There's something about a plate of Smothered Pork Chops that just hits the spot. Juicy, thick cut chops seared to perfection and smothered in a rich, creamy mushroom and onion gravy. It's pure Southern comfort food at its finest.
I grew up enjoying hearty Southern classics like this Smothered Pork Chops recipe, and this one remains a favorite. I am so happy to be sharing it with you today! It's rich, comforting, and smothered in a thick homemade gravy that sticks to your ribs, it's everything you want in good ole Southern cooking!
When it comes to Southern favorites, this recipe is at the top of my list, right beside my all-time favorite Beef Roast recipe. The best part? This Southern Smothered Pork Chops recipe is so simple to make from scratch with just a few pantry staples.
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Cooking from scratch it what this blog is all about. I love sharing my family favorite recipes with you to help you gain confidence in the kitchen. If you enjoy this Smothered Pork Chops recipe, you might also enjoy my Oven Baked Pork Chops and Country Style Pork Ribs recipes.
Key Ingredients & Substitutions
- Bone in pork chops - thick cut is ideal, but boneless works too.
- Spice blend - I use a few spice cabinet essentials; you can substitute with your favorite all-purpose seasoning.
- Mushrooms & onions - for the delicious gravy, but totally optional.
- Chicken stock - Use good quality chicken stock for the best flavor. Water can be substituted if needed.
- Heavy cream - to add a nice creaminess to the gravy but can easily be substituted with milk.
How To Make Smothered Pork Chops
- Pat pork chops dry, season with spices, and dredge in flour.
- Sear the pork chops until golden brown, then set aside.
- Sauté mushrooms and onions until tender.
- Stir in the garlic then the flour to make the roux. Then slowly whisk in the chicken stock and cream to make the gravy.
- Return the pork chops back to the pan to simmer until fully cooked. 10-15 minutes.
- Adjust seasoning for gravy if needed. Enjoy!
👉 Quick Tips
- Use thick-cut, bone-in pork chops for juicer results.
- Don't skip the searing, it locks in flavor.
- Taste and adjust the seasoning in the gravy before serving.
- For a thinner gravy, add a splash more stock or milk.
I hope you enjoy every bite of these delicious pork chops as much as we do!
-Sky🩷
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📖 Recipe
Smothered Pork Chops
Ingredients
- 5 bone-in, center cut pork chops
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon chipotle powder optional
- 1 cup all-purpose flour
- ¼ cup oil for searing
- 2 tablespoons butter
- ½ cup onions thinly sliced
- 4-6 white mushrooms thinly sliced
- 3 cloves garlic minced
- 2 cups chicken stock
- ¼ cup heavy cream
Instructions
- Heat a large skillet over medium heat and add the ¼ cup of oil.
- Pat the pork chops dry with paper towels. In a small bowl combine the spices then season the pork chops on both sides with the spice mix. Add ¾ cup of the flour to a shallow dish. Dredge each pork chop lightly in the flour, shaking off any excess.
- Now sear the pork chops in the skillet on both sides until golden brown. They don't need to be fully cooked through yet. Remove from the skillet and set aside.
- Drain off all but 2 tablespoons of the oil, then add the butter to the pan. Once melted, add the sliced mushrooms and onions. Cook, stirring often, until tender and lightly browned, about 5-7 minutes. Stir in the minced garlic and cook for another 30 seconds.
- Add in the remaining ¼ cup of flour and stir to make the roux. Slowly whisk in the chicken stock, scraping up any browned bits from the bottom of the skillet. Gradually stir in the heavy cream and continue whisking until smooth. Taste and season to taste with salt and pepper.
- Reduce the heat to medium low and return the pork chops to the skillet. Spoon some of the gravy over the top, let simmer for 10-15 minutes, or until the pork chops are cooked through and tender. The internal temperature should reach about 145°F. Enjoy!
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