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
- 6 tbsp vegetable oil separated
- 1 lb pork chops
- Kosher salt or Seasoned salt to taste
- Black pepper to taste
- 1/2 cup all-purpose flour plus 1 tablespoon separated
- 1 medium sized onion diced
- 2 tsp minced garlic
- 3 cups chicken stock
- 1/2 cup water
- 2 tbsp Worcestershire sauce
- 1/4 tsp creole seasoning
- 1/2 tsp hot sauce
- Rice for serving
Instructions
- Heat 4 tablespoons of oil in large pan over medium heat. Season pork chops with salt and pepper to taste.
- Dredge pork chops lightly in ½ cup of flour then brown in skillet on both sides. Once browned, remove pork chops from skillet and drain on paper towel. 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 on 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 water and whisk together.
- Turn heat to high to bring to 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 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.
MaryC says
Tried this recipe tonight and it was a huge hit. Saving this recipe for my children and grandchildren!
Jocelyn (Grandbaby Cakes) says
Hooray!!!
LaTasha Holloway says
I tried this recipe today and it was DELICIOUS!! I didn’t use the hot sauce because I didn’t want it to be too spicy for the kids (or me lol), but it was still good! I made bacon this morning, so I used some of that grease when I browned the chops…definitely a keeper!!
Jocelyn (Grandbaby Cakes) says
YAS!!! I’m so glad you enjoyed it. Thank you for the lovely comment.
april says
made this for lunch just now, perfect timing + temp for the chop, it came out so juicy. I had it with brussels sprouts and potatoes, cause it’s what I had. Also, I added some gochugaru, a Korean spice, to give the meat a little kick. Thanks for the post and recipe!
Jocelyn (Grandbaby Cakes) says
Hooray so glad you enjoyed it!
Rena says
This recipe is delicious!!!!! I am literally at my table eating it and I had to stop and come here to tell you that I am so glad I found you!!!!! Yaaaaassssss!!
Terri Gilbert says
Made this a couple of weeks ago and WOW! Making it again for Valentines Day. It was that good. Thanks for making me look like a star in the kitchen!
Jocelyn (Grandbaby Cakes) says
Wonderful!!!
JUDITH says
Hi Jocelyn,
I was watching the cooking channel here in my home town of Burbank, California the other evening and thinking to myself “Jocelyn should have her own show”. Not negating any of the other Bakers that Martha Stewart has highighted in her previous shows………..but you are totally unique. I am going to send in an email to her show suggesting just that.
BLESSINGS,
Judith
Jocelyn (Grandbaby Cakes) says
Awww thank you so so much Judith! This is so kind of you to think of me for a show. It is my dream. From your email to God’s ears.
renata says
As I stood in my kitchen swiping the last drop of gravy from the bowl of leftovers, I realized I really should write a comment on this.
I cook A LOT, so it has actually gotten pretty rare for me to find an amazing new recipe. These were so delicious!!!
My husband “doesn’t like onions” (meaning he doesn’t like the texture) so I finely chopped mine to the point where they just kind of melted into the gravy and I added a dash of a few herbs and a little dijon mustard, as well as a cup of milk.
I am notorious for slinging things together and forgetting how I did it later. After eating these, my husband dug up the old family recipe book and made me write it down, lol.
Thank you so much for your contribution to my family!! 🙂
Fauntleroy says
First time making smothered pork chops and this recipe is so good! Thank you for sharing
Jocelyn (Grandbaby Cakes) says
I’m super glad you enjoyed these!
Corey says
I had been searching for a smothered pork chop recipe and most call for buttermilk, which I cant have due to dietary restrictions. Seeing that most had the dairy ingredient, I figured this version would lack in flavor. I was soooo wrong!. The first bite took me back to my childhood when my granny made this. Thank you for sharing your recipe
Jocelyn (Grandbaby Cakes) says
Awww wonderful! I’m so glad I was able to get past your preconceived notions about the recipe! So happy you enjoyed it.
Anna S. says
This was so good! Had to make all the fixins’ to go with it, brown rice, sautéed kale and onions right out of the garden, baked sweet potatoes, and sweet corn muffins. We are all stuffed!!! Thank you for a great recipe!
Just found your blog today, and I can’t wait to read about, and find more great recipes! It was a fantastic Sunday dinner thanks to you!
Jocelyn (Grandbaby Cakes) says
Awww this makes me so happy! Thank you so much!