Few dishes evoke the warmth and soul of Southern cooking quite like tender, juicy pork chops smothered in a rich, savory gravy. This Smothered Pork Chops recipe is a true classic, transforming humble bone-in pork chops into a deeply flavorful, melt-in-your-mouth experience. Seared to a golden brown and then simmered in a luscious caramelized onion and garlic gravy, these pork chops are the epitome of comfort food. Perfect for a cozy family dinner, they are guaranteed to bring smiles and satisfied sighs all around.

Why I Love This Recipe

This Smothered Pork Chops recipe holds a special place in my heart because it delivers incredible flavor with surprisingly little fuss. What I love most is the way the pork chops become unbelievably tender as they simmer in that rich gravy, absorbing all the savory goodness. The initial searing of the chops is crucial; it creates a beautiful golden crust and leaves behind delicious “fond” in the pan, which then becomes the flavorful foundation for the gravy.

And speaking of gravy, this one is a star! The thinly sliced onions cook down until they’re sweet and caramelized, adding a depth that’s truly irresistible. Combined with fresh thyme and garlic, it creates a savory, aromatic sauce that perfectly complements the pork. It’s a fantastic one-pan meal that minimizes cleanup, and the result is a hearty, comforting dish that feels like a warm hug. It truly is Southern comfort food perfected!

---

Ingredients:

• 1 pound bone-in pork chops, about 3/4-1 inch thick
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon seasoning salt
• 1/2 teaspoon fresh cracked black pepper
• 2 teaspoons olive oil (for seasoning)
• 1/2 cup all-purpose flour (for dredging and gravy)
• 2 tablespoons olive oil (for searing)
• 1 tablespoon unsalted butter (for searing)

FOR GRAVY:

• 1 tablespoon unsalted butter (for gravy base)
• 1 large onion, thinly sliced
• Pinch of salt
• 4 cloves garlic, minced
• 1 teaspoon fresh chopped thyme
• 1/2 cup chicken broth, divided (for gravy and deglazing)
• Chopped fresh flat-leaf parsley, for garnish

Swaps and Notes

• Pork Chops: Bone-in pork chops add more flavor, but boneless pork chops (thick-cut) can be used. Adjust cooking time slightly as needed. Pork loin can also be cut into thick chops.
• Seasoning: The blend of onion powder, garlic powder, cayenne, seasoning salt, and pepper creates a robust flavor. Adjust cayenne to your preferred heat level. You can use your favorite all-purpose seasoning blend instead of seasoning salt.
• Olive Oil/Butter for Searing: The combination ensures a good sear and flavor. Use a neutral oil like canola if preferred.
• Flour: All-purpose flour is used for dredging the chops and as a thickener for the gravy.
• Onion (Gravy): A large onion, thinly sliced, is key for a rich, sweet caramelized base for the gravy. Don’t rush this step.
• Fresh Thyme: Fresh thyme adds a beautiful aromatic touch. Dried thyme can be used in a pinch (about 1/2 teaspoon).
• Chicken Broth: Low sodium chicken broth allows you to control the saltiness of the gravy. Beef broth can also be used for a deeper flavor.
• Parsley: Fresh flat-leaf parsley for garnish adds brightness and a pop of color.

---

Instructions:

This classic Smothered Pork Chops recipe comes together in one skillet, building incredible flavor as you go.

