This recipe for Smothered Pork Chops brings serious Southern comfort right to your table. The resulting chops are truly fork-tender, bathed in a thick, savory gravy that begs for mashed potatoes. It is such a satisfying main course for any busy weeknight or weekend gathering. I find that the aroma alone makes everyone run to the kitchen when these start simmering.
Honestly, these taste like a weekend cooking project. Yet, I can whip them up after work easily. My family always requests this dish during cooler months, and leftovers reheat beautifully. Moreover, this simple technique upgrades humble pork chops into something truly special.
Why I Love This Recipe
I absolutely champion this recipe because it checks every busy cook’s must-have box. Here are the main reasons it remains in my regular rotation:
- Ease of Use: The process is mostly hands-off simmering time.
- Flavor Depth: That rich, umami gravy tastes like it simmered all day long.
- Impressive Results: Looks fancy, tastes rich, but requires very little fuss.
- Perfect Comfort: Nothing beats warm, savory Smothered Pork Chops when you need a hug.
Smothered Pork Chops Ingredients
The magic of these deeply flavorful Smothered Pork Chops comes from combining a few pantry staples into something magnificent. We use hardy pork chops that become incredibly moist when patiently simmered beneath thick layers of savory sauce. Onions and cream of mushroom soup form the rich, velvety base we all crave in true Southern cooking.
Substitutions and Tips
- Broth Swap: Feel free to use chicken broth if beef broth is not on hand.
- Herb Boost: Add a splash of Worcestershire sauce for extra depth of flavor.
- Thicker Gravy: Whisk one teaspoon of cornstarch with cold water before adding it near the end for extra thickness.
- Pork Choice: Bone-in chops yield a slightly richer flavor while simmering.
How to Make Smothered Pork Chops
H3: Step 1
First, dry those pork chops off really well with paper towels. Next, season both sides generously with salt and pepper. This seasoning starts building flavor immediately.
H3: Step 2
Combine your dredging mix in a shallow little dish. That dusty mix usually includes flour, paprika, and powders for garlic and onion. Now, coat each pork chop evenly in that wonderful flour blend. Shake off any extra flour clinging on.
H3: Step 3
Heat the olive oil in your big skillet over medium-high heat. Brown those dusted chops for about three to four minutes per side. We want that beautiful golden crust here. Remove the browned pork chops and set those aside for now.
H3: Step 4
Melt the butter right in that same skillet. Add your sliced yellow onion now. Cook those onions down until they soften nicely and start to caramelize a bit. This takes around eight to ten minutes of patient stirring.
H3: Step 5
Whisk the beef broth and the cream of mushroom soup together nicely. Pour this creamy mixture directly over those sweet, cooked onions in the skillet. Stir in your dried thyme right away. Bring this soon-to-be gravy up to a gentle simmer.
H3: Step 6
Now, return the browned pork chops to the skillet carefully. Nestle them down into that simmering sauce gently. Make sure they are mostly covered by the luxurious gravy.
H3: Step 7
Reduce the heat way down to low immediately. Cover the skillet with a tight-fitting lid. Allow the chops to simmer gently for 45 minutes total. Boneless chops might finish cooking a little faster, just keep checking.
H3: Step 8
Taste that amazing sauce once the simmering time ends. Adjust any necessary salt or pepper right there. Garnish with fresh, chopped parsley if you want some color. Serve these wonderful Smothered Pork Chops hot immediately.
How to Store Smothered Pork Chops
Storing leftovers from your batch of comfort food is simple. Cool the pork chops and gravy completely before storing anything. Cover airtight containers work perfectly well for refrigeration. They usually keep well for about three days in the fridge. For freezing, place the chops and sauce into freezer-safe bags. You can safely freeze them for up to two months for future quick meals.
Tips for Success
- Dredging is Key: Do not skip dredging; it thickens your final creamy gravy base.
- Low and Slow: Keep that heat on low during the long simmer time.
- Fat Trimming: Trim excess fat from the chops before browning for a lighter result.
- Resting: Let the chops sit for five minutes after cooking before serving them.
- Onion Patience: Caramelizing those onions fully adds deep, sweet flavor complexity.
Kitchen Tools You’ll Need
- A large deep skillet or a Dutch oven is essential for browning and simmering.
- Two shallow bowls help with dredging the seasoned pork chops.
- A sturdy whisk is necessary for smoothing out that mushroom soup base.
- Tongs make flipping the pork chops much easier during the searing phase.
Serving Suggestions
- Creamy mashed potatoes perfectly soak up all that rich gravy.
- Serve alongside simple steamed green beans for color contrast.
- A slice of crusty bread helps you clean every bit of sauce left.
- Pairing with a dry Riesling complements the richness of the dish nicely.
Smothered Pork Chops
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Total Time: 60-70 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop/Smothering
- Cuisine: American/Southern
- Diet: None
Description
A classic Southern dish featuring tender pork chops smothered in a rich, savory gravy made with cream of mushroom soup and onions.
Ingredients
- 4 bone-in or boneless pork chops (about 1-inch thick)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/2 tsp paprika
- 1 tbsp unsalted butter
- 1 large yellow onion, sliced
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup beef broth (or chicken broth)
- 1/2 tsp dried thyme
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Pat pork chops dry with paper towels. Season both sides with salt and pepper.
- In a shallow dish, combine flour, onion powder, garlic powder, and paprika. Dredge each pork chop in the flour mixture, shaking off excess.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown pork chops for 3-4 minutes per side until golden brown. Do not cook through. Remove pork chops and set aside.
- In the same skillet, melt butter. Add sliced onion and cook until softened and caramelized, about 8-10 minutes, stirring occasionally.
- Whisk together cream of mushroom soup and beef broth in a bowl. Pour the mixture over the onions in the skillet. Stir in dried thyme. Bring the sauce to a simmer.
- Return the browned pork chops to the skillet, nestling them into the sauce. Ensure they are mostly submerged.
- Reduce heat to low, cover the skillet, and simmer for 30-45 minutes, or until pork chops are tender and cooked through. If using boneless chops, it might cook faster.
- Taste the sauce and adjust seasonings if necessary. Garnish with fresh parsley if desired and serve hot.
Notes
- For extra flavor, you can use chicken broth instead of beef broth.
- Ensure the heat is reduced to low before covering to prevent burning the bottom of the sauce.
- The cooking time varies depending on the thickness and whether the chops are bone-in or boneless.
