This traditional dish for Smothered Pork Chops from the South is the epitome of comfort food. Pan-fried, very fragrant pork chops elegantly encased in a thick sauce made from onions! An ideal recipe that’s flavorful, really comfortable, and quite simple to prepare!
You guys, I can’t wait to share with you all types of dishes this month (and beyond!). Nonetheless, I’ve made a point of showcasing soul-satisfying foods for Black History Month. unabashedly Black and historically Southern. Cuisine that clings to the bone, hehe!
I adore seeing that so much. I’ve been working hard on developing recipes and can’t wait to share all the deliciousness with you. The scholarly investigation into the origins of specific meals and how our ancestors brought them about has been one of the things my geeky self has loved about these recipes. Finding out how much history influences the food we eat now and grew up on is also fascinating.
Smothered Pork Chops
If you ask me, nothing compares to a huge, juicy pan-fried pork chop! When served with silky, creamy gravy, it’s elevated to a whole new level. Mmm, thanks for that. I’m certain that southern cuisine just doesn’t get much better.
This is not an anomaly—these pork chops are smothered. Friends, this dish comes together quite quickly. This meal is so adaptable that you may cook it for a special event or just on a weekday. This meal is definitely a chef’s kiss!
DISCLOSURE: I’m thrilled to collaborate with Sur La Table on this recipe for smothered pork chops, and they are sponsoring this post. These are my personal ideas and opinions presented. To make this recipe, I’m using the Scanpan Pro S+ Sauté Pan. That would be an understatement to say that I am infatuated with it.
These pork chops sear like a dream thanks to its commercial-grade nonstick interior and PFOA and PFOS-free surface (I adore this feature!). In case you missed it, I also worked with them to create these amazing sausage kale pasta and braised short rib tagliatelle that you will adore! These recipes are just excellent!
What Are Smothered Pork Chops?
A classic Southern-style dish, smothered pork chops are made with fried or baked pork chops liberally slathered in rich gravy. They are undoubtedly offered on the menu in practically every restaurant that has a Southern or rural theme. A lot of people also have the imprint of themselves.
For instance, several recipes for smothered pork chops can call for a simple sauce, a gravy made mostly of onions, a gravy heavy on mushrooms, and everything in between. This particular one? I was raised on a wonderful, savory, thick gravy made mostly of onions, so that’s what I enjoy. Whoa, these overcooked pork chops are delicious right up to the very last mouthful.
Not only that, but everything comes together in ONE PAN and pairs well with almost any side dish you love (my favorites are rice and mashed potatoes). This is a satisfying supper that the whole family will love.
Southern Smothered Pork Chops Ingredients
- Pork chops: The main attraction is the pork chops! I heartily suggest obtaining bone-in ribeye chops, often known as pork rib chops, for these smothered pork chops. This kind of chop is comparable to the Tesla of chops, hehe. It is delicate and slightly fatty, sliced from the pig’s loin. On the side, there is a distinctively bent rib bone.
- Spices: Make sure the chops are well seasoned! We’re using smoked paprika, garlic powder, salt, and pepper to season them simply yet wonderfully. Fresh thyme adds a beautiful flash of fresh herb contrast to the gravy.
- Butter and olive oil are the perfect combination for pan-frying pork chops!
- All-purpose flour: To produce a crispy crust, flour is applied to the pork chops.
- Onion: The onions, which you’ll sauté until they caramelize and deepen in color, make the gravy a show-stopper.
- Garlic: Finely chopped garlic, four cloves, is essential.
- Chicken stock: The addition of chicken stock enhances the taste of the gravy made with onions.
- Thick whipping cream: Gives the gravy a creamy texture.
Looking For A Heavy Cream Substitute?
For these smothered pork chops, heavy cream is essential since it creates a smooth, creamy sauce. As a backup, you may try coconut cream, half-and-half, goat milk, or whole milk; however, be aware that the resulting gravy won’t be as creamy. I advise against using any kind of plant-based milk.
How To Make Smothered Pork Chops
- Season the chops of pork. Season the chops on all sides with smoky paprika, garlic powder, and salt & pepper to taste.
