📝 About This Recipe
A cornerstone of American Soul Food, these smothered pork chops are the ultimate expression of culinary love and comfort. Tender, bone-in chops are seasoned to perfection, seared until golden, and then slow-simmered in a rich, silken brown gravy loaded with caramelized onions. This dish transforms humble ingredients into a luxurious masterpiece that captures the heart of Southern hospitality.
🥗 Ingredients
The Pork Chops
- 4 pieces Center-cut bone-in pork chops (about 1-inch thick)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika
- 1/2 cup All-purpose flour (for dredging)
- 3 tablespoons Vegetable oil (or lard for authentic flavor)
The Gravy Base
- 2 tablespoons Unsalted butter
- 2 Large yellow onions (thinly sliced into half-moons)
- 3 Garlic cloves (minced)
- 3 tablespoons All-purpose flour (reserved from dredging or fresh)
- 2.5 cups Chicken broth (low sodium)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dried thyme
- 1/4 cup Heavy cream (optional, for extra richness)
For Garnish
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Pat the pork chops dry with paper towels to ensure a crisp sear. In a small bowl, combine the salt, pepper, garlic powder, and smoked paprika.
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2
Season both sides of the pork chops generously with the spice blend, pressing the spices into the meat.
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3
Place the 1/2 cup of flour in a shallow dish. Lightly dredge each pork chop in the flour, shaking off any excess. Reserve the leftover flour for the gravy later.
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4
Heat the vegetable oil in a large, heavy-bottomed skillet (cast iron is preferred) over medium-high heat until shimmering.
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5
Add the pork chops to the skillet. Sear for 3-4 minutes per side until they develop a beautiful golden-brown crust. They don't need to be cooked through yet.
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6
Remove the chops from the skillet and set them aside on a plate. Lower the heat to medium.
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7
Add the butter to the same skillet. Once melted, toss in the sliced onions. Sauté for 8-10 minutes, stirring occasionally, until they are soft and caramelized to a deep golden brown.
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8
Add the minced garlic and dried thyme to the onions and cook for just 1 minute until fragrant.
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9
Sprinkle 3 tablespoons of the reserved flour over the onions. Stir constantly for 2 minutes to cook out the raw flour taste; the mixture will look like a thick paste.
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10
Slowly whisk in the chicken broth and Worcestershire sauce. Scrape the bottom of the pan with a wooden spoon to release all the flavorful browned bits (the fond).
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11
Bring the gravy to a gentle simmer. If using heavy cream for a silkier texture, stir it in now. Taste and add salt or pepper if needed.
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12
Nestle the seared pork chops back into the skillet, submerging them partially in the gravy and onions.
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13
Reduce heat to low, cover with a lid, and simmer for 15-20 minutes. This 'smothering' process ensures the meat becomes incredibly tender.
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14
Check the internal temperature of the pork; it should reach 145°F (63°C). The gravy should be thick enough to coat the back of a spoon.
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15
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Always use bone-in chops if possible; the bone adds significantly more flavor to the gravy and keeps the meat moist. Don't rush the onions; caramelizing them slowly is the secret to a deep, savory gravy flavor. If the gravy gets too thick during the simmering process, simply splash in a little more broth or water to loosen it up. Avoid overcooking the chops during the initial sear; you only want color at that stage, as they finish cooking in the liquid. For a bit of heat, add a pinch of cayenne pepper to the flour dredge.
🍽️ Serving Suggestions
Serve over a mountain of creamy mashed potatoes to soak up every drop of that onion gravy. Pair with a side of slow-simmered collard greens with smoked turkey for a complete Soul Food experience. Buttermilk cornbread is essential for mopping up the extra sauce on the plate. A crisp, cold glass of sweet tea perfectly balances the richness of the dish. Steamed white rice or buttered egg noodles also make excellent vessels for the smothered chops.