Smothered Pork Chops

Listen, don’t let these other recipes online play in your face. My mama’s Smothered Pork Chops recipe is the undisputed champ of them all! Her Mississippi roots run deep in her version that starts with lightly breaded pork chops that simmer in a savory roux based brown gravy with well seasoned flavor in each and every bite. You won’t turn back after you try her Southern smothered pork chops cooked the right way. This is Soul Food done right! I said what I said!

This post may contain affiliate links. Read our disclosure policy.

One of my fave dishes growing up was my mama’s smothered pork chop recipe. Ain’t nothing like it y’all. She would serve it for Sunday Supper after church letting those breaded chops bubble away in that crazy delish onion gravy. I would add them to white rice and let that gravy soak into every grain. Now I’m giving you a chance to get at the best one you will find on the internet, in a restaurant or basically anywhere. Let’s get into it!

What are Smothered Pork Chops?

Smothered pork chops are about as classic Southern comfort as possible. Pork chops are either pan-fried Southern-style or seared before being cooked slowly in a thick flavorful brown gravy that coats the pork chops and makes them beyond tender.

The Lowdown on the Best Smothered Pork Chops Recipe

Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Pan-Fried and Simmered
Dietary Info: Meat Lovers stay winning with this recipe (Sorry this ain’t for my Vegetarian boos but it can be made Gluten-Free with a few substitutions)
Key Flavor: Rich, Savory, and Melt-In-Your-Mouth Tender with Ample Flavor and a Hint of Spice
Skill Level: Intermediate

• Flavor Building: Starting with a good ole seasoned flour coating before we pan-fry sets the stage for layers of flavor building.
• One-Pot: We fry up those chops and create the gravy all in the same pan, saving you from bussing so many suds.
• Budget-Friendly: We stay keeping the cost down by using simple ingredients that pop the flavors without spending too much loot.
• Gravy Goodness: Our pork chops and gravy recipe starts with a classic roux that picks up all the delish browned bits, creating a toffee-colored gravy that’s silky and so bomb.

Ingredients You’ll Need to Make Southern Smothered Pork Chops

• Vegetable Oil: This neutral oil is gonna give that pan-fry a nice golden brown finish
• Pork Chops: Grab you some bone-in for additional flavor and juiciness boos
• Seasoned Salt & Black Pepper: Season to taste and don’t be shy. Do you boos!
• All-Purpose Flour: We use this for our seasoned coating and to create our roux base to thicken up the gravy to the perfect consistency.
• Onion: They give us texture, depth of flavor and a bit of sweetness y’all.
• Minced Garlic: If garlic ain’t in it, it ain’t poppin like it should. That aromatic kick improves everything.
• Chicken Stock: This, along with water, helps create a flavorful saucy gravy.
• Worcestershire Sauce: This is my secret ingredient y’all. It gives savory pizazz to anything and everything you add it to.
• Creole Seasoning: When you wanna make the best smothered pork chops, you gotta season em up right! The blend of spices adds such a unique Southern kick of flavor.
• Hot Sauce: While this is optional, I love to add just a dash to get a tiny hint of fiery taste in the mix.

How to Make Smothered Pork Chops

Step 1: Season, Dredge, and Pan-Fry Those Chops

1. Season up those chops with salt and pepper.
2. Next, dredge the chops in flour, brown on both sides, then set aside.
3. Heat the oil in a large pan over medium heat. Brown the chops in the skillet on both sides, about 2-3 minutes per side. Then remove the pork chops and drain that oil on paper towels.

PRO TIP: Don’t overcrowd the pan. It will drop the heat. The pork chops won’t cook evenly resulting in them being soggy. Fry in batches or grab a bigger skillet.

Step 2: Build That Flavor and Get The Roux Started

1. Add in the onions and sauté until they are browned.
2. Toss in that garlic and let it go for about 30 seconds.
3. Now let’s get going on the roux. Shift the garlic and onions to the side and add in the remaining oil so you can brown up that flour. We want to get a good toffee color. This can take about 5-8 minutes.

Step 3: Gravy it Up!

1. Now that the roux is done, stir in the chicken stock and water to get that gravy liquid going.
2. Bring to a boil then add in the Worcestershire sauce, Creole seasoning, and hot sauce. Reduce heat, return the pork chops to the skillet then cover and simmer until tender and sauced up.

