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Per serving
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- 1
Season and Dredge
Pat the pork chops dry and season both sides with salt, pepper, garlic powder, and onion powder. Dredge each chop lightly in flour and shake off the excess — you just want a thin coating, not a crust.
- 2
Sear the Chops
Heat the oil in a large heavy skillet over medium-high heat until shimmering. Sear the pork chops 3 to 4 minutes per side until deep golden brown. They won't be cooked through yet — that's fine. Transfer to a plate and set aside.
- 3
Build the Onion Gravy
Reduce heat to medium and add the butter to the same skillet. Add the sliced onions and cook, stirring occasionally, for 8 to 10 minutes until they're soft and golden. Add the garlic and cook another minute. Sprinkle in a tablespoon of the leftover dredging flour and stir it into the onions, then pour in the chicken broth, heavy cream, and Worcestershire sauce. Scrape up any browned bits from the bottom — that's all flavor.
- 4
Smother and Finish
Nestle the pork chops back into the skillet, spooning some of the gravy right over the top. Reduce to a low simmer, cover, and cook for 20 to 25 minutes until the pork chops are cooked through and the gravy has thickened. Taste the gravy and adjust salt and pepper as needed.
- 5
Serve
Serve the chops over mashed potatoes or white rice with plenty of that onion gravy ladled over everything. Don't be shy with it.
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Smothered Pork Chops
Created by: HomeCooking
Ingredients
- 4 bone-in pork chops, about 3/4 inch thick
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup all-purpose flour, for dredging
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, minced
- 2 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp Worcestershire sauce
Instructions
- Season and DredgePat the pork chops dry and season both sides with salt, pepper, garlic powder, and onion powder. Dredge each chop lightly in flour and shake off the excess — you just want a thin coating, not a crust.
- Sear the ChopsHeat the oil in a large heavy skillet over medium-high heat until shimmering. Sear the pork chops 3 to 4 minutes per side until deep golden brown. They won't be cooked through yet — that's fine. Transfer to a plate and set aside.
- Build the Onion GravyReduce heat to medium and add the butter to the same skillet. Add the sliced onions and cook, stirring occasionally, for 8 to 10 minutes until they're soft and golden. Add the garlic and cook another minute. Sprinkle in a tablespoon of the leftover dredging flour and stir it into the onions, then pour in the chicken broth, heavy cream, and Worcestershire sauce. Scrape up any browned bits from the bottom — that's all flavor.
- Smother and FinishNestle the pork chops back into the skillet, spooning some of the gravy right over the top. Reduce to a low simmer, cover, and cook for 20 to 25 minutes until the pork chops are cooked through and the gravy has thickened. Taste the gravy and adjust salt and pepper as needed.
- ServeServe the chops over mashed potatoes or white rice with plenty of that onion gravy ladled over everything. Don't be shy with it.
Notes & Tips
Smothered pork chops are pure Southern comfort — nothing fancy, nothing complicated, just good food done right. The key is getting a real sear on the chops before they go back into the gravy. That golden crust is what gives the whole dish depth. Low and slow on the simmer at the end is what takes them from tough to tender. Serve over a pile of mashed potatoes and nobody at your table is going to complain.