These Smothered Pork Chops will make you feel like you’re sitting at grandma’s kitchen table. This dish is all about that rich, savory gravy that’s perfect over tender pork chops—comfort food at its finest.
Hey y’all! Let me tell you, there’s nothing quite like a hearty Southern meal that’s packed with flavor.
These pork chops are seasoned to perfection, browned on the stove, and then lovingly smothered in a creamy gravy. Whether you’re making this for a family dinner or a special Sunday meal, it’s bound to be a hit. Let’s get started!
How to Make Easy Smothered Pork Chops
- Season & Dredge the Pork Chops
Start by seasoning your pork chops. Then, dredge each chop in flour until it’s well-coated. The flour helps create that crispy crust when frying, and it’ll thicken the gravy later.
- Brown the Pork Chops
In a large skillet, heat the vegetable oil over medium-high heat. Once it’s hot, add your pork chops to the pan. Brown them on each side for about 4-5 minutes, until they’ve got that golden, crispy exterior. You’re not trying to cook them all the way through right now—just get that nice color on the outside. Remove the chops and set them aside.
- Make the Gravy
In the same skillet, you’ll find all those flavorful brown bits (that’s flavor, y’all, don’t you dare toss it out). Add the chopped onion and sauté for about 5 minutes until it’s softened and translucent.
Now, sprinkle in the rest of your flour and give it a good stir, letting it cook for 2 minutes to form a roux. This will give your gravy that silky texture. Slowly add the chicken broth, stirring constantly to get rid of any lumps. Once it’s all smooth, pour in the heavy cream. Let the gravy come to a simmer and thicken up a little.
- Smother the Pork Chops
Return the pork chops to the skillet, making sure they’re nestled in that glorious gravy. Lower the heat to medium-low, cover, and let everything simmer for 10-15 minutes, or until the pork chops are tender and fully cooked through. The gravy should be thick and creamy by the time you’re ready to serve.
- Serve & Enjoy!
Once your pork chops are smothered in that rich, creamy gravy, serve them up with mashed potatoes, rice, or some cornbread to soak up all that goodness. Don’t forget a side of greens—nothing says Southern like collard greens or green beans!
Tips + Tricks, FAQs & More
- Perfect Pork Chops: For juicy pork chops, don’t overcook them! Use a meat thermometer to make sure they reach 145°F in the center. That’ll keep them tender and not dry.
- Gravy Thickness: If your gravy gets too thick while simmering, just add a little more broth or water to reach the consistency you like.
- Flavor Boost: Want a little kick? Add a pinch of cayenne pepper to the gravy or sprinkle some hot sauce over the chops before serving.
- Pork Chop Alternatives: This recipe works just as well with boneless pork chops or even chicken thighs if you’re feeling like switching things up.
Variations :
- Smothered Pork Chops with Mushrooms: Add sliced mushrooms to the gravy while it simmers for an earthy twist.
- Spicy Smothered Pork Chops: If you like a bit of heat, throw in some chopped jalapeños or use spicy sausage in the gravy.
- Southern Smothered Chicken: Swap the pork chops for bone-in chicken pieces—chicken thighs, legs, or even chicken breast work beautifully with this recipe.
How to Store :
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove, adding a splash of broth or water to loosen up the gravy if needed.
How to Freeze :
If you want to freeze your smothered pork chops, place the chops and gravy in an airtight container or freezer-safe bag. They’ll keep for about 2-3 months in the freezer. When you’re ready to eat, just thaw overnight in the fridge and reheat on the stove, adding a little more liquid if necessary.
I’m sure it’ll become a family favorite in no time. Whether you’re cooking for a crowd or just looking to treat yourself to a hearty meal, these Easy Smothered Pork Chops are where it’s at. Enjoy and happy cooking!
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Smothered Pork Chops
Ingredients
- 4 bone-in pork chops about 1-inch thick
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup olive oil or vegetable oil, for frying
- 1 medium onion thinly sliced
- 1 bell pepper thinly sliced (optional, but adds a nice flavor!)
- 2 cups chicken broth or beef broth, if you prefer a richer flavor
- 1 tablespoon hot sauce optional, for a little kick
- 2 tablespoons butter
- 1/3 cup heavy cream or buttermilk
- Fresh parsley for garnish (optional)
Instructions
- Start by seasoning the pork chops generously with salt and pepper.
- In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, and a pinch of salt and pepper.
- Coat each pork chop in the flour mixture, pressing down to make sure it's well coated on all sides. KEEP THE REMAINING FLOUR.
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (but not smoking!), carefully add the pork chops to the pan.
- Fry them for about 4-5 minutes per side, until they are golden brown and cooked through. The internal temperature should reach 145°F. Once done, remove the chops from the skillet and set them aside on a plate.
- In the same skillet, reduce the heat to medium. Add the butter to the pan, allowing it to melt, add the sliced onions and bell pepper (if using).
- Cook, stirring occasionally, for about 8-10 minutes until softened and fragrant. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
- Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
- Slowly pour in the chicken broth, and hot sauce (if you're using it), scraping up any brown bits from the bottom of the pan.
- Let the liquid reduce and thicken slightly, about 2 minutes. Whisk in the buttermilk (or cream) and let the gravy simmer for about 3-5 minutes, allowing it to thicken slightly.
- Return the pork chops to the skillet, nestling them into the gravy. Spoon some of the gravy over the chops, and let them simmer in the sauce for about 10-15 minutes, turning the chops halfway through so they soak up all that delicious flavor.
- Once the pork chops are tender and smothered in that glorious gravy, garnish with a sprinkle of fresh parsley. Serve hot with your favorite sides like mashed potatoes, rice, or cornbread. Trust me, you’ll want to soak up every drop of that gravy!
Notes
