Smothered Pork Chops
Swan dive into sauce, sink your fork into some juicy meat, and impress everyone at your table with this Smothered Pork Chops recipe!
Thick-cut seasoned pork chops that are mouth-wateringly tender (YES, there is such a thing as pork chops that are NOT dry) and bathed in a rich onion gravy, this pork chop recipe is easy to make and the kind of classic comfort that never fails to hit the spot.
I avoided pork chops (and even Grilled Pork Tenderloin) for most of my adult life.
My childhood body of evidence taught me that pork chops were bland, dry, and chewy. I firmly believed Slow Cooker Pulled Pork was the only way to enjoy pork of any kind.
Boy, was I wrong!
As these creamy smothered pork chops declaratively prove, it does not have to be this way!
5 Star Review
“The smothered pork chops were absolutely delicious. Dijon mustard was a great addition. Gravy was incredible. Glad I found this recipe, will make again.”
— Ann —
Secrets to Tender Pork Chops
To keep pork chops from drying out, you have to do three main things:
Select the best pork chop cut for your needs.Choose the proper cooking method for your cut.Don’t overcook them, and use an instant-read meat thermometer to test for doneness.
Select the Best Pork Chop
When it comes to cuts of pork chops, there are about five different types of pork chops to choose from.
Shoulder Chops. Does well in slow cooking.Rib Chops. Lean meat that is great for Grilled Pork Chops, Air Fryer Pork Chops, broiling, and roasting.Pork Loin Chops. Grill, broil, air fry, or roast.Boneless Chops. Perfect for grilling or a lightening-fast pan sear.Sirloin Chops. Perfect for cooking slowly (see Crockpot Pork Chops).
In this recipe, I recommend using thick-cut, bone-in rib pork chops since they’re the most difficult to overcook.
Pick the Right Cooking Method
To cook pork chops so they don’t dry out, you can try fast and furious, low-and-slow, or insulate the meat another way.
For example, Stuffed Pork Chops insulate the meat from the inside.
These easy smothered pork chops use a few tactics to tenderize them.
They begin as pan-fried smothered pork chops. The sear on the outside helps create a tasty golden brown crust.Then, they bake at a moderate temperature (350 degrees F) in a rich stock mixture, which keeps them moist.While the chops rest, the pan drippings are reduced into a phenomenal gravy that serves as an additional insurance policy (it’s harder for a smothered pork chop to taste dry).
For Extra Tender Pork Chops
If you’d like to go above and beyond to make the most tender, moist pork chops of your life, brine the pork chops (submerge them in a saltwater solution) for 45 minutes or up to 12 hours prior to cooking.
Brining is not strictly necessary for good results (we’re still cooking the pork chops gently in liquid and smothering them with gravy), but it does provide another layer of protection against tough chops.
Do NOT Overcook the Pork Chops
The ultimate trick to not overcooking pork chops (and Baked Pork Tenderloin) is to use an instant-read thermometer to test for doneness and pull them at the right internal temperature for pork.
I stop cooking my pork chops at 135 degrees F, then let them rest.The temperature will continue to rise to the FDA’s 145 degrees F.Result: perfectly cooked, tender, and juicy pork chops every time.
How to Make Smothered Pork Chops
These smothered pork chops are intensely savory, well-seasoned, and will more than right the wrongs of dry pork chops past.
Tip!
This recipe yields a generous amount of onion gravy; don’t skip it! Everyone is going to want more, so spoon a generous portion onto each plate. You can use any leftovers to top Air Fryer Chicken Breast.
The Ingredients
Bone-In Pork Chops. Bone-in rib chops are extra flavorful and less prone to drying out than boneless. They’re also a wonderful source of lean protein and tend to have less gristle than other cuts. (Not into chops? Maybe this Stuffed Pork Tenderloin is more your style.)Flour. A light coating of all-purpose flour and spices creates a scrumptious, crust-like exterior for the pork chops. Spices. Cumin and smoked paprika add rich smoky, and earthy flavors. Salt and pepper are can’t-miss classics.
