Seared pork chops finished in a skillet of creamy onion gravy. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.
Why you’ll love this recipe
- Familiar ingredients with plenty of flavor.
- About 45 minutes from prep to table.
- Easy to round out with mashed potatoes and collard greens.
What you’ll need
Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.
- 4 boneless pork chops, about ¾ inch thick
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup flour, divided
- 1 tbsp neutral oil
- 1 onion, sliced
- 1 tbsp butter
- 1½ cups chicken broth
- ½ cup milk
Let’s make it
Get ready
Season pork with salt and pepper. Reserve 2 tablespoons flour; use the rest to lightly coat the chops.
Build the flavor
Heat oil in a skillet and brown chops for 3 minutes per side. Transfer to a plate.
Bring it together
Cook onion in butter for 7–8 minutes, then stir in the reserved flour for 1 minute.
Finish cooking
Slowly whisk in chicken broth and milk. Return the chops and simmer gently for 6–10 minutes until the center reaches 145°F.
Serve and enjoy
Remove from heat and rest the chops in the gravy for at least 3 minutes.
Make It Even Better
Keep the gravy at a gentle simmer so the chops stay tender.
Read through the recipe and measure the ingredients before starting.
Make it your own
Use bone-in chops, allowing additional cooking time and checking temperature.
What to serve with it
Mashed potatoes and collard greens
More dinner inspiration ↗Storage & reheating
Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.
COOKS COURT · THE RECIPE
Southern Smothered Pork Chops
Seared pork chops finished in a skillet of creamy onion gravy.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
For the recipe
- 4 boneless pork chops, about ¾ inch thick
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup flour, divided
- 1 tbsp neutral oil
- 1 onion, sliced
- 1 tbsp butter
- 1½ cups chicken broth
- ½ cup milk
Instructions
- Season pork with salt and pepper. Reserve 2 tablespoons flour; use the rest to lightly coat the chops.
- Heat oil in a skillet and brown chops for 3 minutes per side. Transfer to a plate.
- Cook onion in butter for 7–8 minutes, then stir in the reserved flour for 1 minute.
- Slowly whisk in chicken broth and milk. Return the chops and simmer gently for 6–10 minutes until the center reaches 145°F.
- Remove from heat and rest the chops in the gravy for at least 3 minutes.
Notes
- Keep the gravy at a gentle simmer so the chops stay tender.
Cooks Court · /recipes/southern-smothered-pork-chops
