Tender Southern Smothered Pork Chops are another incredible skillet dish. These are all about low-and-slow cooking to create pork chops that are fall-apart tender, buried under a blanket of rich, onion-y gravy.
This is a true Southern classic that tastes like it’s been cooking all day, but it’s achievable on a weeknight.
Tender Southern Smothered Pork Chops
This recipe serves 4.
Ingredients
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For the Pork Chops:
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4 bone-in or thick-cut boneless pork chops (about 1-inch thick)
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1 tsp salt
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1/2 tsp black pepper
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1 tsp garlic powder
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1 cup (125g) all-purpose flour, divided
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1 tsp paprika
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3-4 tbsp vegetable oil or bacon grease (for frying)
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For the Gravy:
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2 tbsp butter
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2 large yellow onions, halved and thinly sliced
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2-3 cloves garlic, minced
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2-3 cups (480-720ml) chicken broth (or a mix of broth and water)
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1 tsp dried thyme
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1 bay leaf
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Salt and pepper to taste
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Fresh parsley, for garnish (optional)
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Instructions
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Prep the Pork: Pat the pork chops completely dry with paper towels. This is crucial for a good sear. Season both sides generously with salt, pepper, and garlic powder.
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Dredge the Chops: In a shallow dish, combine 1/2 cup of the flour with the paprika. Dredge each pork chop in the seasoned flour, shaking off any excess. Reserve the remaining 1/2 cup of plain flour for later.
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Sear the Chops: Heat the oil (or bacon grease for authentic flavor) in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the pork chops in the pan. Sear for 3-4 minutes per side, until deeply golden brown. Do not crowd the pan; work in batches if needed. The pork chops will not be cooked through. Transfer the seared chops to a plate and set aside.
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Caramelize the Onions: Reduce the heat to medium. Add the 2 tbsp of butter to the skillet. Add the thinly sliced onions. This is the most important step for flavor. Cook the onions, stirring occasionally, for 15-20 minutes, until they are very soft and deeply caramelized to a golden-brown color. Scrape the bottom of the pan as they cook to release the flavorful browned bits (fond). If the onions start to stick or burn, add a splash of water or broth.
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Make the Gravy: Add the minced garlic to the onions and cook for 1 minute until fragrant. Sprinkle the reserved 1/2 cup of plain flour over the onions. Stir constantly and cook for 2-3 minutes to cook the raw taste out of the flour. This creates a “roux” with the onions.
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Slowly pour in about 1 cup of the chicken broth, whisking constantly to prevent lumps from forming. The mixture will seize up at first, then become smooth as you whisk.
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Add the remaining broth, the dried thyme, and the bay leaf. Continue stirring until the gravy is smooth and begins to thicken.
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Smother and Simmer: Return the seared pork chops to the skillet, nestling them down into the onion gravy. Spoon some of the gravy over the tops of the chops. Bring the gravy to a gentle simmer.
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Cover the skillet, reduce the heat to low, and let it simmer gently for 45 minutes to 1 hour. The longer it simmers, the more tender the pork will become. Check occasionally and add a splash more broth or water if the gravy gets too thick.
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Finish and Serve: Once the pork chops are fork-tender, remove the bay leaf. Taste the gravy and adjust the seasoning with more salt and pepper. Garnish with fresh parsley.
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Serve hot, spooning plenty of that onion gravy over the top.
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Serving Suggestions
Like the Creamy Chicken and Mushroom Bake, this dish demands a side that can handle the gravy.
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Classic Mashed Potatoes: The ultimate choice for soaking up that rich, oniony gravy.
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Buttery Rice: Simple steamed rice is a perfect, low-fuss vehicle for the sauce.
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Cheesy Potato Rounds: The crispy, cheesy potatoes would be delicious dunked in the savory pork chop gravy.
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Collard Greens: For a truly Southern spread, serve with a side of slow-cooked collard greens.