- Scoop out the chops. Transfer the flour into a small plate. Shake off any excess flour after thoroughly coating each pork chop on all sides with flour.
- Fry the pork chops in a pan. Heat the butter and olive oil in a big pan over medium heat. Place the pork chops in the skillet and cook them until they get a beautiful crust or sear. After that, put the fried pork chops away.
- Griddle the onions. Stirring often, add the onions to the pan and sauté. After that, add the garlic and stir until fragrant, which should take about a minute.
- Get the gravy ready. Into the skillet, sprinkle the flour. Mix the flour into the onion mixture until it starts to dissolve completely. Stir in the parsley. After adding the stock, scrape off any parts that are stuck to the pan’s bottom. After adding the heavy cream, stir the gravy until it comes together and let it boil. After that, taste the gravy and, if you’d like, add additional salt or pepper, or other seasonings, to suit your taste.
- Combine the pork chops that have been smothered. Spoon the gravy over the pork chops after adding them. Simmer the chops in the gravy for a while. Along with attractively thickening and deepening in color, the gravy will combine with the pork chops.
- Assist. After turning off the heat, let the dish five minutes to cool. Serve these smothered pork chops right away with your preferred side dishes, such as rice, mashed potatoes, vegetables, or anything else you’d want. Have fun!
More Recipes You Might Like
- Garlic Black Pepper Chicken
- Simple Oven-Roasted Lamb Chops
- Beef Stroganoff Stuffed Peppers
- Mushroom Beef Roast
Southern Smothered Pork Chops
- 4 bone-in ribeye pork chops about 2.5 lbs
- kosher salt & freshly ground black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium-sized white onion cut & sliced into half moons
- 4 cloves of garlic finely minced
- 2 teaspoons fresh thyme de-stemmed
- 2 cups chicken stock or broth
- 1/2 cup heavy whipping cream
- Pat the pork chops dry on all sides with a paper towel. Season the chops on all sides with smoky paprika, garlic powder, and salt & pepper to taste. If you’d like, put on some disposable gloves and use your hands to rub the spices into the chops. After that, put the pork chops away.
- Fill a shallow dish or pie plate with flour. Shake off any excess flour after thoroughly coating each pork chop on all sides with flour. Transfer the dusted pork chops to a small baking sheet or tray and continue until all of the chops are covered; save the remaining flour and set it aside.
- Heat the butter and olive oil in a large nonstick pan (at least 10 inches in diameter or bigger) over medium heat.
- Add the pork chops to the skillet and gently swirl it to cover the bottom once the mixture begins to sizzle. Take care not to pack the pan too full; you may need to cook the chops in batches, depending on their size. Cook the pork chops until a good brown crust forms, about 4–5 minutes on each side. After that, move the crispy fried pork chops to a freshly greased baking sheet or dish and tent them with foil.
- Stirring often, add the onions to the pan and sauté. Give the onions 8 to 10 minutes to thoroughly caramelize and get a rich golden-brown hue. After that, add the garlic and stir until fragrant, which should take about a minute.
- Two tablespoons of the flour that was set aside should be added to the skillet. Mix the flour into the onion mixture until it starts to dissolve completely. Make sure all of the flour has completely dissolved by allowing the flour to absorb most, if not all, of the butter or oil that remains in the skillet.
- Add the fresh thyme and toss until combined again. Add the stock and scrape off any particles from the pan’s bottom by stirring the mixture with a wooden spoon. Cook for a further two minutes or until the mixture begins to thicken.
- After adding the heavy cream, stir the gravy until it comes together and let it boil. After that, taste the gravy and add additional salt or pepper to suit your taste.
- Spoon the gravy over the pork chops, adding any remaining juices as well. To finish, lower the heat to medium-low and allow the chops simmer in the gravy for an additional 10 to 15 minutes. Along with attractively thickening and deepening in color, the gravy will combine with the pork chops.
- After that, turn off the heat and let the dish five minutes to cool. Serve the smothered pork chops right away with your preferred side dishes, such as rice, mashed potatoes, vegetables, or anything else you’d want. Have fun!