Here’s a classic Southern-style Smothered Pork Chops recipe — juicy, pan-seared chops simmered in a rich, savory onion gravy. It’s pure comfort food, and it’s surprisingly easy to make!
🐖 Smothered Pork Chops
🧾 Ingredients (Serves 4)
For the Pork Chops:
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4 bone-in pork chops (about 1 inch thick)
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Salt & black pepper
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp paprika
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1/2 cup all-purpose flour (for dredging)
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2–3 tbsp vegetable oil or butter (for searing)
For the Onion Gravy:
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1 large onion, thinly sliced
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2 cloves garlic, minced
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2 tbsp flour (from dredging)
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2 cups chicken broth
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1/2 cup milk or heavy cream (optional for creamier gravy)
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1 tsp Worcestershire sauce
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1/2 tsp thyme or fresh parsley (optional)
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Salt & pepper to taste
🔥 Instructions
1. Season & Dredge the Chops
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Pat pork chops dry. Season with salt, pepper, garlic powder, onion powder, and paprika.
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Dredge chops lightly in flour (save the leftover flour for the gravy).
2. Sear the Chops
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Heat oil in a large skillet over medium-high heat.
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Sear pork chops 3–4 minutes per side until golden brown. Remove and set aside (they don’t need to be fully cooked yet).
3. Make the Onion Gravy
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In the same skillet, add sliced onions and sauté 5–7 minutes until soft and golden.
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Stir in garlic and cook for 1 minute.
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Sprinkle in 2 tbsp of the leftover dredging flour and stir to coat the onions.
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Slowly whisk in chicken broth, scraping the bottom of the pan.
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Add milk (if using), Worcestershire sauce, and herbs. Simmer until slightly thickened, about 3–5 minutes.
4. Smother & Simmer
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Return pork chops (and any juices) to the skillet.
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Reduce heat to low, cover, and simmer for 25–30 minutes, until pork is tender and cooked through.
5. Serve
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Spoon that rich onion gravy over the pork chops and serve hot with mashed potatoes, rice, or buttered noodles.
🧠 Tips & Variations
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Use boneless chops, but reduce cooking time slightly to avoid overcooking.
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Add a splash of hot sauce or Cajun seasoning for a Southern kick.
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For extra richness, stir in a little sour cream or cream cheese at the end.
Want a printable version or a baked alternative? Let me know!