Fork tender, juicy, and well-seasoned pork chops smothered in a savory onion-garlic gravy. A delicious classic Southern comfort food that will keep you wanting for more. Serve this with mashed potatoes, roasted veggies, or plain white rice and you’ll hear nothing but raving reviews for this simple, meaty, saucy dish!

This is the kind of recipe that you can order at a restaurant that annoyingly costs a lot without giving 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 shocked that it isn’t that complicated to whip up these crazy delicious pork chops. Oh yesss. Trust me!

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 few bucks. 

Recipe Ingredients and Variations

Okay, hear me out. The list might be a little intimidating but most of these ingredients are probably sitting in your kitchen. No need for a quick trip to the grocery (except, if you don’t stock up on some pork chops in your fridge).

So here’s what you’ll be needing for this simple dinner recipe

• pork chops
• salt and pepper
• Creole/Cajun Seasoning (see my Homemade HERE)
• all-purpose flour
• paprika, cayenne pepper, white pepper
• granulated onion, garlic powder
• vegetable oil or any preferred cooking oil
• onion
• garlic cloves
• fresh thyme
• unsalted butter
• chicken broth
• milk
• salt and pepper

You can go for thin-cut pork chops or thick ones. But remember that the thicker it is, the longer it cooks. So you might have to adjust your cooking time.

Can I Use Boneless Pork Chops?

Absolutely! But since they’re boneless, you might have to reduce the cooking time to about 3-4 minutes per side. Be very careful not to overcook your chops or they’ll end up tough and chewy.

Onion Garlic Pork Chop Gravy

If you think that the well-seasoned chops are the highlight of this recipe, well, they’re not. It’s actually the gravy for me!

I mean, seriously, how can you not resist smothering your rice with that savory and rich gravy? It has that hint of buttery flavor all mixed in with that savory aroma from the wilted onions and garlic and that slightly minty flavor from thyme.

And don’t forget the flavors coming off from those flavor-packed pork chops as you slowly cook them in that gravy. Oh-la-la! Can’t help but drool over as I write this down.

How to Store Leftovers?

Well, if in any case, you’ll have some leftovers (which rarely happens here at home, btw), you can store them in an airtight container. Then place it in the fridge for up to 3-4 days.

Serving Suggestions

This easy pork recipe is pretty versatile. You can actually serve it with just about anything. But if you want to know my top favorites, here are my go-to pairings for this meaty saucy dish.

• Roast Garlic Mashed Potatoes
• Plain White Rice or this Mushroom Rice
• Skillet Cornbread
• Green Beans and Bacon

More Easy Pork Chop Recipes

• Breaded Pork Chops
• Stuffed Pork Chops
• Oven-Baked Pork Chops
• Pan-Fried Boneless Pork Chops

How To Make Smothered Pork Chops

Pat dry the pork chops with a paper towel, then season with salt and Cajun seasoning. Mix together the flour, paprika, cayenne pepper, white pepper, granulated onion, and garlic powder on a plate. Dredge the seasoned pork chops in flour mixture on each side until coated. Shake off any excess flour.

Heat oil in a cast iron or skillet over medium-high heat; then fry pork chops on both sides until golden brown – about 4 to 5 minutes per side. Remove chops from the skillet and place on a plate. Add onions to the skillet, then saute for about 2-3 minutes. Then add garlic, thyme and continue cooking for 3-5 more minutes, stirring occasionally to prevent any burns or until onions are wilted.

Remove onions and set aside. Add butter to the pan, let it melt. Then throw in the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it comes together and forms a paste. Slowly whisk in the milk, followed by the chicken stock, making sure there are no lumps; stirring and scraping the pan well until it is incorporated or until the mixture is slightly thickened – about 5 minutes.

Return the wilted onions back to the skillet. Thoroughly mix and season with salt and pepper.  Add browned pork chops back to the skillet, together with its juice that form on the plate to the skillet. Bring to a boil, then reduce heat to a simmer. Slowly cook for about 30- 45 minutes or more, stirring occasionally to prevent any burns. You may have to cook longer depending on the thickness of your pork chops and/or if desired tenderness has been reached. Garnish with parsley. Serve with mashed potatoes, roasted veggies, or rice.

Watch How To Make It

This blog post was first published in October 2017 and has been updated with a video, new photos, and added tips.

