Easy Smothered Pork Chops
Fork-tender, juicy, and well-seasoned smothered pork chops are covered in a savory onion gravy. Traditional Southern comfort food will have you wanting more. Top mashed potatoes, roasted veggies, or plain white rice with the gravy, and you’ll enjoy rave reviews for this simple, meaty, saucy dish!
This restaurant-quality recipe will save you the annoying expense of eating out and still give you full satisfaction. Like, is there anyone out there who feels that a single pork chop cannot fully satisfy a human being? Okay, that was just me when I go hungry.
And you know me, if it hurts my pocket, then homemade is the way to go. You’ll be amazed at how uncomplicated it is to whip up these crazy, delicious pork chops. I’m drooling just thinking about it.
So the next time you go out and order this at a fancy resto, think again. You can actually have this at home and enjoy a second or even a third serving while saving more than a few bucks.
Why the Gravy Makes It
If you think that the well-seasoned chops are the highlight of this recipe, think again. It’s actually the gravy! A great sauce can cover a multitude of sins.
A hint of butter, savory aroma from onions and garlic, and pleasant earthiness from thyme. Add the flavor-packed juices from the pork chops as they simmer in the gravy, and ooh la la!
How to Smother Pork Chops
- Prep the ingredients and season the pork chops.
- Sear the pork chops, make the roux, and start the gravy.
- Finish the onion gravy, and simmer the pork chops until tender.
Recipe Tips and Tricks
- If using boneless pork chops, reduce the cooking time by about 25%. Instead of 30-40 minutes of simmer time, it would be 20-30 minutes.
- Feel free to replace the Creole seasoning with pork chop seasoning, chili powder, or even poultry seasoning.
- If you have time, brining the chops helps them stay juicier. Also, letting the rest for 5-10 minutes before serving really does help the juices stay inside the meat.
Make Ahead and Leftover Makeovers
This recipe freezes well and will last in the fridge for 3-4 days. I love making a double batch, so I have an easy dinner in a pinch. Just thaw and heat in the microwave, done.
If someone in your family doesn’t like eating the same thing two nights in a row, make a soup, and they’ll never know. Cut the leftover pork chops into cubes, and set aside. Heat the gravy and a cup of broth in a saucepan, add diced potatoes and carrots, and simmer until tender. Toss in some frozen peas and the cubed pork, and heat through. Add more broth if needed for the desired consistency.
Menu Suggestions
The gravy is best over mashed potatoes or white rice (though brown rice works great too). Roasted vegetables or a light salad make wonderful sides. And a loaf of garlic bread will sop up the extra gravy in style.
More Easy Pork Chop Recipes
Watch How to Make It
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This blog post was first published in October 2017 and has been updated with a video, new photos, and more tips.
Smothered Pork Chops
Ingredients
- 4 pork chops (¾-1 inch thick works best)
- salt and pepper to taste
- 2 teaspoons (8g) Creole seasoning
- ¾ cup (90g) all-purpose flour
- ½ teaspoon (1g) paprika
- ¼ teaspoon (0.5g) cayenne pepper (optional, adjust to taste)
- ½ teaspoon (1g) white pepper
- 1 teaspoon (2-3g) granulated onion
- 2 teaspoons (10g) garlic powder
- 3 tablespoons (45ml) vegetable oil or preferred cooking oil
- 1 large onion, thinly sliced
- 3-4 cloves garlic, minced
- 1-2 teaspoons (2-4g) minced thyme
- 3 tablespoons (42g) unsalted butter
- ¾-1 cup (175-236ml) milk
- 3 cups (708ml) chicken broth
- salt and pepper to taste
Instructions
- Pat the pork chops dry with a paper towel, then season with salt and Creole seasoning. Mix the flour, paprika, cayenne pepper, white pepper, granulated onion, and garlic powder on a plate or in a shallow bowl.
- Dredge the pork chops in the flour mixture on each side until coated. Shake off the excess.
- Heat oil in a cast-iron skillet over medium-high heat, then fry pork chops on both sides until golden brown (4-5 minutes per side). Remove chops from the skillet and set aside on a plate.
- Sauté onions in the same skillet for 2-3 minutes. Then add the garlic and thyme, and continue cooking for 3-5 minutes, stirring occasionally to prevent burning, or until onions have softened. Remove and set aside.
- Melt the butter in the pan. Then sprinkle in the seasoned flour left from dredging the chops and stir with a wooden spoon until it comes together and forms a paste.
- Slowly whisk in the milk, followed by the chicken stock. Continue stirring and scraping the bottom of the pan to make sure there are no lumps. The mixture should be smooth and slightly thickened in about 5 minutes.
- Return the softened onions to the skillet, mix well, and season with salt and pepper.
- Add the pork chops back to the skillet, together with the juice that forms on the plate. Bring to a boil, then reduce the heat to a simmer and cover with a lid.
- Simmer for 30-45 minutes (or more if needed), stirring occasionally to prevent burning. The time will depend on the thickness of your pork chops or when the desired tenderness has been reached.
- Garnish with parsley. Serve with mashed potatoes or rice and roasted veggies.
