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.
Alison says
I don’t usually eat pork chops, but my hubs found this recipe and I thought I’d give it a try. So glad I did! I wonder if there would be a good low carb substitute for the flour? If not, I’ll still make it again. Thanks for sharing!
Tony Smith says
Hi. I am new to your page. I used to make smothered chicken a lot. I grew up in the South, and my mother was one of those persons who was famous for Southern cooking.. I love to cook, and I love testing ideas from other cooks. I can’t wait to try your recipe. My dad has been craving this type of food lately. Mom has passed away, but I have inherited her crown.
Jocelyn (Grandbaby Cakes) says
Oh Tony I’m so sorry to hear about your mother but I love that you are carrying on her legacy. It is so important. So happy to have you here.
Nicole says
I love to cook but I’m not the greatest. My pork chops seem to come out a little dry, but tonight I’m trying your recipe . Wish me luck
Debbie says
I saw this recipe on Facebook and thought, that looks like some killer comfort food. This what just what I needed! The flavors. Wow. Even better on day two. This was excellent. Thank you!
Judith says
Would you have a recipe for homemade creole spice or, if not, could you recommend a. Rand? Thanks
Jocelyn (Grandbaby Cakes) says
Hi Judith, yes definitely check out this recipe for my cajun seasoning which you can adapt and use in place of creole spice if you can’t find a brand you like. https://grandbaby-cakes.com/homemade-cajun-seasoning-recipe/
Judith says
Would you have a recipe for homemade creole seasonings? If not could you recommend a brand. Thanks
Love your recipes!
Shannon Freeman says
I love when I find “THE” recipe. As in, after many attempts, I have found THE cornbread recipe, THE chocolate chip cookie recipe, etc. – these are my go to’s. Well this is now THE pork chop recipe. Thanks!
Layton Veira says
This recipe is AMAZING!! Definitely going in my weekly rounds for dinner. My only complaint about this recipe is is doesn’t make nearly enough gravy!!! When I covered the chops for 30 minutes, most of the gravy disappeared. But I am doubling up on the flour next time. Thank you so much for the recipe!!!
Jocelyn (Grandbaby Cakes) says
Hooray so glad! I would you enjoyed this. Maybe your burner was a little too high? I think you can definitely double up on the gravy and make it absolutely perfect for you and maybe turn down the heat as well.
Layton says
Update: I make this once a week lol SINFULLY DELICIOUS! It’s everyones favorite. I double the recipe every time. Never any leftovers. LOVE THIS! Thanks again for sharing
Jocelyn (Grandbaby Cakes) says
Hooray that makes me so happy! Make sure to drop me a star rating. Would love to show others how delish it is.
lynnette says
i made this dish last night and it was a hit my husband wanted me to cook it again
Paul K says
Amazing! My family loved this recipe. A keeper for sure. Served it with collard greens, mashed potatoes and asparagus.