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Southern Smothered Pork Chops Recipe

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4.1 from 7 reviews

Southern Smothered Pork Chops are tender, flavorful bone-in ribeye pork chops smothered in a rich, creamy onion and thyme gravy. This classic Southern comfort dish features a perfectly seared crust with a luscious gravy made from caramelized onions, garlic, and chicken stock, enhanced with heavy cream. Ideal for a hearty, satisfying meal, served best with mashed potatoes, rice, or steamed vegetables.

Ingredients

Pork Chops

  • 4 bone-in ribeye pork chops (about 2.5 lbs)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 cup all-purpose flour

Cooking Fat

  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil

Gravy

  • 1 medium-sized white onion, sliced into half moons
  • 4 cloves garlic, finely minced
  • 2 teaspoons fresh thyme leaves, de-stemmed
  • 2 cups chicken stock or broth
  • 1/2 cup heavy whipping cream

Instructions

  1. Season the Pork Chops: Pat the pork chops dry with paper towels. Season both sides generously with kosher salt, freshly ground black pepper, garlic powder, and smoked paprika. Massage the spices into the meat to ensure even flavor distribution and then set aside.
  2. Coat with Flour: Place the flour in a shallow dish. Dredge each seasoned pork chop in the flour, coating thoroughly on all sides, then shake off the excess. Set the coated chops on a baking sheet and reserve the remaining flour for later use.
  3. Heat the Fat: In a large non-stick skillet (10 inches or larger), heat the unsalted butter and olive oil over medium heat until the mixture begins to sizzle, ensuring the fat coats the bottom evenly.
  4. Sear the Pork Chops: Carefully add pork chops to the hot skillet, avoiding overcrowding. Cook each side for 4-5 minutes until a deep brown crust forms. Transfer the seared chops to a clean baking sheet and tent with foil to keep warm.
  5. Cook the Onions: In the same skillet, add the sliced onions. Sauté, stirring often, until they caramelize and turn a deep golden brown, about 8-10 minutes. Then add the minced garlic and cook for another minute until fragrant.
  6. Create Roux with Flour: Sprinkle 2 tablespoons of the reserved flour over the onion mixture. Stir continually to dissolve the flour completely, absorbing any residual butter or oil to form a base for the gravy.
  7. Add Herbs and Stock: Sprinkle in the fresh thyme leaves and stir. Pour in the chicken stock, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Cook for about 2 minutes until the mixture begins to thicken slightly.
  8. Incorporate Cream and Season: Stir in the heavy cream and bring the mixture to a simmer. Taste and adjust seasoning with salt and pepper as needed for balanced flavor.
  9. Simmer Pork Chops in Gravy: Return the pork chops along with their juices to the skillet. Spoon gravy over the top and reduce heat to medium-low. Simmer uncovered for 10-15 minutes to let the flavors meld and the gravy thicken further.
  10. Rest and Serve: Remove from heat and let the dish rest for 5 minutes. Serve the smothered pork chops immediately with your favorite sides such as mashed potatoes, rice, or vegetables for a comforting, hearty meal.

Notes

  • For best results, use bone-in ribeye pork chops for juiciness and flavor.
  • Do not overcrowd the pan when searing pork chops; cook in batches if necessary.
  • If desired, substitute chicken stock with vegetable broth for a milder flavor.
  • Leftover gravy can be stored refrigerated for up to 3 days and reheated gently.
  • Use gloves when seasoning pork chops to keep hands clean.

Find it online: https://marthatasty.com/southern-smothered-pork-chops-recipe/