This Southern Smothered Pork Chops Recipe is pure comfort food. Lightly breaded pork chops are smothered in a rich savory and well seasoned brown gravy made from a roux resulting in the perfect Southern classic.
The Heart and Soul of the Best Smothered Pork Chops
Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Sautéing and Simmering
Dietary Info: Meat Lover’s Delight
Key Flavor: Rich, Savory, with a Hint of Spice
Skill Level: Intermediate
Sweet Highlights:
- Flavorful Foundations: Starting with a good sear on the pork chops sets the stage for layers of flavor, enhanced by the seasoned flour coating.
- Onion and Garlic Symphony: The aromatic combo of sautéed onions and garlic builds a fragrant base, adding depth to the gravy.
- Gravy Goodness: The roux, made in the same pan, picks up all the delicious browned bits, creating a toffee-colored gravy that’s lush and loaded with taste.
- Southern Spice: A dash of Creole seasoning and hot sauce introduces a gentle heat, balancing the richness with just the right amount of spice.
- Tender Perfection: The pork chops simmer to perfection in the gravy, resulting in a fork-tender finish that’s smothered in flavor.
Ingredients
- Vegetable Oil: This sets the stage for those pork chops to get a nice, irresistible sear and browning.
- Pork Chops: The star of the show!
- Kosher Salt & Black Pepper: Season to taste and watch the magic happen.
- All-Purpose Flour: This is the thickening master, ensuring your gravy gets that perfect consistency. Plus, it gives a little coat of love to the pork chops.
- Onion: Bring on the sweetness and depth
- Minced Garlic: Garlic makes everything better. This is the aromatic kick your chops are craving!
- Chicken Stock: This is what’s going to transform your dish into a saucy sensation
- Water: Thinning things out a bit, water ensures your gravy is just the right consistency for smothering.
- Worcestershire Sauce: The secret ingredient for that tangy, savory punch.
- Creole Seasoning: A little southern charm to spice things up!
- Hot Sauce: A dash of hot sauce brings the heat
How to Make Smothered Pork Chops
Cooking the Pork Chops: Heat oil in a skillet, seasoning the pork chops with salt and pepper. Dredge in flour, brown on both sides, and set aside.
Building Flavor: Sauté onions until browned, add garlic for a minute. Shift them aside, add remaining oil, and brown the flour. Stir in chicken stock and water.
Creating the Gravy: Bring to a boil, season, and whisk in Worcestershire sauce, Creole seasoning, and hot sauce. Reduce heat, return pork chops, cover, and simmer until tender and sauced.
Serving: Plate over rice, garnish if desired, and dive in! Enjoy your flavorful and tender Smothered Pork Chops!
How to Bake Instead
Many have asked if these can be made in the oven instead of on the stove top.
You can begin by frying the pork chops and then create the gravy, add the pork chops and cook them in the oven for about 30 minutes on 350 degrees OR until the gravy has thickened and the pork chops have tenderized.
How to Serve
This Southern Smothered Pork Chops recipe is a simple, delicious and comforting homemade dinner. I like to serve them over a bed of rice but mashed potatoes are just as addictive too! I’ve had my share of amazing pork chops, but I must admit that nothing quite compares to homemade smothered pork chops.
Storage
- Let it Cool: First, allow the pork chops and gravy to cool to room temperature. This helps to maintain their texture and prevent condensation inside the storage container, which could make the gravy watery.
- Airtight Container: Transfer the pork chops and gravy into an airtight container. If possible, lay the pork chops flat and cover them with gravy to help retain their moisture and flavor.
- Refrigerate Promptly: Place the airtight container in the refrigerator. Smothered pork chops will last for 3-4 days when stored properly in the fridge.
- Freezing Option: 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 maintain their best quality for about 2-3 months.
- Reheating: When you’re ready to enjoy again, you can reheat the pork chops in the microwave, on the stovetop, or in the oven. If reheating from frozen, it’s best to thaw them in the refrigerator overnight before reheating.
More Best Pork Chop Recipes
If you love this Southern Smothered Pork Chops recipe, you will love these other soul food inspired recipes:
- These Fried Pork Chops are insane y’all!
- These Maple Peach Pork Chops are so addictive!
More recipes to check out are:
- If you don’t love pork chops, try my Salisbury Steak or Southern Smothered Chicken recipe instead!
- This Southern Baked Macaroni and Cheese recipe is the perfect side for main.
- For dessert, how about a piece of this Southern Sweet Potato Pie recipe!
- And there’s always my Southern Caramel Cake recipe which is the real deal!
