Smothered Pork Chops with Onion Gravy
Smothered pork chops are a Southern classic: chops dredged in seasoned flour, browned in a skillet, then covered with onion gravy and simmered gently until tender. The flour coating gives the chops colour and thickens the gravy as they cook. Browned bits from the pan and slowly softened onions give the gravy its deep, savoury flavour.
By Ben Kowalski
Published
- Prep Time
- 10 mins
- Cook Time
- 40 mins
- Rest
- 5 mins
- Total Time
- 55 mins
- Servings
- 4 servings
How do you make Smothered Pork Chops with Onion Gravy?
Season 4 bone-in pork chops, 2 cm (3/4 inch) thick, with paprika, garlic powder, thyme, salt and pepper, dredge in flour and brown in oil for 3 minutes per side. Soften 2 sliced onions in the same pan, stir in 2 tbsp flour, then whisk in 500 ml stock. Return the chops, cover and simmer for 15-20 minutes until tender and 71°C (160°F) inside.
- Total time
- 55 mins
- Calories
- 440 per serving
- Protein
- 37 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Braising
Ingredients
Pork chops
Onion gravy
To serve
Equipment
Large deep skillet with a lid · Shallow dish · Whisk · Instant-read thermometer
Quick Directions
Season and dredge
Pat the pork chops dry.
Brown the chops
Heat the oil in a large deep skillet over medium-high heat.
Cook the onions
Turn the heat down to medium and add the butter and onions to the same pan.
Make the gravy
Sprinkle the reserved 2 tbsp seasoned flour over the onions and stir for 1-2 minutes.
Smother and simmer
Return the chops and any juices to the pan and spoon the onions and gravy over them.
Rest and serve
Take the pan off the heat and let the chops rest in the gravy for 5 minutes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect smothered pork chops with onion gravy.
Season and dredge
Pat the pork chops dry. Mix the paprika, garlic powder, onion powder, thyme, cayenne, salt and pepper and sprinkle half of it over both sides of the chops. Stir the rest into the flour in a shallow dish, then spoon 2 tbsp of this seasoned flour into a small bowl and set it aside for the gravy. Dredge the chops in the remaining flour and shake off the excess.
Brown the chops
Heat the oil in a large deep skillet over medium-high heat. Brown the chops for 3 minutes per side, until golden. They will not be cooked through yet. Move them to a plate.
Cook the onions
Turn the heat down to medium and add the butter and onions to the same pan. Cook for 8-10 minutes, stirring and scraping up the browned bits, until the onions are soft and golden. Add the garlic and cook for 30 seconds.
Make the gravy
Sprinkle the reserved 2 tbsp seasoned flour over the onions and stir for 1-2 minutes. Slowly pour in the stock, whisking all the time so no lumps form, then add the Worcestershire sauce. Bring to a simmer and stir for 2-3 minutes, until the gravy thickens.
Smother and simmer
Return the chops and any juices to the pan and spoon the onions and gravy over them. Cover, turn the heat to low and simmer gently for 15-20 minutes, until the chops are tender and the thickest part reads at least 71°C (160°F). Add a splash of water if the gravy gets too thick.
Rest and serve
Take the pan off the heat and let the chops rest in the gravy for 5 minutes. Taste the gravy for salt, scatter with parsley and serve over rice or mashed potatoes.
Recipe Tips
- Set aside the 2 tbsp of flour for the gravy before you dredge the chops, so it stays clean and free of lumps.
- Keep the gravy at a gentle simmer once the chops go back in. A hard boil tightens the meat and makes it tough.
- Give the onions the full 8-10 minutes. Golden, sweet onions are what make the gravy taste rich.
Variations
- Mushroom: add 200 g sliced mushrooms with the onions and cook until their liquid has evaporated.
- Creamy: stir 60 ml (1/4 cup) heavy cream into the gravy for the last 2 minutes of simmering.
- Shoulder chops: use bone-in pork shoulder (blade) chops and simmer them covered for 35-45 minutes, until fork-tender, adding stock as needed.
Nutrition (per serving)
| Calories | 440 |
|---|---|
| Protein | 37 g |
| Carbs | 18 g |
| Fat | 23 g |
| Saturated fat | 7 g |
| Fibre | 1.6 g |
| Sugar | 4 g |
| Sodium | 680 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the chops and gravy together in an airtight container for up to 4 days.
- Freezer
- Freeze in the gravy for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered pan over medium-low heat with a splash of stock or water, since the gravy thickens as it cools, until hot to 74°C (165°F).
Smothered Pork Chops with Onion Gravy FAQs
What are smothered pork chops?
Smothered pork chops are a Southern dish of seasoned, floured pork chops that are browned in a skillet and then covered in onion gravy and simmered until tender. They are usually served over rice or mashed potatoes.
What cut of pork chop is best for smothering?
Bone-in loin or rib chops about 2 cm (3/4 inch) thick work well and are ready in 15-20 minutes. Bone-in shoulder (blade) chops have more fat and connective tissue, so simmer them for 35-45 minutes until fork-tender.
Why are smothered pork chops tough?
The gravy was probably boiling instead of simmering, or lean chops cooked far too long. Keep the heat low with the lid on, check the temperature after 15 minutes, and use shoulder chops if you want a longer, slower braise.
Can smothered pork chops be made gluten-free?
Yes. Use a gluten-free flour blend for dredging and for the gravy, and check that the stock and Worcestershire sauce are labelled gluten-free.
Can I make smothered pork chops ahead?
Yes. They reheat well and the gravy tastes even better the next day. Refrigerate for up to 4 days and reheat gently with a splash of stock until hot to 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
