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Why You’ll Love My Recipe
Covered in a rich garlic and onion sauce, these smothered pork chops are a simple and delicious meal your family will love.
This is a classic Southern-style smothered pork chop recipe with buttermilk – and that tang of buttermilk makes all the difference in this recipe! Try serving these pork chops over some Buttery Mushroom Rice or Egg Noodles, and your favourite vegetable side dish for a fully rounded meal.
Reader Review
My husband and I really loved this. I started off making this for my husband, because I’m not that big on pork chops and gravy, but I decided to give it a shot, and in the future, I’ll be making it for both of us. It was delicious!!! The pork chops were tender, and the gravy was awesome. I added in some biscuits, and it was the perfect combination. It’s definitely a do-over!!!
Karlynn’s Recipe Notes
- Skill Level: This is an easy recipe.
- Total Time: These pork chops take approximately 55 minutes to make.
- Variations: Add more onions, more garlic, or even some sliced mushrooms to this recipe if you’d like. Add some hot peppers, chili powder, or a splash of your favourite hot sauce if you’d like to spice things up a little. Use pork stock instead of chicken stock.You can also change up what cut of pork you use (just be sure to adjust cooking time accordingly.
- Tools Needed: For this recipe, you’ll need a large lidded skillet, a medium bowl, a small bowl, a whisk, a cutting board, a knife, some measuring spoons, a food thermometer, a plate, and some paper towel.
What You’ll Need For Ingredients
Onions: This recipe calls for yellow onions because they’re a bit sweeter and get extra tender. However, you can use whatever type of onions you like best. Try shallots for an even more savoury flavour, or white onions for a sharper taste.
Butter: Salted or unsalted makes no difference here, since you can adjust the salt level to your own personal preference. You could also try a plant-based alternative, maybe even something with garlic in it to boost the garlic flavour in the sauce.
Pork: Which type of porkchops you use depends entirely on your own preference and how long you have to cook them. Boneless is generally the easiest to work with, but if you have bone-in chops, just adjust your cooking time accordingly and be prepared to remove the bones later.
How to Make Smothered Pork Chops
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Pat the pork chops dry with paper towel. Season with salt and pepper. Set aside.
- In a medium bowl, whisk together the flour, garlic powder, and onion powder. Take out two tablespoons and set aside in a small bowl for later. Dredge each porkchop in the flour mixture. Shake off the excess.
- Melt butter in large skillet over medium heat, then add the pork chops in a single layer. Cook for 7-8 minutes, until well-browned and then flip. Cook other side for 5 minutes. Remove meat and put on a plate.
- Melt two more tablespoons of butter in the skillet. Add onions and cook for approximately 20 minutes, stirring occasionally, until onions are soft and caramelized.
- Add garlic and poultry seasoning. Sprinkle in the reserved flour mixture, stir until it’s fully absorbed.
- Slowly pour in chicken broth, scraping the browned bits off the bottom of the pan. Lower heat to bring liquid to a simmer and cook for 5 more minutes.
- Put porkchops back in the pan and spoon sauce over them so that they are fully covered. Cover and cook, turning pork occasionally, until the meat reaches an internal temperature of 145°F.
- Serve hot.
Karlynn’s Tips and Tricks for Making Smothered Pork Chops
Choosing Your Pork: While you can use nearly any type of porkchops for this recipe, you’ll get the very best flavour from thick chops. They get more tender and have plenty of juiciness to add flavour to the sauce as everything simmers. They also won’t dry out as easily as thin porkchops, which will still get dry eventually even smothered in sauce.
Serving Options: As mentioned above, this pork will go wonderfully with Buttery Mushroom Rice or Egg Noodles. You can also try serving this alongside The BEST Buttery Garlic Mashed Potatoes and some Roasted Garlic Asparagus With Sorvrano Cheese, or a simple Broccoli Rice Casserole.
Storage Instructions
Fridge: Once the leftovers are fully cooled, you can store them in a sealed container in the fridge for 2-3 days. Reheat in the microwave for a couple minutes when you’re ready to eat again.
Freezer: Store leftover pork and sauce in a sealed container in the freezer for 3-4 months. Defrost and reheat briefly in the microwave. Don’t overheat or overcook, or you’ll end up with dry pork.
More Delicious Pork Chop Recipes
Looking for more ways to prepare pork?
Try Baked Cream of Mushroom Pork Chops with rice and vegetables.
When it’s just too hot to cook inside, make some Kentucky Bourbon Grilled Pork Chops or Lemon Herb Grilled Pork Chops.
Or try some Air Fryer Pork Chops with your favourite side.
There you go, everyone. An easy recipe that can be served with a variety of different side dishes. Try it out and let me know what you think.
Happy Cooking!
Karlynn
Classic Smothered Pork Chops
Ingredients
- 3-4 pork chops , 1 to 1 1/2 inches thick
- salt and pepper
- ½ cup flour
- ½ teaspoon garlic powder
- ½ tsp onion powder
- ¼ cup butter
Gravy
- 2 tablespoons butter
- 2 cups thinly sliced yellow onion
- 1 tablespoon minced garlic
- ½ teaspoon poultry seasoning
- 2 tablespoons flour
- 1 cup chicken broth
- ½ cup buttermilk
Instructions
- Pat the pork chops with paper towels to dry the exterior. Season generously with salt and pepper.
- Whisk together the flour, garlic powder and onion powder.
- Dredge each chop in the flour making sure to lightly shake off any excess flour. Remove two tablespoons of the leftover flour and place in a small bowl for the gravy later.
- Place the butter in a large lidded skillet over medium heat. Heat the butter, then sauté the pork chops in a single layer. Cook the first side for 7-8 minutes or until well browned then flip. Cook for another 5 minutes until the other side is well browned then remove and place on a plate and keep warm. This cooking time is for thick pork chops, you want less time for thin pork chops that might overcook.
- Melt the next two tablespoons of butter in the same pan. Add in the 2 cups of onions and cook, stirring occasionally, until the onions are soft and caramelized, about 20 minutes.
- Add the garlic and poultry seasoning then cook until fragrant, about 30 seconds.
- Sprinkle the two tablespoons of flour onto the onion butter mixture and cook, stirring, until the flour has been absorbed, around 1-2 minutes.
- Slowly pour in the chicken broth, de-glazing the pan by scraping up the browned bits from the bottom of the pan.
- Bring to a low simmer and cook for another 5 minutes.
- Slowly whisk in the buttermilk until the mixture is thick and creamy.
- Place the pork chops back into the pan. Spoon the sauce over top of the pork chops to cover them.
- Bring to a low simmer, place the lid on top of the skillet, and cook until the pork chops have reached an internal temperature of 145°F. Turn the pork chops occasionally and stir the sauce to prevent any burning on the bottom of the pan.
- Serve hot.
Notes
- Feel free to add more onions to this recipe if you are an onion lover, the onions cook down a lot in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Debbie Lennex says
excellent
Wreaths by Rosemarie says
Roughly how long to cook the pork chops at a low simmer?
Carol Burkhart says
My husband and I really loved this. I started off making this for my husband, because I’m not that big on pork chops and gravy, but I decided to give it a shot, and in the future, I’ll be making it for both of us. It was delicious!!! The pork chops were tender, and the gravy was awesome. I added in some biscuits, and it was the perfect combination. It’s definitely a do-over!!!
Jane Thibault says
This recipe calls for 1/2 cup onion powder, is this an error, should it read 1/2 tsp. Onion powder instead?
Mr. Kitchen Magpie says
Correct, Fixed. Thanks.
Mr. Kitchen Magpie says
correct, fixed.