Smothered Pork Chops

Seasoned and seared perfectly, these bone-in Pork Chops are tender, smothered in rich onion gravy, and done in 30 minutes! Serve with creamy mashed potatoes or fluffy rice.

 

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

This recipe is an inspiration from childhood, pork chops and gravy with Creamy Garlic Mashed Potatoes and either green beans or corn. Don’t forget to soak up that leftover gravy lingering on your plate! Whip up some soft Air Fryer Dinner Rolls to serve with pork chops with gravy.

A true easy weeknight recipe you’ll want to make again and again.

I use a hot cast-iron pan to get the perfect sear on these pork chops, but feel free to use any large skillet you have. Ready in less than 30 minutes, these pork chops are perfect for any night of the week.

Ingredients and Tools Needed

Ingredients you’ll need are:

• Kosher salt
• Black pepper
• Onion Powder
• Poultry seasoning
• Smoked paprika
• Bone-in rib pork chops 1 inch thick, patted dry (about 2 lbs.)
• Olive oil
• Butter
• Yellow onion 
• Garlic cloves
• All-purpose flour
• Chicken broth
• Heavy cream

Tools you’ll need are:

• Sheet pan
• Whisk
• Spatula
• 12-inch skillet or cast iron skillet
• Wooden spoon
• Measuring cups and spoons
• Knife
• Cutting board
• Meat thermometer

How to make Pork Chops in Onion Gravy

Add kosher salt, black pepper, onion powder, poultry seasoning, and smoked paprika in a small bowl and mix until combined. Pat pork chops dry and season pork chops on both sides.

Heat olive oil in a large skillet over medium-high heat. Add pork chops and brown on both sides, about 4-5 minutes per side. 

Remove pork chops from heat and let the chops rest while you make the gravy. 

Decrease the heat to medium and add butter and onions to the skillet. Use a wooden spoon to sauté the onions until softened, for about 5-7 minutes, deglazing the pan by removing any brown bits from the bottom.

Add garlic and cook for an additional minute. 

Sprinkle the flour over the onions and garlic in the pan and stir for about one minute. 

Slowly pour the chicken broth into the pan while stirring. Allow the mixture to cook for about 8-10 minutes, occasionally stirring, until it has thickened slightly. Pour in the heavy cream and stir. 

Add the pork chops back to the skillet and cover them with the gravy. Continue to cook pork chops for about 3-4 minutes until the pork chops reach an internal temperature of 145 degrees Fahrenheit. 

Remove from heat and serve. 

What to serve with Smothered Pork Chops

While the star of the show is our creamy gravy-smothered pork chops, what to serve it with is just as important.

• Garlic Mashed Potatoes
• Yellow Rice
• Garlic Instant Pot Noodles
• Egg Noodles
• Classic Southern Cornbread Recipe
• Seasoned Air Fryer Broccoli

How to know when your pork chops are done

A meat thermometer will give the best indication of when the pork chops are perfectly cooked.

The internal temperature for perfectly juicy and tender pork chops should be a minimum of 145 Fahrenheit. This also goes for any other cut of pork except ground pork and is true for bone-in pork chops and boneless pork chops.

If cooked to the typical 160 Fahrenheit, your pork chops may not be as tender and juicy. Do note that only ground pork should be cooked at 160 Fahrenheit.

Gravy variations

• Mushrooms: In addition to onions and garlic, including mushrooms in your gravy will add another layer of delicious flavor.
• Spice: Add a pinch of Cayenne pepper for a bit of spice.
• Extra caramelized onions: Sauté your onions until dark golden brown to release those sweet umami flavors onions have.

Picking out a Pork Chop

For this recipe, I have used a Rib Chop. This will be the most tender of the pork chops to choose from.

Bone-in or Boneless Pork Chops? While all delicious, a bone-in chop will yield more flavor. A nice fat marbling will also provide more flavor. Fat = Flavor!

Rib Chop or Center Loin Chop, Bone-in: Tender & thick. Approx 1 inch thick.

Loin Chops: A leaner cut of pork. May not yield as much flavor as a bone in chop.

Storing leftover Smothered Pork Chops

Refrigerate pork chop in gravy in an airtight container for 3-4 days.

Notes

• The pork chops will not be done once they are browned. They should finish cooking in the gravy. 
• Use a quick-read thermometer to ensure the pork has reached an internal temperature of 145 degrees Fahrenheit. Overcooked pork can result in rubbery meat. 
• I use center-cut rib chops that are all-natural. Using all-natural or organic chops will allow your pork chops to brown nicely. You can also sub with loin chops or boneless chops.

Looking for more delicious recipes? Try these out:

• Garlic Mashed Potatoes
• Smothered Turkey Wings
• Classic Southern Cornbread Recipe

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!