Smothered Pork Chops In A Creamy Gravy

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Smothered pork chops are a Southern classic. Slow cooked pork chops in a creamy gravy that come out flavorful, juicy and super tender.

Smothered pork chops

Indulge in a taste of the South with this mouthwatering recipe for smothered pork chops. This classic dish is rich, flavorful, and downright comforting, making it the perfect choice for a hearty dinner.

Picture this: succulent pork chops cooked to perfection, smothered in a creamy and savory gravy that will leave your taste buds dancing. The combination of tender meat and luscious creamy sauce creates a delightful explosion of flavors with every bite. It’s a dish that embodies true Southern hospitality and is sure to please even the pickiest eaters.

This recipe stays true to the authentic Southern style, ensuring that every element, from the seasoning to the cooking technique, captures the essence of this beloved dish. Whether you’re a seasoned cook or just starting out in the kitchen, these step-by-step instructions and helpful tips will guide you through the process, ensuring your pork chops turn out tender and juicy every time.

How To Make Smothered Pork Chops

Ingredients you’ll need

  • Pork chops
  • Seasoning salt
  • Chicken bouillon cube
  • Heavy cream
  • All-purpose flour
  • Chicken broth
  • Onion
  • Thyme
  • Butter

Quick tip for choosing the right pork chops

For smothered pork chops, you want thick pork chops. They can be bone-in or bone-less, but you want them thick. For best results, the thick pork chops give you time for them to simmer. Thin pork chops don’t work because they cook too fast.

Smothered pork chops

Making the smothered pork chops recipe

  1. First, pat the pork chops dry then lightly season with seasoning salt. On a plate, mix together flour and seasoning salt.
  2. Now, in a pot or deep pan, add a little oil on a medium-high heat.
  3. Flour the pork chops on both sides and shake off the excess. Then, place in the heated oil and sear both sides until golden brown. Remove from pan afterwards. Do not try to cook them all the way.
  4. When the pork chops are seared, toss in the onions. Allow them to cook while deglazing the pan with the bits left from the pork chops. Once they are soft and translucent lower the heat to medium.
  5. Toss in the butter and allow it to melt. Then add in the flour and whisk to make a roux. Cook the flour until it turns to a milk chocolate color and smells nutty.
  6. Immediately pour in the chicken broth. Crumble the chicken bouillon cube into the gravy and toss in the sprigs of thyme.
  7. Add the pork chops back in and lower the heat to barley a simmer. Cover the pot or pan and allow the pork chops to cook through. This may take 10-15 minutes.
  8. When they are done, remove them and stir in the heavy cream. You do not have to take them out but it makes stirring easier.
  9. Plate the smothered pork chops with a side dish of choice and enjoy.

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Smothered pork chops

Smothered Pork Chops

Smothered pork chops are a Southern classic. Slow cooked pork chops in a creamy gravy that come out flavorful, juicy and super tender.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 serving

Ingredients
 

Pork chops

  • 4 pork chops
  • seasoning salt to taste

Flouring station

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon seasoning salt

Gravy

  • 1/2 medium yellow onion, diced
  • 1 tablespoon butter
  • 2 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1 chicken boullion cube
  • 3-4 sprigs thyme
  • 1/2 cup heavy cream

Instructions
 

  • First, pat the pork chops dry then lightly season with seasoning salt. On a plate, mix together flour and seasoning salt.
  • Now, in a pot or deep pan, add a little oil on a medium-high heat.
  • Flour the pork chops on both sides and shake off the excess. Then, place in the heated oil and sear both sides until golden brown. Remove from pan afterwards. Do not try to cook them all the way.
  • When the pork chops are seared, toss in the onions. Allow them to cook while deglazing the pan with the bits left from the pork chops. Once they are soft and translucent lower the heat to medium.
  • Toss in the butter and allow it to melt. Then add in the flour and whisk to make a roux. Cook the flour until it turns to a milk chocolate color and smells nutty.
  • Immediately pour in the chicken broth. Crumble the chicken bouillon cube into the gravy and toss in the sprigs of thyme.
  • Add the pork chops back in and lower the heat to barley a simmer. Cover the pot or pan and allow the pork chops to cook through. This may take 10-15 minutes.
  • When they are done, remove them and stir in the heavy cream. You do not have to take them out but it makes stirring easier.
  • Plate the smothered pork chops with a side dish of choice and enjoy.
Keyword Smothered Pork Chops
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