How to Serve Pork Chops and Gravy

• Rice: The real Southern way to serve smothered pork chops with brown gravy is on a bed of fluffy white rice. It’s always the solid move boos.
• Mashed Potatoes: Those pork chops and gravy can get perfectly sopped up with garlic mashed potatoes, sour cream mashed potatoes, or cream cheese mashed potatoes.
• Full Southern Feast: Serve them up with some baked mac and cheese, collard greens, candied yams, cornbread, and soul food sweet potato pie recipe y’all.
• Sandwiches: Y’all can turn this into the best sandwich you’ve ever had by adding a smothered chop in between slices of garlic bread or no-knead bread. Slice off the bone for easier eating.
• Pork it up!: While you are making these, you might as well serve up a feast of pork chops with this pork chop casserole, fried pork chops and maple peach pork chops.
• Classic Comfort: Serve these up with green bean casserole, mashed sweet potatoes, glazed carrots and angel biscuits with a dessert of caramel cake.

Made this for dinner today, followed recipe exactly, this was delicious. Pork chops were tender and the gravy was amazing. Thank you for a great recipe that will be in our rotation.– Terri Blackburn

Recipe Substitutions

• Pork Chops: We use bone-in here but you can grab boneless pork loin chops or even pork shoulder steaks.
• Oil: Canola or another neutral oil works best in this recipe.
• Stock: Broth is fine to use if you don’t have stock. You can also grab beef or vegetable flavored instead as well.
• Onions: Shallots work great here boos. They will be a bit milder in flavor however.
• Worcestershire: Soy sauce or Tamari are great subs in you are missing this.
• Seasonings: You can omit the creole seasoning and use a combo of cayenne, garlic powder, onion powder and paprika to make your own blend or create a homemade cajun seasoning to sub in.

Recipe Variations and Additions

• Gluten-Free: Replace the all-purpose flour with a 1:1 ratio gluten-free flour for the breading and for the roux.
• Add Mushrooms: Mushrooms add additional texture and flavor. Mix in some chopped mushrooms like portobello, cremini or even oyster mushrooms for more meaty flavor when you cook the onions and garlic.
• Cream Up That Gravy: Just a splash of heavy cream will create a super rich, buttery and creamy sauce here.
• Add some Herbs: Crust those chops up with a mix of herbs like rosemary, parsley and thyme for a fresh earthy twist.
• Add Fruity Acid: Replacing some of the chicken stock with apple cider and a pinch of apple cider vinegar will really liven up the flavors giving you sweetness and a bit of tartness. Toss in some apple slices when fall hits for the perfect Autumn dish.

Expert Tips and Tricks

• Grab the Right Chops: We use bone-in pork chops for this recipe because they tend to be more flavorful, juicy and less dry. Try getting center-cut for even more flavor.
• Don’t Overcrowd: Make sure you don’t overcrowd your pan so all of your chops can cook evenly and not get soggy. You may have to fry in batches or use a larger pan for them all to fit.
• Searing: Make sure you pan-fry those chops getting a nice golden flavor and crust so you can seal in the juiciness.
• Simmer Until Tender: Don’t stop cooking those smothered pork chops until those chops are tender and cooked through. The sauce needs to thicken as well. If it doesn’t coat the back of a spoon, don’t stop the heat.
• Don’t Overcook: Chops can get tough if you cook them too long. A safe internal temp of 160°F (71°C) is a good move.
• Taste Before Serving: Make sure you taste your gravy and adjust until the spices and flavors meet your personal standards. That’s how all the home cooks in the South do it!

How to Store Smothered Pork Chops in Gravy

1. Fridge: First let everything cool to room temp then add the smothered pork chops to an airtight container. Lay them flat then cover with the gravy so they maintain that moisture. It will last for 3-4 days.
2. Freezing: For longer storage, you can freeze the pork chops and gravy. Use a freezer-safe airtight container or a heavy-duty freezer bag. They should be all good for about 2-3 months.
3. Reheating: You can reheat the smothered pork chops in the microwave, on the stovetop, or in the oven. If reheating from frozen, it’s best to thaw them in the fridge overnight before reheating.

Frequently Asked Questions

More Smothered Recipes

• Smothered Steak
• Salisbury Steak
• Southern Smothered Chicken
• Turkey Chops
• Hamburger Steak
• Smothered Turkey Wings
• Smothered Potatoes