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Smothered pork chop recipe over white rice with a silver fork on white plate
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4.36 from 135 votes

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Southern
Servings: 4 servings
Calories: 492kcal
Author: Jocelyn Delk Adams

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.
    1. 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.
    1. 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.
    1. Refrigerate Promptly: Place the airtight container in the refrigerator. Smothered pork chops will last for 3-4 days when stored properly in the fridge.
    1. 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.
    1. 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.
Ingredient Swaps and Information
  • 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.

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