smothered pork chops

Smothered Pork Chops

“Embark on a journey of savory comfort with our Smothered Pork Chops. This hearty dish invites you to savor the rich flavors of tender pork chops enveloped in a savory and aromatic gravy. Imagine succulent pork chops, perfectly seared to lock in their juices, and then smothered in a velvety gravy that’s rich in depth and seasoned to perfection. With every forkful, you’ll experience the harmonious blend of juicy pork and the comforting embrace of flavorful gravy, capturing the essence of hearty home-cooked meals and the joy of savoring a dish that brings warmth to your table. Whether enjoyed as a satisfying weeknight dinner, a way to showcase the art of creating delicious gravies, or a celebration of the pleasure in savoring well-cooked meat, our Smothered Pork Chops promise a culinary journey that captures the heart of comfort and the pleasures of relishing every bite of a wholesome and satisfying meal.”

smothered pork chops



  • 1 pound (500g) bone-in pork chops,* about 3/4-1 inch thick.

  • 1/2 tablespoon onion powder

  • 1/2 tablespoon garlic powder

  • 1/2 teaspoon cayenne

  • 1 teaspoon seasoning salt

  • 1/2 teaspoon fresh cracked black pepper

  • 2 teaspoons olive oil

  • 1/2 cup all-purpose flour

  • 2 tablespoons olive oil

  • 1 tablespoon unsalted butter


  • 1 tablespoon unsalted butter

  • 1 large onion, thinly sliced

  • pinch of salt

  • 4 cloves garlic, minced

  • 1 teaspoon fresh chopped thyme

  • 1/2 cup chicken broth, divided

  • 3/4 cup buttermilk or heavy cream

  • Chopped fresh flat-leaf parsley, for garnish


  • Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
  • Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
  • Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
  • Remove pork chops from the pan and keep warm.
  • In the same pan, heat 1 tablespoon of butter over medium heat.
  • Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
  • Add the garlic and thyme; cook until fragrant, about 30 seconds.
  • Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
  • Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
  • Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
  • 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 (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
  • Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.

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