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.
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.
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.
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.
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.
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.
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.
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.
5. Whisk in chicken broth and water to make the sauce, then add the pork chops back into the pan.
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).
More like these Southern Smothered Pork Chops
- Hush Puppies
- Sweet Potato Casserole with Marshmallows and Pecans
- Pecan Pie
- Best Homemade Biscuits and Gravy
- Homemade Banana Pudding
- Oven BBQ Beef Brisket
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Recipe for Smothered 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.
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