I love pork chops, and I feel like they’re under appreciated. Some people think pork chops are dry and boring. Let me tell you, I completely disagree! These Smothered Pork Chops are a Southern staple, packed with flavor and seared to perfection. And the best part? The whole thing comes together in one skillet in just 35 minutes, with simple ingredients and a homemade onion gravy that’s good enough to eat by the spoonful. Grab some mashed potatoes because you’re going to want every last drop of that gravy!
A Good Sear Makes an Even Better Gravy
Everyone has their own way of making Southern smothered pork chops, and this is mine! My secret is seasoning, dredging, and searing the pork chops over medium-high heat first. The light flour coating helps create a delicious, slightly crisp golden crust, and all those tasty browned bits left behind in the skillet add even more flavor to the homemade gravy. I always set the chops aside while I make the gravy, too. Those lean cuts can overcook quickly, and nobody wants tough pork chops for dinner!
Then, don’t even get me started on the gravy. I make it from scratch with onions and garlic (the backbone of any good sauce, if you ask me! 😉). I give the onions time to soften and start browning, bringing out their natural sweetness and adding another layer of flavor to the sauce. A little flour helps thicken everything up, then chicken broth (I use Better Than Bouillon to save money) and a splash of heavy cream give the gravy a rich, luxurious finish. Comfort on a plate without spending a fortune! If you’re a gravy lover like me, you’ll also want to try our Salisbury steak next. It’s another budget-friendly favorite with plenty of homemade gravy.
Recipe Success Tips
- Keep those pork chops juicy! I use boneless pork chops in this recipe, which are fairly lean, so they can dry out quickly. I recommend using an instant-read thermometer to check the thickest part of each chop, especially if yours are thicker than the ones I’ve used. Pork is safely cooked at 145°F, followed by a 3-minute rest. Set the chops aside while you make the gravy, then return them to the skillet briefly to warm through so they don’t overcook.
- Give the pork chops room to brown. Let the chops sit at room temperature for 10-15 minutes to help take the chill off. Then, pat them dry with paper towels before seasoning and dredging, and make sure the skillet is hot before adding them. If your chops don’t fit comfortably in one layer, cook them in batches! Crowding the pan traps moisture, making it harder to develop that lovely golden crust. Watch the heat, too, as the flour coating can burn if the pan gets too hot.
- Get the gravy consistency right. The butter and reserved flour form a roux, a mixture of roughly equal parts fat and flour that thickens the gravy. Cook the flour for about a minute to get rid of its raw taste. Then stir in the chicken broth, scraping up those flavorful browned bits from the pan as you go. Let the gravy simmer until it’s thick enough to coat the back of a spoon. Too thick? Add a splash more broth. Too thin? Let it simmer a little longer before returning the pork.
- Taste before adding more salt. I season my pork with salt, pepper, and paprika, but garlic powder or onion powder are great additions, too! Remember that chicken broths can vary a lot in saltiness. I always taste the gravy after it has thickened before deciding whether it needs more seasoning.
- Add some extras! I kept my recipe simple with onions and garlic, but sliced mushrooms are a delicious addition, as I use in my creamy pork chops recipe. Cook them with the onions until the excess moisture evaporates. You can even add bacon!
Smothered Pork Chops
Equipment
- Plate
- Large Cast Iron or Large Skillet
- Tongs
Ingredients
- 1 Tbsp vegetable oil $0.04
- 4 pork center-cut loin chops boneless, $4.00*
- ¾ tsp salt divided, $0.03
- ½ tsp black pepper freshly cracked, (divided) $0.08
- ½ tsp paprika $0.02
- ¼ cup all-purpose flour $0.04
- 1 yellow onion sliced, (2 cups) $0.74
- 2 Tbsp butter $0.23
- 2 garlic cloves minced, (1 Tbsp) $0.12
- 1 cup chicken broth $0.13**
- ¼ cup heavy cream $0.33***
- ¼ tsp dried thyme $0.03
Instructions
- Gather and prepare all ingredients.
- Heat the oil in a medium cast-iron over medium-high heat. Pat the pork chops dry with paper towels and season evenly with ¼ tsp salt, ¼ tsp pepper, and paprika.
- Sprinkle the flour on a plate and dredge the pork chops in the flour. Reserve the remaining flour to make the roux.
- Once the pan is hot, gently place the pork in the cast-iron. Let the pork cook undisturbed for 3-4 minutes on each side until a golden-brown crust forms. Remove the cooked pork from the pan and set them aside on a plate while you make the sauce.
- Turn the heat to medium, and add the onions, stirring occasionally. Cook until they start to brown, for about 5 minutes.
- Melt the butter and add the garlic. Cook for 1 minute.
- Sprinkle in 2 Tbsp of the reserved flour and cook for 1 minute.
