These classic Smothered Pork Chops are lightly breaded pork chops, pan-fried and drenched in a creamy and flavorful easy to make pan gravy. This is the ultimate in Southern comfort and one of our favorites meals.
My family loves this comfort food dish no matter what I serve with them. But for the ultimate meal serve with creamy mashed potatoes, Southern Green Beans and Homemade Biscuits.
Why this recipe works
- This is the ultimate southern comfort meal with rich hearty flavors that everyone loves. Serve it with the sauce ladled over mashed potatoes, rice, cauliflower mash, or egg noodles with fresh corn, green beans or even Creamed Peas with Pearl Onions.
- Even beginner cooks can handle this easy recipe. There are no special ingredients or special techniques.
- Pork is still one of the least expensive cuts of meat and it often goes on sale. Can you say bonus?
How to make Smothered Pork Chops
Start by combining the flour, garlic powder, onion powder, salt and pepper in a shallow bowl that is wide enough to bread the pork chops in. Dredge the pork chops in the flour mixture. Then heat the vegetable oil in a large skillet over medium heat. Now cook the pork chops until golden brown on both sides. Then go ahead and plate them covering them loosely with an aluminum foil tent.
Now melt the butter in same skillet over medium low heat. Add the onions and cook until tender and browned scraping the bottom of the skillet to loosen those delicious brown bits from the pork chops. Reduce the heat and add the garlic cooking for a minute stirring constantly. Then sprinkle with the flour stirring and cooking for a couple of minutes. Slowly pour in the chicken broth stirring until smooth. Then stir in the heavy cream. Finally add the pork chops to the skillet and simmer for a few minutes turning the pork chops several times to coat with the gravy. Garnish with fresh thyme leaves or chopped fresh parsley and serve promptly.
Recipe notes and helpful tips
- Purchase bone-in 3/4-1 inch thick cut pork chop with some fat on them for a more tender end result. The rib chop is a better choice than a loin chop for this recipe.
- You can easily add thick sliced white button or cremini mushrooms to this recipe. Simply add another tablespoon of butter and cook them at the same time as the onions until they are golden brown.
- These cook wonderfully in a well seasoned cast iron skillet.
- For best results use vegetable or canola oil to brown the chops.
- Use heavy whipping cream for the most luscious creamy gravy.
- Pork is done when it reaches an internal temperature of 145 degrees.
- Pro-tip – for easy removal of thyme leaves just feed the sprig through one of the holes in a fine mesh strainer. Feed it through the top and grab it from below. The leaves will come off and collect in the strainer.
- Store leftovers in an airtight container in the fridge for up to 3 days.
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Smothered Pork Chops Recipe
Southern style breaded pork chops are smothered with a rich cream gravy seasoned with caramelized onions and garlic. Serve over mashed potatoes, rice, or egg noodles.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 pork chops 1x
- Category: main meal pork
- Method: stovetop
- Cuisine: Southern
Ingredients
Pork Chops
- ½ cup all purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 4 bone in thick cut pork chops (about 3/4 – 1 inch thick)
- 2 tablespoons vegetable oil
Gravy
- 2 tablespoons butter melted
- 1 medium yellow onion cut in half and sliced thinly in half circles
- 3 garlic cloves minced
- 2 tablespoons all purpose flour
- 1 1 /4 cups low sodium chicken broth
- ½ cup heavy cream
- ½ teaspoon fresh thyme leaves
Instructions
- Combine flour, garlic powder, onion powder, salt and pepper in a wide shallow bowl. Pat the pork chops dry with paper towels and dredge them into the flour mixture. Gently shake off any excess flour.
- Heat the vegetable in a large skillet over medium heat. Now cook the pork chops until golden brown on both sides; 3-4 minutes per side. Plate them and cover loosely with an aluminum foil tent.
- Melt the butter in same skillet over medium low heat. Add the onions and cook until tender and golden brown while scraping the bottom of the pan to loosen the brown bits. Reduce the heat and add the garlic cooking for a 1 minute; stirring constantly.
- Sprinkle with the flour. Stir and cook for 2 minutes. Slowly pour in the chicken broth stirring until smooth. Whisk in the heavy cream. Add the pork chops back to the skillet and simmer for 5 minutes or until the internal temperature reaches 145 degrees turning the pork chops several times to coat with the gravy. Garnish with fresh thyme leaves and serve promptly.
Notes
- Purchase bone in 3/4 inch thick pork chop with some fat on them for a more tender end result.
- You can easily add thick sliced white button or cremini mushrooms to this recipe. Simply add another tablespoon of butter and cook them at the same time as the onions until they are golden brown.
- For best results use vegetable or canola oil to brown the chops.
- Use heavy whipping cream for the most luscious creamy gravy.
- Pork is done when it reaches an internal temperature of 145 degrees.
- Pro-tip – for easy removal of thyme leaves just feed the sprig through one of the holes in a fine mesh strainer. Feed it through the top and grab it from below. The leaves will come off and collect in the strainer.
Keywords: fried pork chops, how to make smothered pork chops, southern fried pork shops
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