Smothered Pork Chops are seasoned thick-cut pork chops, seared to perfection, and cooked in a rich, creamy buttermilk gravy with caramelized onions. Serve them with a side of mashed potatoes to soak up even more of the delicious gravy! I was inspired by my popular Smothered Chicken and love this pork version!
Ingredients & Substitutions
Pork Chops: I used 4 boneless thick-cut pork chops for this recipe. Let the chops sit out at room temperature for about 30 minutes before starting the recipe to ensure even cooking. You could also use bone-in pork chops. Depending on the pork chops you use, cooking times may vary. Pork is fully cooked when it reaches an internal temperature of 145°F. Season the pork with onion powder, garlic powder, salt, and pepper.
Flour: Reserve 2 tablespoons of all-purpose flour to use in the gravy; the rest should go on a wide plate for the pork chops to be dredged.
Onion: A yellow onion is sliced and cooked slowly to caramelize, enhancing the richness of the sauce.
Chicken Broth: Chicken broth is the liquid base of the gravy. You could substitute chicken stock if that is what you have on hand.
Buttermilk: Buttermilk adds tanginess and creaminess to the gravy as well as gives it a rich and velvety texture.
What To Serve With Smothered Pork Chops
To create a balanced and satisfying meal, pair the dish with some delicious side dishes. Here are some options you may want to try:
- Mashed Potatoes (or Cauliflower Mashed)
- Roasted Vegetables like green beans, asparagus, or Brussels sprouts
- White or Brown Rice (or try it with parmesan garlic rice…yum!)
- Buttermilk Biscuits
- Wedge Salad
- Cornbread (or cornbread muffins)
Can I Make The Gravy Ahead Of Time?
Sure, you can get a head start with this recipe by making the gravy in advance. Once the gravy has been made, let it cool completely. Next, store the gravy in an airtight container in the refrigerator for up to a few days. When ready to make the pork chops, reheat the gravy in a skillet on the stovetop as you prepare the pork chops.
How To Store Smothered Pork Chops
To store smothered pork chops, first, let the dish cool completely. Next, I recommend separating the gravy from the pork chops. This will keep the pork chops from getting soggy. Store the gravy and pork chops in airtight containers in the refrigerator for up to 3-4 days. Reheat them separately in a microwave or on the stovetop. You may need to add a little bit more chicken broth or water to the gravy if it’s too thick.
Smothered Pork Chops
- 4 boneless pork chops, room temperature (you can use thick or thin cut, just be sure to adjust the timing if using thin cut, as they may cook faster)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup (62.5 g) all-purpose flour, divided
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 tablespoons vegetable oil
- 1 large yellow onion, thinly sliced into half-moons
- 2 teaspoons garlic, minced
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup (240 g) chicken broth
- 1 cup (245 g) buttermilk
- parsley, chopped for garnish
- salt, to taste
- Pat pork chops dry with paper towels. Evenly season pork chops on both sides with onion powder, garlic powder, salt, and pepper.
- Set aside 2 tablespoons of flour, pouring the rest onto a wide plate. Dredge each pork chop in the flour, coating all sides. Shake off excess flour. Set aside.
- In a large cast-iron skillet over medium heat, add butter and oil. Once the butter has melted, add the pork chops, making sure not to overcrowd the pan. (Cook in batches if necessary.) Cook for 5-6 minutes on each side, or until a crust forms naturally before attempting to flip it. The pork will release from the skillet once a proper sear has formed. Transfer to a plate and tent to keep warm.
- To the same skillet over medium heat, add the onions. Cook for 8-10 minutes, or until golden and slightly caramelized. Add garlic and cook for 1 more minute. Sprinkle reserved flour over the onions and garlic. Stir to coat.
- Decrease the heat to low*, and add thyme, salt, and pepper.
- Slowly pour the chicken broth into the skillet, stirring and scraping up browned bits from the bottom of the pan. Continue cooking until the sauce thickens and reduces, about 2-3 minutes.
- Add buttermilk, stirring to combine.
- Return pork chops to the pan and spoon gravy over the top. Raise heat to medium, bring to a simmer, and cook for 5 more minutes, or until the pork is cooked through to an internal temperature of 145°F and the gravy is thickened.
- Garnish with parsley. Serve immediately.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
I don't think I'll ever serve pork chops the same! The meat was so tender and juicy, and the seasoning was just perfect. And don't get me started on that onion gravy – it was the perfect finishing touch.
This is a delicious way to serve pork chops! The gravy elevates the flavor so much, and I would add it to mashed potatoes, too. And, I like that it is easy enough to prepare any night of the week!
This creamy onion buttermilk gravy is so good! This was perfect on these pork chops but would be wonderful on chicken too. Add some extra gravy on a side of mashed potatoes and everyone will be happy!
Wow! This is such a flavorful dish, and it's pretty easy to make. These would be great to step up a weeknight menu!
Yum! The creamy sauce is such a game-changer! It pairs perfectly with the tender pork chops.
The thick gravy and caramelized onions put these perfect pork chops over the top for me! I can't wait to make them at home!