Southern Style Smothered Pork Chops
Indulge in the rich, comforting flavors of Southern cooking with this hearty recipe for Southern Style Smothered Pork Chops. Tender bone-in pork chops are expertly dredged in a perfectly seasoned flour mix, creating a golden crust that pairs beautifully with the velvety homemade gravy. Crafted with caramelized onions, garlic, chicken broth, and a touch of heavy cream, the gravy is infused with the aromatic warmth of fresh thyme for a savory depth of flavor. This soul-satisfying dish comes together in under an hour, making it perfect for a cozy family dinner or an impressive crowd-pleaser. Serve these smothered pork chops over fluffy mashed potatoes or steamed rice to soak up every spoonful of the luscious sauce. Perfect for lovers of comfort food, this recipe is truly Southern comfort on a plate!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 0.5 cups all-purpose flour
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons cooking oil
- 2 tablespoons unsalted butter
- 1 large (sliced) yellow onion
- 3 cloves (minced) garlic
- 2 cups chicken broth
- 0.25 cups heavy cream
- 3 sprigs fresh thyme
Instructions
Pat the pork chops dry with paper towels. In a shallow dish, mix the flour, garlic powder, onion powder, paprika, salt, and black pepper.
Dredge each pork chop in the flour mixture, coating both sides, and shake off any excess.
Heat the cooking oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes per side, or until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium, then add the remaining tablespoon of butter to the skillet. Add the sliced onions and cook for 5-7 minutes, stirring occasionally, until softened and caramelized.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle 1 tablespoon of the seasoned flour leftover from dredging into the skillet. Cook for 1 minute, stirring constantly, to eliminate the raw flour taste.
Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a gentle simmer, then add the heavy cream and fresh thyme.
Return the pork chops to the skillet, nestling them into the gravy. Cover and simmer for 25-30 minutes, or until the pork chops are tender and cooked through.
Discard the thyme sprigs. Taste and adjust seasoning if necessary.
Serve the smothered pork chops warm, with plenty of gravy spooned over the top.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 546 mg | 12% | |
*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.
