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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:
- Pork Chops Recipes
- What are Smothered Pork Chops?
- Smothered Pork Chop Recipe Ingredients
- How to Make Smothered Pork Chops
- How to Make Smothered Pork Chop Gravy
- Smothered Pork Chops in the Oven
- Sunday Pork Chops Tips
- Pork Chop Dinner Ideas
- Pork Chop Recipe Temperature
- How to Store Pork Chops
- How to Freeze Pork Chops
- Reheating Smothered Pork Chops in Gravy
- Smothered Pork Chops FAQ
- Pork Chop Cuts
- Side Dishes for Pork Chops
- Pin it for later!
- Recipe
- Smothered Pork Chops
- Reviews
Pork Chops Recipes
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!
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
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.
Pork Chop Sauces
This is one of my favorite sauces for pork chops. Try my other favorites, too!
Smothered Pork Chop Recipe Ingredients
- 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!), plush 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.
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 fantastic gravy and an over-the-top eating experience, keep going!
The kids and husband absolutely loved this recipe. This one for sure is a keeper.
Jennifer
How to Make Smothered 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 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.
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
Smothered Pork Chops in the Oven
I love making this recipe on the stovetop, but you can also finish them in the oven. I like this idea for a busy weeknight. I will make everything in the morning and finish 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.
Sunday Pork Chops 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 Chop Dinner Ideas
I love feeding my family pork chops for so many reasons. They are economical, high in protein, and are always a hit any time I make them. Pork chop dinner ideas are perfect when entertaining, too. Try them with all my best Pork Chop Sides! Below are some ideas for what you can make from pork chops.
Boneless Pork Chop Recipes
Bone-In Pork Chop Recipes
Pork Chop Recipe Temperature
When ready, 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 Pork Chops
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 Pork Chops
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).
Smothered Pork Chops FAQ
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
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.
Side Dishes for Pork Chops
This is one of our best Southern Sunday Dinner Ideas – we know you will love it!
Did you try this recipe? Leave a comment and a rating below to let me know what you think! I love to hear from you!
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Recipe
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 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 thermometerInstant Read 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
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.
Re_birth of_SLICK says
I just finished making this with greens and Mac n cheese. I pretty much followed the instructions and it came out perfect. I didn’t use the buttermilk or butter because I used bacon fat I had from breakfast. That gave it sooo much flavor. Thank you.
Ra_Autum_Ankh says
Bacon fat for those that use it, is a great replacement for butter and also makes the perfect seasoning and creamer for sauces. Great idea. I also have done this dish and I am proud of the completion of this dish.
Peace be upon all that reads, makes, or taste this dish.
Em Beitel says
We’re so glad you enjoy the dish! Using bacon fat is a great idea! Thank you for your wonderful comment.
Precious says
So delicious me & my husband loved this recipe 🙌 goes perfectly with some mashed potatoes & steamed veggies!
Em Beitel says
That’s awesome, Precious! Thank you for taking the time to leave a comment! We greatly appreciate it and are so happy you and your husband enjoy it.
Johnny Bermejo says
OMG This recipe is the bomb!
So delicious
Em Beitel says
Thank you so much, Johnny! We’re so glad you enjoyed it!
Consuelo Montoya says
I’ve made pork chops using this recipe several times now and it is my go-to recipe for making a sure fire-delicious meal. I am a better cook because of recipes like this one, Here are two take-aways. First, seasoning the pork chops before the flour bath really locks in the flavor. I use one inch chops with the rib bone. The chops don’t dry out and the bone adds more flavor to the gravy. Second, making the roux in the pan after the chops, onions and garlic have been browned really adds to the flavor of the gravy. Prep time for me is more like 30 minutes. I think next time I’ll season the chops ahead of time and put them in the refrigerator then bring them out to room literature when I’m readying the other ingredients. We love mushrooms making them an necessary addition to this gravy. I like to serve my chops over buttered noodles with peas and carrots on the side.
Em Beitel says
These tips are great, Consuelo. We’re so glad you enjoyed it, thank you!
Aiden says
I’m just now getting into cooking and my grandma used to make this dish all the time. It was awesome!! Reminded me of her. She would’ve been so proud of how it came out. Saved this for another time. 🙂
Em Beitel says
Aiden, this makes us beyond happy to hear. That is so wonderful. We’re so glad you enjoyed it and that it reminds you of your grandmother.
Sean says
Flavor isn’t bad, but a little light for a country style porkchop. I will modify next time to get a richer more country style Flavor. I even cut out the water and replaced with chicken broth. Overall it’s a decent dinner that easy to make.
Robyn says
I have to say I am not that great of a cook but I made these pork chops and it came out soooo good, both my husband and I loved it!! I followed the recipe except for the buttermilk, I didn’t have it so used regular milk, and it was just so tasty!!
Em Beitel says
That is so awesome, Robyn! We’re so glad you both loved it – thank you for making it and sharing with us!
Kim says
OMG, this gravy sauce is SO GOOD!!! Recipe is fairly easy and I was so lucky to have all ingredients on hand. At the part where you put the onions in, I also threw in some green beans and chopped kale to make it into a full meal. I toasted some bread to dip into the gravy as well. The pork chops (I used ones that don’t have a bone) turned out to be super flavorful and tender, and the gravy is divine! I’ll definitely be adding this recipe to my regular weeknight meals!
Em Beitel says
That is so awesome, Kim! We are so happy you enjoy it! Those additions sound delicious.
Debra Kay Rodgers says
Delicious! Made minor adjustments to seasonings to suit family’s taste, used boneless center cut loin chops. So decadent! Thank you!
Em Beitel says
That’s so awesome, Debra! Thank you for your comment – we’re so glad you all enjoyed it!
Karen Violette-Cubbison says
Very good but too salty.