Experience the ultimate in comfort food with these incredible Smothered Pork Chops. Perfectly seasoned pork chops are lovingly slow-cooked in a rich, savory gravy until they are unbelievably tender and bursting with flavor. This classic dish is more than just a meal; it’s a warm hug for your soul, bringing delightful aromas and satisfying tastes to your dinner table.
Irresistible Smothered Pork Chops: The Ultimate Comfort Food Dinner
There’s nothing quite like a hearty, home-cooked meal to bring everyone together, and these Smothered Pork Chops deliver on every front. This dish is a testament to the power of simple ingredients combined with thoughtful seasoning and slow cooking, transforming humble pork chops into a culinary masterpiece. Don’t be intimidated by the list of ingredients; it’s mostly a symphony of spices designed to build complex layers of flavor that will truly tantalize your taste buds. Each bite offers tender, juicy pork enveloped in a luscious, deeply savory onion gravy that is truly out-of-this-world good. Serve it alongside creamy mashed potatoes, fluffy rice, or even some crusty bread to soak up every last drop of that amazing gravy, and you’ve got a complete, satisfying dinner.
I cannot say enough good things about this recipe! The pork chops came out so juicy and tender and that gravy is absolutely lip smacking! Thank you and my wife thank you too!
– Dave
Frequently Asked Questions About Smothered Pork Chops
If you prefer a less creamy, more traditional gravy for these smothered pork chops, you can easily replace the heavy cream with an equal amount of chicken or beef stock. This will yield a thinner, yet still incredibly flavorful, sauce. You could also experiment with a splash of dry white wine for added depth before adding the stock.
Absolutely! Boneless pork chops work wonderfully in this recipe. However, because they tend to be leaner and cook faster than bone-in chops, you’ll need to adjust the cooking time. Always rely on an instant-read meat thermometer to ensure your pork chops reach an internal temperature of 145°F (63°C). Overcooking boneless pork chops can lead to a dry texture, so keep a close eye on them during the simmering stage.
Leftover smothered pork chops are just as delicious the next day! Transfer any remaining pork chops and gravy to an airtight container and refrigerate for up to 3 days. When reheating, the gravy might thicken considerably. To loosen it up to its original consistency, simply add a splash of chicken stock or water while warming it gently on the stovetop or in the microwave. Stir well until smooth and hot throughout.
Yes, this dish freezes beautifully. Once cooled, transfer the pork chops and gravy to a freezer-safe container or heavy-duty freezer bag, ensuring there’s as little air as possible to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator. The sauce may separate slightly after thawing, but a good whisk and a splash of chicken stock or water during reheating will bring it back together perfectly.
Crafting the Perfect Smothered Pork Chops: Ingredients You’ll Need
The secret to truly outstanding smothered pork chops lies in a thoughtful combination of ingredients and proper seasoning. While the full recipe card below provides exact measurements, understanding the role of each component can help you customize this dish to your preference and ensure a perfect outcome every time. Here’s a closer look at what you’ll need:
For the Flavorful Pork Chops:
- Seasoned Salt, Garlic Powder, Onion Powder, Smoked Paprika, Black Pepper, Cayenne Pepper: This robust blend of spices is crucial for infusing the pork chops with incredible flavor from the start. We believe pork truly benefits from generous seasoning to elevate its natural taste. Feel free to adjust the cayenne for more or less heat, or substitute with a pre-made Cajun or Creole seasoning blend if you prefer. The smoked paprika, in particular, adds a wonderful depth and subtle smoky note.
- All-Purpose Flour: Used to create a light, golden crust on the pork chops when seared, which not only adds texture but also helps thicken the rich gravy later on. This dredging step is essential for developing flavor and achieving that classic smothered dish consistency.
- Bone-In Pork Chops (½-inch thick): While boneless chops can be used (see FAQ above), bone-in pork chops are highly recommended. The bone contributes significantly to the overall flavor of the dish, yielding a richer taste and often more tender results as it helps prevent the meat from drying out during cooking. Choose chops that are about ½-inch thick for optimal cooking time and tenderness.
- Unsalted Butter & Olive Oil: A combination of these two fats is used for searing the pork chops and building the gravy base. Unsalted butter allows for better control over the dish’s overall sodium content, especially since seasoned salt and chicken stock already contribute salt. The olive oil helps prevent the butter from burning at higher searing temperatures.
