Southern Classic Smothered Pork Chops
By: Laura Reefer This recipe is all about delicious smothered pork chops, a comforting dish that’s perfect for a hearty meal.
These smothered pork chops with onion gravy will remind you of old-fashioned comfort food. Southern Classic Smothered Pork Chops will fill your kitchen with the best smells, bringing everyone to the table. These juicy pork chops are cooked low and slow in rich onion gravy until they are tender and full of flavor.. Serve over mashed potatoes, rice, or egg noodles to catch every bit of that goodness. It is a hearty, satisfying meal made with simple ingredients you probably already have in your pantry.
You’ll love how tender and juicy these pork chops turn out, along with that rich homemade onion gravy. Everything is cooked together in one skillet, which makes this recipe easy enough for a weeknight and comforting enough for a Sunday dinner.
Tips for the Best Smothered Pork Chops
- Thicker pork chops stay juicier during the slow simmer.
- Browning the chops first adds flavor to the gravy.
- Cook the onions until soft and golden for the best rich flavor.
- If your gravy gets too thick, add a splash of broth.
- Serve immediately while everything is hot and creamy.
The best ways to serve them are:
Served these pork chops hot with plenty of onion gravy spooned over the top.
- Creamy mashed potatoes
- White rice
- Buttered egg noodles
My favorite is over fresh mashed potatoes with plenty of gravy. This dish is good served with these side dishes.
- green beans
- butter beans
- glazed carrots
- fried apples
- cornbread
- a simple side salad
Smothered Pork Chops with Onion Gravy
Ingredients
Equipment
Method
- In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and paprika. Season both sides of the pork chops well.Place the flour and seasonings in a shallow dish and lightly dredge each pork chop, shaking off the excess. Save a little flour for the gravy if needed.4 Bone in Pork Chops, Pink Himalayan Salt to Taste, Pepper to Taste, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Onion powder, 1/2 teaspoon Paprika, 1/2 cup All-purpose flour
- Brown the pork chops on medium to medium-high heat in a skillet using oil and butter for approximately 2 minutes per side. Then remove the pork chop and set aside.3 Tablespoons Cooking oil
- Using the drippings (oil) from browning the pork chops. Add onions and minced garlic, cook until they are soft and golden.1 Large Vidalia Onion, thinly sliced, 3 Garlice cloves, minced
- Leave onions and garlic in the pan. Reduce the heat to medium-low. Add a can of cream of mushroom soup, rinse the can with chicken broth or water, and add to the pan. Whisking together. Add 1 cup heavy cream (or its substitute), Worcestershire sauce, thyme, and continue whisking until smooth.1 cup Chicken Broth or Water, 1 10.5 oz Can of Cream of Mushroom Soup (Optional), 1 cup Heavy Cream , 1 Tablespoon Worchestershire souce, 1/4 teaspoon Dried Thyme
- Reduce heat to low and add the pork chops to the gravy. Cover and simmer until chops are tender. Keep an eye on the gravy. If it gets too thick, add milk or water and whisk slowly. Once the pork chops are all sauced up, they are ready to serve. Garnish with parsley.Chopped Parsley for garnish
Nutrition
Notes
1 pork chop with about 1/3 to 1/2 cup of onion gravy per person If your pork chops are small, plan for 2 small pork chops per serving. If they are large or thick-cut, 1 pork chop is plenty. The nuturition
Tried this recipe?
Let us know how it was!Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove top or in the microwave, adding a splash of broth or milk if the gravy thickens too much.
Final Thoughts
I hope you enjoy this recipe as much as my family does. It is simple and quick to make. Great for a busy schedule. If you like this recipe, you may also enjoy this easy Shepherd’s Pie recipe
