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You're going to love my Smothered Pork Chops recipe! They are lightly breaded, tender pork chops simmered in a rich and creamy onion gravy that makes a family meal everyone at the table will love. Pork chop recipes just don't get any better than this!
Jump to:
- What are Smothered Pork Chops?
- Ingredients for Smothered Pork Chops
- How to Make Smothered Pork Chops
- Isabel's Top Tips for Cooking Smothered Pork Chops
- Top Reviews
- Checking the Temperature of Pork Chops
- How to Store Leftovers
- How to Freeze Leftovers
- Reheating Smothered Pork Chops in Gravy
- FAQ
- Pork Chop Cuts for Smothered Pork Chops
- What to Serve with Smothered Pork Chops
- Pork Chop Recipes
- Smothered Pork Chops
- Reviews
I'm excited to share my all-time favorite pork chop recipe - Smothered Pork Chops! There is a reason this is my #1 pork chop recipe. They are just amazing. Run to the store and get the ingredients, this meal never disappoints!
What are Smothered Pork Chops?
They're called "smothered" because of the cooking technique used to make them. Smothering involves cooking your food in the liquid in a pan with a lid over low heat.
This is a classic Southern dish and one of the best pork chop dinner ideas ever! Pork loin chops are coated in seasoning and flour, then pan-fried golden-brown and simmered in a rich, creamy onion gravy.
Some smothered pork chops recipes use cream of mushroom soup, but ours uses only fresh ingredients.
Ingredients for Smothered Pork Chops
- Pork Chops: Use 1-1½ inches thick-cut pork chops with the bone in for best results. I personally recommend rib chops as they are the best cut of pork chops for flavor and tenderness. See my explanation of pork chop cuts below.
- Salt and Pepper: Use kosher salt or Maldon sea salt flakes (my favorite!), plus freshly cracked black pepper, for best results.
- Paprika: I'm using regular Paprika for this dish. If you use smoked, hot, sweet, or Hungarian Paprika, keep in mind it will alter the flavor slightly.
- Garlic Powder: In addition to fresh garlic, I love to add a little garlic powder to the pork chops seasoning. Paired with onion powder, it always enhances the dish.
- Onion Powder: I also use onions in the gravy for this recipe, but onion powder has a sweet onion flavor you can't get from fresh onions which works very well for pork chop seasoning.
- Flour: Use all-purpose flour or, if you need a gluten-free version, use a gluten-free flour. This is used partly to dredge the pork chops and for the roux, so it can be 1:1. You'll need to set aside 3 Tablespoons from your total amount to thicken the gravy later in the recipe.
- Vegetable Oil: This is used to sear the pork chops. Just use a neutral vegetable oil like canola. You don't want to use butter for this step as butter burns too easily, but don't worry. We'll be adding butter later!
- Onion: Sweet yellow onion works best for creating a rich onion gravy, but feel free to use white onion, too. I don't recommend using red onion unless you absolutely must as the flavor is completely different.
- Garlic Cloves: Fresh minced garlic cloves add an aromatic flavor to the gravy. Use a garlic press to make it easy.
- Butter: I recommend using unsalted butter for best results. If you have to use salted butter, use less salt in the rest of the dish.
- Chicken Broth: You can also use vegetable broth or even homemade ham broth. Keep in mind it will change the flavor slightly, but it will be delicious no matter what. You can also use a low-sodium chicken broth if you'd like to reduce the salt content.
- Buttermilk: You just can't beat the flavor of buttermilk for the gravy in this dish. If you don't have buttermilk on hand and want to make it yourself, you can add a little bit of lemon juice to milk (1 Tablespoon of lemon juice to every 1 cup of milk) and mix together thoroughly. If you don't have buttermilk or the ingredients to make it, you can use heavy cream instead, but keep in mind it will change the flavor.
- Water: Water is used to help the gravy reach the perfect consistency while the pork chops finish cooking.
- Fresh Parsley: Top the dish off with fresh parsley for garnish for a tasty, vibrant finish.
See the recipe card at the bottom of the page for the full ingredients list with measurements.
How to Make Smothered Pork Chops
- Whisk together salt, paprika, pepper, garlic powder, and onion powder in a medium bowl. Sprinkle the mixture liberally over both sides of each pork chop.
- Set aside 3 Tablespoons of flour to thicken the gravy. Spread out the remaining flour on a large plate. Dredge each side of the pork chop in a light layer of flour. You can gently shake off any excess flour.
- Place a deep, 12-inch cast-iron skillet over medium heat. Add vegetable oil. Once the skillet is hot enough, brown the seasoned pork chops on each side until golden, but not cooked all the way through, about 5 minutes per side.
