Fork tender, juicy, and well-seasoned pork chops smothered in a savory onion-garlic gravy. A delicious classic Southern comfort food that will keep you wanting for more. Serve this with mashed potatoes, roasted veggies, or plain white rice and you’ll hear nothing but raving reviews for this simple, meaty, saucy dish!
This is the kind of recipe that you can order at a restaurant that annoyingly costs a lot without giving you full satisfaction. Like, is there anyone out there who feels that a single pork chop cannot fully satisfy a human being? Okay, that was just me when I go hungry.
And you know me, if it hurts my pocket, then homemade is the way to go.
You’ll be shocked that it isn’t that complicated to whip up these crazy delicious pork chops. Oh yesss. Trust me!
So the next time you go out and order this at a fancy resto, think again. You can actually have this at home and enjoy a second or even a third serving while saving few bucks.
Recipe Ingredients and Variations
Okay, hear me out. The list might be a little intimidating but most of these ingredients are probably sitting in your kitchen. No need for a quick trip to the grocery (except, if you don’t stock up on some pork chops in your fridge).
So here’s what you’ll be needing for this simple dinner recipe
- pork chops
- salt and pepper
- Creole/Cajun Seasoning (see my Homemade HERE)
- all-purpose flour
- paprika, cayenne pepper, white pepper
- granulated onion, garlic powder
- vegetable oil or any preferred cooking oil
- onion
- garlic cloves
- fresh thyme
- unsalted butter
- chicken broth
- milk
- salt and pepper
You can go for thin-cut pork chops or thick ones. But remember that the thicker it is, the longer it cooks. So you might have to adjust your cooking time.
Can I Use Boneless Pork Chops?
Absolutely! But since they’re boneless, you might have to reduce the cooking time to about 3-4 minutes per side. Be very careful not to overcook your chops or they’ll end up tough and chewy.
Onion Garlic Pork Chop Gravy
If you think that the well-seasoned chops are the highlight of this recipe, well, they’re not. It’s actually the gravy for me!
I mean, seriously, how can you not resist smothering your rice with that savory and rich gravy? It has that hint of buttery flavor all mixed in with that savory aroma from the wilted onions and garlic and that slightly minty flavor from thyme.
And don’t forget the flavors coming off from those flavor-packed pork chops as you slowly cook them in that gravy. Oh-la-la! Can’t help but drool over as I write this down.
How to Store Leftovers?
Well, if in any case, you’ll have some leftovers (which rarely happens here at home, btw), you can store them in an airtight container. Then place it in the fridge for up to 3-4 days.
Serving Suggestions
This easy pork recipe is pretty versatile. You can actually serve it with just about anything. But if you want to know my top favorites, here are my go-to pairings for this meaty saucy dish.
- Roast Garlic Mashed Potatoes
- Plain White Rice or this Mushroom Rice
- Skillet Cornbread
- Green Beans and Bacon
More Easy Pork Chop Recipes
How To Make Smothered Pork Chops
Pat dry the pork chops with a paper towel, then season with salt and Cajun seasoning. Mix together the flour, paprika, cayenne pepper, white pepper, granulated onion, and garlic powder on a plate. Dredge the seasoned pork chops in flour mixture on each side until coated. Shake off any excess flour.
Heat oil in a cast iron or skillet over medium-high heat; then fry pork chops on both sides until golden brown – about 4 to 5 minutes per side. Remove chops from the skillet and place on a plate. Add onions to the skillet, then saute for about 2-3 minutes. Then add garlic, thyme and continue cooking for 3-5 more minutes, stirring occasionally to prevent any burns or until onions are wilted.
Remove onions and set aside. Add butter to the pan, let it melt. Then throw in the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it comes together and forms a paste. Slowly whisk in the milk, followed by the chicken stock, making sure there are no lumps; stirring and scraping the pan well until it is incorporated or until the mixture is slightly thickened – about 5 minutes.
