Southern Smothered Pork Chops

These Southern Smothered Pork Chops are cooked in a creamy onion gravy that’s rich and flavorful. Serve them with your favorite side dishes for weeknight family dinners, Sunday supper and entertaining.

Ingredients to Make Southern Smothered Pork Chops Recipe

This kind of pork chop recipe has comfort food written all over it. It’s one of those dishes that I grew-up eating and find it’s simple enough for a family dinner, but the flavors are certain to please the pickiest of guests. Ingredients to make stovetop Smothered Pork Chops: (Scroll down for full printable recipe card.)

Pork – Four thick-cut pork chops. The cooking time reflects using bone-in pork chops.
Breading – All purpose flour forms the base of the breading.
Seasonings – Seasoned salt, freshly ground black pepper, granulated garlic or garlic powder, onion powder, paprika and cayenne amps up the flavor of the flour.
Fats – Olive oil or vegetable oil for browning the pork chops and sautéing the onion. You’ll need butter to make the sauce. Using a combination of oil and butter will prevent the milk solids in the butter from burning.
Onion and Garlic– The gravy for these pork chops features onion and garlic for texture and flavor.
Liquid – Chicken stock and heavy cream forms the base of the gravy.
Seasonings for the Gravy- Worcestershire sauce and Creole mustard gives depth of flavor.
Herbs – Fresh thyme for garnishing.

What’s the Secret to Tender Pork Chops?

For this recipe, you’ll need thick cut bone-in pork chops. Pork chops are lean, so it’s important when frying them, that you don’t overcook them or they will be dry and tough. You can use an instant read thermometer to check the centers for doneness, cooking pork until it reaches an internal temperature of 165°F.

How to Make the BEST Southern Smothered Pork Chops Recipe

Season the Pork Chops – Season pork chops on all sides with seasoned salt and black pepper. It’s important to season every layer for optimum flavor.
Make the Breading – Stir together flour with seasoned salt, black pepper, granulated garlic, onion powder and cayenne. Set aside two tablespoons of flour to make the gravy.
Dredge the Meat – Coat pork chops in the seasoned flour mixture. Shake off any excess flour.
Brown the Pork Chops – Melt butter and oil in a large skillet. Add the pork chops cooking on each side until golden brown. Remove from the pan.
Cook Onion and Garlic – To the pan add onions, cooking until very soft and slightly caramelized then add the garlic. Make sure to scrape any browned bits from the bottom of the pan it adds so much to the flavor overall.
Make the Roux – Add butter and reserved seasoned flour. Cook until the flour is no longer raw, then stir in chicken broth, heavy cream, Worcestershire sauce and mustard and bring to a gentle simmer until thickened. Stir in fresh thyme.
Cook Pork Chops in Gravy – Return pork chops to skillet. Cook uncovered over medium-low heat until the pork is cooked through.
Serve – Garnish with fresh thyme serve immediately drizzled with sauce.

Tips for Making Juicy Southern Pork Chops

Kitchen Equipment You’ll Need: Large skillet, tongs, measuring cups, measuring spoons, sharp knife and cutting board.
Bone-In Pork or Pork Loin Chops: This recipe demonstrates how to cook pork chops with the bone-in. Pork loin chops are typically boneless. You could adapt this recipe using a boneless cut of pork, but it will effect the cooking time as it’s based on bone-in pork chops.
Brown the Pork Chops in Batches: If you have a smaller skillet, no worries you can use it! Just work in batches and adjust the cooking time as needed.
Cast Iron Skillet: I highly recommend using a 12-inch cast iron skillet to fry these pork chops. Cast iron evenly distributes the heat and gives meat that crust that makes it irresistible.

Recipe Variations

Vegetables: You can add sliced fresh mushrooms cooking them with the onion to make the gravy.
Spice: You can use smoked paprika for a less spicy flavor and omit the cayenne.
Herbs: You can use chives or tarragon in place of thyme. Adjust the amount to suit your taste.
Thinning the Sauce: If the sauce gets too thick, add more stock or heavy cream to thin. Don’t get too aggressive, add it in small amounts until your desired consistency is reached.
Thicken the Sauce: If the sauce is too thin, add flour dissolved in heavy cream, milk or water to thicken.

Storage and Leftovers

Storage: Store leftover southern style Smothered Pork Chops in an airtight container chilled in the fridge for up to 3 days.
Reheating: Reheat gently in the microwave on 50% power in short bursts, stopping to check often to avoid overcooking.
Freezer: Freeze leftovers for up to 2 months. Thaw in the refrigerator for up to 2 months.

Easy Side Dish Recipes to Serve with Pork Chops

Old fashioned Creamed Peas and Potatoes.
Southern Collard Greens cooked with ham hocks and a piece of Sour Cream Corn Bread.
Cheesy Broccoli Casserole is a classic that never gets old.
Serve these pork chops on a bed of Easy Mashed Potatoes.
Tender Lima Beans with bacon.
Crockpot Mac and Cheese is perfect for those busy oven days.
Stewed Okra with Tomatoes can be made year-round using frozen okra.
Serve these pork chops over Oven Baked White Rice or cooked Homemade Egg Noodles seen on Serena Bakes Simply from Scratch.
Make ahead Green Beans Salad dressed with a tangy vinaigrette.

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