Juicy Smothered Pork Chops Recipe

four smothered pork chops in black skillet with sauce.

Juicy Smothered Pork Chops Recipe

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 375cal

Author: Ashley Fehr

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.

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US Customary - Metric

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

Ingredients and Substitutions:

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