These smothered pork chops are pan-roasted to perfection and then simmered in a delicious caramelized onion gravy and finished with fresh herbs.
There are some days where all I want is comfort food in less than 1 hour, which can sometimes be hard to do. If you are the same then absolutely check out my pasta primavera or beef stroganoff.
Smothered Pork Chops
This classic southern dish is the epitome of comfort food. It’s an incredibly easy to make one-pan meal consisting of pork chops, caramelized onions, and a homemade gravy that makes for the perfect weeknight meal. In addition, you can also add mushrooms to the dish to make it similar to a chopped steak.
Ways to Tenderize Pork
Pork can often come off as dry or chewy if is cooked incorrectly. Here are a few ways to ensure that it is tender and flavorful:
- Brine – A salty-vinegar solution that seasons the pork by marinating it overnight.
- Marinade – There are several delicious marinades that will allow the acid, seasonings, and herbs to penetrate the pork. I always recommend marinating overnight for the most flavor.
- Pounding – Using a meat mallet to break down the meat to help tenderize it.
- Braising – This happens when you sear meat and then slowly cook it in a flavorful broth to help break it down.
- Not Over Cooking – The easiest way to make sure pork is delicious is by not overcooking it. Anything past 155° internally it will begin to become chewy.
The Gravy
One of the most important aspects of flavorful smothered pork chops is the gravy. It’s incredibly easy to prepare and only has 5 ingredients. Here is how you make it:
- Add the onions to a large frying or cast-iron pan over medium heat with 3 tablespoons of rendered fat or oil and cook for 5-7 minutes or until lightly browned.
- Mix in the garlic and cook for 1 to 2 minutes.
- Sprinkle in the flour and mix it in completely with the onions and garlic.
- Pour in the stock and bring to a low boil and cook until thick, which only takes 3-4 minutes.
How to Make Smothered Pork Chops
Follow these easy procedures to make this tasty recipe:
Season the pork chops well on both sides with salt and pepper.
In a small amount of oil in a large frying or cast-iron pan over medium-high heat cook the pork chops until very browned, about 3-4 minutes per side.
Next, remove the pork chops and prepare the gravy, and then place the pre-cooked pork chops in the gravy to heat up.
Finish the pork chops and gravy with a touch of heavy cream and fresh herbs.
Recipe Chef Notes + Tips
Make-Ahead: While these are meant to be eaten right away, you can make these up to 1 hour ahead of time, just keep the pork chops in the gravy over very low heat.
How to Store: Cover and keep in the gravy in the refrigerator for up to 4 days. These will freeze covered in the gravy for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of pork and gravy to a medium size pan and cook over medium-low heat until warmed, which takes about 10 minutes. You can also reheat in a microwave.
You can use chicken stock, or beef stock, or a combination of both like I did.
I prefer to use double thick-cut bone-in pork chops for the most flavor. You can easily substitute with thin cut pork chops, pork loin, or pork tenderloin.
These pork chops go perfectly with mashed potatoes and green beans.
More Amazing Pork Recipes
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Video
Smothered Pork Chops Recipe
Ingredients
- 4 thick-cut bone-in pork chops
- 1 ½ tablespoons oil
- 1 tablespoon unsalted butter cut into chunks
- 3 peeled and thickly sliced medium-size yellow onions
- 3 finely minced cloves of garlic
- 3 tablespoons all-purpose flour
- 32 ounces chicken stock beef stock, or combination of both
- ¼ cup heavy whipping cream
- sea salt and pepper taste
Instructions
- Season the pork chops well on each side with sea salt and fresh cracked pepper to taste.
- Add the oil into a large frying or cast-iron pan over high heat until it begins to lightly smoke.
- Next add in the pork chops and butter and turn the heat down to medium-high and cook for 3-4 minutes or until very browned.
- Turn the pork over, baste, and cook for another 3-4 minutes and set aside.
- In the same pan turn the heat down to medium and add in the onions and cook for 5-7 minutes or until lightly browned.
- Next, stir in the garlic and cook for 1 to 2 minutes.
- Stir in the flour until completely mixed in and then add in the stock and turn the heat up slightly to medium-high and cook until it becomes thick like gravy, about 3-4 minutes.
- Add the pork chops back in the pan to heat them up and finish by stirring in the heavy cream.
- Garnish with optional finely minced fresh parsley, rosemary, and thyme.
Notes
- Make-Ahead: While these are meant to be eaten right away, you can make these up to 1 hour ahead of time, just keep the pork chops in the gravy over very low heat.
- How to Store: Cover and keep in the gravy in the refrigerator for up to 4 days. These will freeze covered in the gravy for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Add the desired amount of pork and gravy to a medium size pan and cook over medium-low heat until warmed, which takes about 10 minutes. You can also reheat in a microwave.
- You can use chicken stock, or beef stock, or a combination of both like I did.
- I prefer to use double thick-cut bone-in pork chops for the most flavor. You can easily substitute with thin cut pork chops, pork loin, or pork tenderloin.
- These pork chops go perfectly with mashed potatoes and green beans.
G says
Delish! the pork chops and gravy went perfectly with garlic mashed and roasted vegetables. the house smells soooo good.
Deepa says
Made this today for New year’s day lunch and it turned out delicious! I love mushrooms, so couldn’t help adding some. 🙂 Thanks for another fantastic recipe.
Kathy says
You’re my hero!
Never before could I cook pork chops!
What can I do with so much left over gravy???
Chef Billy Parisi says
Definitely freeze it or you can use it in a beef stew or soup?
Ken says
Another fabulous, classic recipe! I followed your instructions exactly. Adding the herbs (thyme, rosemarey) and fresh pepper is the kicker (and can be done at serving by the individuals to taste). Most satisfying I’ve had pork chop in a long time… I served with brown rice and steamed broccoli.
Patricia says
You are an amazing chef and I enjoy your recipes so much. I have made your shrimp scampi, which Was to die for! I am from Southeast Louisiana, near New
Orleans, and cook lots of creole shrimp
dishes.
Your Scampi is right on, my friend!!
I already have my beautiful thick pork chops and onions for next dish.
Cassandra says
I really enjoyed this! I ate my whole pork chop tonight and I don’t typically. Thank you! One sub I made was I used better than bullion instead of the bullion cubes. It was fantastic!!!
Rehab says
👍