Of course! Smothered Pork Chops are a quintessential Southern comfort food. They feature pan-seared pork chops slow-cooked in a rich, deeply flavorful onion and mushroom gravy until they become incredibly tender.
This recipe delivers that classic, soul-warming dish perfect for a hearty family dinner.
Classic Southern Smothered Pork Chops
The key to this recipe is building layers of flavor and braising the chops low and slow in the gravy.
Prep Time: 15 mins | Cook Time: 1 hour 30 mins | Total Time: 1 hour 45 mins
Servings: 4
Ingredients
· 4 bone-in pork chops, about ¾ to 1-inch thick (loin or center-cut are best)
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· Salt and freshly ground black pepper to taste
· ¼ cup all-purpose flour
· 3 tablespoons vegetable or olive oil
· 1 large yellow onion, thinly sliced
· 8 oz cremini mushrooms, sliced (optional, but classic)
· 3 cloves garlic, minced
· 2 cups chicken broth
· 1 tablespoon Worcestershire sauce
· 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
· 1 bay leaf
· 2 tablespoons water (optional, for slurry)
· Chopped fresh parsley, for garnish
Instructions
- Season and Dredge the Pork Chops:
· Pat the pork chops completely dry with paper towels. This is crucial for getting a good sear.
· Season both sides generously with salt, pepper, garlic powder, and onion powder.
· Dredge each chop in the flour, shaking off any excess. Reserve the leftover flour (about 2 tablespoons).
- Sear the Pork Chops:
· Heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
· Once the oil is shimmering, add the pork chops. Sear for 3-4 minutes per side, until a golden-brown crust forms. Do not crowd the pan; work in batches if necessary.
· Remove the chops to a plate and set aside.
- Make the Onion and Mushroom Gravy:
· Reduce the heat to medium. Add the sliced onions (and mushrooms, if using) to the same skillet. Cook for 8-10 minutes, stirring occasionally, until the onions are softened and caramelized, and the mushrooms have released their liquid and browned.
· Add the minced garlic and cook for 1 more minute until fragrant.
· Sprinkle the reserved 2 tablespoons of flour over the onions and mushrooms. Cook, stirring constantly, for 1-2 minutes to form a “roux” and cook out the raw flour taste.
- Build the Braising Liquid:
· Slowly pour in the chicken broth while scraping the bottom of the pan with a wooden spoon to lift all the browned bits (this is flavor!).
· Stir in the Worcestershire sauce, thyme, and bay leaf. Bring the gravy to a simmer. It will thicken slightly.
- Braise the Pork Chops:
· Return the pork chops to the skillet, nestling them into the gravy and onions. Spoon some of the gravy over the top.
· Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer gently for 60 to 90 minutes. The pork chops are done when they are fork-tender and nearly falling off the bone.
- Finalize the Gravy:
· Once the chops are tender, remove them to a serving platter.
· If the gravy is too thin, you can create a slurry by mixing 2 tablespoons of water with 1 tablespoon of flour. Whisk this into the simmering gravy and cook for 2-3 minutes until thickened. If the gravy is too thick, simply add a splash of broth or water.
· Taste the gravy and adjust seasoning with more salt and pepper if needed. Remove the bay leaf.
- Serve:
· Spoon the rich onion and mushroom gravy over the pork chops. Garnish with fresh parsley.
· Serve immediately over a bed of mashed potatoes, rice, or egg noodles to soak up every bit of the delicious gravy.
Pro Tips for the Best Smothered Pork Chops
· The Right Chop: Bone-in, thicker-cut chops are essential. They have more flavor and won’t dry out during the long braising time like thin, boneless chops will.
· The Sear is Key: A proper sear locks in juices and creates fond (the browned bits on the pan), which is the foundation for your gravy.
· Low and Slow: The long, slow, covered braising time is what transforms the tougher, bone-in chops into melt-in-your-mouth tenderness.
· Don’t Skip the Flour Dredge: The flour not only helps with searing but also thickens the gravy naturally as it cooks.
· Deglaze Thoroughly: Make sure to scrape up all the flavorful bits from the bottom of the pan when you add the broth. This is where a lot of the deep flavor comes from.
· Make it Creamy: For a richer gravy, stir in ¼ cup of heavy cream or sour cream at the very end, after you’ve removed the pan from the heat.
Enjoy this ultimate comfort food meal! It’s well worth the wait.