Smothered pork chops are a quintessentially Southern favorite comfort food. Golden pan fried pork chops smothered in rich onion gravy. Served with green beans or corn and a side of mashed potatoes. It’s so good!
Smothered Pork Chops
Equipment
- cutting board
- kitchen knife
- whisk
- tongs
- large spoon
- measuring cup
Ingredients
For the Pork Chops
- 1 pound bone-in pork chops – ½ inch cut
- 2 tbsp olive oil
- 1 pinch kosher salt
- ½ tsp black pepper – freshly cracked
- ½ cup all-purpose flour
- 1 tbsp unsalted butter
For the Gravy
- 1 tbsp unsalted butter
- 1 pinch kosher salt
- 1 large yellow onion – thinly sliced
- 4 clove garlic – minced
- 1 tsp fresh thyme – finely chopped
- ½ cup chicken stock
- ¾ cup buttermilk – or heavy cream
- 1 tbsp fresh flat-leaf parsley – chopped, for garnish
Instructions
For the Pork Chops
- Rinse the pork chops under cook water, and pat them dry with paper towels. Rub the chops with olive oil, then season with salt and pepper.1 pound bone-in pork chops, 2 tbsp olive oil, 1 pinch kosher salt, 1/2 tsp black pepper
- Dredge each chop in the flour; shake of the excess and reserve the remaining flour.1/2 cup all-purpose flour
- Heat olive oil and butter in a large skillet over medium heat.1 tbsp unsalted butter
- Fry the pork chops in a single layer on each side until golden brown, about 3-4 minutes per side or longer until the internal temperature reaches 150℉.
- Remove the chops from the pan and tent with foil to keep warm.
For the Gravy
- In the same pan, heat 1 tbsp butter over medium heat. Add in sliced onions with a pinch of salt. Cook while occasionally stirring until soft and caramelized, about 5 minutes.1 tbsp unsalted butter, 1 large yellow onion, 1 pinch kosher salt
- Add the garlic and thyme, sauté until fragrant. Add 2 tbsp of the reserved flour to the pan. Mix the flour into the onions and cook for about 2 minutes.4 clove garlic, 1 tsp fresh thyme
- Pour in the chicken stock, scraping up the browned bits from the bottom of the pan (the fond). Let the liquid reduce and thicken slightly, about 2 minutes. Whisk in the buttermilk and simmer until thickened.1/2 cup chicken stock, 3/4 cup buttermilk
- Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes.
- Garnish with the chopped parsley and serve warm.1 tbsp fresh flat-leaf parsley
Notes
PRIVATE NOTES
Nutrition
More Information
I remember as a kid I got confused with the difference between the meanings of the words ‘smother’ and ‘suffocate’. While smothering is indeed a form of suffocation, this southern classic meal is traditionally called ‘smothered pork chops’. Admittedly, more than once I do recall asking for ‘suffocated pork chops’. I’m pretty sure I never asked for my pork chops to be strangulated though.
Gravy Options
Pan fried pork chops are terrific with onion gravy, but they are also excellent with creamy country gravy, mushroom gravy or creamy peppercorn sauce. Technically, you could cover the chops with any kind of gravy you want and it could still be called smothered pork chops.
Sides
Side items such as white rice, mashed potatoes, potatoes and onions, green beans, corn off the cob, wilted spinach ,or steamed broccoli would all pair nicely with smothered pork chops. It’s a very brown meal, so in my opinion its presentation would benefit from something bright green. And maybe something to sop up any extra gravy, such as freshly baked herb buttered French Baguettes.
All Southern food seems to complement each other, doesn’t it? It just goes together like peas and carrots. You had better make some lagniappe (extra), because folks will surely want to go back for second helpings. You wouldn’t want to get caught short. As they say in the South, ‘that dog won’t hunt’.
Keeping
Smothered pork chops are best when they are freshly made and hot from the stove. But, leftovers will keep covered in the refrigerator for a few days in case you want to reheat them for an easy lunch. They will make for a fine sandwich, too if you are so inclined. I wouldn’t recommend freezing them because the creamy gravy will tend to separate and get a bit grainy when you reheat them. The point is probably moot, because they are so good there probably won’t be anything left to keep.
Related Recipes
Pan Fried Pork Chops
Perfect Mashed Potatoes
Green Beans
Country Gravy
Mushroom Gravy
Creamy Peppercorn Sauce
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