Onions. The onions help build deep flavor for the gravy and pair nicely with the pork chops.
Chicken Stock. No heavy cream here. Richly-flavored chicken stock or chicken broth acts as a base for our sauce (like in Crockpot Pork Roast). It also deglazes the pot after cooking the pork and onions, ensuring that we don’t miss any of those delightful browned bits.
Dijon Mustard. The tangy bite of Dijon mustard adds depth to the gravy and is a lovely pairing with the pork and onions. Balsamic Vinegar. For depth of flavor and a hit of acidity.
The Directions
Brine the pork chops (if desired). Pat dry. Stir the flour and spices together for the dredging.
Dredge the thick-cut pork chops in flour.
Brown the pork chops on both sides, then transfer them to a plate.
Saute the onions.
Pour in the stock and simmer until thickened. Return the pork to the pot.
Cover and bake the smothered pork chops at 350 degrees F for 30 to 40 minutes. Remove the pork to a plate. Finish making the gravy on the stove
Remove the pot from the heat, then add the pork chops back in. ENJOY!
Storage Tips
To Store. Refrigerate pork chops and gravy in an airtight container for up to 3 days. To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave. To Freeze. Freeze pork chops in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Leftover Ideas
Leftover Pork and Gravy. Use leftover pork chops to create a spin on a French dip sandwich. Place thin slices of your pork chops between two pieces of toasted bread (add cheese if you please), and serve the sandwich with a side of the gravy for dipping.
Leftover Gravy. Leftover gravy is scrumptious over a Baked Chicken Breast for lunch or dinner. For breakfast, serve it over a sturdy, thick piece of toast with an egg on top.
How to Serve Smothered Pork Chops
Rice. Smothered pork chops with rice is our favorite! It soaks up the sauce nicely. Try them with Instant Pot Brown Rice, wild rice, or even this Lemon Rice. Pasta. Serve your pork chops over a bed of whole wheat pasta or egg noodles. Potatoes. Nothing soaks up the sauce better than a bed of mashed or baked potatoes. I recommend these Crockpot Mashed Potatoes, Instant Pot Mashed Potatoes, or a Baked Potato.Bread. Sop up the scrumptious sauce with a slice of Crock Pot Bread or Drop Biscuits. Polenta. The polenta from my Creamy Polenta with Zucchini and Tomatoes would be scrumptious with these pork chops.
Sides that Go Well with Smothered Pork Chops
Snacks
Crockpot Applesauce
Side Dishes
Garlic Mashed Potatoes
Recommended Tools to Make this Recipe
Dutch Oven. Perfect for making smothered pork chops. Wooden Spoon. The ideal tool for stirring and scraping the bottom of the pot. Tongs. An easy way to flip and transfer the pork chops.
You have so many good reasons to make this recipe:
Prove to yourself that pork chops can be moist.Gravy alone is a thing of beauty.You need a dinner of comfort food that your family will love, and this recipe is going to be a hit!
Frequently Asked Questions
If your pork chops are tough, there is one sure-fire reason: you overcooked them. USE A THERMOMETER (this one is inexpensive and works well; this one is fast, accurate, and will last years). I really cannot stress this thermometer point enough.
Yes, you can add a pinch of cayenne pepper to your spice mixture to give your pork chops a kick.
Up to 12 hours in advance, add the pork chops to the brining liquid (if using) and store them in the refrigerator. Mix the spices and flour together in a bowl, then cover and store it at room temperature.
Sure! Swap the regular flour for your favorite gluten-free flour alternative.
Smothered Pork Chops Video
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Smothered Pork Chops
Ingredients
Instructions
Video
Notes
TO STORE: Refrigerate pork chops in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
TO FREEZE: Freeze pork chops in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
More Tasty Pork Recipes
Instant Pot
Instant Pot Pork Tenderloin
Slow Cooker
Slow Cooker Pulled Pork
Stir Fries
