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Soul Food

Smothered Pork Chops with Onion Gravy

Smothered Pork Chops with Onion Gravy

There's something about smothered pork chops that just feels like a warm hug on a plate. Tender, juicy chops get a golden sear, then nestle into a slow-simmered onion gravy that's rich, savory, and full of Southern soul. It's the kind of meal that doesn't rush—and that's exactly why it's so good.

This recipe keeps things simple but never skimps on flavor. A handful of pantry staples and a little patience turn humble pork chops into a company-worthy supper. Serve it over mashed potatoes, rice, or just with a good piece of cornbread to soak up every last drop of that gravy.

Prep15 minutesCook45 minutesTotal1 hour
ServingsAdjust ingredients automatically

Ingredients

  • 4 bone-in pork chops, about 1 inch thick
  • salt, to taste
  • black pepper, to taste
  • 1 cup all-purpose flour, divided
  • 1 tsp paprika
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup buttermilk
  • 1 tbsp Worcestershire sauce
  • 2 tbsp unsalted butter
  • vegetable oil, for frying

Directions

  1. Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. In a shallow dish, whisk together 1/2 cup of the flour, paprika, and a pinch of salt and pepper. Dredge each chop in the flour mixture, tapping off any excess. Set the remaining flour aside for the gravy.
  2. Heat a large heavy skillet over medium-high heat. Add enough vegetable oil to coat the bottom (about 2 tablespoons). When the oil is shimmering, add the pork chops in a single layer (work in batches if needed) and cook until golden brown, 4 to 5 minutes per side. Remove to a plate. The chops won't be cooked through yet.
  3. Reduce the heat to medium. Add the butter to the skillet. Once melted, add the sliced onion and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the garlic and cook for 1 minute until fragrant.
  4. Sprinkle about 3 tablespoons of the reserved flour over the onions and stir to coat. Cook, stirring constantly, for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth, scraping up the browned bits from the bottom of the skillet. Bring to a simmer.
  5. Stir in the Worcestershire sauce and buttermilk. Season with salt and pepper to taste. Return the pork chops to the skillet, nestling them into the gravy. Cover, reduce the heat to low, and simmer gently for 20 to 25 minutes, or until the pork is tender and reaches an internal temperature of 145°F when tested with an instant-read thermometer. Turn the chops once about halfway through.
  6. Serve the chops hot with plenty of gravy spooned over the top.

Asha’s Kitchen Tips

  • Use bone-in chops for the most flavor and juiciness; they hold up better to simmering.
  • Don't rush the browning step—that deep golden crust is what makes the gravy so good.
  • If the gravy seems too thick, whisk in a splash of chicken broth or water until it's the consistency you like.
  • Let the chops rest for 5 minutes before serving so the juices settle back into the meat.

Serving Suggestions

Serve these smothered pork chops over mashed potatoes or rice, with a side of green beans or collard greens. A wedge of cornbread doesn't hurt a bit.