Southern Smothered Pork Chops

These Southern Smothered Pork Chops are about to become your new favorite weeknight dinner. With perfectly seasoned, golden-brown chops swimming in a rich, velvety onion gravy, this dish is pure Southern magic on a plate.

The secret lies in that incredible gravy – caramelized onions, fresh herbs, and a splash of cream come together to create a sauce so good, you’ll want to lick your plate clean. And the best part? It’s way easier to make than you might think!

Ingredients

For the Pork Chops:

• 4 bone-in ribeye pork chops (about 2.5 lbs)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Kosher salt & freshly ground black pepper, to taste
• 1/2 cup all-purpose flour

For the Gravy:

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium white onion, sliced into half moons
• 4 cloves garlic, finely minced
• 2 teaspoons fresh thyme, de-stemmed
• 2 cups chicken stock or broth
• 1/2 cup heavy whipping cream

Steps

1. Pat pork chops dry with paper towels. Season generously with salt and pepper, then sprinkle with 1 teaspoon garlic powder and 1 teaspoon smoked paprika. Massage seasonings into meat. This creates a flavorful crust and ensures even seasoning distribution.
2. Place 1/2 cup flour in a shallow dish. Dredge each chop thoroughly, shaking off excess. Save remaining flour for gravy. A thin, even coating is key – too much flour will make the coating gummy.
3. Heat 4 tablespoons butter and 2 tablespoons oil in a large skillet over medium heat (350°F/175°C). When butter is foamy but not brown, add chops. Cook for 4-5 minutes per side until golden brown. Internal temperature should reach 145°F (63°C). Transfer to a plate and tent with foil.
4. Add onions to the same pan. Cook for 8-10 minutes, stirring frequently, until deeply caramelized. Add garlic and cook 1 minute until fragrant. If pan seems dry, add 1 tablespoon butter.
5. Sprinkle in 2 tablespoons reserved flour, stirring constantly to prevent lumps. Cook flour mixture for 2 minutes to remove raw taste.
6. Add thyme and 2 cups stock, scraping pan bottom. Simmer until slightly thickened, about 2-3 minutes. Stir in 1/2 cup cream and bring to gentle simmer.
7. Return chops to pan, spooning gravy over top. Simmer on medium-low for 10-15 minutes until gravy is thick and chops are tender. Internal temperature should now be 160°F (71°C).
8. Rest for 5 minutes before serving. Gravy should coat the back of a spoon and have a silky consistency.