Smothered pork chops are a hearty and flavorful dish that features tender pork chops cooked low and slow in a savory gravy until they’re melt-in-your-mouth delicious. The pork chops are typically seasoned with a blend of herbs and spices before being seared to golden perfection.
Then, they’re nestled in a rich gravy made from a base of onions, garlic, and sometimes bell peppers, mushrooms, or other vegetables. The gravy is often thickened with flour or cornstarch to create a luscious coating for the chops.
The dish is popular in Southern and soul food cuisine, where it’s often served alongside creamy mashed potatoes or rice to soak up all that delicious gravy. It’s a comforting and satisfying meal that’s perfect for cozy dinners at home.
Ingredients
PORK CHOPS:
1 pound (500g) bone-in pork chops,* about 3/4-1 inch thick.
1/2 tablespoon onion powder ,
1/2tablespoon garlic powder,
1/2teaspoon cayenne
1 teaspoon seasoning salt
1/2 teaspoon fresh cracked black pepper
2 teaspoons olive oil
1/2 cup all-purpose flour
2 tablespoons olive oil
1 tablespoon unsalted butter
FOR GRAVY:
1 tablespoon unsalted butter
1 large onion, thinly sliced
pinch of salt
4 cloves garlic, minced
1 teaspoon fresh chopped thyme
1/2 cup chicken broth, divided
3/4 cup buttermilk or heavy cream
Chopped fresh flat-leaf parsley, for garnish
Instructions
FOR PORK CHOPS
Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
Remove pork chops from the pan and keep warm.
FOR GRAVY:
In the same pan, heat 1 tablespoon of butter over medium heat.
Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
the garlic and thyme; cook until fragrant, about 30 seconds.
Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.
Enjoy 