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 GreensMoist 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.
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.

a white plate with a serving of smothered pork chop and potatoes with a plate of pork chops in back

More like these Southern Smothered Pork Chops

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Recipe for Smothered Pork Chops

5 from 5 votes
Amy Nash
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4 people
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.  


Pork Chops

  • 4 bone-in pork chops, about ¾- to 1-inch thick
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup all-purpose flour
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 3 Tablespoons vegetable oil


  • 3 Tablespoons salted butter
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 3 cups chicken stock
  • ½ cup water
  • 1 Tablespoon Worcestershire sauce
  • Cooked hot rice, for serving


  • Season the pork chops by sprinkling with the salt and pepper on all sides. In a shallow dish, combine the flour, paprika, and cayenne pepper. Lightly dredge the pork chops in the flour mixture, shaking off any excess flour and reserving 2 tablespoons of the flour mixture for the sauce.
  • In a large skillet, heat the oil over medium heat. Once the oil is hot, brown the pork chops by cooking for about 3-4 minutes on each side, then transfer to a plate and set aside.
  • Add the onions to the pan and saute for 5 minutes, scraping up any browned bits from the bottom of the pan. Once the onions have softened and begun to brown slightly, add the garlic and cook for 1 additional minute.  
  • Push the softened onions to one side of the pan and add the butter to the empty side of the pan. Once the butter has melted, sprinkle 2 tablespoons of the reserved flour mixture used for dredging the pork chops over the butter and stir constantly, cooking for 5-6 minutes to create a nice, dark roux. It should be about the color of peanut butter.  Whisk in the chicken stock and water.  
  • Increase the heat to medium-high to bring the sauce to a boil and stir in the Worcestershire sauce. Once the sauce is boiling, nestle the pork chops into the sauce, cover the skillet with a lid, and decrease the heat to medium-low.  
  • Cook for 25-30 minutes, until the pork chops and tender and cooked through and the sauce has thickened enough to coat the back of a spoon (it will still be a fairly thin sauce rather than a thick gravy). Garnish with freshly chopped parsley and serve the pork chops over hot rice with extra sauce spooned over the top.


Recipe adapted from Grandbaby Cakes.


Calories: 596kcal | Carbohydrates: 23g | Protein: 42g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1634mg | Potassium: 888mg | Fiber: 1g | Sugar: 5g | Vitamin A: 459IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 3mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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