Soulful Smothered Pork Chops

When it comes to comfort food that hits all the right notes—flavorful, filling, and full of soul—smothered pork chops are a hard dish to beat. This recipe brings back memories of Sunday dinners, where the kitchen smelled like seasoned meat, sweet onions, and that deep, rich gravy simmering to perfection. It’s the kind of dish that makes you slow down and savor every bite.

We’re talking about tender bone-in pork chops, seasoned just right, seared to lock in that flavor, and then smothered in a homemade onion gravy that’s creamy, savory, and downright addictive. Whether you’re serving it up with mashed potatoes, rice, or a hot skillet of cornbread, this meal always delivers.

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Why You’ll Love This Recipe

• Classic Southern Flavor: Deep, bold seasoning and slow-simmered gravy give you all the comfort and nostalgia of traditional Southern cooking.
• One-Skillet Magic: Less cleanup, more flavor. Everything comes together in one pan for easy prep and maximum taste.
• Perfect for Any Night: Whether it’s a weeknight dinner or a special weekend meal, smothered pork chops are always welcome at the table.

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Ingredients You’ll Need

Here’s everything you need to pull off this hearty and satisfying dish:

• 3 to 4 bone-in pork chops
• 2 teaspoons salt
• 2 teaspoons paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 cup all-purpose flour, divided
• 1 tablespoon AB’s A Rub (mixed into the dredging flour)
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 3 tablespoons unsalted butter
• 2 cups chicken broth
• 1/3 cup heavy cream

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Step-by-Step Instructions

Step 1: Mix Your Seasoning

In a small bowl, combine salt, paprika, black pepper, garlic powder, and onion powder. This mix is going to wake up those pork chops and bring out that deep flavor you’re looking for.

Step 2: Season the Pork Chops

Pat your pork chops dry with a paper towel. Then, season both sides generously with AB’s A Rub or your preferred all-purpose seasoning blend.

Step 3: Dredge in Flour

In a shallow dish, add 1/2 cup of the flour and mix in a little salt, pepper, paprika, onion powder, garlic powder, and AB’s A Rub. Dredge each pork chop in the seasoned flour, making sure both sides are coated. Shake off the excess.

Step 4: Sear the Chops

Heat the olive oil in a large skillet over medium heat. Once hot, place the pork chops in the pan and sear each side for about 5 minutes or until golden brown. Don’t rush this step—this is where the flavor builds. Once browned, remove the chops and set aside.

Step 5: Caramelize the Onions

Add the sliced onions to the same skillet and cook over medium heat, stirring occasionally, for about 10 to 15 minutes until soft and golden. Stir in the minced garlic and cook for another minute until fragrant.

Step 6: Build the Roux

Push the onions and garlic to one side of the skillet. On the cleared side, melt the butter. Stir in the remaining 1/4 cup of flour and cook for 2 to 3 minutes, whisking constantly, until it turns a deep golden color. This roux is going to make that gravy rich and smooth.

Step 7: Make the Gravy

Slowly whisk in the chicken broth a little at a time, scraping up all the browned bits from the bottom of the skillet. That’s where the real flavor lives. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 15 minutes until thickened.

Step 8: Add the Cream

Turn the heat down to low and whisk in the heavy cream. Stir until everything’s smooth and velvety. If you want a thinner gravy, just add a splash more broth or cream until it reaches your desired consistency.

Step 9: Smother Those Chops

Return the pork chops to the skillet, nestling them into the gravy. Spoon some of that liquid gold over the top. Cover the skillet and let everything simmer gently for 15 to 25 minutes, or until the pork chops reach an internal temperature of 145°F.

Step 10: Serve and Enjoy

Give the gravy a final taste and adjust the seasoning if needed. Serve the pork chops hot, spooning that creamy onion gravy over the top of each piece.

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Expert Tips and Tricks

• Bone-In for More Flavor: Bone-in chops are juicier and more flavorful. If you only have boneless, just keep an eye on them so they don’t dry out.
• Don’t Skip the Roux: This step is crucial for creating a gravy that’s rich and never watery.
• Low and Slow: Simmering the chops in the gravy keeps them tender and lets all the flavors blend together beautifully.
• Onion Options: Yellow onions bring sweetness, but you can also use white or even red onions for a different twist.

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Delicious Variations

• Add Mushrooms: Sauté some mushrooms with the onions for an earthy depth of flavor.
• Spicy Kick: Add a pinch of cayenne or red pepper flakes to the flour dredge.
• Smoked Flavor: Use smoked paprika or add a few dashes of liquid smoke for a smoky undertone.
• Cream-Free: Skip the cream for a more traditional brown gravy.
• Herb Twist: Add fresh thyme or rosemary while the gravy simmers.
• Mustard Punch: Whisk in a teaspoon of Dijon mustard to the gravy for a tangy note.
• Garlic Lovers: Add roasted garlic instead of minced for a sweeter, mellow flavor.
• Southern Style: Add a splash of buttermilk to the gravy for that extra richness.
• Cheesy Gravy: Stir in a little shredded cheddar for a creamy cheese-infused finish.
• Cajun Flair: Season with Cajun spices for a bold Southern twist.

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What to Serve With Smothered Pork Chops

This dish pairs beautifully with a variety of Southern staples and hearty sides:

1. Mashed potatoes
2. White rice or dirty rice
3. Buttermilk biscuits
4. Cornbread
5. Mac and cheese
6. Collard greens
7. Fried cabbage
8. Roasted vegetables
9. Buttered egg noodles
10. Creamy grits

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Storage Tips

Refrigerator:
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the gravy.

Freezer:
You can freeze the pork chops with gravy for up to 2 months. Thaw overnight in the fridge and reheat slowly for best results.

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Serving for a Crowd

For a family gathering or Sunday dinner, you can easily double this recipe. Use a large Dutch oven or roasting pan to keep everything nice and roomy. Keep warm in a low oven (around 200°F) until ready to serve.

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Make Ahead Tips

• Prep Chops Ahead: You can season and dredge the pork chops earlier in the day and keep them chilled until ready to cook.
• Gravy Base: The onion gravy (without the cream) can be made a day in advance. Just reheat and whisk in the cream before adding the chops.
• Batch Cooking: Make extra and freeze individual portions for quick meals throughout the week.