Smothered Pork Chops — fork tender and juicy pork chops smothered with lots of onion and garlic gravy. A Southern classic comfort food!
This is the kind of recipe that you can order at a restaurant that annoyingly cost a lot without giving you a full satisfaction. Like, is there anyone out here 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 shock that it isn’t that complicated to whip up these crazy delicious pork chops. Oh yesss. Trust me!
The homemade creamy onion and garlic gravy is such a breeze to make. Just imagine how heavenly our house smelled when I had this over dinner.
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.
If you’re not convinced yet, then this one will do. Most of the ingredient list are a pantry staple. Yes! You probably have all of these right now 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).
You can go for thin cut pork chops or the thick ones. But remember that the thicker it is, the longer it cooks. So you might have to adjust your cooking time for the pork chops.
This Southern soul food is not overly fancy or innovative. BUT, it is simple enough to have the crowd go crazy with this meaty bone-in smothered pork chops with overflowing onion and garlic gravy. Just plain good old home comfort food.
Serve with white rice and let the gravy soak into the rice (yum..yum..) or you can also have this garlic mashed potatoes on the side. Either way, this smothered pork chops is simply a perfect dinner meal. Agree?
Tips and Notes:
- For a darker gravy, you may cook the flour for a longer time over low heat. But if you want the lighter one, cook flour for a lesser time over high heat while whisking continuously.
- You can actually use the same gravy recipe and substitute pork chops with slices of chicken breast.
- If the gravy seems too thick, add up to 1 tablespoon of water to achieve your desired consistency.
- 4 pork chops
- salt and pepper to taste
- 2 teaspoons cajun seasoning
- 3/4 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon Cayenne Pepper Optional (adjust to taste)
- 1/2 teaspoon white pepper
- 1 teaspoon granulated onion
- 2 teaspoons garlic powder
- 3 tablespoons vegetable oil or preferred cooking oil
- 1 large onion thinly sliced
- 1-2 teaspoons Fresh thyme minced
- 3-4 garlic cloves minced
- 3 tablespoons unsalted butter
- 3 cups chicken broth
- 3/4 -1 cup milk
- salt and pepper to taste
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Pat dry the pork chops with a paper towel, then season with salt and cajun seasoning. Mix together flour, paprika, cayenne, white pepper, granulated onion and garlic powder.
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Dredge the seasoned pork chops in flour mixture on each side until coated. Shake off 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.
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Remove chops from 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.
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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.
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Slowly whisk in the chicken broth, followed by milk making sure there are no lumps; stirring and scraping the pan well,until it is incorporated. Mixture is slightly thicken -- about 5 minutes. Return wilted onions back to the skillet , Thoroughly mix , season with salt .
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Add browned pork chops back to skillet, together with its juice that form on the plate to the skillet. Bring to a boil, then reduce heat to a simmer
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Slowly cook for about 30- 45 minutes or more, stirring occasional to prevent any burns
You may have to cook longer depending on thickness of pork chops and/or desired tenderness has been reached.
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Garnish with parsley, Serve with mashed potatoes.
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.
I must try! So comforting. Do you have the recipe for the mashed potatoes?
Thanks Sandrine! Will post it on Wednesday.
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.
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.
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!!!
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.