Southern Smothered Pork Chops

Southern Smothered Pork Chops served in a cast iron skillet on a wooden table.

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These Southern smothered pork chops are pan-fried, tender, and covered in rich homemade onion gravy—pure comfort food.

Prep Time10

Cook Time1

Total Time1 10

Course: Dinner, Main, Main Course

Cuisine: American, Comfort, Comfort Food, Soul Food, Southern, Southern Comfort

Servings: Servings

Calories: 750kcal

Author: Jeremy Klae

Ingredients

4 Thick Bone-in Pork Chops
Salt and Pepper to taste
¼ Cup Vegetable Oil
1 Cup All-Purpose Flour
1 Yellow Onion Sliced
1 tablespoon Minced Garlic
2 tablespoon Butter
2 ½ Cups Chicken Stock
½ Cup Heavy Cream
2 tablespoon Worcestershire Sauce
1 teaspoon Cajun Seasoning

Instructions

Season both sides of the pork chops with salt and pepper.
Dredge all sides of the pork chops and set them aside to rest.
Heat the oil over medium-high heat in a cast-iron skillet.
Work in batches based on your skillet size, and pan-fry the pork chops for about 4 minutes on each side, or until browned.
Set the pork chops aside.
Slice the onions, scrape up all the brown bits from the bottom of the skillet, and add them to the skillet, sautéing until browned and softened.
Add the minced garlic to the skillet and continue sautéing for 1-2 more minutes, then push the onions and garlic to the side.
Pour in the Worcestershire sauce.
Melt the butter in the empty side of the skillet and whisk in the flour.
Let the flour cook and absorb the butter, then stir in the onions until fully coated.
Slowly pour in the chicken stock, continuing to stir until a thick gravy begins to form.
Stir in the cajun seasoning, reduce the heat to medium-low, and stir in the heavy cream.
Return the pork chops to the skillet, cover, and simmer for about 30 minutes, or until they are tender and reach an internal temperature of at least 145°F.

Video

Notes

Pick the right Pork Chops. Choosing the right pork chops makes a big difference in this recipe. Bone-in pork chops tend to stay juicier and add more flavor to the gravy, but boneless chops will still work if that’s what you have on hand.

Don't Rush the Browning on the Chops. Take your time when browning the pork chops. A good sear builds flavor that carries through the entire dish, and those browned bits left in the pan are essential for a rich gravy.

The Brown Bits Add Flavor. When making the gravy, be sure to scrape up all the browned bits from the bottom of the pan. That’s where the real flavor lives, and it’s what gives smothered pork chops their signature depth.

Simmer the Pork Chops for Tenderness. Keep the heat low once the pork chops are back in the pan. A gentle simmer helps tenderize the meat without drying it out.

Rest the Dish Before Serving. Let the pork chops rest in the gravy for a few minutes before serving. This allows the flavors to fully meld and thickens the gravy just enough.

Nutrition