Southern Smothered Pork Chops

A savory dish that wraps you in its warmth with every bite, featuring juicy pork chops smothered in a creamy gravy and served with a side of mashed potatoes or rice.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Southern

Calories: 450

Ingredients Method Notes

Ingredients

Pork Chops

4 pieces bone-in pork chops (about 1-inch thick) Use bone-in for added flavor and tenderness.

Seasonings

1 tsp salt
1 tsp black pepper
0.5 tsp paprika
0.5 tsp garlic powder
0.5 tsp onion powder

For dredging and cooking

2 tbsp all-purpose flour For dredging the pork chops.
2 tbsp vegetable oil Can substitute with butter for searing.
2 tbsp butter

For the sauce

1 large yellow onion, thinly sliced
2 cloves garlic, minced
3 tbsp all-purpose flour For thickening the sauce.
2 cups chicken broth (low sodium)
0.5 cup whole milk (or heavy cream) For a richer sauce, use heavy cream.
0.5 tsp smoked paprika
0.5 tsp dried thyme
Salt and pepper (to taste)

Garnish

to taste fresh parsley For garnish.

Method

Preparation

Season pork chops with salt, pepper, paprika, garlic powder, and onion powder.
Lightly dredge each chop in flour, shaking off the excess.

Cooking

Heat oil in a skillet and sear pork chops for 3-4 minutes per side until golden. Remove and set aside.
In the same skillet, melt butter and add onions. Cook until caramelized, about 10 minutes. Add garlic and cook for 1 minute more.
Sprinkle flour over onions to form a roux, stirring for 1 minute.
Gradually whisk in broth and then milk, smoked paprika, thyme, salt, and pepper. Simmer until thickened.
Return pork chops to the skillet, cover, and simmer for 25-30 minutes until tender.
Garnish with parsley and serve with mashed potatoes or rice.

Notes

Don't skip toasting the garlic — it makes all the difference in flavor. Leftovers keep in the fridge for about 3-4 days, or freeze for up to 3 months. Reheat gently in a skillet or microwave.