Smothered Pork Chops recipe

by

classic Southern-style Smothered Pork Chops recipe

Ingredients

For the pork chops:

  • 4 bone-in or boneless pork chops (about 1-inch thick)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 tbsp flour (for dredging)
  • 2 tbsp vegetable oil or bacon drippings

For the gravy:

  • 2 tbsp butter
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth (low sodium)
  • ½ cup heavy cream or milk (optional for creamier gravy)
  • 1 tsp Worcestershire sauce (optional)
  • Salt and pepper to taste
  • Fresh thyme or parsley (for garnish, optional)

Instructions

  1. Season the chops:
    Pat pork chops dry. Mix salt, pepper, paprika, garlic powder, and onion powder. Rub all over the chops.
  2. Dredge and sear:
    Lightly coat each chop in flour, shaking off excess.
    Heat oil in a large skillet (cast iron preferred) over medium-high heat.
    Sear pork chops 3–4 minutes per side until golden brown. Remove and set aside.
  3. Make the gravy base:
    In the same skillet, reduce heat to medium and add butter.
    Add sliced onions and cook 8–10 minutes, stirring often, until caramelized and tender.
    Add minced garlic and cook 30 seconds.
  4. Build the gravy:
    Sprinkle in 2 tbsp flour. Stir well to coat the onions and cook 1–2 minutes (to remove raw flour taste).
    Gradually whisk in chicken broth, a little at a time, scraping up any brown bits from the bottom.
    Add Worcestershire sauce (if using) and cream or milk (optional).
    Simmer until thickened, about 5 minutes.
  5. Smother the chops:
    Return pork chops (and any juices) to the pan.
    Spoon gravy over the top.
    Cover and reduce heat to low; simmer 20–25 minutes, or until pork chops are tender and cooked through (145°F internal temp).
  6. Serve:
    Taste and adjust seasoning.
    Garnish with fresh parsley or thyme.
    Serve over mashed potatoes, rice, or egg noodles.

Tips

  • For extra flavor: Brown a few slices of bacon first and use the drippings for cooking.
  • To thicken gravy more: Simmer uncovered for a few minutes at the end.
  • To make it spicy: Add a pinch of cayenne or a dash of hot sauce to the gravy.

Leave a Comment