Classic Smothered Pork Chops
Traditional dish · American Southern
Tender, pan-fried pork chops braised in a rich, savory gravy made from pan drippings, onions, and broth. A comforting and classic Southern staple.
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Ingredients
- Pork Chops (bone-in, thick-cut)4
- All-purpose flour1/2 cup
- Onion (medium, chopped)1
- Garlic (minced)2 cloves
- Chicken or Beef Broth2 cups
- Heavy Cream1/2 cup
- Butter2 tbsp
- Vegetable Oil2 tbsp
- Saltto taste
- Black Pepperto taste
- Fresh Parsley (chopped, for garnish)1 tbsp
Steps
- 1
Pat pork chops dry and season generously with salt and pepper.
- 2
In a shallow dish, dredge pork chops in flour, shaking off excess.
- 3
Heat vegetable oil and butter in a large skillet over medium-high heat. Sear pork chops until golden brown on both sides, about 3-4 minutes per side. Remove chops from skillet and set aside.
- 4
Reduce heat to medium. Add chopped onion to the skillet and sauté until softened, about 5 minutes.
- 5
Add minced garlic and cook for 1 minute until fragrant.
- 6
Sprinkle remaining flour (about 2 tbsp) over the onions and garlic. Cook, stirring, for 1-2 minutes to form a roux.
- 7
Gradually whisk in the broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until thickened, about 5 minutes.
- 8
Stir in the heavy cream. Season the gravy with salt and pepper to taste.
- 9
Return the pork chops to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 20-25 minutes, or until pork chops are cooked through and tender.
- 10
Garnish with fresh parsley before serving.