For the Velvety Gravy:
- Medium Sweet Onion, Thinly Sliced: The foundation of our savory gravy. Cooking the onions until deeply browned and caramelized is key to developing a rich, sweet, and umami base. This slow cooking process extracts incredible flavor, making the gravy truly special.
- Fresh Garlic Cloves, Minced: Fresh garlic is non-negotiable here! It provides an aromatic punch that jarred minced garlic simply cannot replicate. Its intense flavor marries beautifully with the caramelized onions and savory pork.
- Chicken Stock: This liquid forms the bulk of the gravy. It can be easily swapped with beef stock for a different flavor profile, or you can opt for low or no-sodium varieties if you’re monitoring your salt intake. Ensure it’s good quality stock for the best results.
- Heavy Cream: Essential for that luxurious, creamy texture that defines classic smothered dishes. While you could technically substitute with whole milk, keep in mind that milk is thinner and less rich, so you might need to adjust the amount or add a little extra flour to achieve the desired thickness. For the best, most decadent gravy, heavy cream is the way to go.
- Chopped Parsley (Dried or Fresh): An optional but recommended garnish. Fresh parsley adds a burst of color and a fresh, herbaceous note that brightens the entire dish, offering a lovely contrast to the rich gravy.
Step-by-Step: How to Make Smothered Pork Chops
Creating these delectable smothered pork chops is simpler than you might think. Follow these detailed steps to achieve perfectly tender pork and a rich, flavorful gravy:
Season the Pork Chops: In a small bowl, combine 1 teaspoon seasoned salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon black pepper, and ⅛ teaspoon cayenne pepper (if desired for a hint of heat). Stir until all the spices are well mixed. Generously season your 4 bone-in pork chops with about ¼ to ⅓ of this spice blend. Don’t be shy – this initial seasoning builds a crucial flavor layer.
Prepare the Flour Dredge: Take the remaining spice mixture and add it to a medium-sized shallow bowl with ½ cup of all-purpose flour. Stir thoroughly to combine. This seasoned flour will coat the pork chops, creating a flavorful crust and contributing to the gravy’s thickness later.
Sear the Pork Chops: Heat a large 12-inch cast iron skillet over medium heat. Once hot, add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. As the butter melts and the oil shimmers, dredge each pork chop, one by one, in the seasoned flour mixture, shaking off any excess. Place the coated pork chops into the hot skillet. You may need to work in batches to avoid overcrowding the pan, which can steam the meat instead of searing it. Cook each side for 3-4 minutes until beautifully golden brown. At this stage, you’re not aiming to cook them through, just to develop a fantastic crust. Transfer the seared chops to a clean plate and set aside, reserving any drippings.
Build the Gravy Base: Add the remaining 2 tablespoons of unsalted butter to the same skillet (no need to clean it – those browned bits are flavor!). Add the thinly sliced medium sweet onion and cook, stirring occasionally, for about 15 minutes, or until the onions are deeply browned and softened. This caramelization is vital for the gravy’s rich flavor. Next, add 4 minced garlic cloves and stir for about 30 seconds until fragrant. Be careful not to burn the garlic. Finally, sprinkle 2 tablespoons of the reserved seasoned flour into the pan and stir it into the butter and onions, cooking for 1 minute. This creates a roux, which will thicken your gravy.
Create the Gravy: Slowly stream in 1 ½ cups of chicken stock, followed by ½ cup of heavy cream, while stirring constantly with a whisk. Continuous stirring is essential to prevent lumps and ensure a smooth, velvety gravy. Bring the mixture to a gentle simmer and let it cook for 2 minutes, allowing it to thicken slightly. Taste the gravy and adjust the seasoning if necessary, adding more salt or pepper to your liking.
Smother and Simmer: Carefully place the seared pork chops back into the skillet, nestled into the simmering gravy. Make sure to scrape any delicious drippings from the plate into the pan – they add extra flavor! Spoon some gravy over the chops to ensure they are fully “smothered.” Reduce the heat to low, cover the skillet, and simmer for 10 minutes, or until the gravy has thickened to your desired consistency and the pork chops are cooked through. The internal temperature of the pork chops should reach at least 145-150°F (63-66°C).
