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.
Table of Contents
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 😉
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
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:
- 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.
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:
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.
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!
- 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
Juicy Smothered Pork Chops Recipe
written by Ashley Fehr
Ingredients
- 1 lb thick cut boneless pork chops (aim for ¾-1" thick), room temperature
- 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 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
Instructions
- 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.
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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Bev says
19/03/2024 made these for me and my son and oh my word they were absolutely amazing the gravy was to die for so much so me and my son wanted to lick the pan clean I’ve made smothered pork chops before but it was no where near as nice as this recipe and will now be my go to for the future as I will be making this on a regular basis thank you for sharing your wonderful & delicious recipe.
Desiree Jacobs says
I made this originally in December but since this was a hubby request again tonight…had to let you know it was amazing!!!
Lacey says
I’ve made this recipe a few times now, and it’s incredible every time. This time, I went ahead and tried it with bone in pork chops – somehow it was even more delicious!
The Recipe Rebel says
Awesome! Thank you Lacey!
Jan says
I fixed this tonight exactly as the recipe said and it was delicious! My husband and I both agree that this is the best smothered pork chop recipe I have made, yet! Thank you for sharing!
The Recipe Rebel says
So happy to hear you enjoyed it, Jan!
Lori says
WOW these pork chops were fantastic!
The Recipe Rebel says
Thank you Lori!
Danie says
The pork was unbelievably tough, it was difficult to even cut! And I cooked it to exactly 145. The sauce had a nice flavor but was a bit too salty.
The Recipe Rebel says
Hi Danie, that sounds like it might of been an issue with your pork chops. It would be really difficult to get a tough pork chop at 145 degrees.
Jason Martell says
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.
The Recipe Rebel says
Glad you enjoyed it, Jason!
Cherri says
Can you put this in a crock pot to cook?
Abby says
This recipe turned out great! It was my first time cooking my own pork chops so I was worried they’d be dry, but they came out perfectly. I used apple wood smoked bacon and just a tiny splash of apple cider vinegar to the sauce at the end since I wanted a little emphasis on the apple flavor. But the sauce was amazing just as written, I made sure to test it before adding the acv.
Trude Morse says
I don’t normally rate anything! But I had to comment that this is a great recipe! I will definitely make this again and may try it with chicken thighs as well! Thank you 😊
The Recipe Rebel says
So happy to hear that, thank you Trude!