Smothered Pork Chops

Square close up shot of a smothered pork chop on a plate.

Tender, bone-in pork chops seared until golden and simmered in a rich, savory onion gravy. It's classic Southern comfort food that comes together in just one skillet.

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. Pat the pork chops dry, then season both sides with seasoned salt and black pepper.
Dredge. Place ½ cup of the flour in a shallow bowl. Working with one chop at a time, dredge lightly in the flour and shake off the excess.
Sear. In a large cast iron or heavy-bottomed skillet, heat the oil (or bacon grease or butter) over medium heat. Fry the chops until golden brown on both sides, about 4 to 5 minutes per side, working in batches so you don't crowd the pan. Remove to a plate.
Cook the onions. Reserve 2 tablespoons of drippings in the skillet and discard the rest. Add the onions and sauté over medium-low heat until golden and soft, about 10 to 12 minutes. Add the garlic and cook for 1 more minute.
Make the gravy. Sprinkle the remaining ¼ cup of flour into the pan and stir for about 2 minutes. Add the thyme, then slowly whisk in the broth, scraping up the browned bits. Bring to a low simmer, then stir in the cream. Season with salt, pepper, and a pinch of cayenne or a dash of hot sauce if you like a little kick.
Smother and simmer. Return the chops to the skillet and reduce the heat to medium-low. Simmer until the gravy thickens and the chops reach 140 to 145°F, about 10 to 15 minutes. Stir in a little more broth if the gravy gets too thick.
Serve. Spoon the gravy and onions over the chops and garnish with fresh thyme. Serve over mashed potatoes, rice, or hot buttered biscuits.

Notes

Best chops: Thick-cut bone-in chops stay the juiciest. Boneless works but cooks faster, so check it early so it doesn't dry out.
Doneness: Pull the chops at 140 to 145°F for tender, juicy results.
Fall-apart tender: For meltingly soft chops, cover the skillet and braise over low heat for 30 to 40 minutes.
Seasoning swaps: Garlic powder, onion powder, paprika, or Cajun seasoning all work in place of the seasoned salt.
Add mushrooms: Stir in 12 ounces of sliced fresh mushrooms with the onions for a heartier gravy.
Gravy consistency: Thin the gravy with a splash more broth, or simmer it a few extra minutes to thicken.
Storage: Refrigerate leftovers for 3 to 4 days. Freeze the cooked meat (not the gravy) for up to 2 months.

Nutrition