Smothered Pork Chops
This classic Southern recipe is a weeknight dinner CLASSIC. We keep coming back to it over and over again, not only because it's delicious, but it's also super easy to make! You're going to be adding this recipe to your weekly repertoire in no time. Read on for answers to frequently asked questions and start heating up your skillet. 😉
Can I make this dish in the oven?
You certainly could, but the great part of this recipe is, you don't have to turn on your oven! Allowing the pork chops to simmer over a low heat in your gravy will keep them tender and allow the flavors of the sauce to penetrate the meat. It's a win/win. We say, save your oven for other pork chop dishes, like our favorite garlic rosemary pork chops.
Do I have to use heavy cream?
Not at all! Whole milk is a perfectly fine substitute, though your gravy won't be quite as creamy. Any lower fat milks will technically work, but the flavor and texture of your gravy will suffer.
Can I put other vegetables in the gravy?
Yes! Many classic smothered pork chop recipes include a mushroom gravy. If you'd like to add mushrooms, add about a cup of sliced Baby Bellas to your skillet halfway through caramelizing the onions.
How will I know when the pork is done?
You can always try the old finger test and press into the pork chop to make sure its firm but still has a slight bounce to it. For more precision and safety we recommend you use a probe thermometer to ensure the meat has reached at least 145ºF for medium rare or 150º for medium.
Can this be made gluten-free?
Absolutely! Swap out the flour for your favorite gluten-free brand. We're big fans of Cup4Cup's blend of gluten free flour.
What do you serve with smothered pork chops?
If you're looking for some starch to make this meal extra hardy, rice or mashed potatoes is the way to go. You're definitely gonna want some vegetables to go along with this, though! We love a lighter veg side like grilled green beans, roasted brussels sprouts, or spinach salad.
What if I have leftovers?
Store in an airtight container and keep in the fridge for 4 to 5 days.
Made this unreal comfort dish? Let us know how it went in the comments below!
thick, bone-in pork chops
Kosher salt
Freshly ground pepper
all-purpose flour
garlic powder
chili powder
plus 3 tablespoons vegetable or canola oil, divided
medium yellow onions, thinly sliced
butter
low-sodium chicken broth
heavy cream
Chopped fresh parsley, for garnish
- Season pork chops all over with salt and pepper.
- In a shallow dish, mix together flour with garlic powder and chili powder. Coat pork chops in flour, shaking off excess. Reserve 2 tablespoons seasoned flour.
- In a large, heavy skillet over medium heat, heat 1/4 cup oil until shimmering. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to plate. Wipe out skillet.
- Reduce heat to medium low, pour in remaining oil, and add onions. Season with more salt and pepper and cook until very soft and slightly caramelized, 15-20 minutes. Add butter and let melt, then sprinkle in reserved flour. Cook until flour is no longer raw, about a minute. Stir in chicken broth and heavy cream and bring to a simmer, until sauce begins to thicken, about 5 minutes.
- Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more.
- Garnish with parsley and serve immediately.
