Southern Smothered Pork Chops Recipe: A Soul Food Classic Made Right

Let’s talk about a plate that says comfort, flavor, and straight-up soul: Southern Smothered Pork Chops. This dish is the very definition of stick-to-your-ribs goodness. Thick-cut bone-in pork chops seasoned to perfection, dredged and seared until golden, then slow-cooked in a rich, creamy onion gravy that’ll have you mopping up every last drop with a biscuit or two.

If you’ve been craving that real-deal Southern cooking, the kind that warms your heart and fills your belly, then you’re in the right kitchen today.

Why You Need to Make These Southern Smothered Pork Chops

Now let me break it down for you—this dish ain’t just another pork recipe. This is heritage on a plate. We’re talking:

• Bold, deep-down savory flavors from the seasoning and the gravy
• That perfect sear on thick pork chops
• A gravy so smooth and flavorful it could be a meal on its own
• A one-pan wonder that makes cleanup easy
• Feeds a hungry family or a table full of guests with ease

This right here is the kind of recipe that gets passed down. It’s the centerpiece of a Sunday supper, the kind of meal that folks remember long after the plates are cleared.

Ingredients

Here’s what you’ll need to get that perfect smothered pork chop flavor:

• 3 to 4 thick-cut bone-in pork chops (1 to 1 1/2 inches thick)
• 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 (added to the flour for dredging)
• 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

Step-by-Step Guide to the Best Southern Smothered Pork Chops

Step 1: Season the Meat

Start by combining the salt, paprika, black pepper, garlic powder, and onion powder in a small bowl. Pat your pork chops dry and season both sides liberally with that spice mix.

Step 2: Dredge in Flour

Mix 1/2 cup of the flour with 1 tablespoon of AB’s A Rub in a shallow dish. Dredge each pork chop in the flour mixture, coating both sides well. Shake off any excess.

Step 3: Sear to Golden Perfection

Heat the olive oil in a large skillet over medium heat. Once hot, add the pork chops and sear until golden brown—about 5 minutes per side. Remove the chops and set them aside.

Step 4: Cook Down the Onions

Add the sliced onion to the same skillet. Cook until softened and caramelized, about 10 to 15 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 5: Make the Roux

Push the onions and garlic to one side. Melt the butter in the open space, then stir in the remaining 1/4 cup flour. Keep stirring until it turns golden brown—this is the base of that smooth gravy.

Step 6: Build the Gravy

Slowly whisk in the chicken broth, scraping up all those flavorful bits from the pan. Combine everything in the skillet and bring it to a gentle boil. Reduce the heat and let it simmer for 15 minutes until thick.

Step 7: Creamy Finish

Turn the heat down to low and whisk in the heavy cream. If your gravy’s too thick, add a splash of broth or cream to loosen it.

Step 8: Smother and Simmer

Nestle those pork chops back into the skillet, spooning the gravy over the top. Cover and simmer on low for 15 to 25 minutes, until the internal temp hits 145°F.

Step 9: Serve It Up

Give that gravy a final taste for seasoning. Serve hot and spoon that golden brown gravy over the top. Get ready for compliments.

Expert Tips and Tricks

• Bone-in chops give you more flavor and help keep the meat juicy.
• Don’t rush the onions—taking time to caramelize them adds serious depth.
• Use a cast iron skillet if you have one. It holds heat better and gives a killer sear.
• Let your pork chops rest for a few minutes before serving to lock in the juices.
• Taste the gravy before the final simmer. Adjust seasoning as needed.
• Go low and slow on the final simmer so everything stays tender.
• If your gravy separates, just whisk it vigorously and add a splash of cream to bring it back.

