Smothered Pork Chops

Name: Smothered Pork Chops
Prep time: 15 min
Cook time: 36 min
Total time: 51 min
Ingredients: 1 teaspoon seasoned salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon black pepper; 1/8 teaspoon cayenne pepper; 1/2 cup all-purpose flour; 4 bone-in pork chops (½-inch thick); 2 Tablespoons olive oil; 2 Tablespoons unsalted butter; 2 Tablespoons unsalted butter; 1 medium sweet onion, (thinly sliced); 4 cloves garlic, (minced); 1 1/2 cups chicken stock; 1/2 cup heavy cream; chopped parsley (dried or fresh) for garnish ((optional))

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These Smothered Pork Chops are a truly amazing, homecooked meal with seasoned pork chops cooked in a thick, savory gravy. The perfect comfort food meal!

A DELICIOUS COMFORT FOOD DINNER RECIPE

Smothered Pork Chops are a delicious and very simple comfort food dish. Now don’t let that list of ingredients fool you. It’s mostly seasonings. You really want to get those pork chops nice and seasoned before adding them to that delicious onion gravy. It’s going to build layers of flavors that are out-of-this-world good! Enjoy these tender, juicy pork chops with a side of mashed potatoes or rice and you have dinner done!

Close up looking down on a skillet with Smothered Pork Chops and sauce.

FREQUENTLY ASKED QUESTIONS (FAQ’S)

What if I don’t want a creamy gravy?

If you don’t want a creamy gravy to smother these pork chops in, replace the cream with more stock.

Can I make this with boneless pork chops?

Sure can! You may need to adjust the cooking time however. Always go by the temperature (145F degrees) of the pork chops to know when they are done. You don’t want to overcook pork chops as they can easily become dry since it is such a lean meat.

How to store leftovers?

Transfer any leftovers with sauce to an airtight container and keep in the fridge for up to 3 days. I recommend adding a splash of chicken stock to the gravy so it doesn’t get too thick. Or, you can add a splash when you’re reheating the gravy to loosen it up some as needed.

Can I freeze Smothered Pork Chops?

Yes, you can freeze it with the gravy in a freezer safe container for up to 3 months. The sauce may separate a bit once thawed. Add chicken stock to loosen it up as needed.

A plate with mashed potatoes and Smothered Pork Chops.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper – I am not shy about seasonings and I think pork always needs good seasoning to really amp up the flavor. However, you can certainly use what you enjoy like just a cajun seasoning instead of these ones. Or just remove what you don’t like.
all-purpose flour – you will need these for the pork chops. This helps to develop a light crust.
bone-in pork chops – As I said above, you can make these with boneless but I think you lose some flavor. The bone adds a lot of flavor to the pork chops. I have not made this with boneless pork chops so you’ll have to adjust the time.
unsalted butter – I went with unsalted because we are already using seasoned salt and the chicken stock also has salt in it.
medium sweet onion– thinly sliced
garlic cloves – try to go with fresh garlic here. It just adds so much more flavor than the jarred stuff.
chicken stock – this can be swapped with beef stock. You can also use low or no sodium options.
heavy cream – I suppose you could substitute with milk but I would say use whole milk and you may not need as much since milk is not as thick as heavy cream.

Bone in pork chops, sweet onion, heavy cream, unsalted butter, seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper, flour, olive oil, garlic cloves, and chicken stock.

HOW TO MAKE SMOTHERED PORK CHOPS

In a small bowl, stir together the salt, garlic powder, onion powder, paprika, pepper, and cayenne. Season the pork chops generously with the seasoning mixture; use about ¼-⅓ of the seasoning.

collage of two photos: A small mixing bowl with salt, garlic powder, onion powder, paprika, pepper, and cayenne; seasoned pork chops in a bowl.

Add the remaining seasoning to a medium-sized shallow bowl with the flour and stir to combine. Place a large 12-inch cast iron skillet over medium heat. Add the olive oil and butter once hot.

One by one, add the pork chops to the flour mixture until coated and shake off the excess; save the remaining flour for later. Place the pork chops into the skillet; you will need to do this in batches. Cook until golden brown, 3-4 minutes per side; don’t worry about cooking them all the way through. Place on a plate.

collage of three photos: flour covered pork chop in a bowl; pork chop cooking in a cast iron skillet; cooked pork chops stacked on a plate.

Add the remaining 2 tablespoons of butter to the skillet. Add the onions and cook until browned and softened, stirring occasionally, 15 minutes. Add the garlic and stir it in until fragrant, 30 seconds. Add 2 Tablespoons of the reserved flour to the pan and stir it into the butter, cook for 1 minute.

collage of three photos: sliced onions cooking in butter in cast iron skillet. ; garlic added to onions; onions after they have browned.

Slowly stream in the chicken stock, followed by the cream, while stirring constantly to avoid lumps. Bring to a simmer and simmer for 2 minutes. Taste and adjust seasoning if necessary.

Place the pork chops back into the pan (along with any drippings on the plate) and cover in the gravy. Simmer for 10 minutes or until the gravy is thickened and the pork chops are cooked through to an internal temperature of at least 145-150°F or to your desired temperature.