1. Prepare & Season Pork Chops: Pat the pork chops thoroughly dry with paper towels. This helps ensure a good sear. In a small bowl, combine the 1/2 tablespoon onion powder, 1/2 tablespoon garlic powder, 1/2 teaspoon cayenne, 1 teaspoon seasoning salt, and 1/2 teaspoon fresh cracked black pepper. Rub the pork chops all over with 2 teaspoons olive oil, then generously sprinkle the seasoning mix on both sides, pressing it gently into the meat.
2. Dredge Chops: Place 1/2 cup all-purpose flour in a shallow dish or plate. Dredge each seasoned pork chop in the flour, ensuring it’s evenly coated. Shake off any excess flour. Keep the remaining seasoned flour; you’ll use a portion of it for the gravy.
3. Sear Pork Chops: Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large, heavy-bottomed skillet (preferably cast iron or oven-safe) over medium heat. When hot and the butter is melted, carefully place the floured pork chops in a single layer in the skillet (cook in batches if necessary to avoid overcrowding, which steams instead of browns). Fry until golden brown and a good crust forms, about 3-4 minutes per side. Remove the pork chops from the pan and transfer them to a plate; keep them warm (you can loosely tent with foil).
4. FOR GRAVY:
   • Caramelize Onions: In the same pan (leaving the delicious browned bits, or “fond,” from the pork), melt 1 tablespoon of unsalted butter over medium heat. Add the thinly sliced large onion and a generous pinch of salt. Cook, stirring occasionally, until the onions are very soft, translucent, and beautifully caramelized, about 10 minutes. If the pan becomes too dry or sticky, add 1 tablespoon of the chicken broth to deglaze and scrape up the browned bits.
   • Add Garlic & Thyme: Add the 4 cloves minced garlic and 1 teaspoon fresh chopped thyme to the caramelized onions. Cook and stir until fragrant, about 30 seconds.
   • Make Roux: Sprinkle 2 tablespoons of the remaining seasoned flour (from dredging the chops) over the cooked onions and garlic. Mix the flour into the onions and cook, stirring constantly, for about 2 minutes to allow the flour to cook out its raw taste.
   • Create Gravy Sauce: Gradually pour in the remaining 1/2 cup of chicken broth, whisking constantly to prevent lumps and to scrape up all the delicious browned bits from the bottom of the pan. Bring the mixture to a simmer, allowing it to reduce and thicken slightly into a rich gravy, about 2 minutes.
5. Simmer Chops in Gravy: Return the seared pork chops to the pan, nestling them into the simmering gravy. Spoon some of the gravy over the tops of the chops to coat them. Reduce the heat to low, cover the skillet, and let the pork chops simmer in the gravy until they are completely cooked through and fork-tender, about 10 minutes (or until the pork reaches your desired doneness—145°F/63°C for medium-rare, 160°F/71°C for medium, or higher for well-done).
6. Taste & Garnish: Taste the gravy and adjust seasoning with additional salt and pepper if needed. Garnish generously with the chopped fresh flat-leaf parsley before serving. Serve warm.

---

Pro Tip:

The key to incredibly tender smothered pork chops is to not rush the browning of the onions for the gravy. Allowing them to caramelize slowly builds a deep, sweet foundation for the sauce. Also, ensure your skillet is hot enough for searing the pork chops initially to create that golden crust, and then reduce heat for simmering to keep them tender.

---

Serving Suggestions and Pairings

These Smothered Pork Chops are a hearty and complete meal on their own, perfect for a comforting dinner.

• Mashed Potatoes: Creamy mashed potatoes are the quintessential pairing, perfect for soaking up every drop of that rich, savory gravy. My Slow-Braised Beef Short Ribs Over Buttery Mash offers a great mashed potato recipe.
• Rice: Fluffy white rice or brown rice is also excellent for serving with the gravy.
• Southern Sides: Serve with classic Southern sides like cornbread, green beans, or collard greens. My This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor or Country Pinto Beans & Hamhocks would be great complementary dishes for a full Southern feast.
• Simple Green Salad: A light, crisp green salad with a simple vinaigrette can provide a refreshing contrast to the richness of the dish.
• Other Comfort Dishes: If you enjoy deeply flavorful, hearty meat dishes, consider this alongside Cube Steak Recipe for another classic pan-fried and smothered experience.

---

Storage and Leftover Tips

Smothered pork chops make for fantastic leftovers, often tasting even better the next day as the flavors meld.

• Storage: Store any leftover smothered pork chops and gravy together in an airtight container in the refrigerator for up to 3-4 days. The gravy may thicken considerably as it cools.
• Reheating: To reheat, gently warm on the stovetop over low heat, adding a splash of chicken broth or water if the gravy has thickened too much. Stir occasionally until warmed through. Individual portions can also be reheated in the microwave.
• Gravy Consistency: The gravy will become very thick when cold. Adding a little liquid during reheating helps restore its consistency.
• Freezing: Cooked smothered pork chops with gravy can be frozen. Once completely cooled, transfer to freezer-safe containers or bags, leaving about an inch of headspace. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

---

More Recipes You Will Love

If you loved the hearty, comforting, and deeply flavorful nature of this pork dish, you’ll definitely want to explore some of these other fantastic recipes:

• For another rich and hearty Southern-inspired dish, check out my This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.
• If you’re a fan of rich, slow-cooked meats, don’t miss Slow-Braised Beef Short Ribs Over Buttery Mash for another melt-in-your-mouth experience.
• For a traditional, hearty bean dish, my Country Pinto Beans & Hamhocks are a must-try.
• And for a comforting and flavorful soup, my Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort is always a great choice.

---

Final Thoughts

These Smothered Pork Chops are a true testament to the power of classic comfort food—tender, juicy, and bathed in a rich, savory gravy that will make your taste buds sing. It’s a meal that brings warmth, flavor, and a sense of home to any table, proving that simple ingredients, cooked with care, can yield truly extraordinary results. Go ahead, make a batch, and savor every comforting bite!

What’s your favorite vegetable to serve with smothered pork chops? Share your ideas in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.