Classic Southern Smothered Pork Chops

Name: Recipe for Smothered Pork Chops
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 bone-in pork chops, (about 3/4- to 1-inch thick); 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup all-purpose flour; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 3 Tablespoons vegetable oil; 3 Tablespoons salted butter; 1 medium onion, (sliced); 4 cloves garlic, (minced); 3 cups chicken stock; 1/2 cup water; 1 Tablespoon Worcestershire sauce; Cooked hot rice, (for serving)

This easy Smothered Pork Chops recipe is a Southern classic and true soul food that always satisfies. The velvety, savory gravy and tender, juicy pork chops go so well together and are as perfect for weeknight cooking as they are for Sunday supper.

a plate with pork chops on it and a plate with a single pork chop in back

Southern Smothered Pork Chops

I was talking with a friend about these pork chops the other day and she mentioned that they don’t eat pork chops very often. Which is too bad because they are so delicious when prepared properly and they are such a nice change from chicken or beef.

You don’t have to worry about dry, flavorless pork chops any more with this delicious smothered pork chops recipe! The rich onion gravy is perfect over the pan-fried pork chops served with mashed potatoes or white rice.

Or serve your pork chops with some Southern Collard Greens, Moist Cottage Cheese Cornbread, and and a coconut bundt cake or peach cobbler for dessert for a classic Southern meal!

An image of a plate of Southern Smothered Pork Chops with rice.

But these pan fried pork chops are one of the most comforting approaches to making savory, seasoned pork chops with gravy that are completely wonderful served with rice (or potatoes, or noodles) on the side and some nice, dark green veggies.

An image of bone-in pork chops with gravy and rice on a plate.

Smothered Pork Chop Ingredients

Bone-in Pork Chops
Kosher Salt
Black Pepper
All-purpose Flour
Paprika
Cayenne Pepper
Vegetable Oil
Salted Butter
Yellow Onion
Garlic
Chicken Stock
Water
Worcestershire Sauce

An image of pork chops in an onion gravy in a large cast iron skillet.

An image of smother pork chops piled on a plate.

An image of tender pork chops with onion gravy on a plate with white rice.

How to Make Smothered Pork Chops

This smothered pork chops recipe is actually very easy to prepare and uses only pantry staples that you already have on hand. It will work with either bone-in or boneless pork chops, although I prefer bone-in because I feel like it adds flavor and helps keep the pork chops tender and moist.

An image of sliced onions for onion gravy.

1. Start by seasoning the pork chops with salt and pepper, then dredging them in a mixture of flour, paprika, and cayenne pepper. It’s not enough cayenne pepper to make these spicey – it just adds depth of flavor to the pork chops and the gravy that you will love. Don’t discard all of that flour used for dredging. Save some for making the roux to thicken the gravy later on.

An image of pork chops being dredged in flour.

2. Brown the pork chops in a large skillet with a little oil. This doesn’t take very long since we aren’t cooking the pork chops through at this point. Once they are brown on both sides, set the pork chops on a plate and work on the gravy.

An image of 4 bone-in pork chops in a cast iron skillet.

3. Saute onions in the same pan that you used for browning the pork chops, adding the garlic towards the end once the onions are soft.

An image of a roux in a pan of softened onions for making smothered pork chops.

4. Push the onions to one side of the pan and make the roux in the other side by melted butter, then sprinkling some of the reserved flour mixture over it and cooking for 5-6 minutes until brown.

An image of the darker roux for making onion gravy for smothered pork chops.

5. Whisk in chicken broth and water to make the sauce, then add the pork chops back into the pan.

An image of pork chops in gravy in a cast iron skillet.

6. Cover and cook on medium-low heat for 25-35 minutes (it will depend on the size and thickness of your pork chops) until tender and the gravy has thickened slightly (enough to coat the back of a spoon).

Serve with hot rice, mashed potatoes, or egg noodles.

What goes well with this Smothered Pork Chops Recipe?

Mashed Potatoes: Creamy mashed potatoes are classic with smothered pork chops. They pair perfectly with the delicious gravy and are a family favorite.
Rice: We love these pork chops with white rice, brown rice, or even wild rice. It’s a versatile option that complements the savory flavors of the pork chops and gravy.
Veggies: Steamed or roasted vegetables like green beans, broccoli, or asparagus taste great and make this a balanced meal.
Homemade Biscuits or Dinner Rolls: Fluffy biscuits or warm, soft dinner rolls are perfect for sopping up the extra gravy.
Cornbread: A batch of my homemade cornbread’s slightly sweet flavor and crumbly texture is so good with smothered pork chops!
Salad: A crisp, refreshing salad with a tangy vinaigrette can provide a nice contrast to the richness of the pork chops.
Braised Greens: Collard greens, kale, or sauteed spinach cooked with bacon or ham hock offer a savory and nutritious side dish that complements the flavors of the pork chops.
Applesauce: My family grew up eating applesauce as a side whenever we had pork chops of any sort. The sweetness of applesauce provides a nice contrast to the savory pork chops.

How to store this recipe for Smothered Pork Chops

To store leftovers, place them in an airtight container in the fridge for up to 2-3 days. You can freeze leftovers and reheat in a pan covered with foil in a warm oven until heated through.

Smothered Pork Chop Recipe FAQs

Why are my smothered pork chops tough?

There are a few possible reasons why your pork chops turn out tough. The biggest one is usually overcooking the pork chops, which can become tough and dry when cooked for too long or at too high of a temperature. The USDA recommends cooking the pork chops to 145°F which is where they still have just a blush of pink to them and are still tender, juicy, and moist.

Another reason your pork chops might be tough is if you don’t let them rest for a few minutes before slicing into them. Letting your meat rest allows the juices to redistribute throughout the chops so they have a better, more tender texture.

Do pork chops get more tender the longer you cook them?

Not necessarily. In fact, overcooking pork chops can lead to toughness and dryness rather than tenderness, at least when cooked using the method I’m sharing here.