Smothered pork chops are tender and juicy covered in a delicious onion gravy and all made in just one pot and a meal that will sure to be a family favorite.
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This is a classic Southern dish that's delicious and hard to resist. We love it just on top of white rice to soak up the creamy gravy or even some egg noodles. Also delicious with a side of Creamy Mashed Potatoes, Cornbread, and Sauteed Green Beans for a complete meal. If you love these pork chops you'll love my Garlic Brown Sugar Pork Chops.
Why this recipe works
Smothered Pork chops are a hearty dinner that's quick and easy and made with simple ingredients like my Oven Baked BBQ Ribs. These tender pork chops are seared to perfection then covered in a delicious homemade gravy and finished in the oven. Ultimate southern comfort food especially with a side of Buttermilk Biscuits.
- Pork chops: Use bone-in thick-cut pork chops.
- Onion: I like to use a sweet onion, but yellow or white will also work.
- Chicken broth: I like to use low sodium, but regular will also work you may want to limit the salt on the pork chops.
What cut of pork chops is best?
There are a couple of different cuts of pork chops that work great in this recipe.
How to make Smothered Pork Chops
- Step 1: Place the pork chops on a cutting board pat dry with paper towels and let them come to room temperature.
- Step 2: In a shallow bowl or plate add the flour and spices then coat the pork chops well, and shake off any excess flour.
- Step 3: Place the coated pork chops on a cutting board or baking sheet.
- Step 4: Heat the oil in an oven-safe large skillet on medium-high heat, place
- Step 5: Flip the pork chops and sear the other side. Remove to a plate, and preheat the oven.
- Step 6: Saute the onions and garlic until soft.
- Step 7: Add in the all-purpose flour to the onion mixture and stir.
- Step 8: Pour in the chicken stock and whisk. Then place the seared pork chops back into the mixture and bake.
- Thicker bone-in chops about 1-inch thick pork chops are better for this recipe, if you prefer boneless pork chops try my Pork Schnitzel.
- I love my cast iron pan for this recipe
- I recommend bringing the pork chops to room temperature for about 20 minutes to help them cook more evenly.
- Use a digital meat thermometer for these thick-cut pork chops to monitor when the internal temperature reaches 145 degrees.
Smothered pork chops are a classic Southern dish made by searing pork chops and then cooking them low and slow in a rich, rich onion gravy until they are tender and full of flavor. The gravy is typically made with sautéed onions, garlic, and a roux (a mixture of flour and fat), which is then combined with chicken or beef broth, herbs, and spices. You might also like this One Pan Smothered Chicken.
Yes, you can, Although I love popping them in the oven to finish cooking so I can get the side dishes together.
The most common problem with dry or tough pork chops is that they are overcooked. An instant-read thermometer is absolutely necessary in order to know when they are done. If you let them go an extra minute or two can make a huge difference.
Store in an airtight container for 3-4 days.
Reheat these pork chops on the stovetop on very low heat with a lid, careful not to overcook them.
Smothered Pork Chops
- 4 bone in pork chops about 2 1/2 pounds
- 1 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 tablespoons butter
- 1 cup onion diced
- 3 garlic cloves minced
- 3 cups low sodium chicken stock
- Place pork chops on a cutting board, pat dry with paper towels, and bring to room temperature for about 20 minutes (this is optional but it does help the pork chops cook evenly).
- Preheat oven to 300 degrees.
- In a shallow bowl or plate add the flour, garlic powder, paprika salt, and pepper, and mix until combined.
- Dredge the pork chops in the flour and place them back on the cutting board (dont toss out the seasoned flour you'll be adding some to thicken the sauce).
- Heat oil in a large oven-safe skillet on medium-high heat, then place pork chops into the pan and sear for about 2-3 minutes, flip and cook for another 2-3 minutes, remove from the pan, and set aside.
- Add the butter into the skillet, followed by the onions, and cook for 2-3 minutes then add in the garlic and cook until fragrant.
- Sprinkle 1/4 cup of the leftover seasoned flour over the onions and garlic and stir until combined cook another 30 seconds.
- Whisk in the chicken stock until and bring to a simmer.
- Turn off the heat and place the pork chops into the sauce and bake for 50-60 minutes or until the internal temperature reaches 145 degrees using a meat thermometer.
- Remove from the oven let rest for 10 minutes and serve.