This is a straightforward homemade version of Cracker Barrel’s Smothered Pork Chops — juicy bone-in chops simmered in creamy onion gravy with garlic, butter, and just enough spice. Cozy, satisfying, and ready in under an hour, which is honestly a win.
Jump to RecipeQuick Summary
- Prep time: 15 mins
- Cook time: 36 mins
- Flavor: rich, peppery, buttery, homey
- Great for: Sunday dinner, rainy Tuesdays, mood swings
Why I Like This Recipe
Some meals just make you feel like your grandma’s still around, ya know? This is one of those. You don’t need much — just some pork, onions, pantry stuff — and suddenly you’ve got a skillet full of something warm and heavy and real. I’ve made this after long days, short days, and days I forgot to defrost anything. It always hits. Gravy always saves the day.
Ingredients
For the Pork Chops:
- 1 tsp seasoned salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- ⅛ tsp cayenne (optional but worth it)
- ½ cup all-purpose flour
- 4 bone-in pork chops, ½” thick — trust me, bone-in is better
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For the Gravy:
- 2 tbsp unsalted butter
- 1 medium sweet onion, thinly sliced
- 4 garlic cloves, minced
- 1½ cups chicken stock
- ½ cup heavy cream
- Chopped parsley (fresh or dried), optional garnish
How To Make Smothered Pork Chops
- Mix your seasoning: Salt, garlic powder, onion powder, paprika, pepper, cayenne — toss it all in a bowl. You’ll use some now, some later.
- Season the pork chops: Rub that spice blend all over the chops. Don’t be shy. Use about a third of it for this part.
- Make the flour dredge: Mix the rest of the seasoning into ½ cup flour in a shallow dish. Dredge the chops till coated, shake off excess.
- Sear the chops: Heat a big skillet (cast iron is queen) with oil + butter over medium. Brown the pork chops, 3–4 mins each side. Don’t crowd them. Set aside — they don’t need to be cooked through yet.
- Start the gravy: Add 2 tbsp butter to the same pan. Add onions. Let them get soft and golden — 15 minutes, low and slow.
- Add garlic: Stir it in for 30 seconds. Your kitchen should smell unreal right now.
- Make the roux: Sprinkle in 2 tbsp of that seasoned flour you saved earlier. Stir for 1 min.
- Pour in liquids: Slowly whisk in chicken stock, then cream. Stir constantly. Bring to a simmer. Let it bubble for a couple mins.
- Finish the dish: Place pork chops (plus any juices on the plate) back into the pan. Spoon gravy over them. Simmer 10 minutes or until the pork is cooked through and the gravy thickens up beautifully.
- Serve it up: Garnish with parsley if you’re feeling fancy. I like mine with mashed potatoes or buttered rice.
Tips for Success
- Brown the pork, don’t cook it through at first — it finishes in the gravy.
- Take your time with the onions. That’s where the flavor lives.
- Heavy cream adds body, but you can sub half-and-half in a pinch.
- Don’t skip the seasoned flour — it thickens the gravy and boosts flavor.
- Let it rest a few minutes before serving so the juices settle in.
Storage and Reheating
- Fridge: Keep leftovers in an airtight container for up to 3 days.
- Freezer: Freeze pork + gravy in a container or bag. Thaw overnight in the fridge.
- Microwave: Reheat gently with a splash of broth or water. 60–90 seconds per chop.
- Stovetop (better): Warm over low heat in a covered pan with a bit of liquid. Stir the gravy so it doesn’t stick.
FAQs
You can, but they cook faster and dry out easier. Bone-in keeps things juicy.
Half-and-half or evaporated milk works. You’ll lose a little richness but still solid.
Probably added liquid too fast or didn’t stir enough. Try whisking as you pour.
Just a little warmth from the cayenne. Skip it if you’re sensitive.
Absolutely. Sauté them with the onions for extra umami goodness.
Common Mistakes and How to Dodge Them
- Why is my pork tough? You overcooked it. Pork only needs to hit 145°F — anything past that, and it gets dry. Use a thermometer.
- Gravy too thin? Simmer it longer, or add a tiny cornstarch slurry if you’re desperate. But the flour should do it.
- Burned garlic? You probably added it too early or your heat was too high. Garlic needs just 30 secs.
- Onions not softening? Be patient — they take time. Keep the heat medium-low and let them melt.
- Too salty? Some broths and seasoned salts are intense. Taste as you go. Balance it with cream or unsalted stock if needed.
Nutrition Facts (Per Serving)
- Calories: 660 kcal
- Carbohydrates: 20g
- Protein: 41g
- Fat: 46g
- Sodium: 816mg
- Fiber: 1g
- Sugars: 4g
Smothered Pork Chops Recipe
Course: DinnerCuisine: American SouthernDifficulty: Easy4
servings15
minutes36
minutes660
kcalJuicy bone-in pork chops seared and simmered in rich, onion-garlic gravy — buttery, peppery, and made for mashed potatoes.
Ingredients
- For Pork Chops:
1 tsp seasoned salt
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp black pepper
⅛ tsp cayenne pepper
½ cup all-purpose flour
4 bone-in pork chops, ½-inch thick
2 tbsp olive oil
2 tbsp unsalted butter
- For Gravy:
2 tbsp unsalted butter
1 medium sweet onion, thinly sliced
4 cloves garlic, minced
1½ cups chicken stock
½ cup heavy cream
Chopped parsley for garnish (optional)
Directions
- Mix spices and season pork chops. Reserve some seasoning for the flour.
- Dredge pork chops in seasoned flour.
- Brown pork chops in butter + oil, 3–4 mins each side. Set aside.
- Cook onions in butter 15 mins until golden. Add garlic, cook 30 secs.
- Stir in reserved flour, then slowly add stock and cream. Simmer 2 mins.
- Return chops to pan, cover in gravy, and simmer 10 mins until cooked through.
Notes
- Bone-in chops = more flavor and juiciness
- Don’t rush the onions — they make the gravy
- Heavy cream = richness; half-and-half works if needed
- Let it rest a few minutes before serving
