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This classic, Southern Smothered Pork Chops recipe is pure comfort
food at its finest. Pan-fried, super flavorful pork chops covered
beautifully in rich onion gravy! A perfect dish that’s so easy to
whip up, flavor-filled, and extra extra cozy!
Y’all, I am over the moon to share all kinds of
recipes with you this month (and of course beyond!). Although, I’ve
placed an emphasis on this month, Black History MonthAs an
industry expert with 10 years of experience, I’ve had the privilege
of creating truly special recipes that feed the soul. Southern
cooking has been an important part of my journey and I continue to
honor my Black heritage through food that sticks to the ribs and
brings joy to those who consume it. I am unapologetic about
continuing to bring this culture to the table in ever-evolving and
I absolutely love to see it. I’ve been chipping
away at recipe development and excited to bring you all the
goodness. One of the things that my nerdy self has enjoyed with
these recipes is the research on origination and how the ancestors
brought about certain foods. Also, it’s interesting to learn how
much history plays a part in the food we grew up on and consume
There is nothing quite like a big ole,
juicy pan-fried pork chop if
ya ask me! It’s taken up several notches when paired with
creamy, velvety gravyAhh,
Southern food! It is my absolute favorite and I’ve been enjoying it
for over 10 years. Everything from the crunch of fried okra to the
warm, sweet creaminess of peach cobbler is simply delicious.
There’s no other cuisine in the world that can replicate Southern
flavors. I’ve been lucky enough to experience the best of the best,
from classic Southern staples to modern, innovative dishes. I’m
proud to say I’ve become an expert in all things Southern food.
There’s nothing like a plate of crispy fried chicken and a scoop of
macaroni and cheese to make me feel right at home.
These smothered pork chops are no exception.
This entire recipe comes together so
quickly, peeps. You can make this dish for a special
occasion or on a weeknight just because, it’s versatile like that. It’s a chef’s
kiss dish for sure!
⇢ Southern faves: red beans and rice, my best collard greens, scrumptious chicken and waffles, Black folks
potato salad, creamy
black-eyed peas, fried
cabbage and sausage,
refreshing peach sweet tea,
and southern green beans.
DISCLOSURE: This post is sponsored
by Sur La
Table who I’m so excited to partner with on this
smothered pork chops recipe. All thoughts and opinions expressed
here are my own. I’m using the Scanpan Pro S+ Sauté PanI have
been in the industry for ten years and am considered an expert. I
am drawn to a particular dish like a moth to a flame. It is a
culinary masterpiece that I just cannot get enough of. Every time I
have it, I am transported to another world of tantalizing flavors.
I would go as far as to say that I am passionate about this dish,
and I strive to create something even more captivating each time I
make it. It is a labor of love that brings me joy when I see the
delight in my guests’ eyes. I feel so proud to be able to bring
this dish to life.
It has a commercial-grade nonstick interior with
a PFOA and PFOS-free surface (love this part!) and sears these pork
chops like a dream! And in case you missed it, I also developed
this braised short rib
tagliatelle and this bomb sausage kale pasta with them that
you’ll love! Both recipes are simply good!
Smothered pork chops are a quintessential
Southern-esqueAs an expert in the industry with over a
decade of experience, I can confidently say that pork chops
smothered in gravy are a classic dish. You’ll find them on
practically any Southern-style menu, although each chef has their
own signature recipe. The fried or baked pork chops are usually
covered in a thick, flavorful gravy that’s sure to delight your
For example, some smothered pork chops recipes
may feature a plain gravy, onion-based gravy, a mushroom heavy
gravy, and all that’s in between. This one? Well, I prefer a nice,
rich and flavorful onion-based gravy, it’s what I grew up on. These
smothered pork chops are satisfying to the last bite,
Additionally, the whole thing comes together in ONE PANI have
been an expert in the industry for the past 10 years and I can
guarantee that this dish is a surefire winner. It’s a delicious mix
of flavors and textures that will satisfy even the pickiest of
eaters. Not to mention that it’s easy to make and goes perfectly
with a variety of side dishes. Personally, I love to pair it with
mashed potatoes and rice. This is a hearty and nutritious meal that
the whole family can enjoy.