- Remove the pork chops to a plate.
- Add sliced yellow onion to the skillet. Cook, stirring occasionally, until beginning to caramelize, 10-15 minutes. Stir in minced garlic and cook until fragrant.
- Push the onion and garlic to the side of the pan. Add butter in the center of the pan. Once it melts, mix in the remaining flour. Continue to stir until the mixture becomes a golden roux.
- Slowly pour in chicken broth while continuously whisking to remove any lumps, then mix with the onions, garlic, and any browned bits that may have stuck to the bottom of the pan.
- Bring the broth to a boil, then reduce to medium-low and simmer until it thickens about 15 minutes. Reduce heat to low and whisk in ¼ cup buttermilk and ¼ cup water.
- Gently nestle back in the browned pork chops, cover, and continue to simmer over low heat until the pork chops are tender and the thickest part is at least 145°F, 15-25 minutes. The time may vary based on the size of the pork chop.
- Remove the skillet from heat, adjust the seasonings as needed, and serve the pork chops warm with the pork chop gravy and a light sprinkling of fresh parsley.
Isabel's Top Tips for Cooking Smothered Pork Chops
- Generously season both sides of your pork chops and adjust the seasoning for the gravy to taste.
- Use bone-in chops if possible. You want your chops about 1 to 1½ inches thick. If you're using boneless chops, watch them while they simmer as they overcook more easily.
- I use flour in two parts of this recipe. Once, to flour the chops, and another time to make the roux. Divide the flour out ahead of time to make it easier.
- Brown the chops before making the gravy - this adds so much flavor.
- Use a deep-side cast iron pan for best results.
- If your pork chop gravy gets too thick while simmering, thin it out with just a bit of chicken broth.
- Don't add the buttermilk until after the chicken broth has begun to thicken and the heat is reduced to low.
Top Reviews
Those were the best pork chops ever. Easy to follow instructions and is now in my recipe forever book - Genie
This is amazing! I made it tonight. Like a lot of people I searched for a different recipe and found this. I cooked wide noodles with it and carrots. Thank you for a wonderful recipe! - Kristin
My mom used to make this back in the 70s and 80s, but she wasn't much of a cook and could never get the gravy right. I was so excited to see this and share it with my sister! The buttermilk was the difference maker. I added fresh mushrooms to the gravy, and it was terrific. Sent the recipe for my sister to try. Thank you for bringing back childhood memories! - Shawn
This was hands down the best porkchops. My husband is a pork chop junkie and he said he would wash the dishes everyday if I made these. Thank you - Amanda
Hello, thank you for this recipe. I added some white wine and it is delicious. My husband will love it. I just finished it. I will serve it with some mashed potatoes and tomatoes and lettuce salad. Perfect. I will let you know what he and my son say. You saved my day. - Elizabeth
My son loves it and so do I. This now our favorite family staple. - Bessie
See them all here→ or keep scrolling to the comments section below! I appreciate all of the amazing reviews on this recipe.
Checking the Temperature of Pork Chops
When ready, these pork chops should be cooked to 145°F at the thickest part of the chop. Always use a meat thermometer for the best results.
You always want to check your pork chops to ensure they are adequately cooked. When using the smothered method, it will not be a problem because they cook in the delicious sauce.
I recommend referring to my pork temperature chart to ensure the juiciest pork chops.
| Size of Pork Chop | Pork Chops Cooking Time (Simmering) |
|---|---|
| ½-inch thick boneless pork chops | 12 minutes or until internally 145°F |
| 1-inch thick boneless pork chops | 17 minutes or until internally 145°F |
| 1½-inch thick boneless pork chops | 23 minutes or until internally 145°F |
| ½-inch thick bone-in pork chops | 15 minutes or until internally 145°F |
| 1-inch thick bone-in pork chops | 20 minutes or until internally 145°F |
| 1½-inch thick bone-in pork chops | 25 minutes or until internally 145°F |
How to Store Leftovers
If you plan to consume the smothered pork chops within three to five days, store the leftovers in an airtight container or a covered dish in the refrigerator.
Make sure the chops are completely covered with gravy to prevent drying out. Gravy acts as a protective layer to keep the meat moist.
How to Freeze Leftovers
To store smothered pork chops for an extended period, you can freeze them. Place the chops and gravy in an airtight container or a freezer-safe bag, ensuring there's no excess air inside to minimize freezer burn. Label the container with the date.
