Southern Smothered Pork Chops with Onion Gravy
Golden seared pork chops simmered in a rich, creamy onion gravy, all in one skillet. Southern comfort food on the table in 40 minutes.
25% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 30 min
- Serves
- 4
- Calories
- 560
- Protein
- 38 g
- Per serving
- $3.28
Why this recipe works
Smothered pork chops are Southern comfort cooking at its best: crisp chops and a gravy you will want to pour over everything. Serve with rice, mashed potatoes or biscuits to catch it all.
- A light flour dredge gives the chops a golden crust and helps thicken the gravy.
- Cooking the onions in the pan drippings makes a deeply savory gravy base.
- Finishing the chops in the gravy over low heat keeps them juicy at 145°F.
Ingredients
To serve
You will need
- 12-inch cast iron or heavy skillet with a lid
- Instant-read thermometer
Method
Tap a step number to mark it done.
Season and dredge
Mix the flour, paprika, garlic powder, salt and pepper. Dredge the chops, shaking off the excess. Keep 1 tablespoon of the seasoned flour for the gravy.
Sear the chops
Heat the oil in the skillet over medium-high heat. Sear the chops until deep golden, about 4 minutes per side. They will finish later. Move to a plate.
Cook the onions
Lower the heat to medium. Add the butter and onion and cook, scraping up the browned bits, until soft and golden. Add the garlic for 30 seconds.
Make the gravy
Sprinkle in the saved flour and stir for 1 minute, then whisk in the broth until smooth. Simmer until it starts to thicken.
Smother and simmer
Stir in the cream, return the chops and their juices, cover and simmer gently until the chops reach 145°F (63°C) in the center.
Serve
Rest 3 minutes, then serve with plenty of onion gravy and a sprinkle of parsley.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Thick chops stay juicy; thin ones overcook before the gravy is ready.
- If the gravy gets too thick, loosen it with a splash of broth.
- Serve over rice, mashed potatoes or egg noodles.
Nutrition per serving
560 calories
$3.28 estimated cost per serving
Where the calories come from
| Protein | 27% of calories | 38 g |
|---|---|---|
| Carbs | 9% of calories | 13 g |
| Fat | 63% of calories | 39 g |
| Fiber | 1 g | |
| Sodium | 770 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Bone-in or boneless pork chops?
Both work. Bone-in chops stay juicier and have more flavor; boneless chops cook 2 to 3 minutes faster in the gravy.
Can I make smothered pork chops in the oven?
Yes. After adding the cream and chops, cover the oven-safe skillet and bake at 350°F for about 15 minutes, until the chops reach 145°F.
Can I make the gravy without cream?
Yes. Use an extra ½ cup of broth for a classic brown onion gravy, or whole milk for a lighter creamy version.
