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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!
If you are looking for more ways to cook pork chops, try this oven-baked pork chops recipe or these air fryer pork chops.
The classic rich flavors of these savory smothered pork chops, a gem from classic Southern cuisine, are guaranteed to have everyone at the table asking for seconds! Every bite will remind you of those hearty, home-cooked meals we all love, similar to the comfort found in our cream of mushroom pork chops or the spicy-sweet delight of hot honey chicken. Whether it’s a nostalgic favorite or a new discovery for you, this pork recipe is sure to become a regular at your table.
Why I Love This Smothered Pork Chops Recipe
- Quick: It’s a hassle-free dinner that feels like gourmet without requiring hours in the kitchen.
- Easy-to-Follow: From searing the chops to making the gravy, the steps are simple and foolproof.
- Perfect for Various Occasions: Be it a casual family dinner or a special gathering, smothered pork chops fit the bill.
What You’ll Need
Each ingredient, from the bone-in chops to the flavorful seasonings and butter, is selected to guarantee juicy pork chops. Fresh onions, garlic, broth, and heavy cream combine to create a lusciously thick and savory gravy, perfectly enhancing the final dish.
- Bone-In Pork Chops: Look for chops that are about an inch thick. These are the easiest to cook without drying them out.
- Seasonings: For a simple recipe like this, I reach for seasoning salt, black pepper, and fresh thyme. You could also add a sprinkle of onion powder and garlic powder.
- Olive Oil and Butter: The olive oil and butter together create tons of flavor without smoking or burning.
- Onion: Thinly slice one large yellow onion.
- Garlic: Minced, fresh garlic gives the brightest taste, but garlic powder is also okay to use.
- Broth: Low-sodium chicken broth is my go-to, but you could use regular chicken broth, bone broth, vegetable broth, or beef broth.
- Heavy Cream: This helps to make the gravy thick and creamy without adding flour.
How to Make Smothered Pork Chops
The process involves searing the tender pork chops, gently caramelizing onions, creating a rich, flavorful gravy, and then bringing it all together. For more detailed instructions, scroll down the page to the recipe card.
- Sear the Pork Chops. Heat up your oil and butter in a skillet on medium-high heat and sear those chops for about five minutes per side until golden brown. Transfer the pork chops to a plate and set aside.
- Cook the Onions. In the same skillet, turn down the heat and melt the remaining butter. Add the sliced onions, and let those cook 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, 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 to check for doneness.
- Enjoy! Serve the smothered pork chops with your favorite sides, like mashed potatoes or buttery egg noodles.
Recipe Tips And Variations
- Heavy Cream: If cream isn’t available, 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.
- Different Cuts of Pork: I used bone-in chops because they are juicier but you can also use boneless pork chops. However, you’ll need to reduce the cooking time to about 3 to 4 minutes per side. Be careful not to overcook as you will end up with dry 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.
- Avoid Dry Pork: If your pork chops are dry and tough, it’s most likely due to overcooking them. Use a meat thermometer and cook the pork chops to an internal temperature of 145˚F – and don’t rely on color to tell if the meat is done.
Serving Suggestions
If you need the perfect pairings to complement this easy pork chop recipe, consider some vibrant veggies, parmesan crusted potatoes, fluffy rice, and a classic coleslaw to round off your feast. My favorite side dish to serve with pork is this easy asparagus recipe. It’s a nice change from the usual green beans or broccoli. I also love this oven roasted asparagus!
You could cook up a batch of your favorite style white rice or try this mushroom rice. This recipe for oven roasted brussels sprouts is a classic, but air fryer brussel sprouts are also very tasty.
Storing and Reheating Leftovers
Leftover pork chops can be stored in an airtight container with the gravy 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 heat them only until they are heated through, and then remove them from the stove so they don’t overcook.
More Pork Chop Recipes
- Creamy Dijon Pork Chops
- Honey Garlic Baked Pork Chops
- Skillet Pork Chops with Apples and Onions
- Breaded Baked Pork Chops
- Ranch Pork Chops
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Smothered Pork Chops
Ingredients
For the Pork Chops
- 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
For the Gravy
- 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
Instructions
For the Pork Chops
- 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.
For the Gravy
- 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.
Notes
- 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.
Nutrition
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.
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.
I am very glad you enjoyed it! Thank YOU! ๐
My family loved this dish going to make it again.
That’s great! I’m very glad you and your family enjoyed it! Thank YOU! ๐
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
That’s wonderful! I’m very happy you and your husband loved it! Thank YOU! ๐
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 didnโt 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
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?
Hi!
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.
You didnโt follow the recipe AT ALL, lol. Sounds good though!
Shane – thatโs exactly what I was going to write and say LOL itโs not even close to Katerinaโs recipe
Wonderful dish! I added bacon and mushrooms and the family loved it. Thanks for sharing
Should the onions cook for 12 min? I am Celiac and making this for dinner so I just wanted to verify.
Hi!
Yes, the onions have to cook for about 12 minutes, or until very soft and caramelized.
Those look amazing!
Thank YOU! I hope you enjoy it! ๐
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.
I am very glad you enjoyed it! Thank YOU! ๐
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 thatโs 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!
That’s great! I am very glad you enjoyed it! Thank YOU! ๐
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.
Hi! ๐
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 145หF.
Making these tonight. At the top it says to cook pork chops to 135. Here youโre saying 145. Which?
The USDA recommends 145หF, but as of late, more chefs are suggesting to pull the pork chops as soon as they register at 135หF, and then let rest for 10 minutes before cutting. The resting time will allow the residual heat to bring up the internal temp to 145หF.
Absolutely delicious, thank you for sharing the recipe.
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.
That’s great! I am very glad you enjoyed it! Thank YOU! ๐
Perhaps a stupid question, but is it 12 points per serving, or 12 points for the recipe?
Hi!
That’s per serving.