Southern Smothered Pork Chops are a comforting dish featuring tender pork chops smothered in a rich onion gravy, perfect for a hearty meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Southern
Diet:Gluten Free
Ingredients
Scale
4 bone-in pork chops (about 1 inch thick)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional)
½ cup all-purpose flour
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
8 ounces mushrooms, sliced (optional)
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
½ cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
½ teaspoon dried rosemary
½ teaspoon salt (or to taste)
½ teaspoon black pepper
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Pat the pork chops dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne (if using). Season both sides of the pork chops evenly. Lightly dredge each pork chop in the flour, shaking off any excess.
Heat the vegetable oil in a large skillet over medium-high heat. Cook the pork chops for 3–4 minutes per side, until golden brown. Transfer to a plate. They do not need to be fully cooked at this stage.
Reduce the heat to medium. Melt the butter in the same skillet. Add the sliced onions (and mushrooms, if using). Cook for 8–10 minutes, stirring occasionally, until softened and lightly caramelized. Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Stir in the heavy cream, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Simmer for 3–5 minutes, until the gravy begins to thicken.
Return the pork chops and any juices to the skillet. Spoon the gravy over the pork chops. Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and is tender.
Garnish with chopped parsley before serving.
Notes
For a spicier kick, increase the cayenne pepper.
Serve with mashed potatoes or rice to soak up the gravy.
Leftovers can be stored in the refrigerator for up to 3 days.