This post may contain affiliate links. Please read our disclosure policy.
Bone-in pork chops are simmered in a creamy, savory sauce in this Smothered Pork Chops recipe. Serve with mashed potatoes for an easy comfort food dinner in less than an hour!
These smothered pork chops are loosely inspired by my Southern smothered chicken recipe. The sauce ingredients are a bit different but the general comfort food flare is still intact. This recipe definitely leans into the savory flavors, with ingredients like caramelized onions and rosemary in the sauce. It’s one of my favorite pork chop recipes, alongside others like Mississippi pork chops and fried pork chops.
Why This Smothered Pork Chops Recipe Is A Must-Make
This recipe is one of my favorite pork recipes because everyone loves it so much! Here are a few reasons why.
- Comfort food. Smothered pork chops definitely falls under the “comfort food” category! It’s creamy, savory, and has a “meat on the bones” feel, without being too heavy. I love to pair it with mashed potatoes to keep the comfort food feel going.
- Ready in 45 minutes. From start to finish, this recipe takes just 45 minutes to make. It’s quick and easy enough to make on a busy weeknight but also great for special occasions.
- The sauce! The rich, creamy, savory sauce the pork simmers in is definitely the star of the show. The flavor is built in several layers, from preparing the sauce in the same pan the pork and onions are cooked in, to the added herbs. It’s so good!
Recipe Ingredients
This recipe is made with a handful of ingredients, plus a few spices. Scroll down to the recipe card below for the exact measurements.
- Pork chops – I like to use bone-in pork loin chops for this recipe. Boneless pork loin chops work too.
- Spices – Salt, black pepper, garlic powder, and paprika season the pork.
- Flour
- Butter & olive oil – I like to use a combination of the two to cook the pork and onions. The butter adds a richness that the olive oil alone doesn’t offer.
- Onion – Thinly sliced.
- Garlic – For added earthy flavor.
- Dried rosemary – Dried thyme or Italian seasoning also work. Fresh rosemary or thyme can be used instead of dried rosemary, just use a sprig or chop finely
- Chicken stock – Use low-sodium if possible.
- Heavy cream – Half-and-half or whole milk can be substituted here, though it won’t be quite as creamy.
- Fresh parsley – An option garnish.
How To Make Smothered Pork Chops
This savory entree comes together in just 45 minutes, making it great for weeknights and special occasions alike. The printable version of the instructions can be found in the recipe card below.
- Season the pork. Combine the salt, pepper, garlic powder, and paprika in a small bowl. Dry the pork chops with paper towels. Season on both sides.
- Dredge the pork. Dredge the seasoned pork chops in flour. Be sure to coat both sides and shake off any excess flour.
- Cook the pork. Cook the pork in olive oil and butter over medium heat for 4-5 minutes on each side, until a nice crust is formed. Transfer to a plate and cover with foil to keep warm.
- Cook the onions. Lower the heat and add the onions to the skillet. Cook for about 8-10 minutes, stirring frequently, until caramelized. Add the garlic and cook for an additional 30 seconds.
- Make the sauce. Stir two tablespoons of flour into the onions. Cook for a minute then add the dried rosemary. Slowly add the chicken stock, scraping the bottom of the skillet to release any browned bits. Stir constantly for 3-4 minutes, until the mixture thickens slightly. Reduce the heat to medium-low then stir in the heavy cream. Bring to a gentle simmer.
- Add the pork chops. Return the pork chops and any juices on the plate. Spoon the sauce over the pork chops and simmer for 10 minutes.
- Enjoy. Remove the skillet from heat. Garnish with fresh parsley and serve immediately!
Tips & Tricks
While testing this recipe, I discovered a handful of important things to keep in mind while cooking.
- Don’t touch the pork. While the pork is cooking in the first steps, leave it alone for 4-5 minutes before trying to flip it. The goal is to create a nice, crispy outside and constantly poking and prodding the pork prevents this.
- Caramelize the onions. Don’t skimp on the cook time for the onions. Caramelizing them adds so much flavor to the dish, especially the sauce.
- Stir constantly. When adding the various ingredients for the sauce, be sure to stir or whisk frequently, especially when thickening the mixture.
- Mix-in ideas. You can include mushrooms, carrots, or celery in the sauce for extra flavor and texture. Cook them along with the onions.
- Make sure the pork is fully cooked. It’s not necessary for the pork to cook completely in the first step since it will simmer for an additional 10 minutes later. However, before removing it from heat, use a meat thermometer to double check it has reached an internal temperature of 145F.
How To Store & Reheat Leftovers
- Fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat gently in a skillet over low heat, adding a splash of chicken stock or water to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring between reheats.
Smothered Pork Chops
Bone-in pork chops are simmered in a creamy, savory sauce in this Smothered Pork Chops recipe. Serve with mashed potatoes for an easy comfort food dinner in less than an hour!
Servings: 4 people
Ingredients
- 4 bone-in pork loin chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup all-purpose flour plus 2 tablespoons, divided
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1 large onion thinly sliced
- 3 garlic cloves minced
- 1/2 teaspoon dried rosemary
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- Fresh parsley chopped for garnish (optional)
Instructions
- In a small bowl, mix the salt, pepper, garlic powder, and paprika. Pat the pork chops dry with paper towels. Season both sides of the pork chops with this spice mixture.
- Dredge the seasoned pork chops in the flour, making sure to coat both sides. Shake off any excess flour and set them aside.
- Heat the olive oil and butter in a large skillet over medium heat. Once hot, add the pork chops in batches if necessary to avoid crowding the pan. Cook for 4-5 minutes on each side, or until they develop a nice crust. Remove the pork chops and set them aside on a plate, covering them with foil to keep warm.
- Using the same skillet, lower the heat slightly and add the sliced onions. Cook, stirring frequently, until the onions are caramelized, about 8-10 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Sprinkle 2 tablespoons of flour into the skillet and stir it into the onions. Cook for 1 minute to remove the raw flour taste. Stir in the dried rosemary.
- Slowly pour in the chicken stock while scraping the bottom of the skillet with a spoon to release any browned bits. Stir constantly until the mixture thickens slightly, about 3-4 minutes.
- Lower the heat to medium-low and add the heavy cream. Stir to combine and bring to a gentle simmer. Return the pork chops to the skillet along with any juices on the plate. Spoon the sauce over the chops and simmer for 10 minutes, or until the pork is fully cooked (internal temperature of 145°F/63°C).
- Remove the skillet from the heat and garnish with fresh parsley. Serve immediately with sides like mashed potatoes or rice pilaf. Enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Nutrition
Calories: 530kcal | Carbohydrates: 20g | Protein: 34g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 830mg | Potassium: 717mg | Fiber: 1g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg
Categories:
Serving Suggestions
I love to serve smothered pork chops with a side that can be used to soak up all the yummy sauce, like creamy mashed potatoes or rice pilaf. A veggie side like oven roasted asparagus or shaved brussel sprout salad is a great way to round out the meal.
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.
4 comments on “Smothered Pork Chops”
I will definitely be making this one a lot. Soooo gooooddd
Thank you Claire!
Easy recipe
Thanks Eunice!