Easy Smothered Pork Chops Recipe
Southern food is comfort food! Its roots are deep and so are the flavors. And this recipe for Smothered Pork Chops is no exception to the rule. Similar to my Smothered Chicken it’s seasoned with a flavorful spice rub, seared, and then cooked in an incredibly flavorful onion gravy in the oven to finish. It’s a cooking technique that produces a lot of flavor and super tender meat. So it’s not a 30-minute meal, but it’s a recipe with very few steps and requires very little attention. The pork chops in gravy pretty much cook themselves once in the oven. So while the pork is braising you can go about your day or you can prepare some yummy sides like Mashed Potatoes, Instant Pot Mashed Cauliflower, or Instant Pot Rice along with a vegetable like Old Fashioned Green Beans for a complete meal.
Pork Chops
Seasonings – To season the chops I make my own spice rub with a mixture of salt, ground black pepper, sweet paprika, garlic powder, onion powder, and mild chili powder. But feel free to play around with the spices to your preferred taste. Flour – I use all-purpose flour to dredge the pork and make a roux. You can also use gluten-free flour if you prefer as long as it’s a 1-to-1 variety. Pork Chops – You will need bone-in pork chops that are about 1 inch in thickness. Ideally, all the chops should be about the same size for more even cooking. Vegetable Oil – I like to use a neutral flavored vegetable oil when searing the chops. You can use olive oil but keep in mind that it will alter the taste of the dish.
Gravy
Butter – Used to add some richness and make a roux when combined with the all-purpose flour. Onion – I use brown onion, but white onion works too. Garlic – Always mince your own fresh garlic if you can instead of using jarred garlic to avoid the added taste of preservatives. Italian Seasoning – This mix of herbs is typically a blend of basil, oregano, rosemary, thyme, and marjoram. But if you don’t have any on hand, you can just use a combination of whatever is in your pantry or make your own using my recipe here. Worcestershire Sauce – Adds a touch of umami flavor that blends beautifully with the pork. Bouillon Cube – You can use a chicken or beef cube to season the gravy. Chicken Broth – I always use low-sodium chicken broth to control the amount of added salt. Vegetable broth is another option. Heavy Cream – Used to make the gravy creamy and add yet another layer of richness. Yet, for a lower fat version, half and half works as well.
Making this southern classic is easy peasy! It’s a one-pan main dish that you start on the stove by searing the chops and finish by braising in the oven which creates super tender pork coated in a delicious creamy gravy.
Preheat The Oven
Before you even sear the pork chops you need to preheat your oven to 350°F (177°C) to get it nice and hot. Putting the pork and gravy into an oven to braise that isn’t already hot can impact the final result.
Make The Rub And Season The Pork
Next, make the yummy spice rub by whisking the salt, black pepper, paprika, garlic powder, onion powder, and chili powder together in a small bowl. Then pat the pork chops dry with paper towels. Now, generously season them with about ¾ of the spice rub that you just made and place them on a plate. But be sure to keep the remaining spice rub set aside that you didn’t use because you’ll need it for the next step.
Dredge The Chops
Before cooking the pork you’ll need to make a dredge and then coat the chops. To do this, mix the remaining spice rub together with the flour, salt, and black pepper in a shallow bowl. Then take ¼ cup of the flour you just seasoned and put it in a separate small bowl. And now we can dredge! So take each pork chop and run it through the flour mixture making sure that they are fully coated before shaking off any excess flour. It’s important that the chops be fully coated, but not have lumps of flour.
Sear The Pork Chops
With the chops dredged and all floured up, it’s time to get cooking. Heat the oil over medium-high in an oven-safe skillet like one made of cast iron or stainless steel. Then add the chops to the pan and cook them for about 2 minutes per side or until they are golden in color. At this point, the pork may not be fully cooked but don’t worry because the chops will finish cooking in the oven. So just transfer the fried pork chops to a plate for now.
Saute Onion And Garlic
Then in the same skillet that you just cooked the pork, add the butter and onions to cook for about 3 to 5 minutes or until the onions are both soft and translucent. Next, add the garlic and cook for just 30 seconds until it’s aromatic, being careful not to burn the garlic. Finally, stir in the Italian seasoning.
Make The Roux
To start the gravy you’ll need to add some flour to make a roux. Take the reserved seasoned flour that you set aside and sprinkle it evenly over the onion mixture. Then stir the flour into the onions and let it cook for another 2 minutes as you continuously stir. This helps to remove the raw flour taste. Now, crumble the bouillon cube over the mixture, add the Worcestershire sauce, and stir to combine.
Make The Gravy
The roux is ready at this point to be turned into gravy. All you have to do is slowly pour the chicken broth into the skillet and allow it to come to a simmer while continuously whisking the mixture together. Next, whisk in the heavy cream and bring the mixture to a simmer once more. Finally, taste the gravy and season with salt and pepper as needed.
Braise The Pork To Finish
To finish the dish, add the chops back into the skillet and spoon some of the gravy over the pork. Then cover the pan with an oven-safe lid or foil and transfer it to the oven to cook for 45 minutes to 1 hour. Once an hour has passed, the baked pork chops should be done and fully cooked.
Garnish And Serve
When the smothered pork chops are done, sprinkle them with some fresh chopped parsley to garnish. Then serve the chops with your favorite sides like yummy mashed potatoes or rice.
Can I Use Other Cuts Of Pork?
Yes! You can use pork tenderloin medallions or even pork steaks in place of the pork chops. However, the cooking time may differ. Just keep in mind that pork needs to have reached 145°F (63°C) when checked with a digital meat thermometer to be considered fully cooked.
What Is A Roux?
Technically, roux is just a mixture of fat and flour cooked together for a few minutes. It’s often used as a thickening agent for gravy just like in this smothered pork chops recipe as well as in dishes like Swedish Meatballs.
Leftovers
You can store leftover smothered pork chops in an airtight container in the refrigerator for 3 days or in the freezer for up to 3 months! To reheat, just put them covered in the microwave for about 3 minutes on medium power, in a skillet, or in the oven at 350°F (176°C) for about 15 minutes. If frozen, I suggest letting them thaw out in the fridge overnight before reheating.
Other Delicious Pork Chop Recipes To Try
Mustard Balsamic Pork Chops Pan Seared Pork Chops with Gravy Pork Chops With Peppercorn Sauce Jägerschnitzel Instant Pot Pork Chops With Mushroom Gravy Balsamic Pork Scallopini Creamy Ranch Pork Chops
