Smothered Pork Chops make a comforting, down-home southern meal, especially when served over mashed potatoes to soak up all of that flavorful gravy. Thick cut bone-in pork chops are covered in an easy onion gravy with just a touch of creaminess from some buttermilk.
When I get tired of cooking chicken for dinner, I like to cook pork chops. Southern Fried Pork Chops, Pork Chops with Creole Mustard Sauce, and Brown Sugar Garlic Pork Chops are some of my favorite pork chop recipes.
How To Make Smothered Southern Pork Chops
I like to caramelize the onions first because it really takes time to develop that sweet flavor and I don’t want to rush the process. The gravy is a simple one and really relies on the flavor of the onions.
Once the onions are fully cooked down, remove them from the pan and brown the pork chops. No need to fully cook the pork chops at this point. Just get a nice sear on them.
Take the chops out of the pan, add some oil and flour and then whisk in some beef or chicken broth and buttermilk to make a gravy.
Type of Pork Chops To Use
It’s best to use bone-in pork chops for this recipe. They have more flavor and stay juicier. You also want a fairly thick-cut pork chop, at least an inch in thickness. Thinner pork chops will cook too quickly and dry out.
Return the onions and pork chops to the pan to finish cooking in the gravy. About 10 minutes later you have seriously delicious southern-style smothered pork chops.
Cast Iron Skillet
I love to use a cast iron pan to cook Smothered Pork Chops. Everything just seems to taste better when cooked in cast iron and it heats and cooks more evenly then any other type of pan.
Storage
Leftovers can be stored in an airtight container in the refrigerator for 4 days.
More Southern Favorites
- Easy Chicken Pot Pie
- Chicken Fried Steak
- Cubed Steak with Onion Gravy
- Hamburger Steak Skillet Casserole
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Pin ItGreat Sides to Serve With This Recipe:
- White Rice
- Buttermilk Mashed Potatoes
- Southern-Style Green Beans
- Country-Fried Skillet Corn
- Buttermilk Cornbread Muffins
- Spicy Collard Greens
- Southern Candied Sweet Potatoes
Smothered Southern Pork Chops
Equipment
Ingredients
- 2 large sweet onions, thinly sliced
- 2 tablespoons butter
- 4 bone-in pork chops, 1 1/2-inch thick
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups beef broth
- 1/4 cup buttermilk
- 1/4 cup water
Instructions
- Melt butter in a large pan over medium heat. Add onion. Once onions start to soften, turn heat down to medium-low and cook until golden brown, about 25 minutes, stirring often.
- Remove onions to a bowl and set aside.
- Sprinkle salt, garlic powder, onion powder, cayenne and black pepper on both sides of pork chops.
- Add olive oil to pan and place over medium-high heat. Once hot, add pork chops.
- Cook pork chops until nicely browned on both sides, about 5 minutes per side. Remove from pan and set aside. (note: they don't have to be all the way cooked at this point.)
- Sprinkle flour on bottom of pan and cook 1 minute.
- Gradually whisk in broth, buttermilk, and water.
- Let come to a simmer and return pork chops and onion to pan.
- Simmer 10 minutes or until pork chops are done.
- Season to taste with salt and pepper.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
This recipe takes pork chops to another level, did this recipe 2 weeks ago, liked it sooo much, I cooked it again tonight. I used red onions vs. yellow onions, freshly chopped garlic, 1/2 cup beer, and a tad more buttermilk…AWESOME. We have a saying here in South Louisiana, when the food is that good, it’ll make u SLAP UR MOMA