Pioneer woman baked pork chops and rice

Sunday Supper is an Amazon Associate and may receive compensation for purchases made through affiliate links.

You’re going to love my Pork Chops recipes! Especially my Smothered Pork Chops! They are lightly breaded, tender pork chops simmered in a rich and creamy onion gravy that make a family meal everyone at the table will love. Pork chop recipes just don’t get any better than this!

Jump to:

• Best Pork Chop Recipes
• Smothered Pork Chop Recipe
• Smothered Pork Chops Ingredients
• How to Make Smothered Pork Chops
• How to Make Pork Chop Gravy
• Pork Chop Recipe Tips
• Pork Chops Internal Temp
• Smothered Pork Chops in the Oven
• Pork Chops Recipes FAQs
• Pork Chop Cuts
• Side Dishes for Pork Chops
• What to Do with Leftover Pork Chops
• 📌 Pin it for later!
• 📋 Recipe
• 💬 Reviews

Pan-Seared Pork Chops

I am always amazed at how this simple recipe creates the most amazing flavors. It is delicious all on its own or you can add the Dijon Mustard Sauce for a truly gourmet meal!

Get this recipe!

Sous Vide Pork Chops

It doesn't get any easier than this recipe. The sous vide makes the most amazingly juicy pork chops while you are at work and all you have to do is finish them off in the frying pan or oven right before serving.

Get this recipe!

Apple Pork Chops

Comfort food at its best! Apples and mushrooms are a match made in heaven for the perfect sweet and salty combination of flavors. Try it once and you will be making this dish over and over again!

Get this recipe!

And my favorite – Smothered Pork Chops! There is a reason this is our #1 pork chop recipe. They are just amazing. Run to the store and get the ingredients – they never disappoint!

I love feeding my family pork chops for so many reasons. They are always a hit any time I make them.

1. Easy to prepare
2. Amazingly delicious
3. They make you feel like you can cook restaurant-quality food at home
4. These recipes are inexpensive yet they are out-of-this-world tasty
5. Pork chop dinner ideas are perfect when entertaining. I also love grilling my baby back ribs and grilled corn on the cob for a crowd.

Smothered Pork Chop Recipe

Out of all my favorite pork chop recipes, this is hands down my favorite pork chop recipe. The sauce is out of this world and the pork becomes so juicy and tender. Smothered pork chops are a perfect make-ahead meal when entertaining. I love making them early in the day and allowing them to simmer just before guests arrive.

Oh my goodness!!! Made this tonight. Amazing! The entire family devoured the pork chops and licked their plates clean. I will be making this again 🙂

Nancy on Pinterest

Smothered Pork Chops Ingredients

• bone-in pork chops 1-1½ inches thick
• salt
• paprika
• black pepper
• garlic powder
• onion powder
• all-purpose flour divided
• vegetable oil
• onion peeled and cut into ¼ inch thick slices
• cloves of garlic peeled and minced
• butter
• chicken broth
• buttermilk
• water
• Freshly chopped parsley for garnish

How to Make Smothered Pork Chops

1. In a medium bowl, whisk together salt, paprika, pepper, garlic powder, and onion powder. Sprinkle the mixture liberally over both sides of each pork chop.
   
   
2. Set aside some flour to thicken the gravy. Spread out the remaining flour on a large plate. Coat each side of the pork chop in a light layer of flour.
   
   
3. Place a deep, 12-inch cast-iron skillet over medium heat. Add vegetable oil. Once the skillet is hot enough, brown the seasoned pork chops on each side until golden, but not cooked all the way through, about 5 minutes per side.
   
   
4. Remove the pork chops to a plate.

If you are looking for a super easy pork chop recipe, you can stop here and these pork chops will be delicious. But if you want amazing gravy and an over-the-top eating experience, keep on going!

The kids and husband absolutely loved this recipe. This one for sure is a keeper.

Jennifer on Pinterest

How to Make Pork Chop Gravy

1. Add sliced yellow onion to the skillet. Cook, stirring occasionally, until beginning to caramelize, 10-15 minutes. Stir in minced garlic and cook until fragrant.
2. Push the onion and garlic to the side of the pan. Add butter in the center of the pan. Once it melts, mix in the remaining flour. Continue to stir until the mixture becomes golden.
   
