Southern Smothered Pork Chops
This classic Southern-inspired smothered pork chops recipe is pure comfort food at its finest. Delicious pan-fried pork chops with a crispy crust slathered in rich and flavorful onion gravy! It’s giving the coziest of vibes!
Y’all, I am over the moon to share all kinds of recipes with you this month (and of course beyond!). Although, I’ve placed an emphasis on this month, Black History Month, to showcase recipes that feed the soul. Historically Southern and unapologetically Black. Food with culture that sticks to the ribs, ha! I asked you guys on Instagram what were your favorite recipes within this category and man did you all come through.
I absolutely love to see it. I’ve been chipping away at recipe development and excited to bring you all of the goodness. One of the things that my nerdy self has enjoyed with these recipes is the research on origination and how the ancestors brought about certain foods. Also, it’s interesting to learn how much past history plays a part in the food we consume today. So, let’s talk about these smothered pork chops!
Disclosure: This post is sponsored by Sur La Table who I’m so excited to partner with on this smothered pork chops recipe. All thoughts and opinions expressed here are my own. I’m using the Scanpan Pro S+ Sauté Pan to bring this dish to life. To say that I am obsessed with it would be an understatement.
It has a commercial-grade nonstick interior with a PFOA and PFOS-free surface (love this part!) and sears these pork chops like a dream! And in case you missed it, I also developed this braised short rib tagliatelle and this puff pastry chicken pot pie with them that you cannot miss! Both are delish!
What Are Smothered Pork Chops?
Smothered pork chops are a quintessential Southern-esque meal comprised of fried/baked pork chops that are generously covered in a thick gravy. You can surely find them on the menu at almost every single country or Southern-centered joint. Some folks have their own stamp on them too. For example, some smothered pork chops recipes may feature a plain gravy, onion-based gravy, and even a mushroom heavy gravy.
For this specific recipe, I prefer a nice rich and flavorful onion-based gravy as it is what I grew up on. Smothered pork chops can be ready within minutes as it is so easy to make and satisfying to the last bite. Additionally, the whole thing comes together in ONE PAN and goes along with nearly any of your favorite side items (mashed taters and rice are my usual go-to’s!). This here is a hearty and filling meal.
Ingredients To Make Southern Smothered Pork Chops
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Pork chops: The star of the show! Pork chops come in so many different forms that it can be hard to know which ones are best. For this smothered pork chops recipe, I *highly* recommend getting pork rib chops aka bone-in ribeye chops. This type of pork chop is like the Tesla of pork chops haha. It’s cut from the loin of the pig and tender with a little fat. It has an identifying curved rib bone on the side.
- Spices: Those chops gotta be seasoned well! We’re seasoning them nicely with salt, pepper, garlic powder, and smoked paprika. The gravy has fresh thyme for a lovely herb-y contrast in flavors.
- Olive oil and butter: Love this combination to pan fry those pork chops in!
- All-purpose flour: The pork chops get coated in flour to ensure a beautiful crispy crust.
- Onion: The gravy is a show stopper because of the onions that you’ll sauté and caramelize, mmm.
- Garlic: Four garlic cloves, finely minced!
- Chicken stock: Helps make the onion-based gravy even more flavorful.
- Heavy whipping cream: Adds some nice creaminess to the gravy.
Looking For A Heavy Cream Substitute?
I recommend *heavy cream* the most for these smothered pork chops because it produces a slick creamy gravy. However, you can also use coconut cream, half and half, goat milk, or whole milk as next alternatives but please know the final gravy won’t be as creamy. I do not recommend using any plant-based milks.
How To Make Smothered Pork Chops
(Note: please see the recipe card directly below for the complete + full cooking instructions.)
- Season the pork chops with the spices.
- Coat them on all sides in the flour.
- Pan-fry them in the butter/olive oil.
- Set the pork chops aside and cover with foil.
- Add the onions into the pan and sauté them.
- Cook the onions until the break down and caramelize.
- Add in the garlic and continue cooking.
- Sprinkle in the flour and stir until it dissolves.
- Add fresh thyme and continue stirring.
- Pour in the stock and heavy cream, then allow the gravy to thicken.
- Add the pork chops back into the pan and spoon the gravy over them.
Looking For More Southern-Inspired Recipes?
- Southern Collard Greens
- Cheddar Scallion Biscuits
- Buttermilk Fried Chicken
- Spiced Sweet Potato Buttermilk Biscuits
- Chicken and Waffles
- Best Ever Skillet Peach Cobbler
- Chicken and Sausage Gumbo
- Salmon Cakes with Quick Aioli
- Chicken and Dumplings
What To Serve With Smothered Pork Chops
The classic and traditional pairing for smothered pork chops is over some good ole mashed potatoes or white rice! Additionally, for a lower carb option, roasted/steamed vegetables, cauliflower rice, brown rice, or a side salad works great too. Biscuits and/or dinner rolls to help you clean up that gravy are fun as well!
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UNTIL NEXT TIME…LOVE AND BUTTER,
This classic Southern-inspired smothered pork chops recipe is pure comfort food at its finest. Delicious pan-fried pork chops with a crispy crust slathered in rich and flavorful onion gravy!
- 4 bone-in ribeye pork chops (about 2.5 lbs)
- kosher salt
- freshly ground black pepper
- garlic powder
- smoked paprika
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup all-purpose flour
- 1 medium-sized white onion, sliced and cut into half moons
- 4 garlic cloves, minced
- 2 teaspoons fresh thyme, destemmed
- 2 cups chicken stock
- 1/2 cup heavy whipping cream
- Use a paper towel and pat dry the pork chops on both sides. Season each pork chop with salt, pepper, garlic powder, and smoked paprika on all sides. Then set the pork chops aside.
- In a large non-stick skillet (at least 10 inches or larger), melt the butter/olive oil over medium heat. Meanwhile, while the butter/oil is on the stove; add the flour into a shallow pie plate or dish.
- Dip each pork chop into the flour, coating well on all sides, and then shake off any excess flour. Add the floured pork chops to a small baking sheet and repeat the process until all of the pork chops are coated in flour- but do not discard the remaining flour.
- When the butter/oil is sizzling, add the pork chops into the skillet. Depending on the size of your chops, you may have to cook them in batches. Cook the pork chops for about 4-5 minutes on both sides. Then transfer the fried pork chops to a small baking sheet and cover them with foil.
- Add the onions into the skillet and sauté them together, stirring every few minutes. Allow the onions to break down and caramelize until they reach a deeply golden brown color, about 10-12 minutes. Then add in the garlic and stir together until fragrant, about 1-2 minutes.
- Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until all of the flour begins to dissolve. The flour should absorb most, if not all, of any butter/oil left in the skillet- making sure that all of the flour has fully dissolved.
- Sprinkle in the fresh thyme and stir together once more. Pour in the stock and heavy cream and stir to fully combine everything. Reduce the heat to medium-low and allow the mixture to come up to a simmer. Stir together and then you should see the gravy begin to thicken.
- Taste the gravy and adjust it to your preference by adding more salt/pepper, if desired. Then add in the pork chops and spoon the gravy over them. Serve the smothered pork chops warm and over mashed potatoes, rice, or alongside desired side items. Enjoy!
- Storing: Store the smothered pork chops in an airtight container in the refrigerator to keep for at least three days.
- Please read the blog post in its entirety for more tips + tricks.
Keywords: pork, pork chops, gravy, southern