Return the wilted onions back to the skillet. Thoroughly mix and season with salt and pepper. Add browned pork chops back to the skillet, together with its juice that form on the plate to the skillet. Bring to a boil, then reduce heat to a simmer. Slowly cook for about 30- 45 minutes or more, stirring occasionally to prevent any burns. You may have to cook longer depending on the thickness of your pork chops and/or if desired tenderness has been reached. Garnish with parsley. Serve with mashed potatoes, roasted veggies, or rice.
Watch How To Make It
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This blog post was first published in October 2017 and has been updated with a video, new photos, and added tips.
Smothered Pork Chops
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Ingredients
- 4 pork chops
- salt and pepper to taste
- 2 teaspoons (8g) Cajun seasoning
- ¾ cup (93.75g) all-purpose flour
- ½ teaspoon (1g) paprika
- ¼ teaspoon (0.5g) cayenne pepper, optional (adjust to taste)
- ½ teaspoon (1g) white pepper
- 1 teaspoon (2g) granulated onion
- 2 teaspoons (6g) garlic powder
- 3 tablespoons (42ml) vegetable oil or preferred cooking oil
- 1 large onion, thinly sliced
- 3-4 garlic cloves, minced
- 1-2 teaspoons (1g-2g) fresh thyme, minced
- 3 tablespoons (42g) unsalted butter
- ¾ -1 cup (180ml-240ml) milk
- 3 cups (750ml) chicken broth
- salt and pepper to taste
Instructions
- Pat dry the pork chops with a paper towel, then season with salt and Cajun seasoning. Mix together the flour, paprika, cayenne pepper, white pepper, granulated onion, and garlic powder on a plate.
- Dredge the seasoned pork chops in flour mixture on each side until coated. Shake off any excess flour.
- Heat oil in a cast iron or skillet over medium-high heat; then fry pork chops on both sides until golden brown - about 4 to 5 minutes per side.
- Remove chops from the skillet and place on a plate. Add onions to the skillet, then saute for about 2-3 minutes. Then add garlic, thyme and continue cooking for 3-5 more minutes, stirring occasionally to prevent any burns or until onions is wilted. Remove onions and set aside.
- Add butter to the pan, let it melt. Then throw in the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it comes together and forms a paste.
- Slowly whisk in the milk, followed by the chicken stock, making sure there are no lumps; stirring and scraping the pan well until it is incorporated or until the mixture is slightly thickened - about 5 minutes. Return the wilted onions back to the skillet. Thoroughly mix and season with salt and pepper.
- Add browned pork chops back to the skillet, together with its juice that form on the plate to the skillet. Bring to a boil, then reduce heat to a simmer.
- Slowly cook for about 30- 45 minutes or more, stirring occasionally to prevent any burns. You may have to cook longer depending on the thickness of your pork chops and/or if desired tenderness has been reached.
- Garnish with parsley. Serve with mashed potatoes, roasted veggies, or rice.
Tips & Notes:
- For a darker gravy, you may cook the flour for a longer time over low heat. But if you want the lighter one, cook the flour for a lesser time over high heat while whisking continuously.
- When using boneless pork chops, you might have to reduce the cooking time to about 3-4 minutes per side. Be very careful not to overcook your chops or they'll end up tough and chewy.
- You can actually use the same gravy recipe and substitute pork chops with slices of chicken breast.
- If the gravy seems too thick, add up to 1 tablespoon of water to achieve your desired consistency.
- You may omit cayenne pepper or thyme.
- You can transfer the chops to a preheated 350 F oven to finish cooking. Cooking times will vary by about 15 minutes or more. It is best to use an instant-read thermometer for doneness. Make sure it has enough liquid so it does not burn.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition Information:
Cheryl Bommarito says
This was succulent and very tasty! I used the homemade Creole seasoning you suggested! WOW it took some time but Oh so worth it ! Thank you for sharing a recipe that will be used from now on in my house.
Immaculate Bites says
That’s great to know, Cheryl! Thank you for sharing with us.
Marcie says
I made this tonight and it was delicious. Thank you so much!
