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.
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
*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.