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Southern Smothered Pork Chops

A delicious and hearty dish featuring tender pork chops smothered in a rich and creamy gravy, perfect for family dinners and gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Pork Chops
  • 4 pieces bone-in pork chops (about 1-inch thick)
  • 1 tsp salt
  • 1 tsp black pepper
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 2 tbsp all-purpose flour (for dredging)
  • 2 tbsp vegetable oil (or butter for searing)
For the Gravy
  • 2 tbsp butter
  • 1 large yellow onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth (low sodium)
  • 0.5 cup whole milk (or heavy cream)
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried thyme
  • Salt and pepper to taste salt and pepper (to taste)
  • Fresh parsley for garnish Fresh parsley (for garnish)

Method
 

Preparation
  1. Season the pork chops with salt, pepper, paprika, garlic powder, and onion powder.
  2. Lightly dredge each chop in flour, shaking off the excess.
Searing
  1. Heat oil in a skillet and sear the pork chops for 3–4 minutes per side until golden. Remove and set aside.
Making the Gravy
  1. In the same skillet, melt butter and add onions. Cook until caramelized, about 10 minutes.
  2. Add garlic and cook for 1 minute.
  3. Sprinkle flour over the onions to form a roux, stirring for 1 minute.
  4. Gradually whisk in the broth, then the milk, smoked paprika, thyme, salt, and pepper. Simmer until thickened.
Final Cooking
  1. Return the pork chops to the skillet, cover, and simmer for 25–30 minutes until tender.
Serving
  1. Garnish with parsley and serve with mashed potatoes or rice.

Notes

For extra flavor, let the pork chops marinate in the seasoning for a few hours before cooking. If you want a thicker gravy, let it simmer longer or add a bit more flour to the roux. Use fresh herbs for the best flavor, but dried herbs work well too.