Tender Smothered Pork Chops are easy to make in a frying pan with a light coating and delicious cream gravy with caramelized onions. This pork recipe is simple to make and easily gets five stars!
If you enjoy this recipe you may also enjoy our Steak Tips with Mushroom Gravy recipe.
Smothered Pork Chops Recipe
Creamy and flavorful this simple sauce is wonderful spooned over moist and tender breaded pork chops and onions. The caramelized onions are cooked a bit more in butter and flour to make fried onions that really enhance these Farmhouse Smothered Pork Chops!
The best pork chops to use in smothered chops are Ribeye chops which have a nice strip of red meat meat along the outside of the traditional lighter colored chop. There’s a bit more fat in this darker meat that will tenderize as it cooks and add so much flavor to every bite!
When pork chops are only cooked for a few minutes on each side and a digital meat thermometer is used they will absolutely melt in your mouth. Properly cooked pork chops whether made in the oven, on the grill or in the skillet can be cut with your fork and don’t even require a knife.
I have always found dishes that look fancy like this to be intimidating. Trust me this skillet meal is like our Caramel Apple Pork Chops and Sausage and Potato Skillet. They are simple dishes that can be made in less than 30 minutes and look just as good as they taste.
I’ve made this recipe with one onion and with two onions. The sautéing and caramelizing process cooks out the stronger onion flavors leaving an enjoyable flavor and change of texture. So I definitely recommend using two medium or one large onion.
How Do You Cook Pork Chops Without Drying Them Out
Thick pork chops that are 3/4″ to one inch thick should be cooked in a skillet for 4 to 5 minutes per side over medium high heat with vegetable oil.
The pork chops are ready to flip when they turn whitish halfway up the side. They will take slightly less time on the second side as the first side.
After 8 to 9 minutes of cooking use a digital thermometer and insert into the side of the pork chops. The end of the thermometer should be well into the center of the chop. This allows for maximum coverage on the shaft of the thermometer which has sensors to most accurately read the temperature.
Properly cooked pork chops should be removed from the heat when the internal temperature reaches 145°F and be allowed to rest for 3 minutes before slicing. This is according to the USDA cooking times and temp chart..
A pork chop will be tender and juicy when there is still a blush of pink in the center. At 145°F a little bit of pink is safe to eat and will taste amazing!
Tips & Tricks
- Chicken stock and heavy cream can be doubled for more sauce if desired, cooking time to reduce liquid will need to be increased
- Milk can be substituted for heavy cream
- I love adding a couple of extra tablespoons of seasoned flour to each pork chop after laying it in the skillet to create a thicker breading
How to Make Simple Smothered Pork Chops
Using a paper towel dry pork chops and season with salt and pepper.
Add 2 – 3 tablespoons of oil to a skillet and turn on medium-high heat.
When oil is hot coat each chop in the flour, garlic powder and chili powder mixture. Add chops to the skillet and cover with a lid for 4 – 5 minutes.
Flip pork chops and add a bit more oil if the skillet is dry. Cook covered for another 4 – 5 minutes. Remove pork chops from the skillet when the internal temp is 145°F. Set aside on a plate and cover with foil to keep warm.
Add a couple more tablespoons of oil to the skillet and stir in onions. Turn heat to medium low and cook onions until caramelized, about ten minutes. Covering the skillet will speed up the cooking process.
Add butter and a couple tablespoons of seasoned flour to help coat the onions. Stir and cook until flour is no longer white.
Add chicken stock and heavy cream, cook until some liquid cooks off and the sauce is the texture that you desire.
Set pork chops back in the skillet and allow to warm up if needed. Sprinkle chopped fresh parsley on top.
Serve warm right out of the skillet and spoon sauce over the pork chops and onions. Enjoy!
What is a Good Side Dish for Smothered Pork Chops?
Air Fryer Broccoli with Garlic & Parmesan is a quick vegetable that we eat with many meals.
Broccoli Mushroom Casserole is a baked classic and one of my mom’s all-time favorite recipes.
Crock Pot Loaded Cauliflower Casserole packs lots of flavor in every bite with bacon, cheese and green onions. Starting with frozen cauliflower it’s super simple to make!
Cauliflower Mashed Potatoes add more veggies to the meal and make a great base for the extra gravy from the smothered chops!
More Easy Pork Recipes:
Kielbasa Mac and Cheese is a comfort food classic that is simple to make on the stovetop.
Cowboy Breakfast Skillet is a one skillet breakfast that can be made with potatoes or become keto with riced cauliflower.
Creamy Pork Chop Casserole combines Swiss cheese, white wine, cream of chicken soup and herb seasoned stuffing are sprinkled on pork chops to make the best casserole.
Farmhouse Smothered Pork Chops
- 4 thick boneless pork chops
- 1 teaspoon koshor salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup flour
- 2 teaspoons garlic powder
- 3/4 teaspoon chili powder
- 1/4 cup vegetable oil
- 2 medium onions sliced
- 2 tablespoons butter
- 1/2 cup chicken stock
- 1/2 cup heavy cream or milk
- 2 tablespoons parsley chopped
- Stir garlic powder and chili powder into flour.
- Dry pork chops with a paper towel, season with salt and pepper then dip in flour. Cover generously with flour. Set aside 2 tablespoons of extra seasoned flour.
- Heat skillet and a couple tablespoons of vegetable oil over medium high heat.
- When oil is hot add pork chops, cover with a lid and cook 4 to 5 minutes.
- When pork chop is white half way up the side flip and cook another 4 to 5 minutes. Use a digital meat thermometer and insert in the side to the center of the pork chop. When the thermometer reads 145°F set pork chops aside on a plate and cover with foil.
- Turn heat to medium low and add remaining oil and onions. Season with salt and pepper. Cover and stir occassionally until caramelized, about 10 minutes.
- Create an opening in the center and add butter. Stir onions into butter and then sprinkled the reserved 2 tablespoons of flour into the onions to coat them a bit. Cook until flour is no longer white.
- Add chicken stock and heavy cream or milk and heat on medium heat. Leave uncovered and stir occassionally until sauce is reduced and reaches desired serving consistency. Add pork chops to skillet to warm and serve out of the skillet and enjoy!
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