Jen
There’s nothing quite like Southern-style smothered pork chops—tender, juicy, and packed with rich, savory flavor. This classic comfort dish features bone-in pork chops, seasoned and fried to perfection, then simmered in a velvety onion gravy. Serve it over rice or creamy mashed potatoes for the ultimate soul food experience.
I remember the first time I made smothered pork chops for a family gathering. I was so confident, thinking I had mastered the recipe. That was until I got distracted by a lively debate over the best BBQ sauce and completely forgot about the pork chops simmering away. By the time I remembered, my “smothered” pork chops had become “submerged” pork chops! Needless to say, we ended up ordering pizza that night, but at least I perfected my gravy game since then!
Ingredients
For the Pork Chops:
- 4 bone-in pork chops (1-inch thick)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 3 slices of bacon (for rendering fat)
- 2 tbsp vegetable oil (if needed)
For the Gravy:
- 1 large onion, sliced
- 2 tbsp seasoned flour (reserved from dredging)
- 2 cups low-sodium chicken broth
- 1/2 tsp black pepper (or to taste)
Instructions
Step 1: Season and Dredge the Pork Chops
Start by seasoning the pork chops with garlic powder, onion powder, paprika, salt, and black pepper on both sides. Once seasoned, dredge each chop in flour, ensuring an even coating. Reserve 2 tablespoons of the seasoned flour for the gravy later.
Step 2: Fry the Pork Chops
In a large skillet, cook 3 slices of bacon over medium heat until crispy. Remove the bacon and set it aside. If the bacon doesn’t produce enough fat, add 2 tablespoons of vegetable oil to the pan.
Fry the pork chops in the hot grease, about 5-6 minutes per side, until golden brown. They don’t need to be fully cooked yet, as they’ll continue cooking in the gravy. Remove the chops and set them on a wire rack or paper towel-lined plate.
Step 3: Make the Onion Gravy
In the same pan, add the sliced onions and sauté until softened and slightly caramelized. Stir in the reserved seasoned flour and cook for about 1 minute, whisking continuously to avoid lumps.
Gradually pour in chicken broth, whisking constantly until the gravy thickens and becomes smooth. Let it simmer for 2-3 minutes, allowing the flavors to meld.
Step 4: Smother the Pork Chops
Return the pork chops to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and let them simmer for about 20 minutes, or until the pork chops reach an internal temperature of 145°F.
Step 5: Serve and Enjoy
Once done, serve the smothered pork chops over steamed rice or mashed potatoes, spooning plenty of that rich onion gravy on top. Crumble the reserved bacon over the dish for extra flavor!
Tips for the Best Smothered Pork Chops
- Use bone-in pork chops for the juiciest results.
- Don’t rush the gravy—slow simmering enhances flavor.
- For extra richness, add a splash of heavy cream or a pat of butter to the gravy.
- Pair with Southern sides like collard greens, cornbread, or mac and cheese.
This smothered pork chop recipe is the perfect addition to your Sunday dinner lineup. Give it a try, and let me know in the comments how yours turned out! Enjoy!
