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smothered pork chops

(1 rating)
smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

These Smothered Pork Chops are lightly breaded, pan-fried and drenched in a creamy and flavorful easy to make pan gravy. This is the ultimate in Southern comfort and one of our favorites meals. My family loves these chops no matter what I serve with them. But for the ultimate meal serve with creamy mashed potatoes, Southern Green Beans and Homemade Biscuits.

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For smothered pork chops

  • PORK CHOPS
  • 1/2 c
    flour
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    salt
  • 1/4 tsp
    fresh ground black pepper
  • 4
    bone in the center cut pork chops (about 3/4 inch thick)
  • 2 Tbsp
    vegetable oil
  • GRAVY
  • 2 Tbsp
    butter melted
  • 1 md
    onion cut in half and sliced thinly in half circles
  • 3 clove
    garlic minced
  • 2 Tbsp
    flour
  • 1 1/4 c
    chicken broth
  • 1/2 c
    heavy cream
  • 1/2 tsp
    fresh thyme leaves

How To Make smothered pork chops

  • 1
    Combine flour, garlic powder, onion powder, salt and pepper in a wide shallow bowl. Dredge the pork chops into the flour mixture.
  • 2
    Heat the vegetable in a large skillet over medium heat. Now cook the pork chops until golden brown on both sides; 3-4 minutes per side. Plate them and cover loosely with an aluminum foil tent.
  • 3
    Melt the butter in same skillet over medium low heat. Add the onions and cook until tender and golden brown while scraping the bottom of the skillet to loosen the brown bits. Reduce the heat and add the garlic cooking for a 1 minute; stirring constantly.
  • 4
    Sprinkle with the flour. Stir and cook for 2 minutes. Slowly pour in the chicken broth stirring until smooth. Whisk in the heavy cream. Add the pork chops back to the skillet and simmer for 5 minutes turning the pork chops several times to coat with the gravy. Sprinkle with fresh thyme leaves and serve promptly.
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