These Smothered Pork Chops are a classic Southern-inspired dish made in just one pot! Tender and juicy pork chops are seared until browned, then simmered in a rich and flavorful bacon gravy.
Got more pork chops? Try these incredibly juicy Baked Pork Chops, these quick-cooking Air Fryer Pork Chops or these Glazed Crock Pot Pork Chops.
Pork chops get a bad rep, but after perfecting these Baked Pork Chops I was inspired to make some more!
I’ve got a few tips up my sleeve to make sure you have the juiciest pork chops ever 😉
Pork chops can become overcooked quickly, but these are so moist and juicy, they have converted our family of so-we-thought pork chop critics.
In this recipe, the pork is seared first to lock in the moisture, then it is simmered in a rich and creamy gravy to add tons of flavor and moisture and make it so delectably tender.
Reader Rating
“Oh my goodness, great recipe! I typically do the cooking in the family, and pork of one of our least favorite…but this was delicious! I made 1 simple adjustment and added mushrooms to the sauté portion.”– Jason
Oh, and it’s all made in just one pot! And we all know I love One Pot Meals 😉
Ingredients Needed:
- Pork Chops: use thick-cut, boneless pork chops. Bone-in pork chops will take longer to cook and I haven’t yet tested this recipe with them. If your pork chops are cut thinner they will dry out more quickly.
- Flour: coating the pork chops in flour absorbs moisture and creates that perfect sear.
- Seasonings: we’re mixing the flour with a blend of seasoning salt, onion powder, paprika, garlic powder, dried thyme, and black pepper. It’s the perfect way to add tons of flavor to the pork chops.
- Bacon: diced thick cut bacon adds delicious saltiness and texture to the gravy.
- Onion: diced onion adds a touch of sweetness and even more texture.
- Butter: mixed with the flour and seasoning mixture to form a roux which helps to thicken the gravy. Use this only if your bacon did not create enough fat to absorb the flour.
- Chicken Broth and Heavy Whipping Cream: creates a rich, creamy, and flavorful base for our gravy. Be sure to use low sodium broth, or your sauce may be too salty.
How to Make Smothered Pork Chops
These Smothered Pork Chops are ready in under 30 minutes! More detailed instructions can be found in the recipe card below.
- Dredge the pork: In a bowl, mix together flour and seasonings. Coat the pork in the flour mixture.
- Sear: Heat oil in a large skillet, then add in the pork. Cook until golden, then transfer to a plate and keep warm.
- Cook the bacon and onion: To the same pan, add bacon and cook until crispy. Add butter, let that melt, then add in onion and cook until soft.
- Make the sauce: To the same pan, stir in the flour mixture. Cook and stir until no white remains, then add chicken broth and cream. Place the pork chops back into the sauce and simmer until the sauce is thickened and the pork is cooked through.
Tips and Notes for Pan Fried Pork Chops
- Use thick-cut pork chops. Aim for chops that are about 3/4-1″ thick. These cook at just the right rate and stay juicy!
- Bring the pork to room temp. I recommend setting the pork out on the counter roughly 30 minutes before cooking. This helps it cook more evenly.
- Check the temp. Use a meat thermometer to double check the internal temperature of the pork before serving. It should be 145ºF.
See more FAQs for cooking the juiciest pork chops down below the recipe card.
Serving Suggestions
These Smothered Pork Chops can be paired with so many different side dishes! I love to serve them alongside Mashed Potatoes, Green Beans with Bacon, a pile of rice, a slice of cornbread, or Homemade Dinner Rolls.
For more ideas, check out my 25 Easy Sides for Pork Chops!
More Pork Chop Recipes to Try
Juicy Smothered Pork Chops Recipe
written by Ashley Fehr
Ingredients
- 1 pound thick-cut boneless pork chops ¾-1″ thick
- 2 tablespoons oil
- ½ cup all-purpose flour
- 1½ tablespoons seasoning salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- 2 slices thick-cut bacon diced
- 1 tablespoon salted butter plus more if needed
- 1 medium onion finely chopped
- ¾ cup low-sodium chicken broth
- ¼ cup heavy whipping cream
Instructions
- Remove the pork chops from the fridge and allow to come to room temperature (20 to 30 minutes).
