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Southern Smothered Pork Chops

Tender seared pork chops smothered in a rich, creamy onion gravy. A Southern classic perfect for Sunday dinners or cozy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 480

Ingredients
  

Pork Chops
  • 4 bone-in pork chops about ¾-inch thick
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 cup all-purpose flour for dredging
  • 2 tbsp olive oil
  • 2 tbsp butter
Onion Gravy
  • 2 tbsp butter
  • 1 yellow onion thinly sliced
  • 2 cloves garlic minced
  • 2 tbsp flour for roux
  • 1.5 cups chicken broth
  • 0.5 cup milk or heavy cream
  • 0.5 tsp smoked paprika optional
  • fresh parsley for garnish

Equipment

  • Cast iron skillet
  • Mixing bowls
  • Whisk
  • Tongs

Method
 

  1. Season pork chops with salt, pepper, paprika, and garlic powder.
  2. Dredge chops in flour, reserving 2 tablespoons for gravy.
  3. Sear pork chops in olive oil and butter over medium-high heat until golden. Remove and set aside.
  4. Add butter and onions to skillet; cook until golden brown. Stir in garlic and reserved flour.
  5. Slowly whisk in chicken broth and milk until smooth. Simmer until slightly thickened.
  6. Return pork chops to skillet, cover, and simmer 20–25 minutes until tender.
  7. Season to taste, garnish with parsley, and serve warm.

Notes

For extra tenderness, use bone-in chops and simmer gently on low heat. Serve with mashed potatoes or rice.