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 tablespoon salted butter
- 1 medium onion (diced)
- 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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Lisa Jackson says
We are having this tonight very very delicious thank you for the recipe
Ashley Fehr says
Enjoy!
Angie Grant says
Oh my goodness! Wonderful! I could just eat the gravy! Husband cleaned his plate! Used half a minced onion and added some fresh minced garlic! Awesome!! Served with potatoes and salad!
Ashley Fehr says
Thanks Angie!
Duchess says
I had to cut the salt. I felt the 1½ tbsp was way too much. It was a good call b/c the end result was plenty salty.
Question: Is the meat quantity per chop? I had a pkg shy of 2 lbs & ended up w/ extra gravy. I then noticed the recipe was intended to serve 4. Great flavor. I’m hanging on to this one.
Ashley Fehr says
Hi Duchess! Yes! 1 1/2 tbsp would be WAY too salty and is definitely not called for in the recipe. Seasoning salt is salt plus a blend of seasonings — you cannot substitute it measure for measure with regular salt. The salt in the flour mixture does not all get used in the recipe, since you will have leftover flour. You will also want to consider whether you are using low sodium broth (as called for in the recipe) or regular and adjust accordingly. I’m glad you liked it!
Brenda says
This worked exactly as written, thanks! I used bone in chops. Sooo good! We all loved them.
Ashley Fehr says
Thank you Brenda!
lapoljo says
Thank you!
No matter how I’ve tried cooking them, my wife is never happy with pork chops. UNTIL I cooked this recipe! Made them last night and she LOVED them! Kept commenting about how flavorful and juicy they were.
I cooked them in my Ninja Impossible Cooker. One pan, no splatter, easy cleanup. Set on SEAR-HIGH to start, then reduced to LOW for the simmer part.
I did learn a few things.
Because of the fairly short cook time, I did all my prep work in advance. (so I wasn’t distracted chopping onions and bacon while my chops were burning!)
My chops were from Costco, and they were THICK. Maybe 1 1/4″. I should have seared them longer during the first step, as it took a long time to get them to temp during the simmer step, which kind of overcooked the gravy.
Also, my wife is not a big fan of onions, so I’ll only use 1/2 medium onion next time.
And, someone suggested adding mushrooms, which I will also try next time.
Finally, I’ll maybe double the liquid ingredients, to make more gravy. I would love to serve this on a bed of smashed boiled redskins or mashed potatoes, with lots of gravy.
Ashley Fehr says
I’m so glad you enjoyed them!
Ayla says
Great flavor and all but for some reason it turned out waayyyy too thick. I had to add way more chicken broth. I added the right amounts of oils vs flour. I don’t understand why it turned out like that.
Ashley Fehr says
Hi Ayla! The gravy thickens considerably as it starts to cool, so this isn’t uncommon. Thinning it to your preferred consistency is simple 🙂
Leah says
Yes I made this smothered pork chop meal for dinner, my family loved it, and yes it deserves 10 stars. Delicious we plan to add this to our home menu
Ashley Fehr says
Thank you so much!
Andrea B says
These were super tasty and very moist. I tweaked it a bit and cooked the bacon first then browned the pork in the bacon fat (not healthy but tasty!) I also added in some chopped mushrooms with the onions. Not one bit left on anyone’s plate. Thank you for a great recipe!
Ashley Fehr says
I love that idea!