Smothered Pork Chops are juicy, tender, pan-seared pork chops cooked in a rich onion gravy. A super easy dinner recipe, perfect for any night of the week!
Looking for more ways to cook pork chops? Try this oven-baked pork chops recipe or these air fryer pork chops.
The Best Smothered Pork Chops Recipe
Classic smothered pork chops are a Southern-style dinner that your whole family will devour! Who could resist a juicy, pan-seared pork chop served up with plenty of creamy, onion-y, EXTRA flavorful gravy?
This simple recipe is also low-carb, keto-friendly, gluten-free, and very easy to make. You can serve it with a side of rice or noodles for those who aren’t limiting their carbs, or with plenty of veggies for the low-carb crowd. Either way, it’s sure to be a hit!
So next time you just want a down-home dinner that feels and tastes like you spent all day on it (but which really only takes a few minutes of hands-on prep!), try smothered pork chops! This is one to definitely add to your regular menu rotation.
What You’ll Need
Most recipes for gravy-smothered-anything call for flour, but to keep this recipe lower in carbs, we are going to eliminate the flour, completely. Butter and heavy cream stay, to add richness and make this gravy lip-smackin’ good.
Here’s a quick overview of the ingredients you’ll need. Be sure to scroll down to the recipe card for specific amounts.
For the Pork Chops
- Bone-In Pork Chops: Look for chops that are about an inch thick. These are the easiest to cook without drying them out.
- Seasoning: For a simple recipe like this, I reach for poultry seasoning, or seasoned salt.
- Pepper: The natural sweetness of the pork goes beautifully with some additional black pepper.
- Olive Oil and Butter: For pan-searing. The olive oil and butter together create tons of flavor without smoking or burning.
For the Onion Gravy
- Butter: What’s a rich, creamy gravy without a little bit of butter? I use unsalted but you could definitely use salted butter and reduce the amount of added salt.
- Onion: Thinly slice one large yellow onion.
- Pinch of Salt: Again, you may want to omit or reduce this if you are using salted butter.
- Garlic: Minced, fresh garlic gives the brightest taste, but garlic powder is also fine.
- Thyme: Another perfect partner for pork! I use chopped fresh, but a small amount of dried thyme would be fine, instead.
- Broth: Low-sodium chicken broth is my go-to. However, regular chicken broth, bone broth, vegetable broth, beef broth… it’s all good!
- Heavy Cream: This helps make the gravy thick and lush, without adding flour.
- Parsley: A garnish of chopped fresh parsley is optional, but always welcome.
How to Make Smothered Pork Chops
Okay, so how exactly do you make this recipe? Seriously, this method is so, so simple. If you can scramble eggs, you can make this recipe! Here are the step-by-step instructions.
- Sear the Pork Chops. First, heat up your oil and butter in a skillet on medium-high heat. You want the pork chop to sizzle when you lay it in the skillet. Not a sluggish, slow sizzle, and not a crazy-burning sizzle – just a happy medium. Adjust the heat as needed, and sear those chops for about five minutes per side, until golden-brown.
- Cook the Onions. Now that the pork chops are seared, set them aside on a clean plate, covered. In the same skillet, turn down the heat a little bit and melt the remaining butter. Add the sliced onions, and let those cook for about 12 minutes, or until they are very soft and caramelized.
- Create the Gravy. Stir in your chicken broth, and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Stir those into the broth to create the gravy, and then whisk in the heavy cream.
- Finish the Pork Chops in the Gravy. Finally, add the pork chops back into the skillet, smothering them in gravy. Continue to cook for 3 to 5 minutes, or until the pork chops’ internal temperature reaches 145˚F. Use a meat thermometer, please!
- Enjoy! Serve your homemade smothered pork chops with your favorite sides.
Tips for Success
When you don’t have much time to spare, and you need to get dinner on the table soon, just whip out your skillet and try these scrumptious pork chops – you won’t be disappointed. We keep coming back to this recipe because it’s just so delicious and quite easy to make! And these simple tips will guarantee success.
- Do I Have to Use Heavy Cream? No! You can substitute whole milk or half and half, and the gravy will still taste amazing – it just won’t be quite as thick and creamy.
- Can I Use Boneless Chops? Absolutely, but you will need to reduce the cooking time to about 3 to 4 minutes per side. Be careful not to overcook, because you will end up with tough pork chops.
