Name: Southern Smothered Pork Chops
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 bone-in pork chops (about 1-inch thick); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1/3 cup all-purpose flour (for dredging); 2 tablespoons vegetable oil; 1 large onion, thinly sliced; 2 cups low-sodium chicken broth; 2 tablespoons unsalted butter; 1 teaspoon fresh thyme leaves (optional)

Let’s Talk Smothered Pork Chops (and Why You Should Make Them)

Alright, friend—pull up a chair! So, Southern Smothered Pork Chops. Let me tell you, these aren’t just any weeknight pork chops… They’re the ones that make the house smell so cozy my kids come out of hiding (even the teenager who thinks nothing impresses him). I’ve been making these since I got my first apartment—a tiny place with a stove that only worked when it felt like it. Whenever I make this meal, it takes me straight back to sitting in my grandma’s kitchen, she’d tell me not to sneak tastes—but honestly? How could you not?

And okay, one time I accidentally dropped a pork chop on the floor, but don’t worry, I didn’t serve that one (I mean, 5-second rule doesn’t apply to gravy, right?).

Why You’ll Love This (Or Why I Keep Coming Back To It)

I make this when I want something that’s all warm, saucy, and totally forgiving. My family goes wild for it—especially when they’ve had a rough day. There’s just something about that oniony, creamy gravy that hugs those pork chops. Sometimes I use it as an excuse to sneak an extra biscuit (because the gravy—oh the gravy—deserves it). And honestly? It’s the only way my picky aunt eats pork chops without complaining about dryness, so, if you also have a family food critic, this’ll work wonders.

Here’s What You’ll Need (Substitutions Welcome!)

4 bone-in pork chops (thick cut works best, but skinny’ll do in a pinch)
Salt and black pepper (I dump in more than my husband says is necessary—your call)
1 to 2 tsp seasoned salt (my grandma swore by Lawry’s, honestly any will do)
1 cup all-purpose flour (or use half cornstarch if you’re out, it’s been done)
A big old onion, sliced thin (red onions work fine, I ran out of yellow once and lived to tell the tale)
2 to 3 garlic cloves, minced (or a big spoonful from a jar if you’re not feeling fancy)
2–3 cups chicken broth (boxed or homemade—it all disappears into the gravy)
1 cup whole milk (I’ve used half-and-half, but skip skim unless you like watery gravy)
1–2 Tbsp oil (canola, vegetable, even bacon grease if you want to go full Southern)
Optional: a sprinkle of paprika (for color—my youngest calls it “gravy glitter”)

Directions (And a Few Gentle Detours)

Pat your pork chops dry and season both sides with salt, pepper, and the seasoned salt. Be generous. They can take it.
Put your flour in a shallow bowl. Dredge those chops so they’re nicely coated. Shake off the excess (unless you love extra thick breading—no judgment).
Heat up the oil in your biggest, heftiest skillet over medium-high. Lay the chops in (carefully! That oil bites) and sear for a good 3–4 minutes a side. You want a nice golden-brown crust. Don’t worry if they look a bit uneven or splotchy—mine always do.
Set the browned chops aside. Lower the heat, toss in your onion slices. Let ’em sizzle and get all soft and golden. Toss in the garlic when the onions look slouchy and sweet. Breathe in the good stuff.
Add a spoonful of leftover flour from before (like a heaping tablespoon or so), and stir till it clings to those onions in a weird, sticky way. This is where I usually sneak a taste—no shame.
Slowly (and I mean slowly, otherwise you’ll get lumps galore) pour in the chicken broth, then the milk. Keep stirring, scrapping up all the browned bits. If it looks weird at this stage, don’t panic—it always works out.
Bring it all to a gentle simmer until the gravy thickens (like, coats-the-back-of-your-spoon thick). Takes about 6–10 minutes if you’re not distracted flipping through your phone like me.
Nestle the pork chops back into the pan (make sure they get comfy). Spoon some gravy over them. Cover and let everything simmer for another 20–25 minutes. Sometimes I peek and give them a quick stir, sometimes I just walk away—depends on how clingy my cat is feeling.
Give ’em a final taste for seasoning. Add that paprika if you want a little color.

