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

Smothered Pork Chops Recipe

These smothered pork chops are pan-roasted to perfection & then simmered in a delicious caramelized onion gravy & finished with fresh herbs.
Course entree, Main
Cuisine American, southern
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 469kcal


  • 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


  • 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.


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.


Calories: 469kcal | Carbohydrates: 21g | Protein: 37g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 124mg | Sodium: 398mg | Potassium: 879mg | Fiber: 2g | Sugar: 7g | Vitamin A: 306IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 2mg