These classic Smothered Pork Chops are lightly breaded pork loin chops pan-fried and drenched in creamy, flavorful, easy-to-make pan gravy. They are 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 garlic mashed potatoes, Southern green beans, and homemade biscuits.
Why You’ll Love This Recipe
- This is the ultimate Southern comfort meal with rich, hearty flavors 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?
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Pork Chops: For the most flavor, purchase bone-in pork chops. For a more tender result, buy 3/4-1-inch thick pork chops with some fat on them. For this recipe, the rib chop is better than a loin chop.
- Oil: vegetable, canola, grapeseed, or peanut oil
- Butter: salted or unsalted
- Onion: sweet onion is best like Vidalia or yellow onion
- Chicken broth: low-sodium is best
- Heavy cream: Use heavy cream or whipping cream for the most luscious creamy gravy. You can substitute half and half or whole milk, but increase it to 1 cup, and cut the chicken broth to 3/4 cup.
How to make Smothered Pork Chops
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Combine the flour, garlic powder, onion powder, salt, and pepper in a shallow bowl wide enough to bread the pork chops. Dredge the chops in the flour mixture. Heat the vegetable oil in a large skillet over medium heat.
Sear the pork chops until golden brown on both sides. Then, plate them, covering 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 browned, scraping the bottom of the skillet to loosen those delicious brown bits. Reduce the heat and add the garlic, cooking for a minute, stirring constantly.
Then sprinkle with the flour, stirring and cooking for a few minutes. Slowly pour in the chicken broth, stirring until smooth. Stir in the heavy cream and add the pork chops to the skillet. 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.
Preparation Tips and Storage
- For mushroom gravy, add another tablespoon of butter and 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.
- Pork is done when it reaches an internal temperature of 145 degrees.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Serving Suggestions
I like to serve this recipe with pan-fried potatoes, oven-roasted asparagus, and blackberry cobbler. Other delicious choices include green beans and potatoes, easy creamed spinach, and peach crisp.
More Pork Recipes
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
- 1¼ 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 mushroom gravy, add another tablespoon of butter and 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.
- Pork is done when it reaches an internal temperature of 145 degrees.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
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Jaelynne Richardson
This recipe was easy to follow, didn’t require 8,000 different ingredients, and was amazing (especially for the short amount of time it took)!! We had a pork loin that we had no clue what to do with and this smothered pork chops recipe was what we landed on. The meat was so tender, the gravy was perfect (though I added some extra spices because I’m crazy)! We made some roasted potatoes and Brussels sprouts to go with it too! Thanks for the recipe, we will definitely make it again!
Beth Pierce
Thanks so much! So glad that you liked it! I love a lot of spice too but I kind of have to tame it a little bit so most people like it.
Pamela T.
I’m no stranger to smothered pork chops but wanted to try a different method. I came across many recipes and decided on yours. So very glad I did! I didn’t use very thick pork chops; they were on the thinner side, but big. I had to pan sear them one at a time, so I was a bit skeptical. However, I followed the recipe as stated and they were delicious! Thank you for sharing.
Beth Pierce
The pleasure is all mine Pamela! So glad that you like them! We think they are delicious too!!
Anosa Malanga
Glad I came over this post. I will definitely try this out so I can perfectly make this over the holidays, Thanks in advance for the recipe.
Neely
While I am not a pork chop fan my husband LOVES them!
Milton Coyne
I love pork chops but i didn’t know it can be cookee this way.. I love that super creamy sauce and it makes this dish look more appetizing.. I would love to try this one day. Thank you for sharing us this delightful recipe
Neha
I absolutely love how creamy these pork chops look! All thanks to the heavy cream used here, I need to give it a go!
Dominique P
I love smothered pork chops and this recipe was delicious! Thank you for sharing!
Beth Pierce
The pleasure is all mine!
Marysa
Sounds like a great recipe for the holidays. And easy enough to make. This seems like it would be a great recipe for when we have company over.
Gervin Khan
This is such a mouthwatering dish and I can’t wait to make this for everyone. Yum!
Alita Pacio
I need to start my own cookbook. Pork chops will be first on my list
briannemanz
Kids love it. Although they prefer to be served with rice than mashed potatoes
Nyxie
Gosh these look amazing! 10/10 want to try making these from home.
Emman Damian
Wow! I would like to try this Smothered Pork Chop! So good! I want to pair it with rice and wine.
Anna
Southern recipes are some of the best comfort foods around! These smothered pork chops look so delicious covered with that gravy. I think I’m going to try it with the mushrooms and some collard greens on the side. Yum!
Leanne Wong
Oh, my. Just looking at that is making me hungry! I can’t wait to give this recipe a try. I love pork.
Stephanie
Smothered Pork Chops is such a perfect comfort-food southern recipe. We love it here and have had it a few times now.