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Smothered Pork Chops

Fork tender, juicy, and well-seasoned pork chops smothered in a savory onion-garlic gravy. A delicious classic Southern comfort food that will keep you wanting for more. Serve this with mashed potatoes, roasted veggies, or plain white rice and you'll hear nothing but raving reviews for this simple, meaty, saucy dish!

4.89 from 17 votes

Prep: 10 mins

Cook: 55 mins

Total: 1 hr 5 mins

Southern

Servings 4 pork chops

Ingredients

• ▢ 4 pork chops
• ▢ salt and pepper to taste
• ▢ 2 teaspoons (8g) Cajun seasoning
• ▢ ¾ cup (93.75g) all-purpose flour
• ▢ ½ teaspoon (1g) paprika
• ▢ ¼ teaspoon (0.5g) cayenne pepper, optional (adjust to taste)
• ▢ ½ teaspoon (1g) white pepper
• ▢ 1 teaspoon (2g) granulated onion
• ▢ 2 teaspoons (6g) garlic powder
• ▢ 3 tablespoons (42ml) vegetable oil or preferred cooking oil
• ▢ 1 large onion, thinly sliced
• ▢ 3-4 garlic cloves, minced
• ▢ 1-2 teaspoons (1g-2g) fresh thyme, minced
• ▢ 3 tablespoons (42g) unsalted butter
• ▢ ¾ -1 cup (180ml-240ml) milk
• ▢ 3 cups (750ml) chicken broth
• ▢ salt and pepper to taste

Instructions

• Pat dry the pork chops with a paper towel, then season with salt and Cajun seasoning. Mix together the flour, paprika, cayenne pepper, white pepper, granulated onion, and garlic powder on a plate.
• Dredge the seasoned pork chops in flour mixture on each side until coated. Shake off any excess flour.
• Heat oil in a cast iron or skillet over medium-high heat; then fry pork chops on both sides until golden brown - about 4 to 5 minutes per side.
• Remove chops from the skillet and place on a plate. Add onions to the skillet, then saute for about 2-3 minutes. Then add garlic, thyme and continue cooking for 3-5 more minutes, stirring occasionally to prevent any burns or until onions is wilted. Remove onions and set aside.
• Add butter to the pan, let it melt. Then throw in the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it comes together and forms a paste.
• Slowly whisk in the milk, followed by the chicken stock, making sure there are no lumps; stirring and scraping the pan well until it is incorporated or until the mixture is slightly thickened - about 5 minutes. Return the wilted onions back to the skillet. Thoroughly mix and season with salt and pepper. 
• Add browned pork chops back to the skillet, together with its juice that form on the plate to the skillet. Bring to a boil, then reduce heat to a simmer.
• Slowly cook for about 30- 45 minutes or more, stirring occasionally to prevent any burns. You may have to cook longer depending on the thickness of your pork chops and/or if desired tenderness has been reached.
• Garnish with parsley. Serve with mashed potatoes, roasted veggies, or rice.

Tips & Notes:

1. For a darker gravy, you may cook the flour for a longer time over low heat. But if you want the lighter one, cook the flour for a lesser time over high heat while whisking continuously.
2. When using boneless pork chops, you might have to reduce the cooking time to about 3-4 minutes per side. Be very careful not to overcook your chops or they'll end up tough and chewy.
3. You can actually use the same gravy recipe and substitute pork chops with slices of chicken breast.
4. If the gravy seems too thick, add up to 1 tablespoon of water to achieve your desired consistency.
5. You may omit cayenne pepper or thyme.
6. You can transfer the chops to a preheated 350 F oven to finish cooking. Cooking times will vary by 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.
7. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition Information:

Serving: 1chop| Calories: 478kcal (24%)| Carbohydrates: 24g (8%)| Protein: 33g (66%)| Fat: 27g (42%)| Saturated Fat: 16g (100%)| Cholesterol: 108mg (36%)| Sodium: 92mg (4%)| Potassium: 659mg (19%)| Fiber: 1g (4%)| Sugar: 3g (3%)| Vitamin A: 855IU (17%)| Vitamin C: 2.1mg (3%)| Calcium: 65mg (7%)| Iron: 2.2mg (12%)

Author: Imma

Course: Main

Cuisine: Southern

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