- Heat the oil in a large skillet over medium-high heat.
- In a medium bowl, combine the flour, seasoning salt, onion powder, paprika, garlic powder, thyme, and pepper.
- Dredge the pork chops in the flour mixture, shaking off any excess. Reserve the remaining flour mixture.
- Place the pork chops in the skillet and cook on each side for 2 to 3 minutes until golden. Once browned, remove to a plate and cover to keep warm.
- In the same skillet, cook the bacon until browned. Add the butter and allow to melt.
- Stir in the onion and cook until softened.
- Stir in 2 tablespoons of the reserved flour mixture and cook for 1 to 2 minutes, until no white remains, adding additional butter if needed.
- Add the broth and cream and whisk until combined.
- Return the pork chops to the skillet and simmer about 4 to 5 minutes, until the sauce has thickened and a meat thermometer inserted into the pork chops reaches 145°F. (Be careful not to overcook!)
- Taste the sauce and season according to your preferences. Serve.
Notes
- Pork Chops: use thick-cut, boneless pork chops. Bone-in pork chops will take longer to cook and I haven’t yet tested this recipe with them. If your pork chops are cut thinner they will dry out more quickly.
- Flour: coating the pork chops in flour absorbs moisture and creates that perfect sear. You can also use corn starch.
- Bacon: diced thick cut bacon adds delicious smokiness and texture to the gravy. You can leave it out if you prefer.
- Butter: mixed with the flour and seasoning mixture to form a roux which helps to thicken the gravy. Use this only if your bacon did not create enough fat to absorb the flour.
- Chicken Broth and Heavy Whipping Cream: creates a rich, creamy, and flavorful base for our gravy. Be sure to use low sodium broth, or your sauce may be too salty.
Nutrition Information
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Tag @thereciperebelSmothered Pork Chops FAQs
What is the best way to cook pork chops without them drying out?
Smother them! Seriously. Smothering (like braising) is a cooking technique in which you cook food in a liquid over low heat. Smothering pork chops is such a great way to make sure they’re incredibly moist and tender.
Why are my Smothered Pork Chops tough?
If your pork chops are tough, then they’re likely overcooked. I recommend keeping a close eye on them when they’re simmering to make sure that this doesn’t happen. They will likely only need 4-5 minutes to cook all the way through. As soon as the internal temperature reaches 145ºF, remove the pork from the heat.
How to store leftover Smothered Pork Chops:
Leftover Smothered Pork Chops will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 1 month. To reheat, thaw overnight in the fridge if frozen, then warm on low on the stove until everything is heated through.
Nancy K Alderton says
I found this recipe last minute, so didn’t have all ingredients, and I improvised. No bacon, so olive oil and butter.
My pork chops were ENORMOUS, thick cut, bone in, each one weighed over a pound! Oy.
I got them seared off, found a baking dish to hold them, then made the onion gravy. No chicken broth, but had a packet of onion soup mix. Used that and water and then added more seasoning to level out the salt, added half & half. Poured my onion gravy over the chops, covered with foil and into a 325 oven for 1.5 hours. More of a braise. Yum.
Ashley Fehr says
Thanks for sharing Nancy!
Regina Walter says
My family and I absolutely loved this recipe. The pork chops were so tender that my elderly mother had no trouble eating them. I followed the recipe exact but added minced garlic with the bacon and onions. ( Also added more bacon than the recipe called for). Had mashed potatoes that were also smothered in this gravy and spinach. Great, filling, southern meal.
Ashley Fehr says
Thanks Regina!
Billie says
It was too salty but delicious..the directions said “4 to 5 minutes” after adding the chops in..I think that should be 45 minutes..will make a again with adjustments…thanks for sharing
Ashley Fehr says
Hi Billie! Pork chops cook very quickly, especially after being seared, so I definitely would not recommend cooking them for 40 minutes longer than required, but you do you.
Jai says
I Love It! Well done : )
Ashley Fehr says
Thank you!
KLou says
Delicious and I had to make it gluten & dairy free. Still great. 👍🏻
Ashley Fehr says
Thanks for sharing!
Cate says
Loves it but TOO SALTY. I have to say it needs adjusting.
Ashley Fehr says
Thanks for your feedback Cate! Did you use seasoning salt or regular salt?