Southern Smothered Pork Chops

Ingredients

• 4 Bone-in pork chops, approximately 1 inch thick
• 1½ tsp Kosher salt
• 1 tsp Black pepper
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• ½ tsp Onion powder
• ½ cup All-purpose flour
• ½ tsp Kosher salt
• ½ tsp Black pepper
• ½ tsp Garlic powder
• ¼ tsp Cayenne pepper
• 2 tbsp Neutral oil
• 2 tbsp Butter
• 2 large Large yellow onions, thinly sliced
• 3 cloves Garlic, minced
• 2½ cups Chicken broth
• ½ cup Whole milk or heavy cream
• 1 tsp Worcestershire sauce
• ½ tsp Dried thyme

Instructions

1. Season pork chops on both sides with salt, black pepper, garlic powder, smoked paprika, and onion powder.
2. Combine seasoned flour ingredients in a shallow dish.
3. Lightly dredge each pork chop in the seasoned flour, shaking off excess. Reserve 3 tablespoons of the seasoned flour for the gravy.
4. Heat oil in a large heavy skillet over medium-high heat. Brown pork chops approximately 3 minutes per side. Remove and set aside.
5. Add butter and thinly sliced onions to the skillet. Cook 8–10 minutes until soft and lightly caramelized.
6. Add garlic and cook 30 seconds until fragrant.
7. Sprinkle the reserved 3 tablespoons seasoned flour over the onions. Cook 1 minute, stirring.
8. Slowly stir in chicken broth, scraping up any browned bits.
9. Add Worcestershire sauce and dried thyme. Stir to combine.
10. Return pork chops and any accumulated juices to the skillet.
11. Partially cover and simmer gently 15–25 minutes depending on thickness, until pork reaches 145°F / 63°C minimum.
12. Remove pork chops briefly to a plate.
13. Stir in whole milk or heavy cream. Simmer gently 2–3 minutes until creamy.
14. Adjust seasoning with salt and pepper to taste.
15. Return pork chops to the skillet. Spoon onion gravy over and serve.

Nutrition

Chef's Notes

Why are smothered pork chops tough? They were likely overcooked or cooked too fast. Pork chops need gentle simmering, not hard boiling. Use bone-in, 1-inch thick chops for best results — they stay juicier than thin boneless chops. Storage: Store chops in the gravy to retain moisture. Refrigerate up to 3 days. Reheat gently on the stovetop over low heat.

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