Smothered Pork Chops 
(American Southern-Soul pork chops with onion gravy)

Plate with smothered pork chops
Image by Kent Wang

Smothered pork chops are an old-fashioned Southern favorite. It’s a very easy dish to prepare and packed with tons of flavor. The onion gravy goes especially well with rice.

Smothered Pork Chops

Course: MeatsCuisine: United States, Southern-Soul
Makes

4

servings

Smothered pork chops are an old-fashioned Southern favorite. It’s a very easy dish to prepare and packed with tons of flavor. The onion gravy goes especially well with rice.

Ingredients

  • Pork chops — 4

  • All-purpose flour — 1 cup

  • Salt — 1 tablespoon

  • Ground black pepper — 2 teaspoons

  • Oil — 3 to 4 tablespoons

  • Onion, thinly sliced — 1

  • Garlic, minced — 2 or 3 cloves

  • Stock or water — 2 cups

  • Salt and pepper — to taste

Directions

  • Lightly season the pork chops with salt and pepper. In a large bowl, mix together the flour, 1 tablespoon salt and 2 teaspoons of pepper. Dredge each pork chop on both sides in the flour, shaking off any extra flour. Set the pork chops aside and reserve the flour.
  • Heat the oil in a large skillet over medium-high flame. Brown the pork chops on both sides and set aside.
  • Add more oil to the skillet if necessary, reduce heat to medium-low and add the sliced onions and garlic. Saute, stirring frequently, until the onions are cooked down and beginning to brown, 10 to 20 minutes.
  • Sprinkle about 1/4 cup of the reserved flour over the onions, stir in well and cook for 1 or 2 minutes. Whisk in the stock or water to remove any lumps and bring to a boil to thicken. Add more stock or water if needed to keep the gravy from getting too thick. Adjust seasoning with salt and pepper.
  • Reduce heat to low and add the pork chops back to the skillet, pressing down to immerse in the gravy. Cover and simmer for 10 to 15 minutes.
  • Serve with hot rice, grits or mashed potatoes.

Smothered Pork Chop Notes and Variations

  • Cajun-style pork chops: Saute 1 chopped bell pepper and 1 stalk of chopped celery with the onion. Add a pinch of thyme to the simmering gravy.
  • Season the flour or gravy with garlic powder, seasoning salt, paprika, oregano, thyme or whatever other seasonings you prefer.

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