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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Heather
I’m so glad I stumbled onto this recipe. We are always looking for new pork chop recipes!
Talya
Sounds like a great way to prepare pork. Do you think it could also work for chicken? I love the sound of adding mushrooms too.
Beth Pierce
Yes I do think it would and mushrooms would be delicious!
Lily
These pork chops turned out so juicy and delicious!! The best comfort food dinner!
Kristen
Great recipe, I made this for a big family cookout and everyone loved it.
Melissa
Great recipe – pork chops are my favorite! Adding to my list of go-to’s!
Angela
Can I use boneless pork chops instead of bone-in?
April
This is total comfort food! So delicious!
Anna
Smothered pork chops are always a win in my book! So delicious and easy to make!
Jen Shwartz
I don’t make pork chops nearly enough and I am so happy I found this recipe! These were amazing!
Beth Pierce
Thanks so much Jen! So glad that you liked them!!
Mary
Can this be made ahead of time an then reheated.
Beth Pierce
Yes it can but you should try to take steps not to overcook the chops.
Ann Clark
I don’t make pork chops nearly enough but that has to change now. My family loved these!
Toni
This was a really huge hit at my house! Everyone loved it!
Toni
It was a really huge hit at my house! They can’t wait for me to make it again!
Julia
The sauce is mouthwatering and absolutely makes this recipe! We loved it!
LaShan
I made this for dinner tonight and it was delicious!
Thank you for the recipe!
Beth Pierce
Thanks LaShan! So glad that you liked it! THe pleasure is all mine!
Julia
Pork chops swimming in a sauce is my favourite way of eating them and this sauce is to die for!! Loved it!