Few dishes bring comfort to the table quite like Southern Smothered Pork Chops. This classic recipe delivers tender, juicy pork chops bathed in a rich onion-mushroom gravy that’s been simmered to perfection. It’s hearty, flavorful, and the ultimate in Southern home cooking.
Smothered pork chops are a staple in many Southern kitchens, cherished for their ability to turn simple ingredients into a satisfying, soul-warming meal. Perfect for a weeknight dinner yet impressive enough for Sunday supper, this recipe is all about building deep, savory flavors and letting them shine.
Why You’ll Love These Southern Smothered Pork Chops
- Classic Southern flavor with a rich, savory gravy
- Tender, juicy pork chops every time
- Perfect for cozy weeknight dinners or special family meals
- A one-pan (plus saucepan) method that’s simple but packed with flavor
- Comfort food that tastes even better the next day
Ingredients
This recipe serves 4 people and requires simple, easy-to-find ingredients.
- 4 tablespoons butter
- 1 onion, thinly sliced and quartered
- 4 garlic cloves, minced
- 4 tablespoons all-purpose flour
- 2 cups beef broth
- ½ cup baby Bella mushrooms, sliced (or more to taste)
- 1 tablespoon fresh parsley, chopped
- 4 center-cut pork chops
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Instructions
Step 1: Prepare the Onion-Garlic Base
In a 3-quart saucepan over medium-low heat, melt the butter. Add the sliced onion and minced garlic. Cook, stirring occasionally, until both are browned and caramelized, about 7 to 10 minutes. Remove the onion and garlic from the pan and set them aside.
Step 2: Make the Roux
In the same pan, slowly stir the flour into the remaining butter. Cook, stirring constantly, until the flour turns a deep brown color, about 7 to 10 minutes. This step develops the nutty, toasty flavor that gives the gravy its depth.
Step 3: Build the Gravy
Remove the pan from the heat and gradually whisk in the beef broth. Return to the stove and bring to a boil, stirring constantly until thickened. Stir in the cooked onion, garlic, sliced mushrooms, and fresh parsley. Reduce the heat and let the gravy simmer gently while you prepare the pork chops.
Step 4: Cook the Pork Chops
Heat a large skillet over medium-high heat and coat it lightly with cooking spray. Season the pork chops on both sides with salt and pepper. Sear them in the hot skillet for 5 to 7 minutes per side until they develop a golden-brown crust.
Step 5: Smother and Simmer
Pour the prepared gravy over the pork chops in the skillet. Reduce the heat to low, cover, and cook for 30 to 40 minutes, or until the pork is tender and cooked through. An instant-read thermometer should register 145°F (63°C) in the thickest part.
Step 6: Serve
Serve the pork chops hot, generously spooning the onion-mushroom gravy over the top. Garnish with additional parsley if desired.
Recipe Tips
- Choose the right cut: Bone-in pork chops add extra flavor, but center-cut boneless chops work well for a quicker cook.
- Don’t rush the roux: Cooking the flour until it’s deep brown is key for rich gravy flavor.
- Check the temperature: Avoid overcooking by using a meat thermometer to ensure the perfect doneness.
- Make-ahead friendly: The gravy can be made a day in advance and reheated with the pork chops.
- Add more veggies: Carrots, celery, or bell peppers can be added for extra flavor and texture.
Serving Suggestions
Southern Smothered Pork Chops shine when served alongside classic comfort sides, such as:
- Creamy mashed potatoes or buttered egg noodles
- Steamed green beans or collard greens
- Cornbread or warm biscuits for soaking up gravy
- A simple side salad for a fresh balance
Variations
- Spicy twist: Add a pinch of cayenne pepper to the gravy for a little heat.
- Herb upgrade: Incorporate thyme or rosemary into the gravy for an aromatic touch.
- Creamy version: Stir in a splash of heavy cream at the end for a richer sauce.
- Slow cooker method: Brown the pork chops, then transfer everything to a slow cooker and cook on low for 6 hours.
Why This Dish Works Year-Round
Smothered pork chops are a timeless comfort food. In winter, they’re warming and hearty, while in summer they can be paired with fresh seasonal vegetables for a lighter meal. The recipe’s versatility means it’s always in season—and always a hit.
Final Thoughts
Southern Smothered Pork Chops are proof that simple ingredients can create deeply satisfying meals. From the caramelized onions to the rich mushroom gravy, every bite is pure Southern comfort.
Whether it’s your first time making them or they’re already a family favorite, this recipe is one you’ll return to again and again. Serve them with your favorite sides, and you’ve got a dinner that feels like a hug on a plate.
The Goods
Southern Smothered Pork Chops
We appreciate you taking the time to rate!
Recipes
- 4 tablespoons butter
- 1 onion thinly sliced and quartered
- 4 garlic cloves minced
- 4 tablespoons all-purpose flour
- 2 cups beef broth
- ½ cup baby Bella mushrooms sliced (or more to taste)
- 1 tablespoon fresh parsley chopped
- 4 center-cut pork chops
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
Step 1: Prepare the Onion-Garlic Base
- In a 3-quart saucepan over medium-low heat, melt the butter. Add the sliced onion and minced garlic. Cook, stirring occasionally, until both are browned and caramelized, about 7 to 10 minutes. Remove the onion and garlic from the pan and set them aside.
Step 2: Make the Roux
- In the same pan, slowly stir the flour into the remaining butter. Cook, stirring constantly, until the flour turns a deep brown color, about 7 to 10 minutes. This step develops the nutty, toasty flavor that gives the gravy its depth.
Step 3: Build the Gravy
- Remove the pan from the heat and gradually whisk in the beef broth. Return to the stove and bring to a boil, stirring constantly until thickened. Stir in the cooked onion, garlic, sliced mushrooms, and fresh parsley. Reduce the heat and let the gravy simmer gently while you prepare the pork chops.
Step 4: Cook the Pork Chops
- Heat a large skillet over medium-high heat and coat it lightly with cooking spray. Season the pork chops on both sides with salt and pepper. Sear them in the hot skillet for 5 to 7 minutes per side until they develop a golden-brown crust.
Step 5: Smother and Simmer
- Pour the prepared gravy over the pork chops in the skillet. Reduce the heat to low, cover, and cook for 30 to 40 minutes, or until the pork is tender and cooked through. An instant-read thermometer should register 145°F (63°C) in the thickest part.
Step 6: Serve
- Serve the pork chops hot, generously spooning the onion-mushroom gravy over the top. Garnish with additional parsley if desired.
Leave a Reply