Notes (Where the Real Magic Happens…or Not)

I’ve used boneless chops—they’re fine, but the bone-in ones just have more flavor (that’s not just a Southern myth, I swear).
If your gravy gets too thick, splash in extra broth or even a splash of water. Too thin? Add a little more flour, but mix it with water first or you’ll get stubborn lumps forever.
Once tried making this with almond milk—bad idea. The gravy split, but if you’re dairy-free try oat milk, it actually held up okay!
And if you go heavy-handed with the salt (like I did once after a fight with my ex), toss in a raw potato chunk. It usually soaks it up. Or just call it “seasoned with emotion.”

If You Feel Like Experimenting (Good and Bad)

Sautéed mushrooms in the gravy? Delicious. My youngest picked them out, but I didn’t mind extra.
Smoked paprika for some heat—excellent, just don’t overdo it (or it’ll taste like barbecue sauce, trust me…)
One time I tried lemon zest at the end. Regretted it. Not terrible, just… confusing. Wouldn’t do it again.
I’ve subbed chicken thighs for the pork; surprisingly tasty, but is it still a pork chop dish? Debatable!

Equipment (And Making Do Without)

You’ll want a big, deep skillet with a lid. Cast iron is what grandma used, but honestly, I’ve made this in a regular ol’ nonstick pan with a baking tray slapped on top as a lid. And, if you don’t have a proper meat thermometer, the “slice-and-peek” test works (just don’t tell any food safety folks I said that).

Keeping Leftovers (Not That I Usually Have Any…)

Store in a covered container in the fridge. It’ll keep for up to 3 days, though honestly, in my house it never lasts more than a day. I think the flavors settle and get even better overnight—though I have been accused of wishful thinking.

Serving it Up (My Way or Yours)

You know what’s best? Ladling a pork chop and some of that glorious gravy over a pile of fluffy mashed potatoes (rice works too, if that’s your jam—I’ve done both). Usually with a side of green beans, because mom guilt is real. Sometimes I even go rogue and serve with cornbread, especially if I want to soak up every last drip.

Pro Tips I Learned the Hard Way

I once tried rushing the searing stage – big mistake. Not only did the pork end up sad and floppy, but the gravy was lacking. Take your time and get that color!
And don’t cover them too tightly—let a little steam escape or else your gravy gets weirdly gelatinous, which is… not ideal.
Actually, I find it works better if you use room temp pork chops (if you remember ahead; sometimes I don’t) instead of straight from the fridge. Just seems juicier.

FAQ—Yes, I Really Get Asked This Stuff

Can I make this ahead? Yep! Pops in the fridge and reheats like a dream, just don’t forget the extra gravy splash or they’ll dry out.
Is there a way to make this gluten-free? I’ve had luck just using cornstarch instead of flour—use less, though, or it gets gluey.
My gravy is lumpy. Did I ruin it? Not at all—just whisk it (or, confession, blitz it quick in a blender). Smooth as can be!
Can I freeze it? Eh, you can try. The pork holds up, but the gravy sometimes splits. Maybe not for company, but fine for a cozy solo meal later.
What do I do with leftovers? Shred up the pork and toss it on a baked potato—seriously, it’s a game changer for lunch (or post-midnight snacks, not judging).
How do I know when the pork is done? Juices run clear, or hit 145°F on a meat thermometer. Or just take a peek—I’ve done both, and everyone lived!

There you go! Smothered pork chops like we do down South, but with plenty of wiggle room (and personality) for your own kitchen antics. If you find a new twist that works—let me know! Otherwise, gravy on, friend.

Southern Smothered Pork Chops