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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Shar says
This pork chop recipe is indeed satisfying! It is full of flavor, tender and juicy, and super satisfying. Can’t ask for more!
The Recipe Rebel says
Thank you!
Allyson Zea says
WOw these are SO juicy and delicious!!!!
Kristyn says
Smothered pork chops are one of those meals that I know my family loves! I always have pork chops on hand & when I need a meal, it’s this! It’s tasty & delicious!
Tammy says
My family really liked this. The only thing I did differently was I added mushrooms with the onions.
The Recipe Rebel says
Great to hear! Thank you!
Brenda Jones says
First time trying this recipe today it was easy preparation pork chops was moist, tender and was delicious. Will make this recipe again
The Recipe Rebel says
So happy to hear! Thank you Brenda!
Jacob says
How would I multiply the recipe? I have 3lbs of pork chops, should I multiply everything by 3?
The Recipe Rebel says
Hi Jacob, if you are tripling the amount of pork, I would triple everything else as well. Hope you enjoy it!
Nina says
Oh sweet baby Jesus!!! I made this tonight for my picky family and it was FANTASTIC!! I followed the recipe and it was actually quick and easy. We will definitely be adding this to our monthly rotation. Thank you for sharing your recipes with us.
Ashley Fehr says
Thank you so much Nina!
Marie says
We enjoyed this recipe very much! The gravy is delicious over mashed potatoes!
The Recipe Rebel says
Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review!
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!
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 😍
The Recipe Rebel says
Hi Shree! So glad you enjoyed the recipe! Thank you for this kind review!
Mary says
Made this last night, Delicious, nice comfort food dinner in no time!
The Recipe Rebel says
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review!
Happy camper says
Tried it tonight and it was a success even with my pickiest children, so delicious will definitely add to the rotation.
The Recipe Rebel says
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Peggy says
Tried it tonight and it was great!
The Recipe Rebel says
Hi Peggy! So glad you enjoyed the recipe! Thank you for the kind review!
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.
The Recipe Rebel says
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
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😊
The Recipe Rebel says
Hi Carl! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
Sher says
Oh man this is a keeper!
So delicious. I used pork steaks and it was perfection.❤️
The Recipe Rebel says
Hi Sher! So glad you enjoyed the recipe! Thank you for this kind review!
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 April! So glad you enjoyed the recipe. Thank you for this kind review.
Steve Osborn says
Can I use chicken breasts or steak instead of pork.?
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!
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!
The Recipe Rebel says
Hi April! So glad you enjoyed the recipe! Thank you for this kind review!
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.
The Recipe Rebel says
Hi Brooke, you can thicken a roux with milk or even broth. Hope you enjoy the recipe!
Carol says
Is there anyway of lowering the Sodium and potassium in this recipe?
The Recipe Rebel says
Typically ways to low sodium in a recipe is to use reduce/or low sodium ingredients.