Smothered Pork Chops Recipe
Ingredients
- 1 lb bone in pork chops
- Seasoned salt to taste
- Black pepper to taste
- 6 tbsp vegetable oil separated
- 1/2 cup all-purpose flour plus 1 tablespoon separated
- 1 medium sized onion diced
- 2 tsp minced garlic
- 3 cups chicken stock
- 2 tbsp Worcestershire sauce
- 1/4 tsp creole seasoning
- 1/2 tsp hot sauce
- Rice for serving
Instructions
- Season pork chops with salt and pepper to taste. Dredge pork chops lightly in ½ cup of flour then let the chops sit for about 15 minutes to set.
- Heat 4 tablespoons of oil in large pan over medium heat. Brown in skillet on both sides. Once browned, remove pork chops from skillet and drain on paper towels. Set aside.
- Next scrape the bottom of the pan getting up all of the browned bits. Add the onion to the pan and saute’ for about 5 minutes until a bit browned and tender. Add minced garlic and saute’ for 1 minute.
- Push onions and garlic to one side of the pan then add remaining 2 tablespoons of oil to skillet then sprinkle in remaining flour. Constantly stir allowing the flour to brown until it reaches a toffee color (about 5-8 minutes) then pour in chicken stock and a 1/2 cup of water and whisk together until smooth.
- Turn heat to high to bring the gravy a boil and season with salt and pepper. Whisk in worcestershire sauce, creole seasoning and hot sauce then turn heat down to medium.
- Add back in pork chops and put lid on pan for about 25-35 minutes or until sauce has thickened up (don't stop if it is still too thin of a gravy) and coats the back of the spoon and pork chops are nice and tender..
- Serve over rice and garnish with parsley if you desire.
Video
Notes
- Let it Cool: First, allow the pork chops and gravy to cool to room temperature. This helps to maintain their texture and prevent condensation inside the storage container, which could make the gravy watery.
- Airtight Container: Transfer the pork chops and gravy into an airtight container. If possible, lay the pork chops flat and cover them with gravy to help retain their moisture and flavor.
- Refrigerate Promptly: Place the airtight container in the refrigerator. Smothered pork chops will last for 3-4 days when stored properly in the fridge.
- Freezing Option: 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 maintain their best quality for about 2-3 months.
- Reheating: When you’re ready to enjoy again, you can reheat the pork chops in the microwave, on the stovetop, or in the oven. If reheating from frozen, it’s best to thaw them in the refrigerator overnight before reheating.
Diane says
Delicious! I added bacon just because!
Jocelyn (Grandbaby Cakes) says
OMG I am going to try that next time!
Christina says
I’m making these right now, and it smells divine! I followed the recipe exactly, except I added an extra onion. I can barely wait these last 10 minutes. It was like you knew exactly what I had in the refrigerator and pantry, lol! Thank you for this great recipe.
Sarah says
All the stars!
Sarah R Jacobson says
Try
Jocelyn (Grandbaby Cakes) says
Hooray thank you so much!
Paula says
Love a good smothered pork chop!
Jocelyn (Grandbaby Cakes) says
So do I!
Sarah says
I made this recipe for the first time last night, and have to tell you, it was perfection!
Thank you so much for sharing this. I’ve been making dinner for a neighbor who is recovering from a serious illness, and she swears it’s the home cooking that’s helping her heal.
This is now her favorite, as well as my family’s.
Thanks again…I know if I use one of your recipes, it’s bound to be a success!
Jocelyn (Grandbaby Cakes) says
Aww thank you so so much Sarah! I appreciate this so much. Would you mind leaving a rating too? I would love for others to know how it turned out as well.
Melanie Bauer says
Looks fabulous! I’m excited to make this for dinner, this dish is a winner!
Allison says
This looks like a perfect comfort-food meal for fall! Trying it soon!
Jocelyn (Grandbaby Cakes) says
Seriously so delicious!
Sonja says
I am making this recipe today and l have a quick question. The 1/2 cup of flour that is used to dredge the pork chops lightly…is the rest of the flour from 1/2 is to be used for #4 when you sprinkle in the flour? Or only use the tablespoon separated?
Kim Fuller says
Looks great!!! Do you use the thin or thick chops? Also, bone-in or boneless?
Jocelyn (Grandbaby Cakes) says
You can really do any that you prefer. If you go with thicker chops, the cooking time will increase as you want to make sure they are tender. I like to go with a thinner cut to insure they are incredibly tender. Also bone in or boneless is totally up to you as well. A matter of preference there.
Demeter says
Looks like such a hearty meal and perfect for Sunday family dinners!