   
3. Slowly pour in chicken broth while continuously whisking to remove any lumps, then mix with the onions and garlic and any browned bits that may have stuck to the bottom of the pan.
4. Bring the broth to a boil, then reduce to medium-low and simmer until it starts to thicken about 15 minutes. Reduce heat to low and whisk in ¼ cup buttermilk and ¼ cup water.
5. Gently nestle back in the browned pork chops, cover, and continue to simmer over low heat until the pork chops are tender and the thickest part is at least 145°F, 15-25 minutes. The time may vary based on the size of the pork chop.
6. Remove the skillet from heat, adjust the seasonings as needed, and serve the pork chops warm with the pork chop gravy and a light sprinkling of fresh parsley.

Oh, how I love this creamy onion gravy! It is so rich and decadent and pairs perfectly with pork chops. It’s easy to make gravy using a roux and onions. This is one of the best Sunday dinner ideas! So easy and amazingly tasty!

I tried it! It came out great especially the gravy..I’ve always been challenged when it comes to making gravy but this recipe is actually good🤤 it! ❤️ Going to make it again, the gravy was excellent.

Trevor on Pinterest

Pork Chop Recipe Tips

1. Generously season both sides of your pork chops and adjust the seasoning for the gravy to taste.
2. Use bone-in chops if possible. You want your chops about 1 to 1½ inches thick. If you’re using boneless chops, watch them while they simmer as they overcook more easily.
3. I use flour in two parts of this recipe. Once, to flour the chops, and another time to make the roux. Divide the flour out ahead of time to make it easier.
   
4. Brown the chops before making the gravy – this adds so much flavor.
5. Use a deep-side cast iron pan for best results.
6. If your pork chop gravy gets too thick while simmering, thin it out with just a bit of chicken broth.
7. Don’t add the buttermilk until after the chicken broth has begun to thicken and the heat is reduced to low.

This recipe was a hit with my family! I’m glad i tried because it’s the best meal I’ve made in a very long time & everyone loved it. Thanks for sharing.

Annette on Pinterest

Pork Chops Internal Temp

When they’re ready, pork chops should be cooked to 145°F at the thickest part of the chop. Always use a meat thermometer for best results.

You always want to check your pork chops to make sure they are properly cooked. When using the smothered method, it will not be a problem but I am a believer in always using a meat thermometer to check.

Smothered Pork Chops in the Oven

I love making this recipe on the stovetop, but you can also finish them off in the oven instead. I like this idea for a busy weeknight. I will make everything in the morning and finish off this delicious pork chops dish in the oven.

Place the cast iron pan (or another oven-safe pan) in your oven preheated to 350˚F, after nestling the chops in the gravy. Cook for about 30 minutes, until tender.

Pork Chops Recipes FAQs

What are Smothered Pork Chops?

They’re called “smothered” because of the cooking technique used to make them. Smothering involves cooking your food in the liquid, in a pan with a lid over low heat.
This is a classic Southern dish and one of the best comfort food recipes ever! Pork loin chops are coated in seasoning and flour, then pan-fried golden-brown and simmered in a rich, creamy onion gravy.

How do you cook pork chops so they aren’t tough?

That is the beauty of this dish. “Smothering” the pork chops, or slow cooking the pork chops in the sauce, results in the most tender pork chops. This is absolutely my favorite thing about this recipe, you never have to worry about the pork chops being tough.

How long can pork chops stay in the fridge?

Pork Chops will stay fresh in the fridge for 3 to 5 days.

Pork Chop Cuts

There are four different cuts of pork chops. The most preferable is the center-cut rib chop.

• Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically has the bone along one side. It is very tender and makes for the juiciest pork chops.
• Loin Chop: This cut has a t-bone in it. The loin chop has two different kinds of meat on it. The darker loin meat on one side and tenderloin meat on the other side. It is perfect if you want to try two types of meat in one chop.
• Boneless Chop: It is the leanest cut of pork. It is delicious but you have to be careful because it is very easy to overcook this cut. It easily dries out as it has very little fat, and connective tissue, and doesn’t have any bones. Cooked properly though, boneless pork chops are amazing.
• Shoulder Chop: This is my least favorite cut of pork chop. They are flavorful, but also have a lot of gristle and bones. The shoulder chop is best when braised.

Side Dishes for Pork Chops

• Elote Recipe
• Instant Pot Rice
• Mashed Potatoes Recipe
• Cornbread Casserole

This is one of the best Southern Sunday dinner ideas – we know you will love it.

You should also try my Grilled Pork Butt or Smoked Pork Butt! They are both amazing!

