Tender Southern-Style Smothered Pork Chops with Gravy is a delicious and comforting dish that features juicy pork chops smothered in a rich, flavorful gravy made with onions, garlic, and spices.
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 or boneless pork chops, about ¾–1 inch thick
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon dried thyme
1 teaspoon salt, or to taste
½ teaspoon black pepper
2 tablespoons olive oil
1 tablespoon butter
1 large yellow onion, thinly sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken broth
½ cup whole milk or heavy cream
½ teaspoon Worcestershire sauce
½ teaspoon paprika
¼ teaspoon dried thyme
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley, optional
Instructions
Season the pork chops. In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, thyme, salt, and black pepper. Coat each pork chop in the seasoned flour, shaking off the excess. Reserve 2 tablespoons of the flour mixture for the gravy.
Sear the pork chops. Heat the olive oil and butter in a large skillet over medium-high heat. Sear the pork chops for 3–4 minutes per side until golden brown. They do not need to be fully cooked yet. Transfer to a plate.
Cook the onions. Reduce the heat to medium. Add the sliced onions to the same skillet and cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelized. Add the minced garlic and cook for another 30 seconds.
Make the gravy base. Sprinkle the reserved seasoned flour into the skillet. Stir continuously for 1–2 minutes to cook the flour and coat the onions.
Add the broth. Gradually pour in the chicken broth while whisking or stirring to prevent lumps. Add the Worcestershire sauce, paprika, and thyme. Bring the gravy to a gentle simmer until it begins to thicken.
Smother the pork chops. Return the pork chops and any accumulated juices to the skillet. Spoon gravy and onions over the top. Cover and simmer over low heat for about 15–25 minutes, depending on the thickness of the chops.
Finish the gravy. Stir in the milk or cream. Simmer uncovered for another 2–3 minutes until the gravy is smooth and creamy. Adjust the seasoning with salt and black pepper.
Check and serve. Make sure the pork reaches an internal temperature of 145°F, followed by at least a 3-minute rest. If the chops need more time to become tender, continue cooking gently, checking frequently to prevent them from drying out. Sprinkle with fresh parsley and serve hot with plenty of gravy.
Notes
For extra flavor, marinate the pork chops in the seasoning mixture for a few hours before cooking.
Serve with mashed potatoes or rice to soak up the delicious gravy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.