Smothered Pork Chops Recipe – Southern Comfort Food Dinner Idea
This smothered pork chops recipe is a Southern classic. Juicy pork chops are simmered in a rich onion gravy, creating a hearty and flavorful dish that pairs perfectly with mashed potatoes, rice, or cornbread. A true comfort food favorite for family dinners or gatherings.
Equipment
- Large skillet or Dutch oven
- Cutting board & knife
- Measuring cups & spoons
- Whisk
- Meat thermometer
- Tongs
Ingredients
- 4 pork chops (bone-in or boneless, ¾–1 inch thick)
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 2 cups chicken or beef broth
- 1 tsp paprika
- ½ tsp thyme
- ½ tsp black pepper
- Salt to taste
- Fresh parsley for garnish
Instructions
- Prepare chops: Pat dry and season with salt, pepper, and paprika.
- Sear chops: Heat oil in skillet. Sear chops 3–4 minutes per side until golden. Remove and set aside.
- Make gravy base: In same skillet, sauté onions until caramelized. Add garlic, then stir in flour to form a roux.
- Add liquid: Slowly whisk in broth, scraping up browned bits. Simmer until thickened.
- Return chops: Place seared chops back into skillet. Cover with gravy.
- Simmer: Reduce heat, cover, and cook 20–30 minutes until chops are tender.
- Check doneness: Use a meat thermometer—pork should reach 145°F (63°C).
- Serve: Spoon gravy over chops. Garnish with parsley. Pair with mashed potatoes, rice, or cornbread.
Notes
- Pork choice: Bone-in chops are juicier; boneless cook faster.
- Searing step: Essential for flavor and creating fond for gravy.
- Gravy tip: Deglaze pan with broth to capture flavor.
- Variations: Add cream for richness, mushrooms for depth, or cayenne for spice.
- Storage: Refrigerate up to 3 days; freeze cooked chops with gravy for up to 2 months. Reheat gently with added broth.
- Serving suggestion: Best enjoyed with mashed potatoes, rice, or cornbread for a full Southern spread.