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Smothered Pork Chops

Learn how to cook tender and flavorful smothered pork chops with a rich, savory gravy. This easy recipe will guide you step-by-step to create a delicious meal your family will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Comfort Food, Dinner, Southern Style Food
Cuisine: American
Ingredients Method Notes

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)

Method
 

  1. Start by seasoning the pork chops generously with salt and pepper.
  2. In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, and a pinch of salt and pepper.
  3. Coat each pork chop in the flour mixture, pressing down to make sure it's well coated on all sides. KEEP THE REMAINING FLOUR.
  4. 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.
  5. 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.
  6. 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).
  7. 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.)
  8. Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
  9. 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.
  10. 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.
  11. 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.
  12. 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

*FOR BONELESS PORK CHOPS
 
Reduce searing time to about 2 minutes per side and finish cooking them in the sauce. Be very careful not to overcook or dry out your pork chops as they become tough and chewy.