These classic Smothered Pork Chops are lightly breaded pork loin chops, pan-fried and drenched in a creamy and flavorful easy-to-make pan gravy. This is the ultimate in Southern comfort and one of our favorite meals.
My family loves this comfort food dish no matter what I serve them with. But for the ultimate meal, serve with creamy mashed potatoes, Southern Green Beans, and Homemade Biscuits.
Why this recipe works
- This is the ultimate southern comfort meal with rich, hearty flavors that everyone loves. Serve it with the sauce ladled over mashed potatoes, rice, cauliflower mash, egg noodles with fresh corn, green beans, or even Creamed Peas with Pearl Onions.
- Even beginner cooks can handle this easy recipe. There are no special ingredients or special techniques.
- Pork is still one of the least expensive cuts of meat, and it often goes on sale. Can you say bonus?
How to make Smothered Pork Chops
Start by combining the flour, garlic powder, onion powder, salt, and pepper in a shallow bowl that is wide enough to bread the pork chops in. Dredge the pork chops in the flour mixture. Then heat the vegetable oil in a large skillet over medium heat. Now sear the pork chops until golden brown on both sides. Then go ahead and plate them, covering them loosely with an aluminum foil tent.
Now melt the butter in the same skillet over medium-low heat. Add the onions and cook until tender and browned, scraping the bottom of the skillet to loosen those delicious brown bits from the pork chops. Reduce the heat and add the garlic, cooking for a minute, stirring constantly. Then sprinkle with the flour, stirring and cooking for a couple of minutes. Slowly pour in the chicken broth, stirring until smooth. Then stir in the heavy cream. Finally, add the pork chops to the skillet and simmer for a few minutes turning the pork chops several times to coat them with the gravy. Garnish with fresh thyme leaves or chopped fresh parsley and serve promptly.
Recipe notes and helpful tips
- For the most flavor, purchase bone-in pork chops. Buy 3/4-1 inch thick cut pork chop with some fat on them for a more tender end result. The rib chop is a better choice than a loin chop for this recipe.
- For mushroom gravy, add another tablespoon of butter and add about 8 ounces of sliced white button or cremini mushrooms at the same time as the onions. Cook until they are golden brown.
- These cook wonderfully in a well-seasoned cast iron skillet.
- For best results, use vegetable or canola oil to brown the chop
- Use heavy whipping cream for the most luscious creamy gravy.
- Pork is done when it reaches an internal temperature of 145 degrees.
- Pro-tip – for easy removal of thyme leaves, feed the sprig through one of the holes in a fine mesh strainer. Feed it through the top and grab it from below. The leaves will come off and collect in the strainer.
- Store leftovers in an airtight container in the fridge for up to 3 days.
More pork recipes you will love!
Smothered Pork Chops Recipe
Ingredients
Pork Chops
- ½ cup all purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 4 bone in thick cut pork chops about 3/4 - 1 inch thick
- 2 tablespoons vegetable oil
Gravy
- 2 tablespoons butter melted
- 1 medium yellow onion cut in half and sliced thinly in half circles
- 3 garlic cloves minced
- 2 tablespoons all purpose flour
- 1 1 /4 cups low sodium chicken broth
- ½ cup heavy cream
- ½ teaspoon fresh thyme leaves
Instructions
- Combine flour, garlic powder, onion powder, salt, and pepper in a wide shallow bowl. Pat the pork chops dry with paper towels and dredge them into the flour mixture. Gently shake off any excess flour.
- Heat the vegetable in a large skillet over medium heat. Now cook the pork chops until golden brown on both sides, 3-4 minutes per side. Plate them and cover them loosely with an aluminum foil tent.
- Melt the butter in the same skillet over medium-low heat. Add the onions and cook until tender and golden brown while scraping the bottom of the pan to loosen the brown bits. Reduce the heat and add the garlic, cooking for 1 minute, stirring constantly.
- Sprinkle with flour. Stir and cook for 2 minutes. Slowly pour in the chicken broth, stirring until smooth. Whisk in the heavy cream. Add the pork chops back to the skillet and simmer for 5 minutes or until the internal temperature reaches 145 degrees turning the pork chops several times to coat them with the gravy. Garnish with fresh thyme leaves and serve promptly.
Notes
- For the most flavor, purchase bone-in pork chops. Buy 3/4-1 inch thick cut pork chop with some fat on them for a more tender end result. The rib chop is a better choice than a loin chop for this recipe.
- For mushroom gravy, add another tablespoon of butter and add about 8 ounces of sliced white button or cremini mushrooms at the same time as the onions. Cook until they are golden brown.
- These cook wonderfully in a well-seasoned cast iron skillet.
- For best results, use vegetable or canola oil to brown the chop
- Use heavy whipping cream for the most luscious creamy gravy.
- Pork is done when it reaches an internal temperature of 145 degrees.
- Pro-tip - for easy removal of thyme leaves, feed the sprig through one of the holes in a fine mesh strainer. Feed it through the top and grab it from below. The leaves will come off and collect in the strainer.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
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Stephanie
Seriously so delicious! I love finding pork recipes because it goes on sale so often. This one is a keeper!
Jessica Burgess
I found pork chops on sale and wasn’t sure how to make them so I tried this and it was DELISH! Thank you so much!
Michelle
We always made these when I was a kid and these came out perfect! Such a great dinner
Pam Greer
Pure southern comfort food!! This is a go to recipe at our house, always requested!
Jen
My husband wouldn’t stop raving about these! They were absolutely delicious and going into our regular dinner rotation.
Gina
These are one tasty way to enjoy a pork chop dinner!
Alison
This is true Southern comfort food!!
Teresa
I love this recipe! I sometimes use whole milk instead of broth for the gravy. So delicious
Beth Pierce
Thanks Teresa! So glad that you liked it and thanks for the tip.
rika
Yum. It looks so delicious!I think I have everything I need, can’t wait to make this for dinner tonight.
Sara
Such a great go-to recipe for busy weeknights! Made this for dinner last night and it turned out great! So easy and delicious; easily, a new favorite!
Mahy
The images work so great to show how tender these pork chops are. Definitely the way I like to prepare mine – yum!
Michelle Boule
This was one of my favorite foods as a kid and I just made it and turns out it’s still one of my favorite recipes!
Claudia Lamascolo
wow those are mouth watering, I don’t think I have ever seen pork chops look this delicious a must make !
Allyson Zea
Oh my goodness, this sauce is the perfect topping for pork chops! YUM!
Julie
These pork chops look fabulous! They are cooked perfectly and that gravy is simply divine.
Erin
These Smothered Pork Chops are on my must-make list!
Miss B
I modified the sauce because I wanted more of a cream sauce for the pork chops. I used 1/2 cup chicken broth and 1 cup heavy cream instead. I left everything else the same. Delish.