Southern Smothered Pork Chops is a classic comfort food dish featuring juicy pork chops cooked in a rich, flavorful onion and gravy sauce. Perfect for serving with mashed potatoes, rice, or biscuits, this dish is a hearty and satisfying Southern favorite.
Ingredients
For the Pork Chops:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ cup all-purpose flour (for dredging)
- 2 tbsp vegetable oil
For the Gravy:
- 2 tbsp unsalted butter
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 2 tbsp all-purpose flour (for thickening)
- 1 tsp Worcestershire sauce
- ½ tsp thyme (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season and Dredge the Pork Chops:
- Pat the pork chops dry with paper towels. Season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Dredge the pork chops lightly in flour, shaking off the excess.
- Sear the Pork Chops:
- Heat vegetable oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
- Cook the Onions and Garlic:
- In the same skillet, melt butter over medium heat. Add the sliced onions and cook until caramelized, about 8-10 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Make the Gravy:
- Sprinkle the flour over the onions and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the milk or cream, Worcestershire sauce, and thyme (if using). Simmer for 5-7 minutes until the gravy thickens. Season with salt and pepper to taste.
- Smother the Pork Chops:
- Return the seared pork chops to the skillet, nestling them into the gravy. Spoon the sauce over the chops.
- Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the pork chops are tender and cooked through (internal temperature should reach 145°F/63°C).
- Serve:
- Garnish with fresh parsley and serve hot over mashed potatoes, rice, or biscuits with plenty of gravy on top.
Tips:
- Bone-In vs. Boneless: Bone-in pork chops are less likely to dry out and add more flavor to the dish.
- Gravy Thickness: For a thicker gravy, add a bit more flour or reduce the liquid slightly during simmering.
- Vegetables: Add mushrooms or bell peppers to the onion mixture for additional flavor and texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
This warm and hearty dish is sure to bring comfort and joy to your dinner table.