Smothered Pork Chops
Juicy smothered pork chops are a Southern classic that deliver comfort and flavor in every bite. These tender, perfectly seared chops are topped with a creamy bacon gravy that’s irresistibly rich and smoky.
Whether you’re cooking for a weeknight dinner or a special gathering, this one-skillet dish is guaranteed to impress. It’s quick, easy, and full of bold, comforting flavors that will have everyone asking for seconds.
Key Ingredients for Perfect Smothered Pork Chops
Essential Flavors for This Southern Delight
- Thick-Cut Pork Chops – The star of the dish, seared to perfection and tender on the inside.
- Bacon – Adds a smoky richness and depth to the creamy gravy.
- Onion – Provides sweetness and aromatic balance to the dish.
- Flour – Used for dredging the pork chops and thickening the gravy for a smooth consistency.
- Seasoning Salt – Elevates the flavor of the pork and ties the dish together.
- Chicken Broth – The base for the gravy, offering a savory foundation without overwhelming saltiness.
- Heavy Whipping Cream – Adds a luxurious creaminess to the gravy for that signature Southern style.
Step-by-Step Instructions
Create Restaurant-Quality Smothered Pork Chops at Home
- Prepare and Season: Allow the pork chops to come to room temperature. Dredge them in a spiced flour mixture for a flavorful crust.
- Sear to Perfection: Sear the pork chops until golden brown, locking in their juices before setting them aside.
- Craft the Gravy: Crisp up diced bacon, then sauté onions in the rendered fat. Stir in reserved flour to form the base of the gravy.
- Combine and Simmer: Gradually add chicken broth and cream, stirring to a velvety texture. Simmer the chops in the gravy until tender and cooked through.
Recipe Tips for Success
For perfectly juicy pork chops, select thick cuts that retain moisture during cooking. Bone-in chops are an excellent alternative, but they require a few extra minutes of cooking time. Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F for optimal tenderness.
To create a lighter version of the dish, substitute cornstarch for flour in the dredging process and opt for turkey bacon or omit it entirely. This will reduce the fat content without compromising the dish’s creamy texture.
Storing and Reheating Leftovers
Smothered pork chops store beautifully, making them an excellent make-ahead dish. Transfer leftovers to an airtight container and refrigerate for up to three days. To reheat, gently warm the chops and gravy in a skillet over low heat, adding a splash of chicken broth or cream to restore the sauce’s consistency. Avoid overheating to maintain the pork’s tenderness.
Enjoy these juicy smothered pork chops as a comforting meal that brings Southern hospitality to your table!
Smothered Pork Chops Recipe
Ingredients
- 1 lb boneless thick-cut pork chops ¾–1″ thick, at room temperature
- ½ teaspoon garlic powder
- 2 slices thick-cut bacon diced
- 1 medium onion diced
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 1 tablespoon salted butter
- 1½ tablespoons seasoning salt
- ¾ cup low-sodium chicken broth
- 1 teaspoon paprika
- ¼ cup heavy whipping cream
- ½ teaspoon dried thyme
Instructions
- Allow the pork chops to reach room temperature on the countertop. Preheat a large skillet over medium-high heat and add 2 tablespoons of oil.
- In a bowl, mix the flour, seasoning salt, paprika, onion powder, garlic powder, thyme, and black pepper. Coat the pork chops in the flour mixture, shaking off the excess, and set aside the leftover flour mixture. Place the coated pork chops in the hot skillet and sear for 2–3 minutes on each side until golden brown. Remove the chops to a plate and cover to retain warmth.
- In the same skillet, cook the diced bacon until crispy. Melt the butter into the rendered bacon fat, then add the diced onion and sauté until soft and fragrant. Stir in 2 tablespoons of the reserved flour mixture, cooking for 1–2 minutes until the raw flour taste dissipates. If needed, add a bit more butter to absorb the flour.
- Gradually pour in the chicken broth and heavy whipping cream, stirring until the sauce is smooth and well combined. Return the pork chops to the skillet, simmering gently until the gravy thickens and the pork reaches an internal temperature of 145°F, about 4–5 minutes. Take care not to overcook.
- Serve the pork chops smothered in the rich bacon gravy.
Notes
- Pork Chops: Opt for boneless, thick-cut chops for even cooking. Bone-in chops can be used but may require a longer cooking time. Thin-cut chops may dry out quickly.
- Flour Alternatives: Cornstarch can replace flour for dredging if preferred.
- Bacon: Adds a smoky depth to the gravy. Omit if desired, but the flavor will be less rich.
- Butter: Use only if additional fat is needed after cooking the bacon.
- Chicken Broth: Low-sodium broth is recommended to prevent the gravy from becoming overly salty.