Thick, bone-in pork chops, seared golden in a cast iron skillet, then buried under a velvety onion gravy that smells like pure comfort – that's exactly what smothered pork chops deliver every single time. The meat stays so tender it practically falls off the bone, and that creamy, savory gravy? It soaks into everything on the plate in the best possible way. I started making this recipe on weeknights when I needed something that felt like real Southern home cooking without spending half the evening in the kitchen. It uses simple pantry staples, comes together in about 30 minutes, and honestly tastes like it took a lot more effort than it did.
If you love cozy, hearty dinners, you'll want to bookmark this one right alongside my The Best Smothered Chicken Recipe and my collection of easy dinner recipes for busy nights. And if you're planning a full spread, a crisp Best Homemade Ginger Dressing Recipe makes a perfect, fresh contrast to all that rich gravy.
Why This Smothered Pork Chops Works Every Time
This Smothered Pork Chops recipe is the kind you'll make on repeat. Here's what makes it so good. The bone-in chops stay juicy because the bone conducts heat evenly and adds natural flavor during cooking. The cast iron skillet builds a gorgeous, crackling sear that plain non-stick pans just can't match. Building the gravy right in the same pan means every bit of flavor from the sear gets captured. And finishing the chops in that creamy onion gravy keeps them tender all the way through rather than drying out.
It's also remarkably forgiving. Even if your gravy thickens a little faster than expected, you can thin it with a splash more broth. One pan, minimal cleanup, maximum flavor.
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Smothered Pork Chops Ingredients
Simple, everyday ingredients – nothing fancy required.
See Recipe Card Below This Post For Ingredient Quantities
- Kosher salt : The backbone of the seasoning blend. Kosher salt distributes more evenly than table salt and brings out all the other flavors.
- Black pepper: Adds a gentle heat and depth that balances the richness of the gravy.
- Onion powder: Works into the crust on the pork chops and layers extra savory flavor right from the start.
- Poultry seasoning : A warm, herby blend that gives the whole dish a classic, comforting quality – it pairs beautifully with pork.
- Smoked paprika : Adds a subtle smokiness and a gorgeous color to the crust without overpowering anything.
- Bone-in rib pork chops, 1-inch thick: The bone-in cut stays juicier and more flavorful than boneless during the sear and simmer. Patting them dry before seasoning is essential for that golden crust.
- Olive oil : Used for searing. Its higher smoke point handles the medium-high heat and helps the chops brown beautifully.
- Butter : Adds richness to the onions and forms the base of the roux for the gravy.
- Yellow onion, halved and sliced : Slow-sauteed onions become sweet, silky, and deeply savory – they're the soul of this gravy.
- Garlic cloves, chopped : Added after the onions to prevent burning. Just a minute in the pan gives the gravy a warm, aromatic base.
- All-purpose flour : Forms the roux that thickens the gravy into something pourable but hearty.
- Chicken broth : The liquid base of the gravy. It's light enough not to overpower the pork and rich enough to deepen all the flavors.
- Heavy cream : Stirred in at the end to make the gravy creamy, silky, and indulgent.
How to Make Smothered Pork Chops
One skillet, six steps, and dinner is done.
Serve: Remove from heat and serve immediately, spooning plenty of that rich onion gravy over each chop.
Season the Pork Chops: In a small bowl, combine the kosher salt, black pepper, onion powder, poultry seasoning, and smoked paprika. Sprinkle the spice mixture generously and evenly over both sides of all three pork chops, pressing it gently so it sticks.
Sear the Pork Chops: Heat the olive oil in a 12-inch cast iron skillet over medium-high heat until it shimmers. Add the pork chops and sear for 4 to 5 minutes per side until they're deeply golden brown. You'll hear a satisfying sizzle the moment they hit the pan – that's exactly what you want. Remove the chops and set them on a plate to rest while you build the gravy.
Cook the Onions and Garlic: Reduce the heat to medium and add the butter and sliced onions to the same skillet. Sauté for 5 to 7 minutes, stirring occasionally and scraping up all those beautiful brown bits from the bottom with a wooden spoon – that's pure flavor going into your gravy. Once the onions are soft and lightly caramelized, add the chopped garlic and cook for 1 more minute until fragrant.
Make the Gravy: Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1 minute to cook out the raw flour taste. Gradually pour in the chicken broth while stirring to prevent lumps. Let the gravy simmer for 8 to 10 minutes until it thickens and coats the back of a spoon nicely. Stir in the heavy cream and let it warm through for a minute.
Finish Cooking the Pork Chops: Return the pork chops to the skillet, nestling them into the gravy and spooning some over the top. Cover the pan and cook for 3 to 4 minutes, or until the pork reaches an internal temperature of 145°F on a meat thermometer. The meat will be tender and cooked through without being dry.
Easy Swaps and Substitutions
Don't have every ingredient on hand? No worries at all. Boneless Smothered Pork Chops will work in a pinch, though they cook a few minutes faster, so keep that thermometer handy. If you don't have heavy cream, half-and-half makes the gravy a little lighter but still lovely. Vegetable broth can replace chicken broth if that's what you've got. Garlic powder (about ½ teaspoon) can stand in for fresh garlic in a rush, and avocado oil swaps in for olive oil without any noticeable difference.
