Smothered Pork Chops are seasoned chops buried in a rich onion gravy served over a bed of rice or mashed potatoes. It is pure comfort food without a lot of work made in one dish making it a perfect weekday supper.
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❤️ Why you'll love it
Easy recipe: fans of pork chop recipes will love how quick and easy this one-dish meal is to make and clean up
Juicy pork chops: this makes the most juicy, tender pork chops that melt in your mouth
Comfort food: the pork chops are smothered in a flavorful creamy gravy making it true comfort food the whole family will love.
🥘 Ingredients
Thick cut boneless pork chops: I like the flavor of bone-in pork chops but went with a boneless one for this recipe; feel free to use what you prefer but I recommend not using a thin chop.
Garlic powder: used to season the flour coating when frying the pork chops
Salt and black pepper: used to enhance flavors
All purpose flour: used to coat the pork chop and to thicken the gravy
Olive oil: for frying the pork chops
Butter: used to to add flavor and to make the pan gravy
Onion: caramelized and used in the gravy that smothers the pork chops
Chicken broth: used to make the gravy
Half and half: added to make the gravy creamy
🔪 Instructions
- In a small bowl, combine salt, black pepper, garlic powder, and 2 tablespoons flour. Coat pork chop with seasoned flour mixture on both sides.
- Heat oil in a large skillet over medium-high heat. Place pork chops in hot skillet and cook for 5 minutes on each side, until well browned. Transfer chops to a plate and set aside.
- To make the pan gravy, melt butter in same skillet with the pan drippings. Reduce to medium heat and add onion slices with salt to taste. Cook onions for 15 minutes, until caramelized. Stir in garlic and cook 1 minute. Stir in remaining flour and cook, stirring constantly, 2 minutes.
- Pour chicken broth into skillet, whisking constantly, scraping the browned bits from the bottom of the pan.
- Pour juices that accumulated on plate with pork chops into the sauce. Whisk in half and half and water until smooth. Bring gravy to a low boil, reduce heat to low and simmer sauce for 15 minutes.
- Return pork chops to the skillet and spoon gravy over chops to coat. Cover and continue to simmer for 10 minutes, until chops are cooked through.
🥄 Equipment
Large cast iron skillet
Hand whisk: to make the gravy
Meat thermometer: internal temperature should be 165 degrees F
🥫Storage
Refrigerate: store in the refrigerator in an airtight container up to 4 days
Reheat: reheat leftovers in a skillet on the stove top until warmed through, or in the microwave until warm
📖 Variations
- Beef broth can be substituted for chicken broth
- Onions can be omitted for a creamy gravy; add ½ teaspoon onion powder to the flour mixture that coats the pork chops for added flavor.
💭 Tips
- Different cuts of pork chops will require different cooking times. The thicker the chop, the longer it will need to cook. Thin chops can be used, but do not require a long cook time and if overcooked can become tough.
📚 Related Recipes
Beef lovers will love these Hamburger Steaks with Mushrooms and Onions.
Venison in Mushroom Gravy is delicious served over egg noodles.
🍽 Serve with...
Serve pork chops topped with gravy and a side of mashed potatoes or white rice.
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📖 Recipe
Smothered Pork Chops
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Ingredients
- 4 large large pork loin steaks
- 1 teaspoon garlic powder
- ½ teaspoon salt , optional
- ½ teaspoon ground black pepper , optional
- 3½ tablespoons all-purpose flour , divided
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion , sliced
- 1½ cups chicken broth
- ¼ cup fat free half and half
- ¼ cup water
Instructions
- In a small bowl, combine salt, black pepper, garlic powder, and 2 tablespoons flour. Coat pork chop with seasoned flour mixture on both sides.
- Heat oil in a large skillet over medium-high heat. Place pork chops in hot skillet and cook for 5 minutes on each side, until well browned. Transfer chops to a plate and set aside.
- To make the pan gravy, melt butter in same skillet with the pan drippings. Reduce to medium heat and add onion slices with salt to taste. Cook onions for 15 minutes, until caramelized. Stir in garlic and cook 1 minute. Stir in remaining flour and cook, stirring constantly, 2 minutes.
- Pour chicken broth into skillet, whisking constantly, scraping the browned bits from the bottom of the pan. Pour juices that accumulated on plate with pork chops into the sauce. Whisk in half and half and water until smooth. Bring gravy to a low boil, reduce heat to low and simmer sauce for 15 minutes.
- Return pork chops to the skillet and spoon gravy over chops to coat. Cover and continue to simmer for 10 minutes, until chops are cooked through.
Jenny Brown says
Delicious! I used beef broth because I did not have chicken and it was very savory! ❤
Shelby says
Thanks for letting me know Jenny! So glad you enjoyed this!
Sue says
Prepared this ahead of time and then put everything in the oven low and slow. It turned out marvelous! The chops were soooooo tender and moist and gravy was very tasty. Thanks for sharing.
Shelby says
Thank you for letting me know you tried the recipe Sue! Glad it turned out so well for you!
Bernie S. says
Made these smothered porkchops for the first time. Boy did they come out great. I followed the recipe exactly but added some sliced button mushrooms. The whole family enjoyed it, even my 3-year old! I'm going to add this to my list of favorites. Thanks for sharing the recipe with me.
Shelby says
Bernie, I am so glad you enjoyed the recipe and that you came back to let me know! Thank you so much!
Jennifer lares says
Made these and they were delicious! Husband said they were better than the meal we had the night before at Texas Road house...thanks for sharing the recipe. I have one question, I see where you put 2 tablespoons of all purpose flour and 1 1/2 tablespoons of all purpose flour but only see once where it says to use the flour. Do I need 3 1/2 tablespoons of flour?
Shelby says
Hi Jennifer, First of all I apologize the instructions were not clear enough. I updated the first instruction to be sure its clear. You do need all the flour listed. The first 2 tablespoons go into a coating for the pork chops. The last 1-1/2 tablespoon is for thickening the gravy. So happy your hubby said they were better than his meal at Texas Roadhouse! 🙂
Anonymous says
Just made these , but added fresh Motel mushrooms and white wine!Fabulous! My son even gave me a high-five!
Arisuchan says
these look so tasty!!!! 🙂
consultpro says
Love the rustic look of these trays!
Renee says
Comfort food at its finest!! Bring on the pork chops!
Rachael Yerkes says
I think serving with mashed potatoes was a good call. This looks fantastic!
Carrie R says
This looks so good! The perfect comfort food in my book. 🙂
Mary Ellen says
These pork chops look so good! Looks like a perfect weeknight meal!
Yvonne [Tried and Tasty] says
Oooohhweeee! These look just downright delicious! I haven't made pork chops in years, but I sure love to eat them - this recipe makes me want to run out and buy some!
Michele @ Flavor Mosaic says
These pork chops look amazing!
Tammi @ Momma's Meals says
I can't wait to try this recipe! I'm always looking to switch up pork chops for some reason. Happy New Year!
Ethel @eatingininstead says
Yum! I can't wait to give this one a try!
Erica S (EricasRecipes.com) says
love pork chops like this! what a fabulous recipe to make my family happy even on a weeknight!
David @ Cooking Chat says
Looks great! Love a tasty pork chop recipe. Just added the link over to your recipe from my blog.