Southern Smothered Pork Chops

Southern Smothered Pork Chops in creamy onion gravy, garnished with fresh parsley, served in a white skillet on marble background for FoodForYourGood.com — Southern Smothered Pork Chops in rich onion cream gravy—tender, flavorful, and perfect for a cozy dinner at FoodForYourGood.com

Southern Smothered Pork Chops are the ultimate comfort food—tender, juicy pork chops nestled in a rich onion cream gravy. This easy stovetop recipe transforms simple ingredients into a hearty, flavor-packed meal in under 40 minutes. Perfect for busy weeknights or cozy Sunday dinners, every bite is savory, creamy, and soul-warming.

The secret to truly unforgettable smothered pork chops lies in caramelizing the onions until they’re golden and sweet, then whisking them into a velvety gravy made with butter, flour, chicken broth, and a splash of cream. Fresh thyme adds a fragrant touch, while parsley brightens the final dish.

Smothered pork chops have roots in classic Southern home cooking, where slow-simmered meats and rich gravies have been a tradition for generations. Paired with fluffy mashed potatoes, warm biscuits, or buttery rice, this dish brings that same homestyle magic to your kitchen.

Once you try these pork chops, you’ll have a new family favorite you’ll be asked to make again and again.

Recipe Yield: 4 servings

INGREDIENTS

4 bone-in pork chops, 1 in thick
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 cups low-sodium chicken broth, warmed
½ cup heavy cream
1 ½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
2 tbsp olive oil
1 tbsp unsalted butter
2 tbsp all-purpose flour
1 tsp fresh thyme leaves (or ½ tsp dried)
1 tbsp chopped fresh parsley, for garnish

INSTRUCTIONS

1. Season and sear:
Pat pork chops dry and season both sides with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Sear chops for 3–4 minutes per side until golden brown. Transfer to a plate.

2. Sauté aromatics:
Reduce heat to medium. In the same skillet, add sliced onions and cook for 5–6 minutes, stirring occasionally, until softened and lightly caramelized. Stir in garlic and cook for 30 seconds.

3. Build the roux:
Add butter to skillet and melt. Sprinkle flour over onions and stir for 1 minute to create a roux.

4. Make the gravy:
Gradually whisk in warm chicken broth, scraping up any browned bits from the pan. Stir in heavy cream and thyme. Simmer for 3–4 minutes until slightly thickened.

5. Smother and simmer:
Return pork chops to skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 10–12 minutes until pork chops are tender and cooked through (145°F internal temp).

6. Garnish and serve:
Sprinkle with parsley and serve hot with mashed potatoes, rice, or crusty bread.

Helpful Tips to Perfect This Recipe

Don’t Overcook the Pork: Pork chops dry out quickly, so use a meat thermometer to ensure they reach just 145°F.
Caramelize the Onions Well: Slowly cooking the onions builds deep, sweet flavor that makes the gravy shine.
Use Warm Broth: Adding warm broth to the roux prevents lumps and keeps the gravy silky smooth.

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