Easy Smothered Pork Chops - Immaculate Bites

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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!

Enjoying smothered pork chops hot off the stove for classic Southern comfort food.

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.

Cutting into a freshly simmered pork chop smothered in gravy.

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 ingredients by chopping the onions and making the spice blend. Then season the meat.

Prep the ingredients and season the pork chops.

Sear the meat, make the roux, and saute the onions.

Sear the pork chops, make the roux, and start the gravy.

Finish the gravy, add the meat, cover, and simmer until tender.

Finish the onion gravy, and simmer the pork chops until tender.

Drizzling tender, juicy pork chops with onion gravy.

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.

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

[adthrive-in-post-video-player video-id=”UzWyvUQM” upload-date=”2021-02-03T08:01:37.000Z” name=”Easy Smothered Pork Chops” description=”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!” player-type=”collapse” override-embed=”false”]

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

Prep: 10 minutes

Cook: 55 minutes

Total: 1 hour 5 minutes

Southern

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.

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.

Course: Main

Cuisine: Southern

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