Beef & Pork

Smothered Pork Chops

Name: Smothered Pork Chops
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: 4
Cuisine: Southern
Ingredients: 4 bone-in pork chops; 1/2 cup all-purpose flour; 2 tsp seasoned salt; 1 tsp black pepper; 3 tbsp oil; 2 large onions, sliced; 3 cloves garlic, minced; 2 1/2 cups chicken broth; 1/2 cup heavy cream

Seared bone-in pork chops braised in a silky onion gravy until fork tender.

Smothered pork chops in onion gravy in a cast iron skillet

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

Jump to Recipe

Smothering is Southern shorthand for searing meat and finishing it slowly in its own gravy. The result is tender pork and a sauce built entirely from the fond in the pan.

Serve it over mashed potatoes or rice and Sunday dinner is handled.

Why You'll Love This Recipe

One skillet
Rich pan gravy
Fork tender
Sunday dinner ready

Ingredients

4 bone-in pork chops
1/2 cup all-purpose flour
2 tsp seasoned salt
1 tsp black pepper
3 tbsp oil
2 large onions, sliced
3 cloves garlic, minced
2 1/2 cups chicken broth
1/2 cup heavy cream

Substitutions: Boneless chops work; reduce the braise to 20 minutes. Whole milk can replace the cream.

How to Make It

1
Dredge
Season the chops and coat lightly in seasoned flour, reserving the rest.
2
Sear
Brown the chops in oil, about 3 minutes per side, then set aside.
3
Build the gravy
Soften the onions and garlic, stir in 3 tablespoons of the reserved flour, then whisk in the broth.
4
Braise
Return the chops, cover, and simmer 30 to 35 minutes until tender.
5
Finish
Stir in the cream and season to taste.

Recipe Tips

Don't crowd the skillet when searing.
Scrape the browned bits into the gravy — that's the flavor.

What to Serve With It

Creamy Mashed Potatoes — Buttery, silky mashed potatoes made for catching gravy.
Southern Green Beans — Green beans slow-simmered with potatoes and smoked bacon until meltingly tender.
Buttermilk Cornbread — Skillet cornbread with crisp buttery edges and a tender, golden crumb.

Storage & Reheating

Refrigerator: Up to 4 days in the gravy.
Freezing: Freeze up to 3 months.
Reheating: Reheat gently on the stovetop with a splash of broth.

Frequently Asked Questions

Why are my chops tough?

They likely need more time. Braised chops turn tender after the connective tissue breaks down.

Recipe Card