- Add the chicken broth, heavy cream, thyme, and remaining salt and pepper. Cook until it thickens, for about 5 minutes.
- Return the pork and any juices to the skillet to warm it through.
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Notes
Nutrition
how to make Smothered Pork Chops step-by-step photos
Gather and prepare your ingredients. Let the pork chops sit out at room temperature for 10-15 minutes to take the chill off. Slice 1 large yellow onion (about 2 cups) and mince 2 garlic cloves (about 1 Tbsp). Measure out the remaining ingredients so everything is ready to go.
Season the pork chops: Heat 1 Tbsp vegetable oil in a large cast-iron skillet over medium-high heat. Meanwhile, pat 4 boneless center-cut pork chops dry with paper towels. Season both sides evenly with ¼ tsp salt, ¼ tsp black pepper, and ½ tsp paprika.
Dredge the pork chops: Spread ¼ cup all-purpose flour on a plate. Lightly coat each pork chop on both sides, shaking off any excess flour. Reserve the remaining flour to help thicken the gravy later.
Sear the pork chops: Once the oil is hot, carefully add the chops to the skillet in a single layer. Cook undisturbed for 3-4 minutes per side, until a golden-brown crust develops. Avoid moving them too much so the coating can brown nicely. Check that the thickest part of each chop reaches an internal temperature of 145°F. Transfer the chops to a plate and set aside while you make the gravy.
Sauté the onion: Reduce the heat to medium and add the sliced yellow onion to the same skillet. Cook for about 5 minutes, stirring occasionally, until the onion softens and turns golden around the edges.
Add the butter and garlic: Stir in 2 Tbsp butter and the minced 2 cloves of garlic. Cook for about 1 minute, stirring frequently, until the butter has melted and the garlic smells fragrant. Be careful not to let the garlic burn, as it can make the gravy taste bitter.
Make the roux: Sprinkle 2 Tbsp of the reserved flour over the onion mixture. Stir continuously for about 1 minute, until the flour is fully incorporated.
Make the creamy onion gravy: Add 1 cup chicken broth, ¼ cup heavy cream, ¼ tsp dried thyme, and the remaining ½ tsp salt and ¼ tsp black pepper. Stir well, scraping up any browned bits from the bottom of the skillet. Let the gravy simmer for about 5 minutes, stirring occasionally, until it’s smooth and thick enough to coat the back of a spoon.
Smother the pork chops! Return the pork chops and any juices collected on the plate to the skillet. Spoon the creamy onion gravy over the top and heat briefly until warmed through. Enjoy!
What to Serve with Smothered Pork Chops
All this creamy onion gravy deserves something delicious to soak it up! My first choice is a big scoop of mashed potatoes. They’re fluffy, buttery, and perfect for catching every last spoonful of gravy. I’d start the potatoes before cooking the pork chops, since they take about 25 minutes to prepare. For an even cheaper option, serve the chops over white rice. It takes about 25 minutes, too, and can simmer away with the lid on while you work on the pork. Or, for a Southern-inspired dinner, try our cheese grits. They’re cheesy and ready in just 15 minutes, so you can get them going on another burner once you’ve seared the chops.
To round out the meal, I recommend some sautéed green beans. Their garlicky flavor and tender-crisp texture are lovely alongside the creamy gravy, and they add some extra veggies to your plate. They only take about 10 minutes to cook once prepped, so you can sauté them in a separate skillet while the onions and gravy come together. That way, everything is ready to serve at roughly the same time.
Storage & Reheating
Store leftover smothered pork chops in an airtight container in the fridge for up to 3 days. I recommend keeping the chops covered with plenty of gravy to help prevent them from drying out. Refrigerate within 2 hours of cooking.
Reheating
I prefer reheating these pork chops in a covered skillet over medium-low heat to help keep them tender. The gravy will thicken as it cools, so add a splash of chicken broth or milk to loosen it up. Heat the gravy thoroughly and warm the pork chops until they reach an internal temperature of 165°F. Try not to heat them any longer than necessary, as boneless pork chops can become tough when reheated.
Freezing
I wouldn’t freeze these smothered pork chops. The heavy cream in the gravy can separate or turn grainy after thawing, and the pork chops may lose some tenderness.
Try These Pork Chop Recipes Next
- I love making these Glazed Pork Chops when I’m craving something sweet and savory. That sticky brown sugar glaze is SO good!
- For another easy weeknight dinner, try these Air Fryer Pork Chops. They’re perfectly seasoned, juicy, and require very little cleanup.
- When apples are in season, make these Apple Spice Pork Chops, which are packed with tender apples, onions, and warm spices.
More Creamy Skillet Dinners
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Hello, my name is SURESH KUMAR. I'm a 50 year old self-employed Pirate from the Caribbean. 
