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Let’s talk about this Smothered Pork Chops recipe, the ultimate comfort food that’ll have your taste buds doing a happy dance. Thick, juicy pork chops are pan fried with a golden, crispy crust and smothered in the best gravy. They’re tender, juicy, and packed with flavor!
My grandma being from Memphis, TN, always made the best southern soul food. Pan fried pork chops was something often on the menu and it was a real special treat when they were smothered. These are pretty easy smothered pork chops, way easier than you might think!
I love serving these chops with mashed potatoes or rice because, let’s be honest, it’s all about finding the perfect excuse to drizzle that luscious gravy on everything! Whether you’re cooking for a cozy family dinner or just spoiling yourself, Smothered Pork Loin Chops always deliver.
If you love comforting meals try my Baked Ziti For Two, Dutch Oven Pot Roast or Beef Stew for Two.
Ingredients for Smothered Pork Chops
Pork Chops:
- Bone-in pork chops: The bone adds flavor and keeps the meat juicy.
- Salt, pepper, garlic powder, onion powder, paprika: Seasoning the pork chops builds a flavorful base.
- All-purpose flour: Creates a crispy crust.
Gravy:
- Olive oil and duck fat (or bacon grease): Adds depth of flavor to the gravy and helps brown the chops.
- Yellow onion: Caramelizes for a rich, sweet-savory base for the gravy.
- Chicken broth: The liquid foundation for the gravy, adding a savory richness.
- Italian seasoning and Cajun seasoning: Bring a balance of herbaceous and spicy flavors.
- Heavy cream: Creates that creamy, luxurious texture.
- All-purpose flour: Thickens the gravy.
The full written recipe with measurements is below on the recipe card.
How to make smothered pork chops
Season the pork chops and coat them in flour.
Brown them in a skillet, then set them aside. Sauté the onions in the same pan until they turn golden brown. Gradually stir in the flour until there’s no more white and the color starts to deepen.
Gradually whisk in chicken broth and cream to make the gravy. Add seasonings, return the pork chops to the skillet and let simmer until cooked through.
Serve with mashed potatoes or rice for the ultimate comfort meal.
Commonly Asked Questions
Butter works perfectly! Just use 2 tablespoons for the same rich flavor.
Yes, but keep an eye on the cooking time to avoid overcooking—they’ll cook faster than bone-in chops.
Mashed potatoes, white rice, or even buttered noodles are perfect for soaking up that delicious gravy.
Smothered Pork Chops
Ingredients
- 3-4 bone in pork chops , at least 1 inch thick
- Salt to taste
- Pepper to taste
- ½ tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- ¼ c all purpose flour
- 2 tbsp olive oil
- 3 tbsp duck fat , *see notes
- 1 yellow onion, large, cut in half & thinly sliced
- 1 ¾ c Chicken broth
- ½ tsp Italian seasoning
- ½ tsp Cajun seasoning
- ½ c heavy cream
Instructions
- In a small bowl or ramekin, mix together the salt, pepper, garlic powder, onion powder and paprika. Season the pork chops all over with the seasoning mixture. Massage it in then lightly coat the chops with some of the flour. Set the chops aside and save the remaining flour.
- Heat a large skillet over medium high heat with the olive oil and duck fat. Once hot, add the pork chops and cook until golden brown on each side. About 5 minutes per side. Set the pork chops aside and loosely tent with foil to keep warm.
- To the same skillet, add the onions and cook, stirring occasionally for about 10 minutes. We want to get them nice and soft and turning golden. Turn the heat to medium low during the last few minutes of cooking the onions.
- Now gradually add in the flour, I like to use a couple of tablespoons at a time. Stir with the onions and continue doing this until all the flour has dissolved and you see no more white. The color should deepen a bit as well. It will be pretty thick but that's okay!
- Gradually pour in the chicken broth and whisk constantly until it starts to thicken. About 3 minutes. Add the Italian seasoning, cajun seasoning and heavy cream, stirring to combine.
- Bring the heat to medium and let this simmer for about 5 minutes while stirring occasionally.
- Reduce the heat to medium low and add the pork chops back in the pan. Let cook for about 15 minutes, this really depends on how thick the chops are. I like to flip the chops halfway through the 15 minutes. If the chops are thin it will take even less time. The last thing you want are tough pork chops. The internal temperature should be 145 degrees all around when done. Get a thermometer if you don’t have one, it will be your best friend when cooking!
- Once finished, enjoy with mashed potatoes or white rice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