15 Delicious Variations to Try

1. Mushroom Gravy Smothered Chops – Add sliced mushrooms with the onions.
2. Spicy Cajun Smothered Chops – Use Cajun seasoning instead of the basic rub.
3. Apple & Onion Chops – Add thinly sliced apples to the onions for a sweet-savory twist.
4. Bacon Gravy Chops – Add cooked bacon pieces to the gravy.
5. Cream of Mushroom Smothered Chops – Use condensed cream of mushroom soup with broth.
6. BBQ Smothered Chops – Stir a little BBQ sauce into the gravy.
7. Smothered Turkey Chops – Use turkey chops instead of pork.
8. Garlic Herb Chops – Add rosemary and thyme to the gravy.
9. Smothered Chops with Spinach – Stir in baby spinach at the end.
10. Honey Mustard Gravy Chops – Whisk in honey and Dijon mustard.
11. Country Fried Pork Chops – Double dredge the chops for a crispy coating before smothering.
12. Red Eye Gravy Chops – Use brewed coffee and pan drippings for a bold Southern sauce.
13. Southern Cream Cheese Chops – Add cream cheese to the gravy for extra richness.
14. Chili Smothered Chops – Add chili powder and a pinch of cayenne.
15. Tomato Gravy Chops – Add diced tomatoes for a tangy gravy.

What to Serve with Southern Smothered Pork Chops (15 Perfect Pairings)

1. Creamy mashed potatoes
2. White rice or dirty rice
3. Buttermilk biscuits
4. Southern-style cornbread
5. Fried okra
6. Green beans with bacon
7. Collard greens
8. Macaroni and cheese
9. Sweet potato mash
10. Stewed cabbage
11. Baked beans
12. Roasted Brussels sprouts
13. Hoppin’ John
14. Cheesy grits
15. Potato salad

Storage Tips

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: These pork chops freeze well. Let them cool, place in a freezer-safe container, and freeze for up to 2 months. Reheat gently in a skillet or oven with a splash of broth to keep that gravy smooth.

How Much to Make for Family Gatherings

Here’s a quick guide:

• 4-6 people: 4 pork chops
• 8-10 people: 8 pork chops, double the recipe
• 12-15 people: 12 pork chops, triple the recipe and use a deep roasting pan or Dutch oven

Plan on 1 pork chop per person, and always make extra for those who want seconds or leftovers.

How Far in Advance Can You Make This?

You can make Southern Smothered Pork Chops 1 to 2 days ahead. Store the cooked chops in the gravy in the fridge. Reheat slowly on the stove, adding broth or cream to thin if needed. The flavors only get better as it sits.

Smothered Pork Chops

These Southern-style smothered pork chops are seared to perfection and then simmered in a rich, savory onion and garlic gravy. With layers of bold seasoning and a creamy finish, this comfort food classic is perfect for any weeknight dinner or special occasion.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Soul Food, Southern

Ingredients

  

• – 3 to 4 thick-cut bone-in pork chops 1 to 1 1/2 inches thick
• – 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 added to the flour for dredging
• – 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

Instructions

 

• In a small bowl, mix together salt, paprika, black pepper, garlic powder, and onion powder.
• Pat pork chops dry and season both sides with the spice mix.
• In a shallow dish, combine 1/2 cup of the flour with AB’s A Rub.
• Dredge pork chops in the flour mixture, coating both sides and shaking off excess.
• Heat olive oil in a large skillet over medium heat.
• Sear pork chops for about 5 minutes per side until golden brown. Remove and set aside.
• Add sliced onion to the skillet and cook until caramelized, about 10 to 15 minutes.
• Stir in minced garlic and cook for 1 more minute.
• Push onions and garlic to one side; melt butter in the skillet.
• Stir in remaining 1/4 cup flour and cook until golden brown to create a roux.
• Slowly whisk in chicken broth, scraping up browned bits. Bring to a gentle boil.
• Reduce heat and simmer for 15 minutes until gravy thickens.
• Lower heat to low and whisk in heavy cream. Thin with more broth or cream if needed.
• Return pork chops to skillet, spoon gravy over them, cover, and simmer for 15 to 25 minutes until internal temperature reaches 145°F.
• Taste and adjust seasoning. Serve hot with gravy spooned over the top.

Keyword pork chops, smothered pork chops, southern pork chops

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