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    Smothered Pork Chops Recipe

    Published October 2, 2020. This post may contain affiliate links. Please read my disclosure policy.

    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.

    roasted bone in pork chops with gravy in a cast iron skillet

    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:

    1. 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.
    caramelized onions in a cast iron skillet
    1. Mix in the garlic and cook for 1 to 2 minutes.
    cooking chopped garlic with caramelized onions
    1. Sprinkle in the flour and mix it in completely with the onions and garlic.
    adding flour to cooked onions to a pan
    1. Pour in the stock and bring to a low boil and cook until thick, which only takes 3-4 minutes.
    spoonful of onion gravy in a pan

    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.

    seasoning bone in thick cut pork chops with salt

    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.

    cooking bone in pork chops in a pan

    Next, remove the pork chops and prepare the gravy, and then place the pre-cooked pork chops in the gravy to heat up.

    cooking pork chops in an onion gravy

    Finish the pork chops and gravy with a touch of heavy cream and fresh herbs.

    adding cream to smothered pork chops in a cast iron skillet

    Make-Ahead and Storage

    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.

    Chef Billy Parisi

    chef notes + tips

    • 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.
    onion gravy pork chops and mashed potatoes

    More Amazing Pork Recipes

    Be sure to follow me on FacebookYouTube, Instagram, and Pinterest, and if you’ve had a chance to make this, then definitely drop me a comment and a rating below!

    Let's Cook - Chef Billy Parisi

    Video

    Smothered Pork Chops Recipe

    5 from 10 votes
    These smothered pork chops are pan-roasted to perfection & then simmered in a delicious caramelized onion gravy & finished with fresh herbs.
    Servings: 4
    Prep Time: 10 minutes
    Cook Time: 20 minutes

    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

    Chef 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.

    Nutrition

    Calories: 469kcalCarbohydrates: 21gProtein: 37gFat: 26gSaturated Fat: 10gCholesterol: 124mgSodium: 398mgPotassium: 879mgFiber: 2gSugar: 7gVitamin A: 306IUVitamin C: 7mgCalcium: 49mgIron: 2mg
    Course: entree, Main
    Cuisine: American, southern