Smothered Pork Chops
These Smothered Pork Chops are golden seared, oven braised, and served in a rich, creamy onion gravy that’ll have everyone begging for seconds. Southern comfort in one skillet, easy enough for a weeknight, cozy enough for Sunday dinner.
Servings: 4
Calories: 514kcal
Equipment
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
Instructions
- Preheat the oven to 350°F degrees.
- In a small bowl, whisk together the salt, pepper, paprika, garlic powder, onion powder, chili powder. Reserve about ¼ of the spice rub.
- 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.
- 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 chops through the flour mixture making sure they are fully coated. Shake off any excess flour.
- 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.
- 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 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.
- 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 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 with fresh parsley and serve over mashed potatoes or rice.
Video
Notes
- Bone-in chops are best: More flavor, more moisture, and they hold up better during the long braise.
- Season every layer: Spice rub, flour dredge, gravy base, each step builds big flavor.
- Cook the roux properly: Give it 2 minutes to lose that raw flour taste before adding broth.
- Taste your gravy: Between the bouillon, Worcestershire, and seasoning, don’t be shy, adjust as needed before baking.
- Let it rest before serving: The pork keeps tenderizing in the gravy even after you pull it from the oven.
Nutrition
Serving: 1serving | Calories: 514kcal | Carbohydrates: 32g | Protein: 36g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 139mg | Sodium: 660mg | Potassium: 748mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1024IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 3mg
