Southern Smothered Pork Chops
Dive into the comforting flavors of the South with this hearty recipe for Southern Smothered Pork Chops. Perfectly seasoned bone-in pork chops are pan-seared to golden-brown perfection, then bathed in a rich, creamy onion gravy infused with garlic, thyme, and a touch of paprika. The caramelized onions add depth and sweetness, while a splash of milk or heavy cream creates an irresistibly silky sauce. This soul-warming dish comes together in just 50 minutes, making it an ideal choice for weeknight dinners or special family gatherings. Serve these tender pork chops over fluffy white rice, buttery mashed potatoes, or with fresh steamed vegetables for a complete, comforting Southern feast. Don't forget the garnish of parsley for a pop of color and freshness!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large (sliced) yellow onion
- 3 cloves (minced) garlic
- 2 cups chicken broth
- 0.5 cup whole milk (or heavy cream)
- 1 teaspoon fresh thyme
- 2 tablespoons (chopped) parsley (optional, for garnish)
Instructions
Season the pork chops on both sides with salt, black pepper, garlic powder, and paprika.
Dredge the seasoned pork chops lightly in the flour, ensuring an even coating. Shake off any excess.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
Sear the pork chops in the skillet for 3-4 minutes per side, or until golden brown. Remove the chops from the skillet and set aside.
Reduce the heat to medium. Add the remaining butter to the skillet, followed by the sliced onions. Cook for 5-7 minutes, stirring occasionally, until the onions are soft and caramelized.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle 1 tablespoon of the leftover dredging flour into the skillet and stir well, cooking for about 1 minute.
Slowly pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Simmer the mixture for 2-3 minutes until it starts to thicken.
Stir in the milk (or heavy cream) and sprinkle in the fresh thyme. Mix well and bring the gravy to a gentle simmer.
Return the seared pork chops to the skillet, nestling them into the gravy. Cover the skillet and cook on low heat for 15-20 minutes, or until the pork chops are tender and fully cooked (internal temperature of 145°F/63°C).
Taste the gravy and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley (if using), and serve the smothered pork chops hot over rice, mashed potatoes, or alongside your favorite vegetables.
Nutrition Facts
Calories |
2727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 4007 mg | 174% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 14.0 g | ||
| Protein | 212.3 g | 425% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 353 mg | 27% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3528 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
