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a plate with 3 smothered pork chops piled up on top
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5 from 5 votes

Recipe for Smothered Pork Chops

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.  
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Servings: 4 people
Calories: 596kcal
Author: Amy Nash

Ingredients

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

Sauce

  • 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

Instructions

  • 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.

Notes

Recipe adapted from Grandbaby Cakes.

Nutrition

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