This classic, Southern Smothered Pork Chops recipe is pure comfort food at its finest. Pan-fried, super flavorful pork chops covered beautifully in rich onion gravy! A perfect dish that’s so easy to whip up, flavor-filled, and extra extra cozy!

smothered pork chops on top of mashed potatoes on blue and white plate

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 absolutely love to see it. I’ve been chipping away at recipe development and excited to bring you all 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 history plays a part in the food we grew up on and consume today.

Smothered Pork Chops!!! 😛

There is nothing quite like a big ole, juicy pan-fried pork chop if ya ask me! It’s taken up several notches when paired with creamy, velvety gravy. Mmmmm, praise be. Southern food just cannot get any better, I’m convinced.

These smothered pork chops are no exception. This entire recipe comes together so quickly, peeps. You can make this dish for a special occasion or on a weeknight just because, it’s versatile like that. It’s a chef’s kiss dish for sure!

⇢ Southern faves: red beans and rice, my best collard greens, scrumptious chicken and waffles, Black folks potato salad, creamy black-eyed peas, fried cabbage and sausage, refreshing peach sweet tea, and southern green beans.

smothered pork chops in black nonstick skillet

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 bomb sausage kale pasta with them that you’ll love! Both recipes are simply good!

What Are Smothered Pork Chops?

Smothered pork chops are a quintessential Southern-esque meal comprised of fried or baked pork chops that are generously covered in thick gravy. You will surely find them on the menu at almost every single country or Southern-centered joint. Many people have their own stamp on them, too.

For example, some smothered pork chops recipes may feature a plain gravy, onion-based gravy, a mushroom heavy gravy, and all that’s in between. This one? Well, I prefer a nice, rich and flavorful onion-based gravy, it’s what I grew up on. These smothered pork chops are satisfying to the last bite, whew.

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 that the whole family will enjoy.

smothered pork chops on top of mashed potatoes on blue and white plate with fork

Southern Smothered Pork Chops Ingredients

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Pork chops: The star of the show! For these smothered pork chops, 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 simply, but perfectly, with salt, pepper, garlic powder, and smoked paprika. The gravy has fresh thyme for a lovely, fresh herb contrast that pops wonderfully.
  • Olive oil and butter: This combo for pan-frying the pork chops!
  • All-purpose flour: The pork chops get coated in flour to ensure a crispy crust.
  • Onion: The gravy is a show stopper because of the onions that you’ll sauté until they caramelize and deepen in color, mmm.
  • Garlic: Four cloves of garlic, finely minced, garlic is everything.
  • Chicken stock: Helps make the onion-based gravy even more flavorful.
  • Heavy whipping cream: Adds a creamy texture to the gravy.

Looking For A Heavy Cream Substitute?

Heavy cream is clutch here for these smothered pork chops because it produces a slick, creamy gravy. However, you could try 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.

black hand spooning gravy over pork chops

How To Make Smothered Pork Chops

(Note: please see the recipe card directly below for the complete written instructions.)

…Don’t miss the brand spankin’ new recipe how-to video as well! 🙌🏾

  1. Season the pork chops. Season the chops with salt/pepper- to taste, along with the garlic powder and smoked paprika on all sides.
  2. Dredge the chops. Add the flour into a shallow dish. Dip each pork chop into the flour, coating well on all sides, and then shake off excess flour.
  3. Pan-fry the pork chops. In a large skillet, heat the butter/olive oil over medium heat. Add the pork chops into the skillet and cook the pork chops until a nice brown sear/crust appears. Then set the fried pork chops aside.
  4. Sauté the onions. Add the onions into the skillet and sauté, stirring often. Then add in the garlic and continue stirring until fragrant, about 1 minute.
  5. Prepare the gravy. Sprinkle the flour into the skillet. Stir the flour into the onion mixture until all the flour begins to dissolve. Add in the fresh thyme. Pour in the stock and scrape up any bits on the bottom of the pan. Stir in the heavy cream to bring the gravy together and allow the mixture to come up to a simmer. Then taste the gravy and adjust it to your preference by adding more salt/pepper (or other seasonings), if desired.
  6. Bring the smothered pork chops together. Add in the pork chops and spoon the gravy over them. Let the chops simmer in the gravy. The gravy will thicken nicely, take on a deeper color, and meld with the pork chops.
  7. Serve. Remove from heat and let the dish cool for 5 minutes. Serve these smothered pork chops immediately alongside your favorite sides like mashed potatoes, rice, veggies, or other desired side items. Enjoy!

What To Serve with Smothered Pork Chops

Gahhh, these smothered pork chops pair so nicely with many things:

smothered pork chop on top of mashed potatoes in plate with fork and knife

Y’all, don’t sleep on this Southern Smothered Pork Chops recipe now. It’s pure comfort, soul-hitting deliciousness! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
smothered pork chops in black nonstick skillet

Southern Smothered Pork Chops

★★★★★ 4.9 from 29 reviews
  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern
Print Recipe

Description

This classic, Southern Smothered Pork Chops recipe is pure comfort food at its finest. Pan-fried, super flavorful pork chops covered beautifully in rich onion gravy! A perfect dish that’s so easy to whip up, flavor-filled, and extra extra cozy!

Ingredients

Scale
  • 4 bone-in ribeye pork chops (about 2.5 lbs)
  • kosher salt & freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium-sized white onion, cut & sliced into half moons
  • 4 cloves of garlic, finely minced
  • 2 teaspoons fresh thyme, de-stemmed
  • 2 cups chicken stock or broth
  • 1/2 cup heavy whipping cream

Instructions

  1. Use a paper towel to pat dry the pork chops on both sides. Season the chops with salt/pepper- to taste, along with the garlic powder and smoked paprika on all sides. Use your hands (fitted with disposable gloves, if desired) to massage the spices into the chops. Then set the pork chops aside.
  2. 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 excess flour. Add the floured pork chops to a small baking sheet/platter and repeat the process until all the pork chops are coated in flour- but do not discard the remaining flour, set aside.
  3. In a large non-stick skillet (at least 10-inches or larger), heat the butter/olive oil over medium heat.
  4. Once the mixture sizzles, gently swirl the skillet to evenly coat the bottom, add the pork chops into the skillet. Careful not to overcrowd the pan, 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 each side, or until a nice brown sear/crust appears. Then transfer the fried pork chops to a clean baking sheet/platter and cover them with foil.
  5. Add the onions into the skillet and sauté, stirring often. Allow the onions to break down and caramelize until they reach a deeply golden-brown color, about 8-10 minutes. Then add in the garlic and continue stirring until fragrant, about 1 minute.
  6. Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until all 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 the flour has fully dissolved.
  7. Sprinkle in the fresh thyme and stir together once more. Pour in the stock and use a wooden utensil to stir the stock into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken some, about 2 minutes.
  8. Stir in the heavy cream to bring the gravy together and allow the mixture to come up to a simmer. Then taste the gravy and adjust it to your preference by adding more salt/pepper, as desired.
  9. Add in the pork chops along with any residual juices and spoon the gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10-15 minutes more. The gravy will thicken nicely, take on a deeper color, and meld with the pork chops.
  10. Then remove from heat and let the dish cool for 5 minutes. Serve the smothered pork chops immediately alongside your favorite sides like mashed potatoes, rice, veggies, or other desired side items. Enjoy!

Notes

  1. Storing: Store the smothered pork chops in an airtight container in the refrigerator to keep for at least 3 days.
  2. For best recipe success, please read the blog post & notes in its entirety with video tutorial before beginning.

Keywords: pork, pork chops, gravy, southern, smothered pork chops, onion gravy