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Smothered Pork Chops in a cast iron pan
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Southern Smothered Pork Chops

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.
Course Main
Cuisine American
Keyword pork chops recipe, pork loin chops, smothered pork chops, southern smothered pork chops
Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 20 minutes
Servings 4 Servings
Calories 430kcal
Author Tara Margetson

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

Instructions

  • 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.

Notes

  • Make sure the pork chops are a thick cut, around 1-1 1/2 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

Calories: 430kcal | Carbohydrates: 25g | Protein: 26g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 1455mg | Potassium: 618mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1120IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 2mg