- Add Mushrooms: Smothered pork chops are amazing with sliced fresh mushrooms thrown in – just add them once the onions have caramelized, let them cook until their liquid evaporates, and continue with the recipe as written.
- Why Are My Smothered Pork Chops Tough? If you dread cooking pork chops because they always turn out tough and dry, you’re not alone! This is a super common issue, and it almost always comes down to overcooking. Many home cooks will overcook pork to remove any last hint of rosy color, for food safety reasons – but that’s not necessary and often dries out the meat. Just use a meat thermometer and cook it to 145˚F – and don’t rely on color to tell if the meat is done!
What Goes with Smothered Pork Chops?
- Asparagus: This low-carb green veggie is a nice change from green beans, and so simple to make with this Easy Oven Roasted Asparagus recipe. Goes perfectly with pork chops!
- Rice: Can you imagine this savory gravy over rice? I know, I’m starving just thinking about it. Cook up a batch of your favorite style rice, or try this One Pot Mushroom Rice. Seriously good.
- Brussels Sprouts: I can’t get enough of these! When cooked properly (no bitter, soggy sprouts here, please!), Brussels sprouts are a magical combo of umami flavor and tender, crisp veggie love. This recipe for Oven Roasted Brussels Sprouts is a classic.
Storing and Reheating Leftovers
- Store completely cooled pork chops in an airtight container with the gravy, and keep in the fridge for 3 to 4 days.
- Reheat the pork chops in their gravy, in a covered skillet over low heat. Be sure to only heat them until they are hot through, and then take them off the stove so they don’t overcook.
Tools Used in this Recipe
Smothered Pork Chops Recipe
- 1 pound bone-in pork chops, 1-inch thick
- 1 teaspoon poultry seasoning or seasoning salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- pinch salt
- 3 cloves garlic, minced
- ½ tablespoon chopped fresh thyme
- ½ cup low sodium chicken broth
- ¼ cup heavy cream
- chopped fresh parsley, for garnish
- Season pork chops with the seasoning salt and black pepper.
- Heat oil and butter in a large skillet over medium-high heat until the butter is melted. Add pork chops to skillet and sear for 5 minutes per side until golden brown. If the skillet isn't big enough, cook the pork chops in batches. Transfer the pork chops to a plate and keep them covered.
- Return skillet to heat and add a tablespoon of butter; melt over medium heat. Stir in sliced onions and add a pinch of salt. Cook onions for 10 to 12 minutes, or until very soft and caramelized, stirring frequently.
- Add garlic and fresh thyme; continue to cook for 30 seconds. Pour in chicken broth, and using a wooden spoon, scrape up the browned bits from the bottom of the pan. Whisk in heavy cream and simmer for 1 minute.
- Return pork chops and all the pork juices to the skillet. Reduce heat to medium-low and continue to cook for 3 more minutes or until the pork chops are completely cooked through, and the sauce has thickened.
- Remove from heat; garnish with parsley and serve.
- Pork Chops: This recipe calls for bone-in pork chops. If you want to use boneless pork chops, you will have to reduce the cooking time to about 3 minutes per side. To avoid dry, tough pork chops, use an Instant Read Meat Thermometer and remove the pork chops from the skillet once the internal temperature of the pork chops registers at 145˚F.
- Heavy Cream is what makes the gravy rich and creamy. You can use lighter options like half & half or milk, but the gravy won’t be as thick or creamy.
- Store completely cooled pork chops in an airtight container and keep them in the fridge for 3 to 4 days.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
112 comments on “Smothered Pork Chops”
This was excellent! We will be having this again
Excellent! I had two boneless chops brining in the fridge overnight and came across this recipe. Since it’s only me, I cut the recipe in half. I had all the ingredients on hand. Wonderful flavor.
Delish,I used chicken stock cube with liquid from veg and a 1/2 teaspoon of Dijon mustard and mushrooms served with mixed veg and roasted potatoes and veg !
I’m very glad you enjoyed it! Thank YOU! 🙂
Made this tonight and doubled the sauce recipe. Do NOT use 1 tablespoon of Tyme if using dried..way too much! Tasted terrible. I was hoping I could substitute the fresh but I should’ve cut way back with it being dried! 🤦🏼♀️