Smothered Pork Chops Recipe

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Smothered Pork Chops – Juicy and delicious pan-seared pork chops cooked in a rich onion gravy. A super easy dinner recipe, perfect for any night of the week!

Pork chops and gravy in a skillet.


A simple recipe for golden and tender Smothered Pork Chops served in a deliciously creamy and EXTRA flavorful gravy. A pork chops recipe that is low carb, Keto-friendly, gluten free, and very easy to make.

If you are a pork fan, you are going to LOVE this saucy pork chops recipe. Add some Creamy Mashed Cauliflower and a veggie, and you’ve got a complete meal in no time that the entire family will enjoy.

Raw Pork Chops.


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.

  • First, for the best golden and juicy results, we’re going to start with searing some bone-in pork chops in butter and oil for 5 minutes per side.
  • Transfer pork chops to a plate and keep covered.
  • Next step is to thinly slice the onion and add to the skillet. Cook onions in butter for about 12 minutes over medium-low heat. You are looking for very soft and caramelized onions.
  • Then, we stir in chicken broth and scrape up all the browned bits from the bottom of the pan.
  • Finally, whisk in some heavy cream and add the pork chops back into the skillet. Continue to cook for 3 to 5 minutes, or until pork chops’ internal temperature reaches 135˚F. Use a meat thermometer, please.
  • Remove from heat and serve.

Caramelized Onions in a skillet.

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.

Pork chops cooking in onion gravy.


  • No. You can use whole milk or Half & Half, as well, but the gravy won’t be quite as creamy.


  • Absolutely, but you will need to reduce the cooking time to about 3 to 4 minutes per side. DO NOT overcook because you will end up with tough pork chops.


  • Store completely cooled pork chops in an airtight container and keep in the fridge for 3 to 4 days.

Gravy smothered pork chops in a skillet.





4.94 from 33 votes
Pork chops and gravy in a skillet.

Smothered Pork Chops

12 12 12
WW Freestyle: 12
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Juicy and delicious pan-seared pork chops cooked in a rich onion gravy. 
Course: Dinner
Cuisine: American, American/Southern
Servings: 4 serves
Calories: 353


For the Pork Chops

  • 1 pound bone-in pork chops, 1-inch thick
  • 1 teaspoon poultry seasoning or seasoning salt
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

For the Gravy

  • 1 tablespoon unsalted butter
  • 1 large yellow onion, thinly sliced
  • pinch of salt
  • 3 cloves garlic, minced
  • 1/2 tablespoon chopped fresh thyme
  • 1/2 cup low sodium chicken broth
  • 1/4 cup heavy cream
  • chopped fresh parsley for garnish


  • Season pork chops with seasoning salt and pepper.
  • Heat oil and butter in a large skillet over medium-high heat until butter is melted. Add pork chops to skillet and sear for 5 minutes per side, until golden brown. If skillet isn't big enough, cook the pork chops in batches. Transfer to a plate and keep 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 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 pork is completely cooked through and sauce has thickened. Remove from heat; garnish with parsley and serve.


  • Reduce points down to 10 by using Half & Half in place of Heavy Cream, and use extra virgin olive oil instead of olive oil.
  • Store completely cooled pork chops in an airtight container and keep in the fridge for 3 to 4 days.
Nutrition Facts
Smothered Pork Chops
Amount Per Serving (4 ounces)
Calories 353 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 12g60%
Cholesterol 102mg34%
Sodium 228mg10%
Potassium 377mg11%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 19g38%
Vitamin A 525IU11%
Vitamin C 4.1mg5%
Calcium 40mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Keywords: bone-in pork chop recipes, easy pork chop recipes, how to cook pork chops

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98 Responses
  1. Josh

    Is it 4 one-inch pork chops each weighing 1 pound (for a total of 4 pounds) or do the 4 one inch pork chops add up to a total of one pound?

    1. Deb

      Total of 4 pork chops adding up to one pound, ex. each chop about 4 ounces each. Consider using golden mushroom soup with 1/2 can chicken stock and sautéed sliced onion and sliced mushrooms. Way better!

  2. Shaundra

    Loved this recipe! Restaurant quality. I coated my chops with flour before searing them. I skipped the thyme because I didn’t have any and seasoned to taste. This is a keeper. Thank you for this recipe.


      I will be trying these today. Can’t wait to see how they’ll turn out. I’m excited. I’ll post again once I complete the task.

