Southern Smothered Pork Chops from Scratch
Southern Smothered Pork Chops is classic Southern comfort food at it’s finest. Crispy, succulent pan-seared pork chops are smothered in a creamy onion gravy for a decadent dinner recipe that tastes absolutely restaurant-worthy.
Southern Smothered Pork Chops Recipe
I like to think of myself as a pretty decent home chef (heck, I make my living mostly off of running a primarily food blog) but there are times that my daughter has some “notes” to pass on about my latest creations.
But this smothered pork chops recipe, not only did I receive no notes about it, it is hands-down my daughter’s favorite pork chop recipe. (And definitely one of her top ten favorite meals that I make.)
Juicy, succulent pork chops are pan fried in butter until the edges are crispy, golden and caramelized. Then we lightly cook onions until their natural sweetness comes out and use them to create the base of this dish’s signature creamy, rich onion gravy.
It’s full-flavored and savoury, simple, satisfying Southern food.
What Do You Serve with Smothered Pork Chops
- Roasted or Sauteed Vegetables
- Mashed Potatoes or Cauliflower (try our Garlic Parmesan Mashed Potatoes)
- Rice or Cauliflower Rice
- Green Salad (try our Brussels Sprouts Salad)
- Pasta
- Dinner Rolls (check out our Hawaiian Dinner Rolls)
- Sautéed Mushrooms
Store leftover smothered pork chops in an airtight container in the fridge for 3-4 days.
Can you freeze leftover smothered pork chops? Yes, you can freeze this smothered pork chops recipe in airtight ziptop freezer bags or your favorite freezer containers for 2-3 months. (This set of freezer containers is a crazy bargain.) Thaw overnight in the fridge before reheating.
If planning to freeze the pork chops, I recommend using milk or a water and cornstarch flurry to thicken the sauce instead of using heavy whipping cream. (To make a cornstarch flurry, whisk 1 Tablespoon of cornstarch into hot water before using in place of the cream.)
For this recipe, I used boneless, sirloin tip chops. Using a cut without a large amount of gristle or any bones is ideal for this recipe since it is breaded and you can’t see what you’re cutting into. I like using bone-in for other recipes (like our maple garlic pork chops or ranch pork chops) for the added flavor – and a fattier cut (like a shoulder chop) is great for grilling or high-heat cooking where the fat helps keep the chop juicy (like in our peach-glazed pork chops).
Pork chops are done cooking at 145F – if the sauce isn’t finished yet the pork chops are at this temperature, remove the pork chops so they don’t overcook and become tough. This is the meat thermometer I have been using for the past 6 years – I’ve never had to change a battery and it’s super sturdy and reliable. It was a bit pricey, but unlike the $15 models that you can buy, this one isn’t going to need replacement. It is waterproof and comes with a two-year warranty. (Thermoworks also has a $15 pocket-sized model if you want to try that out first before investing in the MK4.)
More Perfect Pork Chop Recipes
- Honey Garlic Pork Chops (with Video)
- Skillet Pork Chops with Apples and Onions (with Video)
- Pork Chops Parmesan (with Video)
- Ranch Pork Chops
- Pork Schnitzel from Kylee Cooks
- Chili Smoked Pork Chops from Granny’s In the Kitchen
Ingredients for Smothered Pork Chops
- Pork Chops
- Poultry Seasoning, to taste <– grab our homemade poultry seasoning recipe here
- Salt and Pepper, to taste
- All-Purpose Flour
- Olive Oil
- Butter
- Small Onions, diced
- Garlic Cloves, sliced
- Chicken Stock, as needed <– grab our recipe for Instant Pot Chicken Broth here
- Heavy Cream (35%)
Scroll down to the printable recipe card for full measurements.
Tip: you want to caramelize the onions to a light brown color before adding the garlic. Dice the onions finer than I have in the pictures if you think the kids will dislike the larger chop.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Cast Iron Skillet <– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating
- Sharp Kitchen Knife
- Cutting Board
- Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty
- Meat Tongs
- Meat Thermometer
- Small Bowl
How to Make Smothered Pork Chops
Season the pork chops with up to 1 Tablespoon of poultry seasoning and salt and pepper, to taste.
Place the flour in a bowl and dredge the seasoned pork chops in it, coating each side and shaking off any excess flour.
Place the olive oil and 2 Tablespoons of the butter in a skillet over medium heat and once hot, add the pork chops.
Cook the pork chops for 4-5 minutes on each side, until well browned and an inserted thermometer reads 160F.
Remove the pork chops to a clean plate and add the remaining tablespoon of butter to the skillet.
Once hot, add the onions and cook for 4-5 minutes, adding broth as needed to prevent them from burning.
Add the garlic and cook for 1-2 minutes before adding the remaining chicken stock and heavy cream.
Bring the mixture to a boil, and then reduce to low heat to simmer for 3-4 minutes. Return the pork chops to the skillet during this simmering period.
Serve the pork chops smothered in the onion gravy.
Grab your free printable recipe card for our smothered pork chops recipe:
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Southern Smothered Pork Chops
Ingredients
- 4-6 Pork Chops
- 1 1/2 Tablespoons Poultry Seasoning, to taste
- Salt and Pepper, to taste
- 1/2 cup All-Purpose Flour
- 2 Tablespoons Olive Oil
- 3 Tablespoons Butter
- 2 Small Onions, diced
- 3 Garlic Cloves, sliced
- 1/2 cup Chicken Stock, as needed
- 1/4 cup Heavy Cream (35%)
Instructions
- Season the pork chops with up to 1 Tablespoon of poultry seasoning and salt and pepper, to taste.
- Place the flour in a bowl and dredge the seasoned pork chops in it, coating each side and shaking off any excess flour.
- Place the olive oil and 2 Tablespoons of the butter in a skillet over medium heat and once hot, add the pork chops.
- Cook the pork chops for 4-5 minutes on each side, until well browned and an inserted thermometer reads 160F.
- Remove the pork chops to a clean plate and add the remaining tablespoon of butter to the skillet.
- Once hot, add the onions and cook for 4-5 minutes, adding broth as needed to prevent them from burning.
- Add the garlic and cook for 1-2 minutes before adding the remaining chicken stock and heavy cream.
- Bring the mixture to a boil, and then reduce to low heat to simmer for 3-4 minutes. Return the pork chops to the skillet during this simmering period.
- Serve the pork chops smothered in the onion gravy.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 512Total Fat: 32gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 159mgSodium: 214mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 43g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy smothered pork chop recipe as much as mine does!
For more ways to enjoy pork, check out our full pork recipe collection here:
