Smothered Pork Chops

5 from 21 votes

Smothered Pork Chops

Perfectly seared and then coated in a delicious creamy onion gravy before being braised to perfection, these tender Smothered Pork Chops are an unforgettable southern classic! It’s a simple one-pan versatile dish that takes very little effort and pairs well with potatoes, rice, or noodles!

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Main Course

Cuisine: American

Keyword: pork chop recipes, smothered pork chops

Servings:

Calories: 514kcal

Equipment

Instant Read Meat Thermometer

Ingredients

½ teaspoon salt or to taste
½ teaspoon black pepper freshly ground
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder mild
1 cup all-purpose flour
4 pork chops bone-in, at least 1-inch thick
3 tablepoons vegetable oil

Gravy

2 tablespoons butter
1 medium onion chopped
3 cloves garlic minced
1 teaspoon Italian seasoning
1 teaspoon Worcestershire sauce
1 chicken bouillon cube or beef
1½ cups chicken broth low sodium, or vegetable broth
½ cup heavy cream or half and half

US Customary - Metric

Instructions

Prep the oven. Preheat the oven to 350°F degrees.
Make the spice rub. In a small bowl, whisk together the salt, pepper, paprika, garlic powder, onion powder, chili powder. Reserve about ¼ of the spice rub.
Prep the pork chops. Pat the pork chops dry with paper towels. Generously season the chops with the remaining ¾ of the seasoning rub. Place the seasoned pork chops on a plate.
Prep the dredge. Season the flour with remaining seasoning rub, salt and pepper. Reserve ¼ cup of the seasoned flour and place in a small bowl.
Dredge the pork chops. Dredge the chops through the flour mixture making sure they are fully coated. Shake off any excess flour.
Pan sear the pork chops. Heat the vegetable oil in a large oven safe skillet over medium-high heat. Add the pork chops to the skillet and cook for about 2 minutes per side until golden. The pork might not be fully cooked at this point. Transfer the pork chops to a plate.
Cook the onion and garlic. In the same skillet add the butter, onion and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic. Stir in the Italian seasoning.
Sprinkle flour. Sprinkle the reserved seasoned flour over the onions and continue cooking while stirring for another 2 minutes to remove the raw flour taste. Stir in the Worcestershire sauce and crumble up the bouillon cube, then stir.
Make the gravy. Start pouring chicken broth while continuously whisking and cook for a couple more minutes until the gravy comes to a simmer. Whisk in the heavy cream and bring to a simmer. Taste for seasoning and adjust with salt and pepper as needed.
Add pork chops and braise in the oven. Add the pork back to the skillet and spoon some of the gravy over the chops. Cover the skillet and transfer it to the oven. Cook in the oven for 45 minutes.
Garnish and serve. Garnish with fresh parsley and serve over mashed potatoes or rice.

Video

Notes

Pat the chops dry. It’s important to pat the chops as dry as possible before adding the spice rub. Doing so creates a better sear on the chops which adds more flavor to the dish.
Cook the flour. When making a roux, you have to cook the fat and flour together for a few minutes to remove the raw flour taste.
Continuously whisk. When adding the broth and the heavy cream to the roux you must continuously whisk to prevent lumps from forming. This is not an option if you want smooth gravy.
Temp your pork. To ensure the chops are fully cooked, use an instant-read digital meat thermometer to make sure the pork has reached at least 145°F (63°C).

Nutrition