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Smothered Southern Pork Chops

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.


Southern-Style Smothered Pork Chops


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.

Southern-Style Smothered Pork Chops in an easy onion gravy.


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.

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.

Southern-Style Smothered Pork Chops


Great Sides to Serve With This Recipe:

Southern-Style Smothered Pork Chops

Smothered Southern Pork Chops

Smothered Pork Chops- Thick cut bone-in pork chops are covered in an easy onion gravy with just a touch of creaminess from some buttermilk.


  • 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


  • 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.


A cast iron pan is best for this recipe, but any kind of heavy-bottomed pan/skillet is fine.


Calories: 453kcal
Course: Dinner, Main Dish
Cuisine: Southern
Keyword: pork

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8 thoughts on “Smothered Southern Pork Chops”

  1. Terri Whitaker

    This recipe was great.
    For those cooks just beginning or for experienced ones. This recipe is easy to follow, and I got rave reviews. Thanks for keeping it simple and easy.

  2. I have made this recipe a few times and it’s always great. I like pork chops but they are always kind of boring. This recipe really spices them up. Also, I like the one with garlic and brown sugar. Yum!

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