Reheating Smothered Pork Chops in Gravy
- Thawing: If the smothered pork chops are frozen, it's best to thaw them in the refrigerator overnight. Slow thawing ensures even reheating and prevents the meat from becoming overcooked or dry.
- Oven: Reheating smothered pork chops in the oven is a great option to maintain their tenderness and flavor:
- Preheat your oven to around 325°F (163°C).
- Place the pork chops and gravy in an oven-safe dish, cover it with foil, and heat for about 20-25 minutes or until the internal temperature of the chops reaches 145°F (63°C).
- Baste the pork chops with some of the gravy while reheating to keep them moist.
- Stovetop: Reheating on the stovetop can be a faster option:
- Use a non-stick skillet or pan over low to medium heat.
- Place the smothered pork chops in the skillet with the gravy.
- Stir and gently heat them for 5-10 minutes or until they are heated through, being careful not to boil the gravy.
- Microwave: If you're short on time, you can use the microwave, but it may not preserve the same texture as oven or stovetop reheating:
- Place the smothered pork chops in a microwave-safe dish and cover it with a microwave-safe lid or microwave-safe plastic wrap.
- Heat on medium power in short intervals, checking and stirring frequently to distribute the heat evenly.
- Use a food thermometer to ensure the internal temperature of the pork chops reaches 145°F (63°C).
FAQ
Absolutely! Place the cast iron pan (or another oven-safe pan) in your oven preheated to 350˚F after nestling the chops in the gravy. Cook for about 30 minutes, until tender.
Yes! However, keep in mind that boneless pork chops cook more quickly and are more susceptible to drying out. Be sure to keep an eye on them with your meat thermometer.
Yes, absolutely. You can use either yellow or white onions, use mushrooms instead, or pair both together - sauteed mushrooms and onions make a great pairing.
Yes! You can follow my Slow Cooker Smothered Pork Chops recipe to make this dish in the slow cooker.
It will. If you need to thin out the gravy when reheating, add additional butter, or a splash of water, broth, or cream.
Pork Chop Cuts for Smothered Pork Chops
You could use four different cuts of pork chops in this recipe. The most preferable is the center-cut rib chop.
- Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically has the bone along one side. It is very tender and makes for the juiciest pork chops.
- Loin Chop: This cut has a T-bone in it. The loin chop has two different kinds of meat on it. The darker loin meat is on one side, and tenderloin meat is on the other. It is perfect to try two types of meat in one chop.
- Boneless Chop: It is the leanest cut of pork. It is delicious, but you have to be careful because it is very easy to overcook this cut. It easily dries out as it has very little fat and connective tissue and doesn’t have any bones. When cooked properly though, boneless pork chops are amazing.
- Shoulder Chop: This is my least favorite cut of pork chop. They are so flavorful but also have a lot of gristle and bones. The shoulder chop is best when braised.
What to Serve with Smothered Pork Chops
This is one of my best Southern Sunday Dinner Ideas - I know you will love it!
Love pork chops? Me too! That's why I made this amazing Marinade for Pork Chops to use with all your favorite pork chop recipes. Try it out!
The sauce is out of this world, and the pork becomes so juicy and tender. Smothered pork chops are a perfect make-ahead meal when entertaining. I love making them early in the day and allowing them to simmer just before guests arrive. Enjoy!
Smothered Pork Chops
Video
Equipment
Ingredients
- 2 tsp. salt
- 1½ tsp. paprika
- ¾ tsp. freshly ground black pepper
- ½ tsp. garlic powder
- ¼ tsp. onion powder
- 3-4 thick cut, bone-in pork chops - 1-1½ inches thick
- ¾ cup all-purpose flour - divided
- 3 Tbsp. vegetable oil
- 1 large yellow onion - peeled and cut into ¼ inch thick slices
- 3 cloves garlic - peeled and minced
- 2 Tbsp. unsalted butter
- 2 cups chicken broth
- ¼ cup buttermilk
- ¼ cup water
- Freshly chopped parsley - for garnish
Instructions
- In a medium bowl, whisk together salt, paprika, black pepper, garlic powder, and onion powder. Sprinkle the mixture liberally over both sides of each pork chop.2 tsp. salt,1½ tsp. paprika,¾ tsp. freshly ground black pepper,½ tsp. garlic powder,¼ tsp. onion powder,3-4 thick cut, bone-in pork chops
- Set aside 3 tablespoons of flour from ¾ cups flour to use later to thicken the gravy. Spread out the remaining flour on a large plate. Coat each side of the pork chops in a light layer of the flour.¾ cup all-purpose flour
- Place a deep, 12-inch cast-iron skillet over medium heat. Add vegetable oil. Once the skillet is hot enough, brown the seasoned pork chops on each side until golden, but not cooked all the way through, about 5 minutes per side. Remove the pork chops to a plate.3 Tbsp. vegetable oil
- Add 1 large sliced yellow onion to the skillet. Cook, stirring occasionally, until beginning to caramelize, 10-15 minutes.1 large yellow onion
- Stir in 3 cloves peeled and minced garlic and cook until fragrant, 30 seconds to 1 minute.3 cloves garlic
- Push the onion and garlic to the side of the pan. Add butter to the center of the pan. Once it melts, mix in the remaining 3 tablespoons of flour you set aside. Continue to stir until the mixture becomes golden.2 Tbsp. unsalted butter
- Slowly pour in chicken broth while continuously whisking to remove any lumps, then mix with the onions and garlic and any browned bits that may have stuck to the bottom of the pan.2 cups chicken broth
- Bring the broth to a boil, then reduce to medium-low and simmer until it starts to thicken, about 15 minutes.
