Smothered pork chops are a classic comfort-food dinner featuring golden, pan-fried pork chops covered in rich, savory gravy. This easy skillet recipe combines bone-in pork chops with a flavorful blend of onion powder, garlic powder, cayenne, salt, and black pepper. Chicken broth and buttermilk transform the pan drippings into a creamy gravy that makes every bite satisfying.
The best part about this smothered pork chops recipe is how quickly it comes together. Start by coating the pork chops in seasoned flour, shaking off any excess before frying them in olive oil. A large cast-iron skillet is a useful tool for browning the chops evenly and creating flavorful drippings for the gravy. Once the pork chops are golden on both sides, remove them from the pan and use a little of the seasoned flour to help thicken the sauce.
Chicken broth adds savory depth, while buttermilk gives the gravy its creamy texture and subtle tang. After the gravy thickens, return the pork chops to the skillet and simmer them gently until cooked through. Finish with freshly chopped flat-leaf parsley for a little color and fresh flavor.
Wondering what to serve with smothered pork chops? Mashed potatoes are a natural choice because they soak up the creamy gravy beautifully. Steamed rice, buttered noodles, or homemade biscuits are also delicious options. Add a green vegetable, such as green beans, roasted broccoli, or sautéed spinach, to round out the meal.
This recipe serves four and lists a total cooking time of approximately 31 minutes, making it a practical choice for a weeknight dinner when you want something hearty without a long cooking process. For the juiciest results, use a meat thermometer to check the thickest part of each chop. Pork should reach an internal temperature of 145°F, followed by a three-minute rest. Avoid simmering the chops longer than necessary, since overcooking can make them dry.
Serve the chops hot, spoon plenty of creamy gravy over the top, and finish with fresh parsley for a simple, comforting meal.
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Smothered Pork Chops
- Total Time: :31
- Yield: 4 1x
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pork chops, 3/4-inch thick, bone-in
- 1/4 cup olive oil
- 1 cup chicken broth
- 1/2 cup buttermilk
- Chopped fresh flat-leaf parsley, for garnish
Instructions
- Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly.
- Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
- Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
- Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly.
- Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through.
- Season with salt and pepper and garnish with chopped parsley before serving.
- Prep Time: :15
- Cook Time: :16
- Category: Dinner
- Method: Stove Top