Smothered Pork Chops Recipe

Course: Dinner

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 331kcal

Author: Becky Hardin

There's really nothing more comforting than a serving of Smothered Pork Chops with mashed potatoes! This easy-to-make Southern staple is a perfect weeknight dinner for just about every family. It's filling, flavorful, and picky-eater-approved.

Step-by-step photos can be seen below the recipe card.

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Equipment

Ingredients

8 ounces boneless pork chops
½ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
2 tablespoons olive oil
1 onion diced
2 cloves garlic minced
1 cup low-sodium beef broth
½ cup heavy cream room temperature
1 tablespoon worcestershire sauce
1 tablespoon chopped parsley plus more for garnish

Instructions

Pat the pork chops dry.
8 ounces boneless pork chops
In a shallow bowl, whisk the flour, salt, pepper, garlic powder, and smoked paprika together.
½ cup all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon smoked paprika
Dredge the pork chops in the flour and shake off any excess. Reserve ¼ cup of the remaining flour.
Heat the oil in a cast-iron skillet or sauté pan set over medium heat. Add in the pork chops and cook on both sides until deeply golden, about 3 minutes per side. Remove from the pan and set aside.
2 tablespoons olive oil
Add in the onion and sauté until translucent, about 5 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Whisk in the reserved ¼ cup flour, cooking for 30-60 seconds.
1 onion, 2 cloves garlic
Slowly whisk in the broth. Bring the mixture to a simmer and cook for 5 minutes to thicken slightly.
1 cup low-sodium beef broth
Stir in the cream, worcestershire sauce, and parsley. Return the pork to the pan, spoon the sauce over the pork, cover and cook until the pork is cooked through, about 3-5 minutes.
½ cup heavy cream, 1 tablespoon worcestershire sauce, 1 tablespoon chopped parsley
Garnish with parsley and serve.

Video

Notes

I recommend using ¾-inch to 1-inch thick-cut pork chops with some fat on them for the most tender results.
Use in a seasoned cast-iron skillet for the most even heating, but you can also use a nonstick skillet.
Generously season both sides of the pork chops before cooking.
Use room temperature heavy cream for the creamiest gravy.
If your gravy becomes too thick, thin it out by adding more beef broth.
Once simmering in the gravy, check the internal temperature of the pork chops with an instant-read thermometer. Remove them from the heat as soon as they reach 145°F internally.

Storage: Store smothered pork chops in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition