Smothered Pork Chops Recipe

This soul-warming Smothered Pork Chops Recipe features juicy bone-in chops seared to a golden crust and simmered in a rich, onion-laden cream gravy. The slow braise ensures the meat becomes fork-tender while absorbing the savory garlic and paprika notes of the sauce. It is the ultimate Southern comfort dinner, perfect for ladling over mashed potatoes on a chilly evening.

Jump to Recipe

Smothered Pork Chops Ingredients

The Seasoned Pork:

• 4 bone-in pork chops: About 1/2-inch thick. Bone-in cuts retain moisture and flavor far better than boneless chops during the simmer.
• The Spice Rub: 1 tsp seasoned salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 1/8 tsp cayenne for a subtle kick.
• 1/2 cup all-purpose flour: Used for dredging the meat and thickening the gravy.
• Fats: 2 tbsp olive oil and 2 tbsp unsalted butter for searing.

The Onion Gravy:

• 2 tbsp unsalted butter: For sautéing the aromatics.
• 1 medium sweet onion: Thinly sliced to melt into the sauce.
• 4 garlic cloves: Minced, for pungent depth.
• 1 1/2 cups chicken stock: The savory liquid base.
• 1/2 cup heavy cream: Adds luxury and silkiness to the gravy.
• Chopped parsley: For a fresh herbal finish.

How To Make Smothered Pork Chops

1. Blend the Spices: In a small bowl, mix the seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne. Divide this mixture: reserve about 1 teaspoon for the flour, and keep the rest for the meat.
2. Season and Dredge: Rub the spice blend generously over both sides of the pork chops. In a shallow dish, whisk the reserved spice blend into the 1/2 cup of flour. Dredge each chop in the flour, pressing it in to adhere, then shake off the excess. Chef’s Note: Reserve 2 tablespoons of this seasoned flour for the gravy later.
3. Sear the Meat: Heat the olive oil and 2 tablespoons of butter in a large skillet (cast iron is ideal) over medium heat. Sear the chops for 3-4 minutes per side until they develop a deep golden-brown crust. They do not need to be cooked through yet. Transfer them to a plate.
4. Caramelize Onions: In the same pan (don’t wipe it out!), melt the remaining 2 tablespoons of butter. Add the sliced onions. Cook them low and slow for about 15 minutes, scraping up the browned bits (fond) from the bottom of the pan, until they are soft and golden. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Build the Gravy: Sprinkle the 2 tablespoons of reserved seasoned flour over the onions. Stir constantly for 1 minute to cook out the raw flour taste. Slowly whisk in the chicken stock, followed by the heavy cream. Bring the mixture to a gentle simmer.
6. Smother and Simmer: Return the seared pork chops and any accumulated juices to the pan, nestling them into the gravy. Spoon the sauce over the chops. Simmer gently for 10 minutes, or until the pork is cooked through and the gravy has thickened to a rich consistency.
7. Serve: Garnish with fresh chopped parsley and serve hot.

Recipe Tips

• Bone-In vs. Boneless: While boneless chops are convenient, they dry out easily. Bone-in chops have connective tissue that breaks down during the “smothering” (braising) process, keeping the meat succulent.
• Don’t Rush the Onions: The flavor of the gravy comes from the caramelized onions. If you rush them, they will be crunchy and sharp rather than sweet and melting.
• Temperature Check: Pork is safe to eat at 145°F. Since you are searing and then simmering, be careful not to overcook them into leather. The simmer should be gentle.
• Thickening the Gravy: If the gravy is too thin after 10 minutes, remove the chops and let the sauce boil down for another 2-3 minutes. If too thick, splash in more stock.

What To Serve With Smothered Pork Chops

• Mashed Potatoes: The gravy demands a starch to soak it up.
• Buttered Rice: A classic alternative to potatoes.
• Sautéed Green Beans: A crisp vegetable balances the rich cream sauce.
• Cornbread: Perfect for mopping the plate clean.

How To Store Smothered Pork Chops

• Refrigerate: Store the chops and gravy together in an airtight container for up to 3 days. The gravy keeps the meat moist.
• Reheat: Gently warm in a skillet over low heat, adding a splash of water or stock to loosen the gravy if it has solidified.
• Freeze: You can freeze the chops in the gravy for up to 2 months. Thaw in the fridge overnight before reheating. Note that the cream sauce may separate slightly but will come back together when stirred over heat.

Smothered Pork Chops Nutrition Facts

• Calories: 520 kcal
• Fat: 34g
• Carbohydrates: 12g
• Protein: 38g
• Cholesterol: 145mg

Nutrition information is estimated per serving.

FAQs