I might do mashed potatoes.
This was AMAZING! We like hot and extra gravy so we used a full teaspoon of cayenne and extra cream and broth. This is going into our rotation.
Sooo delish! I remember my grandmother making this all the time when I was a child! Totally comfort food. Some egg noodles & baby peas for sides & the meal was complete 😋! So tender & flavorful. Thank you for this recipe. We’ll be having this regularly.