Smothered Pork Chops

When you’re craving comfort food, nothing hits the spot like Smothered Pork Chops, tender, juicy pork chops smothered in a rich, onion-garlic gravy. This recipe is inspired by my famous Smothered Chicken — the same cozy flavors, same pantry ingredients like all purpose flour, chicken stock, and a touch of heavy cream to make the BEST dang pork chops you’ve ever eat

Melissa Jo’s Cooking Tip: Question: Why are my pork chops so dry? Answer: It’s a tricky meat to work with because everyone is so afraid of undercooking the pork that they end up over-cooking and then you have a tough pork chop that’s basically inedible. This recipe uses a two step method to ensure juiciness and flavor. Lock in flavor with searing on the stovetop first, then smother and pop in the oven to braise in the gravy. Internal temperature should be 145F, but with my method you will achieve that easily. Moist, flavorful, tender.

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Smothered Pork Chops

4.75 from 4 votes

Smothered Pork Chops is the BEST way to make pork cops that aren't dry and flavorless. This recipe uses simple ingredients you have right in your cabinet to make the BEST smothered pork chops you've ever had! Pork chops, flour, onions, garlic, chicken broth, and heavy cream are the main things you need to Make it!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: Italian

Ingredients

  

1x2x3x?

• 4 bone-in pork chops ¾–1″ thick
• 2 tsp Lawry’s seasoning salt
• 1 Tbsp garlic powder
• 1 Tbsp paprika
• 1 packet Sazón optional but delicious
• 2 cups all-purpose flour
• 2 tsp cracked black pepper plus more to taste
• 3 Tbsp vegetable oil for searing
• 2 Tbsp butter
• 1 large onion thinly sliced
• 4 garlic cloves minced
• Pinch of crushed red pepper optional
• 2 –4 Tbsp reserved seasoned flour from dredge
• 2 –2 ½ cups chicken stock or broth
• ½ cup heavy cream optional, for extra richness
• Dried parsley or fresh chopped parsley for garnish

Method

 

1. Preheat oven to 350°F.
2. Season the pork chops: Pat dry. Rub both sides with Lawry’s, garlic powder, paprika, cracked black pepper, and Sazón if using.
3. Prepare the flour coating: In a bowl, whisk together 2 cups flour, 1 Tbsp paprika, 1 Tbsp garlic powder, 2 tsp cracked pepper, and a little seasoning salt. Dredge each pork chop in flour. Shake off excess. Save leftover seasoned flour for the gravy.
4. Sear the chops: Heat oil in a large oven-safe skillet (cast iron works best). Brown chops 3–5 minutes per side until golden. Remove and set aside.
5. Make the gravy base: Pour off excess oil, leaving about 2 Tbsp. Add butter. Sauté onions until golden, then stir in garlic and a pinch of red pepper. Sprinkle 2–4 Tbsp of the reserved seasoned flour into the pan. Whisk for 3 minutes.
6. Build the gravy: Slowly whisk in chicken stock (and cream if using). Bring to a simmer until thickened. Taste and adjust seasoning.
7. Smother & bake: Nestle pork chops back into skillet, Pour the accumulated juices from the plate into the skillet, spoon gravy over the top. Cover tightly with foil or lid. Bake 30–35 minutes until pork is tender and cooked through (145°F internal temp).
8. Serve: Rest 5 minutes. Garnish with parsley. Serve hot with mashed potatoes, rice, or noodles.

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