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Our Smothered Pork Chops are juicy, golden-brown chops cooked in a rich, creamy onion gravy that makes this Southern-style comfort food a perfect weeknight dinner! With just one pan and about 35 minutes, you have a kid-friendly dinner that’s hearty, satisfying, and full of homemade flavor.
Serve these smothered pork chops with creamy mashed potatoes, buttered egg noodles, or fluffy seasoned rice.
5 Things That Make Or Break Your Pork Chops
- Pat the pork chops dry: Damp meat doesn’t sear well. Make sure they are good and dry before browning!
- Don’t skip the browning: Browning the pork chops adds depth and flavor to the dish.
- Caramelize the onions well: Take your time with the onions! They should be soft and golden brown.
- Deglaze the pan: Use white wine (or chicken broth) to scrape up all the flavorful browned bits.
- Let the pork chops simmer in the gravy: This step melds all the flavors and ensures juicy chops.
RECIPE WALK-THROUGH
How To Make Smothered Pork Chops
See the recipe card below for full, detailed instructions
This recipe is very straightforward, but these small details will help you get the best results possible. Think of this section like me cooking alongside you in the kitchen.
Step 1: Season and Sear the Pork Chops
Pat the pork chops dry with paper towels and sprinkle both sides with kosher salt. Heat olive oil in a large heavy skillet over medium-high heat. Sear the chops for 4–5 minutes per side, until golden and cooked to an internal temperature of 135–140℉. Transfer to a plate.
- Stainless steel and cast-iron skillets are the gold standard for a good sear. Also, don’t check it too often! It needs constant contact with the cooking surface to sear properly.
Step 2: Make the Onion Gravy Base
Reduce the heat to medium. Add butter to the skillet, then stir in the sliced onions. Cook for 5–6 minutes until soft and deeply browned. Add the minced garlic and cook for an additional 30 seconds.
- Freshly minced garlic is the best option for your recipes. The jarred, pre-minced garlic, while convenient, tends to taste milder and softer, sometimes even a little bitter due to the use of preservatives.
Step 3: Build the Gravy
Sprinkle flour over the onions and stir well, cooking for 1–2 minutes, until the onions are tender.
Deglaze the pan with white wine (or more broth), scraping up the brown bits. Slowly whisk in the chicken broth and soy sauce. Add the sprig of thyme. Simmer for 5 minutes, or until the sauce has thickened.
- If you don’t have fresh thyme, you can sub in ground or dried thyme in a pinch. Use about 1/4-⅓ of the amount of fresh that’s called for. Dried herbs are much more concentrated.
Step 4: Finish with Cream and Simmer
Stir in the heavy cream, then add the pork chops back into the pan. Spoon the gravy over the chops and bring to a gentle simmer. Heat through, then serve immediately.
- Don’t try and substitute half-and-half or milk for the cream. You don’t want your sauce to break!
More Pork Chop Recipes To Try
- Baked Pork Chops – Juicy baked pork chops coated in a sweet and savory brown sugar glaze, perfect for a weeknight dinner.
- Italian Pork Chops – Tender pork chops simmered in Italian-inspired herbs, tomatoes, and seasonings for a flavorful family meal.
- Shake and Bake Pork Chops – Crispy, oven-baked pork chops with a golden breadcrumb coating made simple and mess-free.
Best Smothered Pork Chops Toppings
- Creamy Add-Ons: Add an extra drizzle of cream or a dollop of sour cream.
- Crunch Factor: Crispy fried onions or crushed butter crackers make great toppings!
- Fresh Garnishes: Chopped parsley, green onions, or thyme leaves can add a touch of color and fresh flavor to the recipe.
- Heat Level: A few red pepper flakes or a dash of hot sauce.
What To Serve With Creamy Skillet Pork Chops
- These Garlic Green Beans are perfect with this recipe! Don’t overcook them. You want them to have some bite still!
- Roasted Broccoli is a simple way to serve a vegetable side with your chops, and it tastes even better dipped in that creamy gravy!
- What’s more classic than a Garden Salad? This one is simple and always a hit!
Storage Tips
Storing, Freezing, and Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze pork chops and gravy for up to 2 months. Thaw overnight before reheating.
Reheat: Warm gently on the stove or microwave with a splash of broth or cream.
Make-Ahead: Cook the onion gravy ahead and reheat with freshly seared pork chops.
- Leftover Ideas: Slice and serve over toast, baked potatoes, or stir into pasta.
Frequently Asked Questions
Can I use boneless pork chops?
Yes, boneless pork chops work well and cook a bit faster. Just keep an eye on the internal temp.
What can I use as a substitute for white wine?
Use an equal amount of chicken broth for a non-alcoholic option.
Can I use milk instead of cream?
You can, but the gravy will be thinner and less rich in flavor. Half-and-half is a good compromise.
What’s the best pan to use?
A cast-iron or heavy stainless steel skillet holds heat well and gives the best sear.
More Pork Chop Recipes
- Pork Schnitzel
- Pan Seared Pork Chops
- Cajun Grilled Pork Chops
- Air Fryer Pork Chops (No Breading)
- Oven Braised French Onion Pork Chops
One Pot Smothered Pork Chops
Ingredients
- 2 tablespoons Olive oil
- 1 ½ teaspoons Kosher salt
- 4 6 ounce Bone-in pork chops
- 2 tablespoon Salted butter
- 1 large Onion thinly sliced
- 2 Garlic cloves minced or pressed
- 1 tablespoon All-purpose flour
- ¼ cup Dry white wine or chicken broth
- 1 ¼ Low-sodium chicken broth or stock
- 1 tablespoon Low-sodium soy sauce
- 1 sprig Fresh thyme
- ¼ cup Heavy cream
Instructions
- Pat the pork chops dry with paper towels and season both sides with the salt.
- Heat a large heavy skillet over medium high heat, add the oil. Once hot, brown the pork chops until almost cooked through and golden brown on both sides, about 4-5 minutes per side. A meat thermometer should register 135-140℉. Remove to a plate.
- Add the butter to the hot skillet and turn the heat down to medium. Add the onions and cook, stirring often, until well browned and soft, about 5-6 minutes. Add in the garlic and cook for 30 seconds more.
- Stir in the flour and toss with the onions to coat them in the flour, cook for 1-2 minutes. Add in the white wine and scrap the bottom of the pan to release all the good brown bits in the bottom of the pan. Whisk in the chicken broth and soy sauce and add the thyme sprigs. Bring this mixture to a simmer and simmer for 5 minutes until thickened and glossy.
- Add in the cream and then nestle the pork chops back down into the sauce. Bring the sauce just back to a simmer and spoon all over the pork chops.
- Serve immediately with mashed potatoes, noodles or rice and a green vegetable.
Notes
- You can substitute boneless pork chops for bone in.
- White wine can be replaced with equal amounts of chicken broth.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This looks delish! Making it tonight in my new allclad electric skillet!!! Cant wait
Nice! Thanks for stopping by Michael.
Thank you this is my first time commenting this dish had my kitchen delightful and The Taste was even better I will definitely use this recipe again