Serve and Enjoy: Remove the skillet from the heat and serve your magnificent Smothered Pork Chops immediately. Garnish with fresh chopped parsley, if desired, for a final touch of color and freshness. This dish is truly best enjoyed hot off the stove, perhaps with a generous helping of creamy mashed potatoes or rice to soak up that incredible gravy.
Craving More Pork Chop Recipes?
If you loved these smothered pork chops, you’re in for a treat! Pork chops are incredibly versatile and can be prepared in countless delicious ways. Here are some more of our favorite pork chop recipes to inspire your next meal:
- Crock Pot Pork Chops & Potatoes For Two
- Country Fried Pork Chops and Gravy
- Ritz Cracker Pork Chops
- Baked Ranch Butter Pork Chops
- Crock Pot Pork Chops and Gravy
- Honey Garlic Pork Chops
- Sheet Pan Pork Chop Dinner
- Shake and Bake Pork Chops
- Simple Pork Loin Roast with Gravy
- Quick Skillet Pork Chops
- Crock Pot Creamy Ranch Pork Chops
- Crispy Baked Pork Chops
- Crock Pot Mississippi Pork Chops
- French Onion Pork Chops
- Air Fryer Pork Chop Bites
- Crock Pot Smothered Pork Chops and Potatoes
- Instant Pot Smothered Pork Chops
- Pan Fried Pork Chops
- Oven Roasted Pulled Pork
Smothered Pork Chops
These Smothered Pork Chops are a truly amazing, homecooked meal with seasoned pork chops cooked in a thick, savory gravy. The perfect comfort food meal!
Rated 5 out of 5 stars based on 6 reviews
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Prep Time: 15 minutes
Cook Time: 36 minutes
Total Time: 51 minutes
Servings: 4 servings
Author: Brandie Skibinski
Ingredients
For the pork chops:
- 1 teaspoon seasoned salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ½ cup all-purpose flour
- 4 bone-in pork chops (½-inch thick)
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
For the gravy:
- 2 Tablespoons unsalted butter
- 1 medium sweet onion, thinly sliced
- 4 cloves garlic, minced
- 1 ½ cups chicken stock
- ½ cup heavy cream
- chopped parsley (dried or fresh) (for garnish, optional)
Instructions
In a small bowl, stir together 1 teaspoon seasoned salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper and 1/8 teaspoon cayenne pepper (if using).
Season 4 bone-in pork chops (½-inch thick) generously with the seasoning mixture; use about ¼-⅓ of the seasoning.
Add the remaining seasoning to a medium-sized shallow bowl with 1/2 cup all-purpose flour and stir to combine.
Place a large 12-inch cast iron skillet over medium heat. Add 2 Tablespoons olive oil and 2 Tablespoons unsalted butter once hot.
One by one, add the pork chops to the flour mixture until coated and shake off the excess; save the remaining flour for later.
Place the pork chops into the skillet; you will need to do this in batches. Cook until golden brown, 3-4 minutes per side; don’t worry about cooking them all the way through. Place on a plate.
Add 2 Tablespoons unsalted butter to the skillet. Add 1 medium sweet onion, thinly sliced and cook until browned and softened, stirring occasionally, about 15 minutes.
Add 4 cloves garlic, minced and stir it in until fragrant, about 30 seconds.
Add 2 Tablespoons of the reserved flour to the pan and stir it into the butter, cook for 1 minute.
Slowly stream in 1 1/2 cups chicken stock, followed by 1/2 cup heavy cream, while stirring constantly to avoid lumps. Bring to a simmer and simmer for 2 minutes. Taste and adjust seasoning if necessary.
Place the pork chops back into the pan (along with any drippings on the plate) and cover in the gravy. Simmer for 10 minutes or until the gravy is thickened and the pork chops are cooked through to an internal temperature of at least 145°F or to your desired temperature.
Serve immediately with a garnish of chopped parsley (dried or fresh) if desired.
Notes
- Please refer to the “Frequently Asked Questions” and ingredient list above for other substitutions or for the answers to the most common questions.
Course: Dinner
Cuisine: American
Nutrition
Calories: 660kcal | Carbohydrates: 20g | Protein: 41g | Fat: 46g | Sodium: 816mg | Fiber: 1g | Sugar: 4g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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