Southern Smothered Pork Chops

If you crave soul-warming comfort food, these Southern Smothered Pork Chops will absolutely steal your heart! Picture pork chops so juicy and tender, cloaked in a silky, savory onion gravy that’s bursting with down-home flavor.

This recipe captures everything you love about Southern cooking—it’s rich, hearty, and made in one skillet for easy cleanup. The secret’s in the slow simmer that transforms pantry staples into an unforgettable meal.

Perfect for busy weeknights or lazy Sundays, these smothered pork chops deliver a Southern classic right to your dinner table. Inspired by family gatherings and the flavors of my childhood, this dish is a must-try if you love stick-to-your-ribs goodness.

Why You'll Love This Recipe

• Tender, juicy pork chops with melt-in-your-mouth texture
• Rich, homemade onion gravy that’s unbelievably comforting
• Simple, pantry-friendly ingredients for a budget-friendly meal
• Cooks up in less than an hour—perfect for busy weeknights

Key Ingredients for Southern Smothered Pork Chops

See recipe card below for full list of measurements, ingredients, and instructions.

Bone-In Pork Chops

These are the star of the dish, providing deep, savory flavor and staying beautifully juicy throughout cooking. Choose bone-in, center-cut chops at least 3/4 to 1 inch thick. The bone helps keep the meat moist and adds richness to the gravy. Thinner or boneless chops will cook faster but can dry out, so watch them carefully if substituting.

Yellow Onion

Classic Southern smothered chops wouldn’t be the same without sweet, caramelized onions. Sliced thin, they soften into the gravy, infusing it with sweet and savory notes. For a slightly sharper flavor, try a sweet onion like Vidalia, but regular yellow onions work great.

All-Purpose Flour

Flour is what thickens the gravy to the perfect consistency. Dredging the pork chops in flour also creates a light crust, helping them brown up while locking in their juices. For a gluten-free take, use a 1:1 gluten-free flour blend.

Chicken Broth

The base of the onion gravy, chicken broth injects comforting, savory flavor into the sauce. Use low-sodium broth to control salt, or substitute vegetable broth for a lighter flavor. For extra depth, a splash of beef broth or milk can be added.

Fresh Garlic

Garlic brings aromatic depth and just the right touch of heat to the gravy. Use freshly minced garlic for best results, but pre-minced or garlic powder will work in a pinch. Adjust the amount to suit your taste.

Instructions for Southern Smothered Pork Chops

See recipe card below for full list of measurements, ingredients, and instructions.

Prepare the Pork Chops

Pat your pork chops dry with paper towels. In a shallow dish, combine the flour, 1 teaspoon salt, 1/2 teaspoon pepper, smoked paprika, garlic powder, and onion powder. Dredge each pork chop in the seasoned flour, shaking off any excess.

Brown the Pork Chops

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When hot, add the pork chops in a single layer (work in batches if needed). Sear for 3–4 minutes per side until golden brown and crusty—don’t worry about cooking them through yet. Remove to a plate.

Sauté the Onions and Garlic

Reduce the heat to medium. Add the remaining tablespoon of oil to the same skillet if needed. Add the sliced onions and a pinch of salt, sautéing for 5–7 minutes, stirring often, until soft and golden. Stir in the minced garlic and cook for another 1 minute until fragrant.

Make the Gravy

Sprinkle 2 tablespoons of the leftover seasoned flour into the skillet with the onions. Stir continuously for 1–2 minutes to cook off the raw flour taste. Gradually pour in the chicken broth while stirring, scraping up the flavorful browned bits from the pan. Add the Worcestershire sauce and bring to a gentle simmer. The gravy will start to thicken.

Smother and Simmer

Return the browned pork chops (and any juices) to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer gently for 20–25 minutes, flipping the chops halfway through, until they’re cooked through and fork-tender.

Finish and Serve

Taste the gravy and add additional salt or pepper as needed. Serve the pork chops smothered in plenty of onion gravy, and sprinkle with fresh parsley if desired.

Recipe Variations

Make It Creamy

For a creamy twist, stir in 1/4 cup of heavy cream or half-and-half to the gravy during the last 5 minutes of simmering. It adds a luscious, velvety finish that’s irresistible!

Spice It Up

Add a pinch of cayenne pepper or a dash of hot sauce to the gravy for subtle heat. If you love bold, peppery flavors, try doubling up on the smoked paprika or stir in a teaspoon of Creole seasoning.

Boneless or Thin-Cut Chops

Short on time? Use boneless pork chops or thinner cuts. Just reduce the simmering time to avoid overcooking, and keep an eye out for doneness—they’ll cook much faster than thick, bone-in chops.

Gluten-Free Option

Swap the all-purpose flour for your favorite gluten-free flour blend. The result will still be hearty and comforting, but safe for gluten sensitivities.

Mushroom Gravy Variation

Sauté 1 cup of sliced mushrooms along with the onions for an earthy, meaty flavor. Mushrooms pair beautifully with pork and add extra depth to the sauce.

Serving Suggestions

Southern Smothered Pork Chops are a match made in heaven with creamy mashed potatoes or fluffy rice, both perfect for soaking up all that savory gravy. Add a side of buttery green beans or braised collard greens for a true Southern feast. Garnish with parsley or sliced green onions for a fresh pop of color and flavor.

Storage and Reheating

Leftover smothered pork chops can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a covered skillet over low heat, adding a splash of broth to loosen the gravy if needed. You can also microwave individual portions until hot. For longer storage, freeze the cooled chops and gravy together for up to 2 months—just thaw overnight in the fridge before reheating.

Frequently Asked Questions About Southern Smothered Pork Chops (FAQ)

Q: Can I use boneless pork chops instead of bone-in?
A: Absolutely! Just keep an eye on the cooking time, as boneless chops cook more quickly. They may not be quite as juicy, but will still be delicious.

Q: What’s the best way to prevent the pork chops from drying out?
A: Don’t overcook them! Simmer the chops gently in the gravy and check for doneness after 20 minutes; they should be fork-tender and register 145°F internally.

Q: Can I make this recipe ahead of time?
A: Yes! In fact, the flavors only get better after a day in the fridge. Reheat gently and add a splash of extra broth if needed to keep the gravy smooth.

These Southern Smothered Pork Chops are pure comfort on a plate—packed with flavor, easy to make, and bound to become a family favorite. Give this classic recipe a spin and let me know in the comments how it turns out for you. I can’t wait to hear how your dinner turns out!