One of my fave dishes growing up was my mama’s smothered pork chop recipe. Being from Mississippi, she would serve it after church for Sunday Supper letting those chops simmer in a crazy delish gravy. Each bite was full on flavor y’all. I would add them to white rice and let that gravy soak right on in. You won’t turn back after you try mama’s smothered pork chops cooked the right way.
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Southern Smothered Pork Chops Ingredients
- Vegetable Oil: You can use this or any neutral oil like canola. I don’t recommend olive oil. Too strong in flavor.
- Pork Chops: I love using bone-in because they are more flavorful and juicy boos. You can also grab boneless pork loin chops or even pork shoulder steaks. Grab center-cut for even more flavor.
- Seasoned Salt & Black Pepper: Season to taste and don’t be shy.
- All-Purpose Flour: You can swap the all-purpose flour with a 1:1 ratio gluten-free flour for the breading and the roux if you want.
- Onion: Grab yellow or sweet onions.
- Minced Garlic: You can also grate your onion or even use garlic powder if you don’t wanna do all that work.
- Chicken Stock: Broth is fine to use if you don’t have stock. You can also grab beef or vegetable as well.
- Worcestershire Sauce: This is my secret ingredient y’all. Soy sauce also works in a pinch.
- Creole Seasoning: Cajun seasoning works or you can keep it to seasoned salt and black pepper.
- Hot Sauce: You can leave this out if you don’t want the extra spice.
How to Make Smothered Pork 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.
4
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.
5
Add
in the onions and sauté for a few minutes until softened and color has developed.
6
Toss
in that garlic and let it go for about 30 seconds.
7
Now
start 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.
8
Stir
in the chicken stock and water to get the gravy liquid going.
9
Bring
to a boil then add in the Worcestershire sauce, Creole seasoning, and hot sauce.
10
Reduce
the heat, return the pork chops to the skillet.
11
Cover
and simmer until tender.
12
Once
they are sauced up, they will be good to go.
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Smothered Pork Chops Recipe
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 resulting in the perfect Southern classic.
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Servings: 4 servings
Equipment
Ingredients
- 1 lb bone in pork chops patted dry with paper towels
- 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 your dried 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 (or a little more if you have a super large pan) in large pan over medium heat. Pan-fry in skillet on both sides, about 2-3 minutes each side. 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 sauté for about 5 minutes until a bit browned and tender. Add minced garlic and sauté for 30 seconds so they don't burn..
- 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 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 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
Make sure you really allow the gravy to thicken. Take the time to let it simmer until it coats the back of a spoon. It will also continue to thicken once the heat is turned off if it is resting.
-
- 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.
Nutrition
Calories: 492kcal | Carbohydrates: 23g | Protein: 30g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 81mg | Sodium: 413mg | Potassium: 736mg | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 4.4mg | Calcium: 31mg | Iron: 2.2mg
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Recipe Tips
- Don’t Overcrowd: Fry in batches instead or use a larger pan so the chops can cook evenly and not get soggy.
- Simmer Until Tender: Don’t stop simmering until those chops are tender and cooked through. The sauce needs to thicken up 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 are exactly how you like them. That’s how all the home cooks in the South do it!
How to Serve Pork Chops and Gravy
- Rice: Old school is served right over some white rice.
- Mashed Potatoes: Those pork chops and gravy can get sopped up with garlic mashed potatoes, sour cream mashed potatoes, or cream cheese mashed potatoes.
- Southern Feast: Serve them up with some baked mac and cheese, collard greens, candied yams, cornbread, and sweet potato pie y’all.
- Sandwiches: Y’all can turn this into the best sandwich ever by adding a smothered chop in between slices of garlic bread or no-knead bread. Slice off the bone for easier eating.
- Classic Comfort: Serve these up with green bean casserole, mashed sweet potatoes, glazed carrots and angel biscuits with a dessert of caramel cake.
Recipe Help
Should I use bone-in or boneless pork chops for these smothered pork chops?
Honestly do you boos! I prefer bone-in because of the additional flavor and juiciness but boneless is much easier to eat so you can select your preference.
Do I need to bread the pork chops to make Southern smothered pork chops
As Southerners, that’s how we usually do because the extra flour makes a thickener gravy. However you can just season up your chops instead, sear them in the oil and continue on with the recipe as written.
How thick should my smothered pork chop gravy be?
We want it nice and thick boos. If it’s too watery, the flavor hasn’t developed and it won’t stick to those chops either. Continue to cook until it’s thick but still pourable.
This pork chop casserole
has got juicy, bone in pork chops, seared and then placed on top of a bed a rice mixed with creamy mushroom soup and veggies!
These fried pork chops
are marinated in a spicy buttermilk then breaded in a flavorful flour dredge creating the ultimate crunch and deliciousness.
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My rice & chops are simmering & the house smells so GOOD!!!! I tasted as I went along & it’s GRAET! Thank you for making cooking so easy!
These were amazing! I threw this together on a weeknight with some instant mashed potatoes and green beans. Thanks for such an easy and delicious recipe.
Hi Jocelyn,
How thick are the pork chops that you use?
Your recipes look yummy. I am making the collard greens for dinner.
Definitely not too thick. I would say thin to medium sized are best for thickness so it will tenderize faster in the gravy.
I don’t have all the ingredients, but can’t wait to make these pork chops.
I made the pork chops for Sunday dinner with mustard green as a side. The pork chops were absolutely delicious and very tender. This irecipe will be in my rotation of great foods to make, especially for soul food Sundays.
Hello Jocelyn, I tried your Smothered Pork Chops today with your garlic mash potatoes & they were so good. The Pork Chop & the gravy were so good, the gravy had a different taste that was perfect. The Pork Chops were tender & juicy. My husband loves them. Another hit at my house & it’s a keeper…thank you for sharing
Hello, Jocelyn,, (I may have spelled your name wrong ) ,,, I just made your Southern Pork Chop Recipe,,, What a Hit,,,, My Wife and Kids LOVED It !!! Very easy and “UNBELIEVABLE FLAVOR” Thanks again for sharing ANOTHER OUTSTANDING RECIPE !!! ,,, Kyle.
Hi Jocelyn. I became aware of you and your recipes thru Bluprint and I am sooooo glad I did. I have tried SEVERAL of your recipes and this smothered pork chop recipe is by far the BEST recipe I have tried so far. All my children loved it and I was so glad to finally find a way to cook pork chops that are juicy and tender.
Thank you so much for all of the information and recipes you share on all your different platforms. I will definitely be preparing this meal again and again! God Bless and stay safe!
I have made these 4 or 5 times now and everytime they are a huge hit. This recipe is THAT GOOD. We love them.
Mamma used to make pork chops with mushroom soup, if she was here today she would have loved this. I threw a hand full of mushroom in with the onion garlic sauté just for her lol. Thanks