    1. Terri

      I very rarely leave a review but had to comment on this absolutely delicious recipe. I have been looking for a pork Chop recipe like this for awhile now. I made these pork chops for dinner tonight and they were fabulous. Didn’t change a thing. Yummy!

    2. Aleksandra

      Omg samee! First time making it with my boyfiend, and they turned out sooo good!! I will definitely keep coming back to this recipe!

  3. Candy

    It’s My first time. I was looking for something different for my smothered pork chops and this recipe is amazing my thirteen grandson that is usually picky about foods he loved it. My entire family enjoyed ✅💕

    Thanks for sharing !

  4. Tracy

    This is by far my favorite pork chop recipe. I have made it many times and my husband loves it. It took me a while to get over/ my fear of pork with a pink center(thanks mom) but once I did there has never been a dry, tough pork chop served in my house since. Thank you for such a great recipe and the wonderful tips for cooking pork chops.

      1. Karen

        My husband and I loved this recipe for pork chops this is our second time making it, thank you very much, it’s hard to find a pork chop recipe that he will eat


    I made these except I cooked onions and had some fresh mushrooms first. Cooked the chops, the deglazed the pan with 1/2 cup white wine, stirred in flour, added powdered chicken bouillon and added potato water. Then added kitchen bouquet and heavy cream. I didn’t put the chops back in the gravy as my husband hates the soggy coating. I served with mashed potatoes and acorn squash! Very good! Will do again

    1. Jenny

      Do you take all butter etc out with the chops add butter and cook onions or leave it all in but chops and add more butter and onions?

      1. Katerina Petrovska

        You first want to heat up 2 tablespoons olive oil with 2 tablespoons butter; cook the pork chops. Then, remove pork chops and set aside. Add 1 tablespoon butter to the skillet, melt it and stir in the sliced onions.
        Are you looking at the recipe card that’s at the bottom of the post? There you will find step by step directions, as well as all the ingredients and amounts that you will need to make these pork chops.

      1. Tutta Casteli

        Shane – that’s exactly what I was going to write and say LOL it’s not even close to Katerina’s recipe

      1. D.Sriram

        Wow, wow, wow! Awesome recipe. I made it exactly per your instructions, taking the option of using milk for the gravy and it came out perfect. I made a side of some potatoes, mushrooms and peas, put the chops and side on a dinner plate and gently poured the gravy over the chop. Looked amazing, tasted even better than it looked! Your temperature recommendation was right on the mark too, the chop was done perfectly.

  6. Angela

    Oh my goodness, these were soooo good! I had really thick pork chops from a local farm and had to increase my cooking time for them to get up to temp. I just kept adding liquid (half and half, because that’s what I happened to have on hand) to keep the gravy the right consistency. These were absolutely delicious. I live in a condo and one of my neighbors texted me because it smelled so good! Will definitely add these to my dinner rotation thanks for the great recipe!

      1. Virginia Turnbull

        Dear Katherine,

        If I have boneless pork chops, how do you best to adjust cooking time? I assume the recipe should work just as well? Thank you in advance for your help.

        1. Katerina Petrovska

          Hi! 😊
          1/4-inch thick boneless pork chops need about 3 to 4 minutes per side to cook through. So I would do just 3 minutes per side, and then they’ll finish cooking at the end when you add them back to the sauce. For best and most accurate results, check the pork chops for doneness with an instant read thermometer. Pork chops are cooked through when internal temperature registers at 145˚F.

          1. Karen

            Making these tonight. At the top it says to cook pork chops to 135. Here you’re saying 145. Which?

          2. Katerina Petrovska

            The USDA recommends 145˚F, but as of late, more chefs are suggesting to pull the pork chops as soon as they register at 135˚F, and then let rest for 10 minutes before cutting. The resting time will allow the residual heat to bring up the internal temp to 145˚F.

  7. Sophia

    First time making this, this is the best recipe bar none! I do everything low carb so trying all these recipes and finding yours was just the cherry on top. My new fav. I like a little thicker sauce so I just added a small amount of cornstarch. Again, my thanks for an awesome recipe.

  8. Janet Bradley

    FYI, to the person wanting the picture with the recipe, I sometimes just. copy and paste the entire recipe into an email and send it to myself. That way I also have the picture.

    Now to my thoughts, on this Recipe……..CAN’T WAIT TO MAKE IT!!!!!! SOUNDS AMAZING!!!!!! Love all the reviews.

