Smothered Pork Chops Recipe

Southern-style breaded pork chops are smothered with a rich onion gravy seasoned with caramelized onions and garlic. Serve over mashed potatoes, rice, or egg noodles.

Course main meal pork

Cuisine Southern

Keyword fried pork chops, how to make smothered pork chops, southern fried pork shops

Prep Time 5

Cook Time 30

Servings pork chops

Calories 526kcal

Author Beth Pierce

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 them loosely with an aluminum foil tent.
Melt the butter in the 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 1 minute, stirring constantly.
Sprinkle with 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 them with the gravy. Garnish with fresh thyme leaves and serve promptly.

Notes

For the most flavor, purchase bone-in pork chops. Buy 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.
For mushroom gravy, add another tablespoon of butter and add about 8 ounces of sliced white button or cremini mushrooms at the same time as the onions. Cook 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 chop
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, 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.

Nutrition