Name: Southern Smothered Pork Chops
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 Servings
Ingredients: 2 tsp. salt; 1 1/2 tsp. paprika; 3/4 tsp. freshly ground black pepper; 1/2 tsp. garlic powder; 1/4 tsp. onion powder; 3-4 thick cut, bone-in pork chops (1-1 1/2 inches thick); 3/4 cup all-purpose flour (divided); 3 Tbsp. vegetable oil; 1 large yellow onion (peeled and cut into 1/4 inch thick slices); 3 cloves garlic (peeled and minced); 2 Tbsp. unsalted butter; 2 cups chicken broth; 1/4 cup buttermilk; 1/4 cup water; Freshly chopped parsley (for garnish)

Look no further for comfort than this recipe for Southern Smothered Pork Chops! Seasoned and lightly breaded pork chops are simmered in a rich and creamy onion gravy until tender. Serve with rice or your favorite sides.

Total Time: 1 hr 20 mins

We have the best Southern Smothered Pork Chops you will ever try! Lightly breaded and seasoned pork chops simmer in a rich and creamy onion gravy until tender. Cook up pork chops and rice or pair with veggies for one of the best pork chop dinner ideas out there!

Tender pork chop recipes like this one make some of the best family dinners. The pork chop gravy, made with onions, buttermilk, and chicken broth, is irresistible. Pork chop recipe ideas just don’t get better than this!

Southern Smothered Pork Chops in a cast iron pan

What are smothered pork chops?

Smothered pork chops are classic Southern cuisine and are one of the best comfort food recipes you can make. You coat pork loin chops in seasoning and flour, then pan-fry them until golden brown, before simmering them in a rich and creamy onion gravy. These pork chops and gravy are just delicious and remind us of the smothered pork chops Pioneer Woman makes!

The term “smothered” refers to the cooking technique called “smothering“. It involves cooking your food in a pan with a lid over low heat in liquid, similar to braising.

It’s a common cooking technique in Southern cuisine – particularly Louisiana Creole and Cajun cooking like étouffée (which literally means smothered!) or Shrimp Creole.

Pork Chops and Gravy Recipe Ingredients

2 tsp. salt
1 1/2 tsp. Paprika
3/4 tsp. Freshly Ground Black Pepper
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
3-4 Pork Chops
3/4 cup All-Purpose Flour
3 Tbsp. Vegetable Oil
1 large Yellow Onion, sliced
3 cloves Garlic
2 Tbsp. unsalted butter
2 cups Chicken Broth
1/4 cup Buttermilk
1/4 cup Water
Fresh Parsley

Tips for Making the Best Pork Chops Recipe

Season it well: I liberally season both sides of the pork chops with salt and other spices. This, in combination with the sodium content of the chicken broth, will depend on how much more salt you may need for the gravy. Adjust the seasonings as needed to taste for your smothered pork chop recipe.
Use thick pork chops: Use the thick-cut, bone-in pork chops if possible. They should be about 1-1 1/2 inches thick. If using boneless pork chops, keep an eye on them as they simmer since they overcook more easily. Depending on the size of the pork chops, you will be able to fit 3-4 in a 12 inch cast iron pan.
Divide the flour: The flour is used in two different parts of this recipe. First, it lightly coats the pork chops before browning in the pan. It is then stirred into the melted butter to make a roux. This will thicken the pork chop gravy enough to coat the pork chops and any desired sides.
Garlic to taste: I usually add around 3 cloves garlic. This can be adjusted up or down a clove or so depending on personal taste.
Onion slices: Cut the onion slices a little thick, about 1/4 inch wide.
Fresh herbs: It’s optional, but I like to top the cooked pork chops with a sprinkle of freshly chopped parsley for color.

How to Make Smothered Pork Chops Southern Style

In a medium bowl, whisk together 2 tsp. salt, 1 1/2 tsp. paprika, 3/4 tsp. black pepper, 1/2 tsp. garlic powder, and 1/4 tsp. onion powder. Sprinkle the mixture liberally over both sides of each pork chop (3 to 4 pork chops).
Set aside 3 Tbsp. flour from 3/4 cups flour to thicken the gravy. Spread out the remaining flour on a large plate. Coat each side of the pork chop in a light layer of the flour.
Place a deep, 12-inch cast-iron skillet over medium heat. Add 3 Tbsp. 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 1 large sliced yellow onion to the skillet. Cook, stirring occasionally, until beginning to caramelize, 10-15 minutes. Stir in 3 cloves peeled and minced garlic and cook until fragrant, 30 seconds to 1 minute.
Push the onion and garlic to the side of the pan. Add 2 Tbsp. butter in the center of the pan. Once it melts, mix in the remaining 3 Tbsp. flour. Continue to stir until the mixture becomes golden.
Slowly pour in 2 cups 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.
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 1/4 cup buttermilk and 1/4 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.

Pork Chops and Gravy Cooking Tips

Add some spice: Want a bit of heat? Add a pinch or so of cayenne pepper to the salt blend before sprinkling over both sides of the pork chops or serve with hot sauce.
Brown before making the gravy: Don’t skip the step of browning the pork chops before making the gravy! It adds so much flavor.
Use a deep-side cast iron pan: Try to use a well-seasoned cast-iron pan with deep sides.
Thin out the gravy if you need to: If the gravy thickens too much while simmering, thin it out with a little water.
Pork chop temperature: The cooking time on the pork chops may vary based on their size. You want the thickest part to be at least 145˚F.
Let it thicken first: 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.

How to Cook Pork Chops in the Oven

This recipe shows how to cook pork chops on the stove from start to finish. But, you can also make your pork chops in-oven instead of on the stovetop if you prefer. Pork chop recipes like this are great either way!

Place the cast iron (or other oven-safe) pan in a 350˚F oven after nestling the browned pork chops in the prepared gravy. Cook until the pork chops are tender, about 30 minutes.

What to Eat with Pork Chops

If you’re wondering what to serve with pork chops, we have good news: so many delicious sides go with pork chops and gravy. This is one of our favorite dinner ideas for family and friends, especially when you pair it with these sides for pork chops!

These Southern Smothered Pork Chops are perfect when you serve them with freshly steamed rice and some sautéed greens. They would also be great with other sides for pork chops like mashed potatoes, cornbread, garlic toast, green beans, biscuits, or even egg noodles.

Here are our favorite foods with pork:

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