Smothered Pork Chops

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Smothered Pork Chops are a southern classic!! These Pork Chops are so scrumptious. They are a Southern comfort classic featuring pan-fried pork chops covered in a simple, but super savory onion gravy.

The origins of pork chops with gravy are not well-documented, but it is likely that this dish has been enjoyed by people around the world for centuries. Smothered pork chops are made by cooking pork chops in a liquid or sauce, often with vegetables, until they are tender and flavorful.

There are many variations of pork chops, and the specific ingredients and cooking methods can vary widely depending on the region and culture. Some common ingredients used in smothered pork chop recipes include onions, garlic, tomatoes, and various herbs and spices. The pork chops may be cooked in a pan on the stove, in the oven, or on the grill.

It is likely that smothered pork chops have their roots in traditional cooking techniques that were used to tenderize and flavor tough cuts of meat. In many cultures, cooking pork with liquid and vegetables was a way to stretch a small amount of meat to feed a large group of people.

Today, smothered pork chops are enjoyed around the world and are often served as a hearty and flavorful main course. They are often served with a side of rice, mashed potatoes, or other starchy vegetables.

Not quite what you are looking for? Try these other great pork chop recipes:


Smothered Pork Chops

Smothered Pork Chops 1

Smothered Pork Chops are so scrumptious. They are a Southern comfort classic featuring pan-fried pork chops covered in a simple but super savory onion gravy.


Units Scale
  • 1 cup all-purpose flour
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 pork chops, 3/4-inch thick, bone-in
  • 1/4 cup olive oil
  • 1 cup chicken broth
  • 1/2 cup buttermilk
  • Chopped fresh flat-leaf parsley, for garnish


  1. Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
  2. Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
  3. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly.
  4. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through.
  5. Season with salt and pepper and garnish with chopped parsley before serving.


  • Serving Size: 4
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