Storing and Reheating Leftovers
Leftover smothered pork chops keep beautifully. Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth to loosen the gravy back up. You can also microwave them in 60-second intervals, stirring the gravy between each one. For longer storage, freeze the chops and gravy together in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
What to Serve With Smothered Pork Chops
That creamy onion gravy is practically begging to be soaked up by something starchy and wonderful. Mashed potatoes are the classic choice – they turn into the most comforting plate of food you can imagine. Fluffy white rice works just as beautifully. Buttered egg noodles are another cozy option, especially if you want dinner on the table even faster. And for something fresh to balance all that richness, a crisp and tangy Healthy Coleslaw Recipe alongside is absolutely perfect.
Expert Tips
Pat the chops dry before seasoning. Moisture on the surface of the meat creates steam instead of a sear. Dry chops = a beautiful golden crust.
Don't skip scraping the pan. Those browned bits (called fond) are concentrated flavor. The wooden spoon and the liquid from the onions will lift them right off the bottom into your gravy.
Add the broth gradually. Pouring it in all at once can cause lumps in the roux. Slow and steady gives you a silky, smooth gravy every time.
Use a meat thermometer. Smothered Pork Chops hit safe and juicy at 145°F internal temperature. It takes the guesswork completely out of the equation and prevents overcooking.
Let the onions take their time. Rushing the onion sauté means you miss out on that sweet, deeply savory flavor they develop when given 5 to 7 minutes. It's worth the wait.
FAQ
What is the best way to cook Smothered Pork Chops to keep them tender?
Searing them first over high heat to lock in juices, then finishing in a covered pan with liquid is the most reliable method for tender Smothered Pork Chops. Bone-in chops have a natural advantage here because the bone helps regulate heat and keeps the meat moist. And always use a meat thermometer – pulling them at exactly 145°F means they're safe, juicy, and not a degree overdone.
What is the 6-2-2 rule for pork?
The 6-2-2 rule is a guide for cooking Smothered Pork Chops on the stovetop: sear for 6 minutes total (3 minutes per side), then rest for 2 minutes covered, then rest another 2 minutes uncovered. It's a helpful starting point for thinner chops, though a meat thermometer reaching 145°F is always the most accurate final check regardless of timing.
How to cook Smothered Pork Chops in onion gravy?
Sear the seasoned chops in a hot skillet first until golden, then remove them. Sauté sliced onions and garlic in butter in the same pan, stir in flour to make a roux, gradually add broth, simmer until thick, stir in cream, then return the chops to the gravy and cook covered until they reach 145°F. It's exactly what this Smothered Pork Chops does, and the one-pan method means all that sear flavor goes straight into the gravy.
How do you cook smoked Smothered Pork Chops so they don't dry out?
Smoked Smothered Pork Chops are already cooked, so the goal is just to heat them through without overdoing it. Keep the heat gentle – medium or medium-low – and use a liquid like broth or this creamy onion gravy to keep them moist. Covering the pan while they warm is the key move. They only need a few minutes per side since they're not raw to begin with.
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Pairing
These are my favorite dishes to serve with Smothered Pork Chops
Smothered Pork Chops
Ingredients
- 2 teaspoons Kosher salt for seasoning
- 1 teaspoon Black pepper for seasoning
- 1 teaspoon Onion powder for seasoning
- 1 teaspoon Poultry seasoning for seasoning
- ½ teaspoon Smoked paprika for seasoning
- 3 Bone-in rib pork chops 1 inch thick, patted dry, about 2 lbs
- 2 tablespoons Olive oil for searing
- 3 tablespoons Butter for sautéing
- 1 Yellow onion halved and sliced
- 2 Garlic cloves chopped
- ¼ cup All-purpose flour for thickening the gravy
- 1 ½ cups Chicken broth for the gravy
- ½ cup Heavy cream for a creamy finish
Instructions
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In a small bowl, combine kosher salt, black pepper, onion powder, poultry seasoning, and smoked paprika. Mix until well blended, then generously season both sides of the pork chops.
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Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Add the pork chops to the skillet and sear on both sides until browned, about 4-5 minutes per side.
- Remove the pork chops from the skillet and set them aside on a plate. Lower the heat to medium. Add butter and sliced onions to the skillet. Sauté the onions for about 5-7 minutes, stirring occasionally to scrape up any browned bits from the bottom of the skillet.
- Add chopped garlic to the skillet and cook for an additional minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring continuously for about one minute to form a roux.
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Slowly pour in the chicken broth, stirring to combine. Allow the mixture to cook for about 8-10 minutes, stirring occasionally, until it thickens slightly.
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Stir in the heavy cream, and then return the pork chops to the skillet, ensuring they are covered with the gravy.
- Cover and cook for an additional 3-4 minutes, until the pork chops reach an internal temperature of 145°F (63°C).
- Remove the skillet from heat and serve the pork chops with the gravy.
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