Tips & Notes:
- For a darker gravy, cook the flour for a longer time over low heat, stirring constantly just until the flour is toasted. For a lighter gravy, cook the flour for less time while whisking continuously, just until the raw flour taste is gone.
- If the gravy is thicker than you’d like, stir in a tablespoon of water at a time until you achieve the desired consistency.
- You can omit cayenne pepper or thyme.
- For hands-off pork chops, transfer the oven-proof skillet to a preheated 350℉ (180℃) oven to finish cooking. Cooking times will vary slightly, so an instant-read thermometer is best for checking doneness. Make sure it has enough liquid so it doesn’t burn.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
I love how you cook! I had given up making pork chops for my husband because they always come out tough dry and tasteless. Keeping the final internal temp to 145 is key. Thanks for the tip!
Oh great to hear that. Thank you so much!
Raves about this recipe! My partner kept making grunts of approval during the whole meal! I loved it, too. I am a “gravy girl”, too.
Thank you:) There’s more to come, so stay tuned
I wouldn’t add or take anything away from this recipe because it was perfectly delicious!
Thanks Ashlee! Glad to know that you enjoyed this recipe. 🙂
My husband loves smothered pork chops. I’ve never had them before and definitely never made them before. I made this recipe and he LOVED them! He said they were even better than his mom’s! I’ll definitely be making these again.
Hi Amanda! That’s awesome! Nice to know that you get to enjoy this recipe with your hubby.
This was succulent and very tasty! I used the homemade Creole seasoning you suggested! WOW it took some time but Oh so worth it ! Thank you for sharing a recipe that will be used from now on in my house.
That’s great to know, Cheryl! Thank you for sharing with us.
I made this tonight and it was delicious. Thank you so much!
Yay! Thank you, Marcie! 🙂
I love how in all your recipes…you take time to make sure the meat is seasoned well and don’t rely on a sauce or gravy to flavor the meat – it’s what to me takes your recipes to the next level. I have loved everything I’ve tried on your site! Definitely a fan!
This recipe was another winner – delicious!
Thanks so much, stacey. Am So thrilled!
Dear Imma,
You are such a wonderful cook and woman in general. I’m sure I speak for all of us out here when I say,
“We Love You !”
Awww. Thank you so much.❤️
I’ve made this recipe several times and love it! It is super easy, quick and delicious, and my whole family loves it. Your recipes are some of the best online in my opinion. I always look forward to your emails!
The taste of these chops were so flavourful. Can the chops be transferred to the oven to finish cooking? If so, what temperature and for how long?
They can at 350 degrees F. Cooking times will vary about 15 minutes or more . It is best to use an instant read thermometer for doneness . Make sure it has enough liquid so it does not burn.
Will be trying tonight thanks so much for posting. I’m not a fan of onions so I will not use them but hopefully it comes out well I’ve always wanted to make gravy from scratch. Wish me luck, will update!!!
Hello Deedee,
Sending you positive vibes . You will nail it!
This is pretty much mygo to recipie for fried porkchops, that is until a grocery store had jack daniels marrinated chicken breast… To make a long story short omg wow! So now I use a little jack to marinate when i can. I haven’t used much broth either i use cream of mushroom soup or french onion soup will wotk well too for a darker gravy.
Wooow! Jack Daniels! That’s a must-try marinate for me.
Just made this smothered pork chops for my son. Must say the gravy was hot, I’m sure it will taste great with the white rice and greenbeans I made along side it. Will let u know what my son thinks about it.
Hi Mia. Thanks for trying it out. You can adjust the heat by lowering down the amount of cayenne pepper.
I’ve smothered a lot of pork chops, but this recipe was awesome!!! I’m not a fan of the cayenne, so I just omitted it, and they turned out great for my taste!
YESS! Thank you so much!So happy you could take some time out to let me know.
I am making these tonight for dinner. The recipe looks very good. I know my husband and I will be eating well tonight. Thank you, once again. I love your recipes that I have tried. They are always perfect!
Perfect? Thank you so much Betty!!! Am glad you are enjoying them. So sweet of you to take the time out to let me know.
Bon Apetit!!!
Saved! Have 4 thick loin chops thawing in the kitchen. Needed a recipe for tonight.
Onion gravy? COUNT ME IN! Be back to rate, this sounds/looks like a major hit!
Thanks for the post!
Hi Christopher ! Can’t wait for your feedback! You are going to love it as I do.
wow!!!!! this looks yummy, i can’t wait to try it and have a taste of it.
Thanks ! Do let me know how it works out for you.
I must try! So comforting. Do you have the recipe for the mashed potatoes?
Thanks Sandrine! Will post it on Wednesday.
Made these tonight but was confused with ingredients. Step 1 indicates cayenne pepper and white pepper, yet not on ingredients list. So I didn’t use Cajun seasoning or black pepper. Did halve with cayenne and white pepper. Came out really well. Would like the correct ingredients and measurements.
Hi Lainie ! Ingredients list have been updated , thanks for trying it out . Glad to hear it all worked out for you.
Also tried to make this Toni tonight recipe call at dor granulated onions but not on the list to indicate how much. Thyme also listed twice but no measurements to say how much in each place. Thanks!
Hi Liz! I see you might have been confused I have updated recipe to make it clearer. Thanks for bringing this to my attention.