Smothered Pork Chops

Prep Time 10 minutes
Total Time 25 minutes
Servings 4 servings

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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.

four smothered pork chops in black skillet with sauce.
Table of Contents
  1. Ingredients Needed:
  2. How to Make Smothered Pork Chops
  3. Smothered Pork Chops FAQs
  4. Tips and Notes for Fried Pork Chops
  5. Serving Suggestions
  6. More Pork Chop Recipes to Try
  7. Smothered Pork Chops Recipe

Pork chops get a bad rep, but after perfecting these Baked Pork Chops I was inspired to make some more!

Pork has a tendency to dry out quickly, but both my baked pork chops and these rich and flavorful Smothered Pork Chops stay 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.

Oh, and it’s all made in just one pot! And we all know I love One Pot Meals 😉

Ingredients Needed:

ingredients needed to make smothered pork chops.
  • 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.
  • Flour: coating the pork chops in flour absorbs moisture and creates a crispier exterior.
  • 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.
close up image of one pork chop with gravy and bacon.

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.

  1. Dredge the pork: In a bowl, mix together flour and seasonings. Coat the pork in the flour mixture.
  2. Sear: Heat oil in a large skillet, then add in the pork. Cook until golden, then transfer to a plate and keep warm.
  3. 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.
  4. 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.

Smothered 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 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.

close up overhead image of boneless pork chop with gravy.

Tips and Notes for 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!
  • 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.

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

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Smothered Pork Chops

4.98 from 85 votes
These Smothered Pork Chops are a classic Southern dish made in just one pot! Tender and juicy pork chops are seared until browned, then simmered in a rich and flavorful bacon gravy.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine American
Course Main Course
Servings 4 servings
Calories 375cal


  • 1 lb thick cut boneless pork chops (aim for ¾-1" thick), room temperature
  • ½ cup all purpose flour
  • tablespoons seasoning salt
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 2 slices thick cut bacon (diced)
  • 1 medium onion (diced)
  • 1 tablespoon salted butter (optional)
  • ¾ cup low sodium chicken broth
  • ¼ cup heavy whipping cream


  • Place pork chops on the counter to come to room temperature.
  • Heat a large skillet over medium-high heat. Add 2 tablespoons oil.
  • In a medium bowl, combine flour, seasoning salt, onion powder, paprika, garlic powder, thyme and pepper.
  • Dredge pork chops in flour mixture, shaking off any excess. Reserve remaining flour mixture. Place in the preheated pan and cook on each side for 2-3 minutes until golden. Once browned, remove to a plate and cover to keep warm.
  • In the same pan, cook bacon until crispy. Add butter and allow to melt.
  • Stir in onion and cook until softened.
  • Stir in 2 tablespoons of the reserved flour mixture and cook for 1-2 minutes, until no white remains. Add additional butter if needed.
  • Add chicken broth and cream and stir until combined.
  • Add the pork chops back to the pan and simmer until the sauce has thickened and the pork chops reach an internal temperature of 145 degrees F — be careful not to overcook! — about 4-5 minutes.
  • Serve.

Nutrition Information

Calories: 375cal | Carbohydrates: 17g | Protein: 31g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 2833mg | Potassium: 608mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg
Keywords fried pork chops, smothered pork chops

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Viviana Polo Gossett says

    Made this tonight and the whole fam loved it. 4 boys and husband that have full tummies. I just need to know why my roux turned greasy? Like really bad after a min or two. And after that I couldn’t bring it back to creamy. But everyone still loved it

    • The Recipe Rebel says

      Hi Viviana! So glad you enjoyed it! I haven’t had this problem but it might be from the bacon. You could either reduce the amount of butter that you add or add in a little extra flour. Hope this helps!

  2. Shree Speer says

    I made these for dinner tonight and they were a huge hit! Even my picky eater said, “Mom, these pork chops are on point!” And he is so hard to please! These will definitely be put in the rotation 😍

  3. Happy camper says

    Tried it tonight and it was a success even with my pickiest children, so delicious will definitely add to the rotation.

  4. ceekay1 says

    very quick & easy to make. I had no heavy cream but had 1% milk whisked in 4 tablespoons of plain coffee creamer… worked like a dream.

  5. Carl Musial says

    Made this recipe the other night for supper. Everyone loved it, myself included. The only tricky part was I have to cook it gluten free due to a family member who’s Celiac. Used Robin Hood all purpose flour, just had to add more broth😊

  6. April Williams says

    This is an easy and very delicious recipe. My boyfriend and I both enjoyed it. Will definitely be making this again! Thank you!

    • The Recipe Rebel says

      Hi Steve, you probably could, but I’ve only tested it with pork chops. If you decide to experiment, let me know how it goes!

  7. April Williams says

    I made this recipe just tonight and I hav to say..My boyfriend nd I really enjoyed it. They were so delicious. We will definitely be making this again! Thank you for sharing such a delicious and easy recipe!

  8. Brooks says

    I haven’t tried this yet but I suspect my family will love it. Question – Is there another way to thicken the roux in lieu of the cream? I rarely have heavy cream in the house.

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