Name: Southern Smothered Pork Chops
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 bone-in pork chops (about 1-inch thick); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 cup all-purpose flour; 2 tablespoons vegetable oil; 2 large onions, thinly sliced; 2 cups chicken broth; 1/2 teaspoon paprika; 2 tablespoons unsalted butter

Hey y’all! If you’re craving comfort food that’s both hearty and soul-satisfying, these Southern Smothered Pork Chops are just what you need. Juicy, pan-seared Pork Chops get blanketed in a silky, savory onion gravy—a Southern classic that’s perfect for cozy weeknight dinners or a Sunday gathering with family. Pull up a chair, and let’s get cooking!

Why You’ll Love This

Incredibly tender Pork Chops smothered in rich, homemade onion gravy.
Simple pantry ingredients and easy-to-follow steps.
Ready in under an hour—perfect for busy weeknights.
Versatile—pairs well with a variety of sides, from mashed potatoes to collard greens.
Ultimate comfort food for any season or gathering.

Ingredients

4 bone-in Pork Chops (about 1 inch thick)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
½ teaspoon smoked paprika (optional)
½ cup all-purpose flour
3 tablespoons vegetable oil (or canola oil)
1 large yellow onion, thinly sliced
3 cloves garlic, minced
2 cups chicken broth (preferably low sodium)
½ cup heavy cream
1 tablespoon Worcestershire sauce
¼ teaspoon dried thyme
Chopped fresh parsley, for garnish (optional)

Directions

Step 1: Prep and Season the Pork Chops

Pat pork chops dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.

Step 2: Dredge and Sear

Place flour in a shallow dish. Dredge each pork chop in flour, shaking off excess.
Heat oil in a large skillet (preferably cast iron) over medium-high heat. Once hot, sear pork chops for 3-4 minutes per side, until golden brown. Transfer to a plate.

Step 3: Make the Onion Gravy

In the same skillet, add sliced onions. Sauté for 7-8 minutes until soft and golden, stirring frequently.
Add minced garlic and cook 1 minute.
Sprinkle 2 tablespoons of the leftover flour into the onions, stirring to coat. Cook for 1 minute.
Gradually whisk in chicken broth, scraping up browned bits. Add heavy cream, Worcestershire sauce, and dried thyme. Bring to a simmer; taste and adjust seasoning if needed.

Step 4: Smother the Pork Chops

Return pork chops (and juices) to skillet, nestling into the gravy. Reduce heat to low, cover, and simmer for 25-30 minutes, until pork is tender and gravy thickens.

Step 5: Serve

Garnish with chopped parsley if desired. Serve hot with your favorite Southern sides!

Notes

For deeper flavor, use bone-in, thick-cut pork chops—they stay juicy during simmering.
Let pork chops rest at room temperature for 15 minutes before cooking for even searing.
Skim extra fat from gravy if needed for a lighter finish.

Variations

Creamy Mushroom Gravy: Add 1 cup sliced mushrooms with onions for an earthy twist.
Spicy Cajun: Add 1 teaspoon Cajun seasoning to the flour for a kick of heat.
Herb-Infused: Swap thyme for rosemary or sage for a different herbaceous note.

Required Equipment

Large skillet (cast iron preferred)
Tongs
Shallow dish for flour
Whisk
Measuring cups and spoons

Storage Instructions

Store cooled, leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat, adding a splash of broth to loosen the gravy.
Freeze for up to 2 months (thaw overnight in the fridge before reheating).

Suggested Pairings & Serving Recommendations

Serve over creamy mashed potatoes, fluffy rice, or egg noodles to soak up the gravy.
Classic veggie sides like collard greens, green beans, or skillet cornbread are perfect pairings.
Top with a sprinkle of fresh parsley or chives for a pop of color and freshness.

Pro Tips

Don’t overcrowd the skillet—sear chops in batches for the best golden crust.
Use a meat thermometer; pork should reach 145°F for safe, juicy results.
If gravy gets too thick, whisk in extra chicken broth, a splash at a time.

FAQ

Can I use boneless pork chops?

Absolutely! Boneless chops work well but reduce the simmer time by 5–7 minutes since they cook faster.

Can I make these Southern Smothered Pork Chops ahead of time?

Yes! Prepare and store in the fridge for up to 3 days; reheat gently, adding broth as needed to loosen the gravy.

How do I keep my pork chops from drying out?

Use thick, bone-in chops and simmer gently in the gravy—avoid overcooking by checking for doneness at 145°F.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4

Southern Smothered Pork Chops

Why You’ll Love This

Ingredients