When life calls for comfort food, nothing quite hits the spot like old-fashioned Smothered Pork Chops! Thick bone-in pork chops are boldly seasoned and seared before being finished in a rich, creamy gravy.
Smothered Pork Chops
This one-pan entree is a staple in my weeknight dinner rotation! This is one of those dinners that gets everyone running to the kitchen and asking “is it ready yet?” Once those seasoned pork chops hit the pan and get that gorgeous browned sear, the kitchen smells so good you can’t help but try not to drool. Then, they’re removed from the pan so you can make the creamiest onion gravy that still has all the flavor of the pork chops that were just cooked in that pan. There are no difficult techniques or hard to find ingredients here… Just classic pork chops with a pan gravy that you’ll crave time and time again!
Enjoy more of the very best pork chop recipes like slow cooker pork chops, air fryer pork chops, and instant pot pork chops!
How do I know when pork chops are done?
It’s always safest to use a meat thermometer! Insert the thermometer into the thickest part of the pork chop. Once it reads 145°F, it’s fully cooked. Besides making sure the meat is safe to eat, using a meat thermometer is also the best way to make sure you don’t accidentally overcook your pork chops!
How to Make Smothered Pork Chops
- Season the pork chops. Mix the Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl, then season both sides of each pork chop. Save any extra seasoning for later.
- Sear the pork. Melt 2 tablespoons of butter in a large skillet over medium-high heat and sear the pork chops for 3-4 minutes per side until deeply browned, then transfer them to a plate.
- Cook the onions and garlic. Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add the sliced onion and cook for 5-7 minutes until softened and lightly golden. Add the garlic and cook for 1 minute until fragrant.
- Make the gravy. Sprinkle the flour over the onions and cook for 2 minutes, stirring constantly. Slowly whisk in the chicken broth and milk until smooth. Season the gravy with the leftover seasoning.
- Add the pork chops back to the pan. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the gravy has thickened. Return the pork chops and any accumulated juices to the skillet and spoon the gravy over them.
- Finish cooking. Cover and simmer for 8-12 minutes, or until the pork chops reach an internal temperature of 145°F.
- Enjoy! Serve with mashed potatoes and plenty of gravy spooned over the top, then garnish with freshly minced parsley if desired.
Ingredient Notes
- Seasonings – A bold blend of cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper creates the best savory flavor!
- Bone-In Pork Chops – You can use boneless pork chops if preferred. Just note that they cook faster, so check their temperature sooner rather than later so they don’t dry out.
- Butter – It can be salted or unsalted, whichever you prefer.
- Yellow Onion – I highly recommend using a yellow onion! The natural sweetness is SO good in the gravy. In a pinch, a white onion is fine.
- Garlic – Use fresh garlic (not jarred) for the best flavor and aroma.
- All-Purpose Flour – Careful not to add too much! This is what thickens the gravy. Also, be sure to cook it with the onions for a while so you cook out the raw flour taste.
- Chicken Broth – I like to use low-sodium broth. That way, I can add more salt if needed and better control the amount of sodium in the gravy.
- Whole Milk – For an even richer gravy, you can use half-and-half.
Enjoy!
~Nichole
Smothered Pork Chops
Ingredients
- 2 tsp Cajun seasoning
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 4-6 Bone-in pork chops about 1 inch thick
- 3 Tbsp Butter divided
- 1 Medium yellow onion thinly sliced
- 3 Cloves Garlic minced
- 1/4 Cup All-purpose flour
- 2 Cups Chicken broth
- 1 Cup Whole milk
Instructions
- Mix the Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl, then season both sides of each pork chop. Save any extra seasoning for later.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat and sear the pork chops for 3-4 minutes per side until deeply browned, then transfer them to a plate.
- Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet.
- Add the sliced onion and cook for 5-7 minutes until softened and lightly golden.
- Add the garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the onions and cook for 2 minutes, stirring constantly.
- Slowly whisk in the chicken broth and milk until smooth.
- Season the gravy with the leftover seasoning.
- Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the gravy has thickened.
- Return the pork chops and any accumulated juices to the skillet and spoon the gravy over them.
- Cover and simmer for 8-12 minutes, or until the pork chops reach an internal temperature of 145 degrees Fahrenheit.
- Serve with mashed potatoes and plenty of gravy spooned over the top, then garnish with freshly minced parsley if desired.
Notes
These smothered pork chops can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
