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You’re going to love my Southern Smothered Pork Chops recipe! These lightly breaded, tender pork chops simmered in a rich and creamy onion gravy make a family meal everyone at the table will love. Pork chop recipes just don’t get any better than this!
Jump to:
- FAQs
- How to make Smothered Pork Chops
- How to make Pork Chops Gravy
- Recipe Tips
- Pork Chop Cooking Temperature
- Smothered Pork Chops in the Oven
- Side Dishes for Pork Chops
- Our readers love this recipe!
- My Favorite Pork Chop Recipes
- What to Do with Leftover Pork Chops
- 📌 Pin it for later!
- 📋 Recipe
- 💬 Reviews
The first recipe for smothered pork chops that I ever tried was one from the Pioneer Woman. I immediately fell in love with the gravy! Typical of me, I love recreating recipes to make them my own. To be completely honest, I have a hard time following recipes. I just can’t help myself. I love tweaking and adding a little bit of this and a little bit of that and so you have it. Here is my recreated Pioneer Woman-inspired Southern Smothered Pork Chops recipe. My family loves this recipe and so will yours.
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.
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 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 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.
How to make Pork Chops 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!
Recipe Tips
- Generously season both sides of your pork chops and adjust seasoning for the gravy to taste.
- Use thick-cut, 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.
Pork Chop Cooking Temperature
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.
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.
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 other oven-safe pan) in your oven preheated to 350˚F, after nestling the chops in the gravy. Cook for about 30 minutes, until tender.
Side Dishes for Pork Chops
If you’re wondering what to serve with pork chops, we have so many delicious sides to choose from! This is one of the best Southern Sunday dinner ideas – we know you will love it.
Our readers love this recipe!
The pork chop has really good flavor and I paired it with cauliflower mashed potatoes and sauteed vegetables 😋
Shakera
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
I tried it! It came out amazing! With some mashed potatoes and green beans! Yum!
Amy on Pinterest
My Favorite Pork Chop Recipes
My Pork Butt Recipe is a perfect Sunday Dinner Idea!
What to Do with Leftover Pork Chops
- Pork Tacos
- Pork Nachos
- Pork Flatbread Pizza
- Pulled Pork Sandwich Recipe
- Philly Pork Sandwich with Remoulade Sauce
- Macaroni and Cheese with Pulled Pork
- Pork Fried Rice
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📋 Recipe
Southern Smothered Pork Chops
Equipment
- Cast Iron Skillet
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 a thick cut, around 1-1½ inches thick, to keep them from overcooking. Bone-in is best.
- 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.
Nutrition
Photography by Tara Margetson
writerjenn1 says
Give me a knife, fork AND spoon so I can scoop up all that amazing gravy! Love this dish!
Jessica Formicola says
I have pork chops in the freezer and I can’t wait to use them to make this recipe!
Mahy says
I am not going anywhere – this recipe is the one! Definitely a fantastic way to use the pork chops I have in the fridge right now. Can’t wait to get started with the recipe!
Liz @ I Heart Vegetables says
Ok my dad would LOVE this recipe! We used to eat pork chops a lot when I Was younger! I can’t wait to send this to my mom!
Amy P says
The gravy is so tasty. My husband loved it!
Em Beitel says
Thank you so much, Amy! We’re so glad you enjoyed it!
Kellie says
I made this for dinner last night, and it was a big hit! I can’t wait to make it for a big family dinner.
Em Beitel says
Thanks so much, Kellie! We’re so glad you enjoyed it!