Smothered pork chops are comfort food at its finest. Boneless chops are seasoned, seared until golden brown, then simmered gently in a rich, creamy onion and garlic sauce. The combination of savory broth, a splash of heavy cream, and deeply caramelized onions creates a luxurious gravy that perfectly coats every bite. It’s a simple yet satisfying dish that’s easy enough for a weeknight meal but impressive enough to serve to guests. Finish with a sprinkle of fresh parsley for a pop of color and freshness, and serve alongside mashed potatoes, rice, or buttered noodles to soak up every last drop of sauce.
Steps to Make Smothered Pork Chops
Prepare and sear the chops
Season the chops with salt, pepper, and poultry seasoning and sear them in a skillet in hot oil until well browned on both sides. Set them aside.
Cook the onions and garlic
Add some butter to the same skillet and cook the onions until golden brown and caramelized. Add the garlic and cook for 1 minute, then stir in the flour and cook for 1 to 2 minutes longer.
Make the sauce
Add the chicken broth and scrape up the browned bits. Simmer the broth over low heat, stirring frequently, for 10 minutes. Taste and add salt and pepper as needed.
Finish the sauce
Stir in the cream and add the pork back to the sauce. Simmer over low heat for 10 minutes or until the pork registers at least 145 F on an instant-read thermometer inserted into a thick chop.
Serve
Serve the pork chops with a garnish of fresh chopped parsley.
Recipe Variations
- Bone-in pork chops – Swap boneless for bone-in chops. Increase the simmering time by 5 to 10 minutes for thicker cuts.
- Mushroom gravy – Add 1 cup of sliced mushrooms along with the onions for an earthy flavor. Sauté until golden brown.
- Cajun twist – Replace the poultry seasoning with 1 teaspoon of Cajun seasoning and add a dash of cayenne pepper to the sauce.
- Herb-infused – Stir in 1 teaspoon of chopped fresh thyme or rosemary with the onions.
- Cheesy version – After simmering the chops in the sauce, sprinkle with shredded mozzarella, Gruyère, or cheddar cheese over the pork chops. Cover the pan and cook for an additional 2 minutes to melt.
How to Store Leftovers
- Cool leftover chops completely and refrigerate with the sauce in an airtight container for up to 4 days.
- To freeze, place the cooled chops and sauce in a freezer container or resealable freezer bag. Label with the name and date, and freeze for up to 2 months. Thaw overnight in the fridge.
How to Reheat
- Reheat gently in a covered skillet over low heat, stirring occasionally, until heated through. If the sauce is too thick, add a splash of broth or cream.
- Alternatively, microwave individual portions in 30-second increments, stirring between each, until thoroughly warmed.
Smothered Pork Chops
Enjoy the ultimate comfort food with smothered pork chops. This easy recipe will impress your friends and family with its richness.
- Prep Time: 12 minutes
- Cook Time: 38 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Pork Chops
- Method: Skillet
- Cuisine: Southern, Comfort Food
Ingredients
- 6 boneless pork chops
- 1 teaspoon poultry seasoning
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup sliced onion
- 2 teaspoons grated garlic (or finely minced)
- 1 1/2 cups chicken broth
- 1/3 cup heavy cream
- Fresh chopped parsley (for garnish)
Instructions
- Season and cook the chops: Season the pork chops with poultry seasoning, kosher salt, and pepper.
Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat. When the oil is hot and simmering, add the pork chops and cook for 5 minutes on each side. They should be well-browned on both sides. Transfer the chops to a plate and set aside. - Cook the onions: Add the butter to the pan and place it over medium heat. Add the onion and a dash of salt and sauté for 7 to 10 minutes or until the onions are browned. Add the garlic and cook for 1 minute longer. Stir the flour into the onion mixture until it is well incorporated and cook for 1 minute.
- Make the sauce: Add the chicken broth and bring to a simmer, scraping up any browned bits left in the bottom of the pan. Reduce the heat to low and simmer for 10 minutes. Taste the sauce mixture and adjust the seasonings.
- Finish the pork in the sauce: Stir in the cream and add the pork back to the pan. Simmer for 10 minutes or until the pork is thoroughly cooked. The minimum safe temperature for pork is 145°F.
- Serve: Garnish the pork chops with fresh chopped parsley. Enjoy!
Equipment
Tramontina Enameled Cast Iron Covered Skillet
Buy Now →This content may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