- Reduce heat to low and whisk in buttermilk and water. Gently nestle back in the browned pork chops, cover, and continue to simmer over low heat until the pork chops are tender and the thickest part is at least 145°F as read by a meat thermometer, 15-25 minutes. The time may vary based on the size of the pork chop.¼ cup buttermilk,¼ cup water
- Remove the skillet from heat, adjust the seasonings as needed, and serve the pork chops warm with the pork chop gravy and a light sprinkling of fresh parsley.Freshly chopped parsley
Notes
- Make sure the pork chops are bone-in pork chops.
- Don’t skip the step of browning the pork chops before making the gravy! It adds so much flavor.
- If the gravy thickens too much while simmering, thin it out with a little water.
- The cooking time on the pork chops may vary based on their size. You want the thickest part to be at least 145˚F.
- Don’t add the buttermilk until after the chicken broth has begun to thicken and the heat has been reduced to low. Overheating and boiling the buttermilk can cause it to separate.
Genie says
Those were the best pork chops ever. Easy to follow instructions and is now in my recipe forever book
Isabel Laessig says
This makes me so happy to hear, Genie. Thank you for sharing!
Kristin D McCarty says
This is amazing! I made it tonight. Like a lot of people I searched for a different recipe and found this. I cooked wide noodles with it and carrots. Thank you for a wonderful recipe!
Isabel Laessig says
Kristin, I am so happy to hear this. That sounds like a wonderful pairing! Thank you very much for your comment!
Susan Williams says
Truly delicious😋. Thanks!
Isabel Laessig says
Thank you very much, Susan! I'm glad you enjoyed it!
Amanda says
This was hands down the best porkchops. My husband is a pork chop junkie and he said he would wash the dishes everyday if I made these. Thank you
Isabel Laessig says
That's amazing, Amanda! I'm so glad you and your husband enjoyed it!
Elizabeth says
Hello, thank you for this recipe. I added some white wine and it is delicious. My husband will love it. I just finished it. I will serve it with some mashed potatoes and tomatoe and lettuce salad. Perfect. I will let you know what he and my son say. You saved my day.
Isabel Laessig says
Hi Elizabeth! I'm so glad you enjoyed it and am excited to hear you're serving it for your family, too! Hope they love it as well. Enjoy!
Clive Lane says
could I use half and half in place of the buttermilk?
Isabel Laessig says
Hi Clive! You could definitely use half and half in place of the buttermilk. The taste will differ slightly, but it shouldn't make too significant of a difference. Enjoy!
Megan says
When it says “cover” does that mean use a lid over the cast iron or cover the pork with the gravy for the last bit of cooking?
Isabel Laessig says
Hi Megan! It means to cover it with a lid for the last bit of cooking. Enjoy!
Bessie Flournoy says
My son loves it and so do I. This now our favorite family staple.
Isabel Laessig says
So glad to hear this, Bessie! It's one of my favorites, too!
Audrey Kavanaugh says
My husband loves this dish. I add fresh mushroom and substituted heavy cream for buttermilk.
Isabel Laessig says
This is wonderful to hear, Audrey! Thank you!
Shawn says
My mom used to make this back in the 70s and 80s, but she wasn't much of a cook and could never get the gravy right. I was so excited to see this and share it with my sister! The buttermilk was the difference maker. I added fresh mushrooms to the gravy, and it was terrific. Sent the recipe for my sister to try. Thank you for bringing back childhood memories!
Isabel Laessig says
Thanks so much, Shawn! This is wonderful to hear. I'm so glad it brought back good memories for you.