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You’re going to love my Pork Chops recipes! Especially my Smothered Pork Chops! They are lightly breaded, tender pork chops simmered in a rich and creamy onion gravy that make a family meal everyone at the table will love. Pork chop recipes just don’t get any better than this!
Jump to:
- Best Pork Chop Recipes
- Smothered Pork Chop Recipe
- Smothered Pork Chops Ingredients
- How to Make Smothered Pork Chops
- How to Make Pork Chop Gravy
- Pork Chop Recipe Tips
- Pork Chops Internal Temp
- Smothered Pork Chops in the Oven
- Pork Chops Recipes FAQs
- Pork Chop Cuts
- Side Dishes for Pork Chops
- What to Do with Leftover Pork Chops
- 📌 Pin it for later!
- 📋 Recipe
- 💬 Reviews
Best Pork Chop Recipes
Pan-Seared Pork Chops
Sous Vide Pork Chops
Pork Chops with Mushroom Gravy
Apple Pork Chops
Pork Chops on the Grill
Air Fryer Pork Chops
Instant Pot Pork Chops
Oven Baked Pork Chops
And my favorite – Smothered Pork Chops! There is a reason this is our #1 pork chop recipe. They are just amazing. Run to the store and get the ingredients – they never disappoint!
I love feeding my family pork chops for so many reasons. They are always a hit any time I make them.
- Easy to prepare
- Amazingly delicious
- They make you feel like you can cook restaurant-quality food at home
- These recipes are inexpensive yet they are out-of-this-world tasty
- Pork chop dinner ideas are perfect when entertaining. I also love grilling my baby back ribs and grilled corn on the cob for a crowd.
Smothered Pork Chop Recipe
Out of all my favorite pork chop recipes, this is hands down my favorite pork chop recipe. 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.
Oh my goodness!!! Made this tonight. Amazing! The entire family devoured the pork chops and licked their plates clean. I will be making this again 🙂
Nancy on Pinterest
Smothered Pork Chops Ingredients
- bone-in pork chops 1-1½ inches thick
- salt
- paprika
- black pepper
- garlic powder
- onion powder
- all-purpose flour divided
- vegetable oil
- onion peeled and cut into ¼ inch thick slices
- cloves of garlic peeled and minced
- butter
- chicken broth
- buttermilk
- water
- Freshly chopped parsley for garnish
How to Make Smothered Pork Chops
- In a medium bowl, whisk together salt, paprika, pepper, garlic powder, and onion powder. Sprinkle the mixture liberally over both sides of each pork chop.
- Set aside some 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 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.
If you are looking for a super easy pork chop recipe, you can stop here and these pork chops will be delicious. But if you want amazing gravy and an over-the-top eating experience, keep on going!
The kids and husband absolutely loved this recipe. This one for sure is a keeper.
Jennifer on Pinterest
How to Make Pork Chop Gravy
- 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 golden.
- 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.
- 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 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.
Oh, how I love this creamy onion gravy! It is so rich and decadent and pairs perfectly with pork chops. It’s easy to make gravy using a roux and onions. This is one of the best Sunday dinner ideas! So easy and amazingly tasty!
I tried it! It came out great especially the gravy..I’ve always been challenged when it comes to making gravy but this recipe is actually good🤤 it! ❤️ Going to make it again, the gravy was excellent.
Trevor on Pinterest
Pork Chop Recipe Tips
- 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.
This recipe was a hit with my family! I’m glad i tried because it’s the best meal I’ve made in a very long time & everyone loved it. Thanks for sharing.
Annette on Pinterest
Pork Chops Internal Temp
When they’re ready, pork chops should be cooked to 145°F at the thickest part of the chop. Always use a meat thermometer for best results.
You always want to check your pork chops to make sure they are properly cooked. When using the smothered method, it will not be a problem but I am a believer in always using a meat thermometer to check.
| 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 |
Smothered Pork Chops in the Oven
I love making this recipe on the stovetop, but you can also finish them off in the oven instead. I like this idea for a busy weeknight. I will make everything in the morning and finish off this delicious pork chops dish in the oven.
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.
Pork Chops Recipes FAQs
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 comfort food recipes ever! Pork loin chops are coated in seasoning and flour, then pan-fried golden-brown and simmered in a rich, creamy onion gravy.
That is the beauty of this dish. “Smothering” the pork chops, or slow cooking the pork chops in the sauce, results in the most tender pork chops. This is absolutely my favorite thing about this recipe, you never have to worry about the pork chops being tough.
Pork Chops will stay fresh in the fridge for 3 to 5 days.
Pork Chop Cuts
There are four different cuts of pork chops. 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 on one side and tenderloin meat on the other side. It is perfect if you want 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. Cooked properly though, boneless pork chops are amazing.
- Shoulder Chop: This is my least favorite cut of pork chop. They are flavorful, but also have a lot of gristle and bones. The shoulder chop is best when braised.
Side Dishes for Pork Chops
This is one of the best Southern Sunday dinner ideas – we know you will love it.
You should also try my Grilled Pork Butt or Smoked Pork Butt! They are both amazing!
What to Do with Leftover Pork Chops
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📋 Recipe
Best Pork Chop Recipes – Smothered Pork Chops
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 2 tsp. salt, 1½ tsp. paprika, ¾ tsp. black pepper, ½ tsp. garlic powder, and ¼ 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 ¾ 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 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.
Video
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.
Made this tonight after a quick google search. I wanted to make something warm and delicious for my son and husband returning from football practice. Most importantly I did not want the pork chops to be dry. Followed your recipe to a tee and it was a very big hit with everyone, even the kids ages 2-9! Saving this one for sure. Thanks!
That is so awesome, Kate! Thank you so much – we are so glad you and your family enjoyed it. This is truly one of our favorites.
I have boneless pork chops, would it work for this recipe?
Hi Aurora! Boneless pork chops would definitely work for this recipe. The cooking time will be slightly different, however. You want to cook them until the pork chops are tender and the thickest part reads at least 145°F on a meat thermometer, so when you’re simmering the chops later in the sauce in step 5, keep that in mind. I would check at the 20 minute mark.
I made this last night. It was really good!! Very flavorful and rich,which we like since we hate bland food. My husband gave it a thumbs up (doesn’t happen often lol) thanks for this great recipe!
That’s awesome, Jennifer! We’re so glad you and your husband both enjoyed it! Thank you for leaving us a comment!
Wow!
I was dreading eating the same flavor of pork chops that we make just about every week. I found this recipe and decided I’d give it a try since I was wanting a warm cozy meal to suit the weather. I was not disappointed and bonus!- my 7 year old LOVED it which I already prepared myself that he would not be enthused about it as he is most things I make especially with gravy. But we were all pleased with the meal which is a win for me! Will be making again asap.
That is so awesome to hear, Tiffany! We’re so glad you both loved it! Thank you for sharing!
I made this tonight. I had pork chops thawed but no plan. I needed a meal ready in an hour. I found this recipe in Google search. It took all basic ingredients that I had on hand.(I eliminated the buttermilk).
It was wonderful! Moist & very flavorful! The sauce was delicious over pasta.I will definitely be making it again!
Renee, thank you so much for your review! We’re so glad you enjoyed it!