Immaculate Bites says
Yay! Thank you, Marcie! 🙂
Stacey says
I love how in all your recipes…you take time to make sure the meat is seasoned well and don’t rely on a sauce or gravy to flavor the meat – it’s what to me takes your recipes to the next level. I have loved everything I’ve tried on your site! Definitely a fan!
This recipe was another winner – delicious!
ImmaculateBites says
Thanks so much, stacey. Am So thrilled!
James S Cribelar says
Dear Imma,
You are such a wonderful cook and woman in general. I’m sure I speak for all of us out here when I say,
“We Love You !”
imma africanbites says
Awww. Thank you so much.❤️
Tammy says
I’ve made this recipe several times and love it! It is super easy, quick and delicious, and my whole family loves it. Your recipes are some of the best online in my opinion. I always look forward to your emails!
KayeLynn says
The taste of these chops were so flavourful. Can the chops be transferred to the oven to finish cooking? If so, what temperature and for how long?
ImmaculateBites says
They can at 350 degrees F. Cooking times will vary about 15 minutes or more . It is best to use an instant read thermometer for doneness . Make sure it has enough liquid so it does not burn.
Deedee says
Will be trying tonight thanks so much for posting. I’m not a fan of onions so I will not use them but hopefully it comes out well I’ve always wanted to make gravy from scratch. Wish me luck, will update!!!
ImmaculateBites says
Hello Deedee,
Sending you positive vibes . You will nail it!
Candra says
This is pretty much mygo to recipie for fried porkchops, that is until a grocery store had jack daniels marrinated chicken breast… To make a long story short omg wow! So now I use a little jack to marinate when i can. I haven’t used much broth either i use cream of mushroom soup or french onion soup will wotk well too for a darker gravy.
imma africanbites says
Wooow! Jack Daniels! That’s a must-try marinate for me.
Mia says
Just made this smothered pork chops for my son. Must say the gravy was hot, I’m sure it will taste great with the white rice and greenbeans I made along side it. Will let u know what my son thinks about it.
imma africanbites says
Hi Mia. Thanks for trying it out. You can adjust the heat by lowering down the amount of cayenne pepper.
Anthony Bowman says
I’ve smothered a lot of pork chops, but this recipe was awesome!!! I’m not a fan of the cayenne, so I just omitted it, and they turned out great for my taste!
ImmaculateBites says
YESS! Thank you so much!So happy you could take some time out to let me know.
Betty says
I am making these tonight for dinner. The recipe looks very good. I know my husband and I will be eating well tonight. Thank you, once again. I love your recipes that I have tried. They are always perfect!
ImmaculateBites says
Perfect? Thank you so much Betty!!! Am glad you are enjoying them. So sweet of you to take the time out to let me know.
Bon Apetit!!!
Christopher Keller says
Saved! Have 4 thick loin chops thawing in the kitchen. Needed a recipe for tonight.
Onion gravy? COUNT ME IN! Be back to rate, this sounds/looks like a major hit!
Thanks for the post!
ImmaculateBites says
Hi Christopher ! Can’t wait for your feedback! You are going to love it as I do.
Deodata says
wow!!!!! this looks yummy, i can’t wait to try it and have a taste of it.
ImmaculateBites says
Thanks ! Do let me know how it works out for you.
Sandrine says
I must try! So comforting. Do you have the recipe for the mashed potatoes?
ImmaculateBites says
Thanks Sandrine! Will post it on Wednesday.
Lainie Valinho says
Made these tonight but was confused with ingredients. Step 1 indicates cayenne pepper and white pepper, yet not on ingredients list. So I didn’t use Cajun seasoning or black pepper. Did halve with cayenne and white pepper. Came out really well. Would like the correct ingredients and measurements.
ImmaculateBites says
Hi Lainie ! Ingredients list have been updated , thanks for trying it out . Glad to hear it all worked out for you.
Liz T says
Also tried to make this Toni tonight recipe call at dor granulated onions but not on the list to indicate how much. Thyme also listed twice but no measurements to say how much in each place. Thanks!
ImmaculateBites says
Hi Liz! I see you might have been confused I have updated recipe to make it clearer. Thanks for bringing this to my attention.