What to Do with Leftover Pork Chops

• Pork Tacos
• Pork Nachos
• Pork Flatbread Pizza
• Pork Fried Rice

📌 Pin it for later!

Did you enjoy this page? Save it on Pinterest for later!

Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!

📋 Recipe

Best Pork Chop Recipes – Smothered Pork Chops

Look no further for your favorite pork chop recipes! This recipe for Southern Smothered Pork Chops is delicious. Seasoned and lightly breaded pork chops are simmered in a rich and creamy onion gravy until tender.

Prep Time 20 mins

Cook Time 1 hr

0 mins

Total Time 1 hr 20 mins

Course Main

Cuisine American

Servings 4 Servings

Calories 430 kcal

• 2 tsp. salt
• 1½ tsp. paprika
• ¾ tsp. freshly ground black pepper
• ½ tsp. garlic powder
• ¼ tsp. onion powder
• 3-4 thick cut, bone-in pork chops 1-1½ inches thick
• ¾ cup all-purpose flour divided
• 3 Tbsp. vegetable oil
• 1 large yellow onion peeled and cut into ¼ inch thick slices
• 3 cloves garlic peeled and minced
• 2 Tbsp. unsalted butter
• 2 cups chicken broth
• ¼ cup buttermilk
• ¼ cup water
• Freshly chopped parsley for garnish

• In a medium bowl, whisk together 2 tsp. salt, 1½ tsp. paprika, ¾ tsp. black pepper, ½ tsp. garlic powder, and ¼ tsp. onion powder.

  Sprinkle the mixture liberally over both sides of each pork chop (3 to 4 pork chops).

  

• Set aside 3 Tbsp. flour from ¾ cups flour to thicken the gravy.

  Spread out the remaining flour on a large plate. Coat each side of the pork chop in a light layer of the flour.

  

• Place a deep, 12-inch cast-iron skillet over medium heat. Add 3 Tbsp. vegetable oil.

  Once the skillet is hot enough, brown the seasoned pork chops on each side until golden, but not cooked all the way through, about 5 minutes per side. Remove the pork chops to a plate.

  

• Add 1 large sliced yellow onion to the skillet. Cook, stirring occasionally, until beginning to caramelize, 10-15 minutes.

  Stir in 3 cloves peeled and minced garlic and cook until fragrant, 30 seconds to 1 minute.

  Push the onion and garlic to the side of the pan. Add 2 Tbsp. butter in the center of the pan. Once it melts, mix in the remaining 3 Tbsp. flour. Continue to stir until the mixture becomes golden.

  

• Slowly pour in 2 cups chicken broth while continuously whisking to remove any lumps, then mix with the onions and garlic and any browned bits that may have stuck to the bottom of the pan.

  Bring the broth to a boil, then reduce to medium-low and simmer until it starts to thicken, about 15 minutes.

  Reduce heat to low and whisk in ¼ cup buttermilk and ¼ cup water. Gently nestle back in the browned pork chops, cover, and continue to simmer over low heat until the pork chops are tender and the thickest part is at least 145°F, 15-25 minutes.

  The time may vary based on the size of the pork chop.

  

• Remove the skillet from heat, adjust the seasonings as needed, and serve the pork chops warm with the pork chop gravy and a light sprinkling of fresh parsley.

  

• Make sure the pork chops are bone-in pork chops. 
• Don’t skip the step of browning the pork chops before making the gravy! It adds so much flavor.
• If the gravy thickens too much while simmering, thin it out with a little water.
• The cooking time on the pork chops may vary based on their size. You want the thickest part to be at least 145˚F.
• Don’t add the buttermilk until after the chicken broth has begun to thicken and the heat has been reduced to low. Overheating and boiling the buttermilk can cause it to separate.

Calories: 430kcalCarbohydrates: 25gProtein: 26gFat: 25gSaturated Fat: 16gCholesterol: 85mgSodium: 1455mgPotassium: 618mgFiber: 2gSugar: 2gVitamin A: 1120IUVitamin C: 11mgCalcium: 54mgIron: 2mg

Keyword pork chop recipe, pork chop recipes, pork chops recipe, smothered pork chops

Tag #SundaySupper on social and leave a comment below!

What is the secret to making tender pork chops?

How do I cook pork chops so they don't dry out?

How long do I bake pork chops in oven?

How long does it take to bake pork chops at 350?

How long should I cook boneless pork chops in the oven at 350?

What seasonings are good on pork chops?