Smothered Pork Chops

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Smothered Pork Chops are thick, juicy pork chops simmered in a silky onion and pepper gravy and are comfort food at its finest. The savory coating on the chops gives you just the right crisp before everything gets smothered in a buttery, seasoned sauce. It’s the kind of dish that turns a simple dinner into something worth gathering around for.

The key here is layers of flavor. You’ve got lightly seasoned and seared chops, sweet onions and bell peppers cooked until soft and golden, and a pan gravy that ties it all together. It’s one of those meals that tastes like it took all day but comes together in about an hour. Perfect for a cozy weeknight or a relaxed weekend dinner.

I often make a double batch of this recipe so I’ve got another meal later in the week. It’s just that good, and everyone always gobbles it up!

Ingredients

• Pork chops – You can use any kind of pork chop, but I like bone-in chops because they stay so moist and juicy.Just don’t overcook the chops. Cook until they reach 145-F on a digital meat thermometer.
• All-purpose flour – You’ll dredge the chops in seasoned flour before frying. This helps lock in the flavor and juicness of the chops.
• Seasoned salt, Lemon pepper seasoning, ground cumin, cayenne pepper and salt and freshly ground black pepper
• Olive oil and unsalted butter – For frying the chops. The oil keeps the butter from burning, and the butter adds incredible flavor.
• Onion – Use a yellow/brown onion, or you could use a sweet onion. Don’t use red onion as it’ll discolor and look icky in your gravy.
• Green and red bell pepper – Or any combination of colored peppers.

For the Gravy

• All-purpose flour – Or whatever you like to thicken your gravy. If you have leftover flour from dredging, use that!
• Chicken broth – I use low or no sodium added to control the salt.
• Heavy cream – This is a Southern dish, of course there’s cream in the gravy!

How To Make Smothered Pork Chops

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by setting up a shallow coating tray or pie plate with 1 cup of the flour, seasoned salt, lemon pepper, cumin, cayenne, and a few pinches of salt and black pepper. Dredge each pork chop until fully coated, shaking off any excess.

Heat a 12-inch enameled cast iron skillet over medium heat and add the olive oil and 2 tablespoons of butter. Once the butter is melted and bubbling slightly, lay in the pork chops. Cook for 3 to 4 minutes per side until golden brown. You’re not cooking them through here, just giving them color. Set the chops aside on a plate.

In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced onion and both bell peppers. Stir occasionally and let them cook down for about 10 minutes, until soft and beginning to caramelize around the edges. Transfer the veggies to a bowl and keep them warm.

Sprinkle the remaining 3 tablespoons of flour into the skillet. Stir constantly with a heat-resistant silicone whisk to work the flour into the drippings. Cook this roux for 2 minutes until it smells nutty and just begins to deepen in color.

Slowly whisk in the chicken broth, a little at a time, smoothing out any lumps. Let the gravy simmer for 5 to 7 minutes until it thickens into a smooth sauce. Stir in the heavy cream and let it bubble gently for a minute more.

Return the pork chops to the skillet, nestling them into the sauce. Spoon some of the gravy over the tops, then tuck the onions and peppers back in around the chops. Reduce the heat to low, cover the skillet, and let everything simmer for 15 to 20 minutes. The pork will finish cooking and become incredibly tender.

Serve hot with a generous ladle of that rich onion-pepper gravy over mashed potatoes, buttered rice, or creamy grits. Don’t forget about dessert! I love this chimney cake recipe as a sweet finish to this meal.

Chef Jenn’s Tips

• A 12-inch enameled cast iron skillet keeps a steady heat and builds a perfect fond for gravy.
• Swap bone-in chops for boneless, but reduce the simmer time by about 5 minutes
• Try red or yellow onions for a slightly sweeter flavor in the gravy.
• Leftovers reheat beautifully, and store with extra gravy to keep the chops moist.

Recommended

Make It A Meal

Serve this with creamy mashed potatoes, sautéed green beans, or cornbread on the side. Add a crisp salad if you’re looking to balance out the richness.

Storage

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over low heat, adding a splash of broth if the gravy has thickened too much.