Smothered Pork Chops

A classic Southern comfort dish that combines tender, juicy pork chops with a rich onion gravy.

Course Dinner

Cuisine American, Southern

Keyword how to make smothered pork chops, smothered pork chop recipe, smothered pork chops, smothered pork chops recipe, southern smothered pork chops

Prep Time 15

Cook Time 55

Total Time 1 10

Servings people

Calories 577kcal

Author Blair Lonergan

Ingredients

4 bone-in pork chops (center-cut or shoulder), about ¾-1 inch thick
2 teaspoons seasoned salt (or a blend of salt, paprika, garlic powder, onion powder, black pepper)
Ground black pepper, to taste
¾ cup all-purpose flour, divided
¼ cup vegetable oil, bacon grease, or butter
1 medium yellow onion, thinly sliced
1 teaspoon minced fresh thyme leaves, plus extra for garnish
2 cups low-sodium chicken broth
¼ cup heavy cream, at room temperature
2 cloves garlic, minced (about 2 teaspoons total)
Kosher salt, to taste
Optional: pinch of cayenne pepper or hot sauce, to taste

Instructions

Season, Dredge, and Sear Pork Chops

Pat the pork chops dry. Season both sides with seasoned salt and black pepper. Place ½ cup of the flour in a shallow bowl. Working with 1 pork chop at a time, dredge the meat lightly in flour, shaking off the excess flour; transfer to a tray. In a large cast iron skillet or heavy-bottomed pan, heat the oil (or bacon grease or butter) over medium heat. Fry the pork chops until golden brown on both sides, about 4 to 5 minutes per side. Don’t overcrowd the pan -- work in batches, if necessary. Remove to a plate.

Make the Gravy

Reserve 2 tablespoons of oil/drippings in the skillet; discard the excess. Add the sliced onions. Sauté over medium-low heat until golden and soft, about 10 to 12 minutes. Add the garlic and cook for 1 more minute. Sprinkle the remaining ¼ cup of flour into the pan with the onions. Stir and cook for about 2 minutes. Add the thyme, and then slowly whisk in the chicken broth, scraping the skillet to release the browned bits. Bring to a low simmer, then stir in the cream, if using. Add cayenne or a dash of hot sauce if you like a little bit of spicy kick. Taste and season the gravy with salt and pepper, if desired.

Smother and Simmer

Return the pork chops to the skillet. Reduce the heat to medium-low. Simmer until the gravy thickens and the pork chops reach an internal temperature of 140-145°F, about 10-15 more minutes. Stir in a little bit more broth if the gravy gets too thick.

Serve

Spoon the gravy and onions over the chops. Garnish with fresh thyme. Serve over mashed potatoes, rice, or hot buttered biscuits. The smothered pork chops are also delicious alongside collards, cornbread, green beans, or candied yams.

Notes

Optional: add 12 ounces of sliced fresh mushrooms to the skillet at the same time that you add the onions.
If you prefer the pork chops cooked low and slow so that they’re really broken down and fall-apart tender, start with thick chops that are well marbled with a lot of fat and connective tissue. Cover the skillet and let the meat simmer in the gravy over low heat for 30-40 minutes, or until very tender.

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