Smothered Pork Chops
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Smothered pork chops are the dinner version of a big cozy hug. This is one of those meals that look fancy, taste incredible, and somehow still come together with basic pantry ingredients and all in one pan.
Smothered Pork Chops Recipe
It’s rich, savory, a little bit indulgent, and the sauce is so good you’re going to be tempted to grab a spoon and “taste test” it over and over again.
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And bones, you can use bone-in or boneless chops, and there’s plenty of that luscious sauce to go around, enough for seconds, or even to stretch to a bigger crowd.
Why You’ll Love This Recipe
This is the kind of recipe you keep in your back pocket for when you need something dependable and really satisfying.
It’s quick to prep, uses simple ingredients, and everything cooks in one skillet. The pork chops get a gorgeous golden crust before being simmered in a creamy onion gravy that’s packed with flavor. It’s cozy, hearty, and feels like home.
Also worth mentioning: the sauce situation here is elite. Like, mop-it-up-with-bread, pour-it-over-everything, don’t-let-a-drop-go-to-waste kind of good.
Ingredients You’ll Need
- Heavy cream
- Oil
- Pork chops (bone-in or boneless)
- All purpose flour
- Garlic powder, Onion powder, Paprika, Dried thyme leaves, Salt and pepper
- Butter
- Onion
- Chicken broth
Step By Step Directions
Start by seasoning your pork chops with salt and pepper.
In a shallow bowl, whisk together the flour, garlic powder, onion powder, and paprika. Set aside a couple tablespoons of this mixture, then dredge each chop in the remaining flour mixture.
Heat oil in a large skillet and brown the pork chops on each side. Remove them from the pan and set aside.
In that same skillet (don’t wash it, we want that flavor), melt the butter and add your sliced onions. Let them cook down until they’re soft and lightly caramelized.
Sprinkle in the reserved flour mixture and stir it around to cook off the raw flour taste. Then slowly pour in the chicken broth while whisking to keep everything smooth.
Stir in the heavy cream, thyme, and a little more salt and pepper if needed. Bring the sauce to a gentle boil, then return the pork chops to the skillet.
Lower the heat, cover, and let everything simmer until the pork chops are cooked through and tender.
Tips & Tricks
- Don’t skip browning the pork chops, it adds a ton of flavor.
- Slice your onions evenly so they cook at the same rate and get that nice soft, caramelized texture.
- If you’re cooking for more people, this recipe easily stretches. The sauce is generous enough to handle up to 8 pork chops without needing to double it.
- Serve this with mashed potatoes, baked potatoes, egg noodles, or homemade French bread. Basically anything that will soak up the sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stove or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.
More Delicious Pork Recipes
- Slow Cooker Pork Chops Recipe
- Grilled Pork Chops Recipe
- Smoked Pork Tenderloin Recipe
- Baked Pork Chops Recipe
- See all our best pork dinner recipes!
How to Make Smothered Pork Chops
Smothered Pork Chops Recipe
Ingredients
- 2 tablespoons oil
- 4 pork chops bone-in or boneless (see notes)
- ½ cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons butter
- 1 onion sliced
- 2 cups chicken broth
- ½ cup heavy cream
- ½ teaspoon dried thyme leaves
- Salt and pepper to taste
Instructions
- Season both sides of the pork chops with salt and pepper.
- In a shallow bowl, whisk together the flour, garlic powder, onion powder, and paprika. Set aside 2 tablespoons of the mixture. Dredge the pork chops in the remaining flour mixture.
- Heat oil in a large skillet over medium-high heat. Add the pork chops and cook 3–4 minutes per side, just until browned. Remove and set aside.
- In the same skillet, melt the butter. Add the sliced onions and cook until softened and lightly caramelized, about 8–10 minutes.
- Sprinkle in the reserved flour mixture and cook, stirring, for about 1 minute.
- Slowly pour in the chicken broth while whisking to remove lumps. Stir in the heavy cream, thyme, and salt and pepper to taste.
- Bring to a light boil, then return the pork chops to the skillet. Reduce heat, cover, and simmer until the pork reaches an internal temperature of 145°F, about 10 minutes.
- If needed, uncover and let the sauce boil for a few minutes until thickened to your liking.
Notes
- Bone-in or boneless pork chops both work well, just adjust cooking time as needed.
- This recipe makes plenty of sauce and can easily stretch to 8 pork chops.
- Don’t skip browning the pork chops, it adds a ton of flavor to the final dish.
- If the sauce gets too thick when reheating, add a splash of broth or cream to loosen it.
Nutrition
Did You Make This Recipe?
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Tools We Love
- Extra Large Cast Iron Skillet – I have two of these that live on my stove top at all times. They’re both gorgeous and incredible useful.
- Stainless Steel Tongs – Perfect for turning your pork chops.
More One Dish Dinner Ideas
Final Thoughts
This is one of those dinners that feels a little extra without actually being extra work.
It’s simple, comforting, and wildly satisfying, and that sauce? I’m telling you right now, you’re going to be thinking about it later. Don’t be surprised if this one ends up on repeat.
Frequently asked questions
Yes! Bone-in or boneless both work great—just keep an eye on cook time since boneless may cook a little faster.
You can! Cook everything, then reheat gently on the stove. Add a splash of broth or cream to loosen the sauce if needed.
You probably don’t need to, the sauce already makes enough for up to 8 pork chops. Just cook in batches if needed.
Let it simmer uncovered for a few minutes, or bring it to a gentle boil until it reduces to your desired consistency.
It’s best fresh, but you can freeze it. Just know the cream sauce may separate slightly when reheated, stirring well helps bring it back together.
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