  9. Gina

    This recipe is fantastic and an easy winner for my entire family, including the picky ones! I’ve added mushrooms and peas which is tasty and I’ve also tried it with chicken. Yum!

  10. Michele

    Tried this tonight, turned out GREAT! Didn’t have chicken broth….substituted beer!! And used frozen, diced onions that I had in the fridge! Seasoned w/a little salt & pepper, & worcestershire sauce. Everyone LOVED it! Will make this again! Thank you!

  11. DW

    This has an amazing flavor and I will make it again, but the cooking time is waaay too much. 3/4 “ chops turned into shoe leather. 2 minutes sear on each side and return to gravy to rewarm for a quick 1-1 1/2 minutes.

    1. Robin

      Hubby and kids (age 6 and 7) approved this recipe. They devoured it. Thank you for sharing this recipe. I will be making it again tomorrow per hubby and kids request.

  12. Sandi

    How can I get this recipe to print with the photo – like is on the screen. When clicking on the print button, the format changes and no picture.

    1. Katerina Petrovska

      No, I’m sorry, there’s no option for printing it with the picture. Pictures use up a lot of ink and I know that most people would be pretty upset for wasting their ink on a picture. 😊

      The one thing I can think of to do is, you can take a screenshot of the recipe with your phone and the picture will be included.

  13. Adrienne

    Tried your pork chop recipe tonight and throughly enjoyed every bite!
    My daughter also loved it and she is not a pork fan at all.
    Thanks for the recipe! It was fast and ever so easy to make!

    1. Glenn Marsh

      OMG, great recipe for pork chops and so easy! My wife loves it! I think I make my neighbors jelouse when I make this.

  14. Stevie Gibbons

    These were super yummy! I had 6 chops and increased ingredients accordingly. Hubby raved. I served with scalloped potatoes and peas. I’m low carb so I had a simple salad with champagne vinaigrette. This will be made again!

  15. Devon

    I bought pork chops from Costco
    Cut them in half
    Use a meat tenderizer to flatten them
    Cook a few at a time and place in dish to keep warm
    It was so delicious

    1. Katerina Petrovska

      I’d say so… I think, for food to taste good, things like herbs and aromatics are necessary.

  16. Michelle

    This was so delicious. It is going to make into the regular rotation of dishes. Served over mashed potatoes so the gravy was all over everything and just perfect. Thank you for this. I have a lot of Celiac family members that will enjoy this.

    1. Deanna Wall

      I couldn’t find my rhyme so I subbed tarragon and hoped for the best. It was fantastic! Recipe is definitely a keeper.

  17. Dawn

    It was good. I omitted the garlic as it bothers my husband, he said it was good. Will be making this again for sure.

  18. Bridget Hemmeline

    Omg, this was delicious. I usually grill my pork chops so this was a nice change. Simple, easy and amazing. I used different seasoning but the base was the same.

  19. Michelle Goth

    Genius to cut out the flour! You really don’t need it with the heavy cream and some extra time. Thank you for the recipe!

  20. Peter

    I found , at most about 450 mgs of sodium. Where is the rest hiding?Unless your “pinch of salt” is very large.

    1. Katerina Petrovska

      Thanks SO much for pointing this out to me. I think the nutritional analysis calculator didn’t recognize the “Low-Sodium” in the chicken broth – will fix it, asap.
      Edited to add: It was actually the Seasoning Salt that was miscalculated … it came up as over 2500 mg for 1 teaspoon, but it’s really 360 mg per 1 teaspoon. Again, thanks so much for the heads up!

    1. Zina I.

      Gave this a try and honestly have to say it is good. I went pretty much according to the recipe. I added a can of mushrooms drained and some pepper flakes for a bit of heat yummy. Yes I will be making this again, just when the Texas weather cools down some

  21. Cheryl S

    Whenever I ask my husband what he wants for dinner this week, he always asks for pork chops!! thanks for another great recipe!

    1. Sharon

      I rarely follow a recipe exactly without adding my own twist to it. But this one, I did follow exactly, and it was great! Well, except for extra garlic, but that doesn’t count, because I add more garlic to everything! I served with orzo and some fresh bread and a salad. Even my kids asked for seconds. The only thing I would change is I’ll make way more next time!

    1. Tdurst

      This was sooo good! The poultry seasoning added a great flavor. I didn’t dice the onion. Instead cut in slices and right before caramelized added baby bella mushrooms. Family loved it!!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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