Smothered Pork Chops are a southern classic comfort food, crispy coated pork chops smothered in a rich onion gravy makes this a feast you will keep coming back to! The best thing about Smothered Pork Chops is the rich creamy gravy seasoned to perfection.
Okay, I have a confession to make, I shot this video back in February which is the traditional Black History Month but I’ve decided that I’m celebrating Black History all Year! With all that’s going on in our country and in the news at this time we need to keep our Black History at the forefront all year around.
I have always thought that pork chops make for a delicious meal. This is definitely a soul food and southern cooking favorite. If you like pork chops, onions, and gravy you have to try out this recipe. Make this recipe today for your family because they are absolutely going to love this meal.
This classic Southern recipe is a weeknight dinner CLASSIC. We keep coming back to it over and over again, not only because it’s delicious, but it’s also super easy to make! You’re going to be adding this recipe to your weekly repertoire in no time.
When you need a restaurant quality meal at home, these smothered pork chops are the perfect choice! The creamy gravy is so flavorful thanks to the one-pan method this recipe uses. Those delicious bits on the bottom of the pan get scraped up into the gravy along with earthy mushrooms and rich heavy cream. Smother your pork in this flavorful and satisfying gravy for the perfect juicy meat.
This meal is not only incredibly delicious, but it is also affordable and a family favorite. Everyone will be treated to rich flavors that taste like a splurge, but can be whipped up within a budget on any weeknight. The creamy gravy and tender, fall apart meat is homemade goodness that will make you a very popular cook!
How to make smothered pork chops from scratch:
SEASON bone-in or boneless pork chops and dredge each in flour. Keep about 1-2 tablespoons of the flour to use later in the gravy. FRY chops in oil and butter to get the best, golden brown coating and flavors. 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 chops from the pan and tent with foil to keep warm so you can make your oven gravy!
How to make 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. Cook the flour in the pan to toast it and dissolve it, which ensures your gravy doesn’t have a floury aftertaste. POUR in some chicken broth, scraping up the browned bits from the bottom of the pan. WHISK in the buttermilk or heavy (thickened) cream. If you don’t have buttermilk, mix 3/4 cup milk with 3 teaspoons white vinegar and let it sour for 5 minutes so it looks a bit curdled. SIMMER and return your 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.
Smothered Pork Chops
4
servings15
minutes25
minutes333
kcalJuicy Smothered Pork Chops seared and cooked in a rich onion gravy is delicious and easy dinner recipe perfect for any night of the week! The perfect Soul Food Recipe!
Ingredients
- PORK CHOPS:
1 pound (500g) 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 fresh cracked black 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
pinch of salt
4 cloves garlic, minced
1 teaspoon fresh chopped thyme
1/2 cup chicken broth, divided
3/4 cup buttermilk or heavy cream
Chopped fresh flat-leaf parsley, for garnish
Directions
- 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
- *FOR BONELESS PORK CHOPS
- Reduce 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.