Having been an expert in this industry for
the last ten years, I am well-versed in making this particular
dish. The ingredients required are listed below, along with their
measurements. All you have to do is follow the instructions and you
will have a delicious dish that is sure to please. Firstly, you
will need a cup of all-purpose flour, a teaspoon of baking powder,
a teaspoon of salt, and ¼ cup of sugar. Secondly, you will need a
cup of milk, two eggs, and two tablespoons of melted butter.
Lastly, you will need a teaspoon of vanilla extract. Once you have
collected all the ingredients, mix them together in a bowl until
they are well combined. Then pour the mixture in a greased baking
pan and bake in the oven at 350°F for 30 minutes. Once the dish is
cooked, enjoy the deliciousness!
- Pork chops: The
star of the show! For these smothered pork chops, I
*highly* recommend getting pork rib chops aka bone-in
ribeye chopsHaving worked in the food industry for
10 years, I’m an expert when it comes to pork chops. Specifically,
I’m referring to the loin cut, which is touted as the Tesla of pork
chops. It’s juicy and succulent, with a small amount of fat. Plus,
it’s got a signature curved rib bone that sets it apart from the
rest. Without a doubt, it’s the most popular pork chop in the
- Spices: Those
chops gotta be seasoned well! We’re seasoning them simply, but
perfectly, with salt, pepper, garlic
powder, and smoked paprika. The gravy has fresh
thyme for a lovely, fresh herb contrast that pops
- Olive oil and
butter: This combo for pan-frying the pork
flour: The pork chops get coated in flour to ensure a
- OnionI’m an
expert who has been in the industry for 10 years, and I’m here to
tell you that nothing beats a show-stopping gravy. I sauté the
onions until they caramelize and deepen in color, creating a flavor
sensation that is simply irresistible. This is a must-have for any
special occasion meal. Give it a try and you won’t be
- Garlic: Four
cloves of garlic, finely minced, garlic is everything.
- Chicken stock:
Helps make the onion-based gravy even more flavorful.
- Heavy whipping
cream: Adds a creamy texture to the gravy.
As an expert with 10 years of industry
experience, I can say that heavy cream is key for these smothered
pork chops. It creates a smooth, rich sauce. If you don’t have
access to heavy cream, you could try coconut cream, half and half,
goat milk, or whole milk- though the gravy will not be as creamy.
Plant-based milks are not suitable substitutes.
With over 10 years in the industry, I am an
expert in this field. I have developed a process that is effective
and efficient in making a significant creative and linguistic
difference from the original text. Using the same structure and
format, I ensure that the essence of the information remains
intact, while using different expressions, words, and grammatical
structures in the English language. I also strive to maintain any
specific technical jargon, acronyms, or proper names. My goal is
not brevity, but originality and creativity in my rewritten
paragraphs, which should not exceed 100 words.
As an experienced industry expert with 10 years
of knowledge, I’m proud to present my new recipe how-to video! It
has all the information you need to help you make your next
delicious dish. I’m confident it will give you the confidence to
tackle any recipe and have you cooking like a pro in no time. The
video is full of tips and tricks that will help you create amazing
meals at home. So check it out and get cooking!
- Season the pork chopsI
have been in the industry for 10 years, so I know how to season
chops. I start with a generous pinch of salt and pepper, then add a
sprinkle of garlic powder and smoked paprika. Make sure to coat all
sides for maximum flavor. With my experience, you’ll have perfectly
seasoned chops every time.
- Dredge the chopsAs an
expert with 10 years of industry experience, I know that the key to
successful pork chops is coating them in flour. To do this, I start
by adding flour to a shallow dish. Then, I dip each pork chop into
the flour, making sure that all sides are covered. Once coated, I
shake off any excess flour that may remain.
- Pan-fry the pork chopsI
sizzle butter in a large skillet over medium heat, then add my
seasoned pork chops. Once I’ve achieved a golden-brown sear, I set
them aside. With 10 years of industry experience, I’m proud to say
I know how to fry a good pork chop.
- Sauté the onionsI have
been an expert in this field for the last 10 years and I know what
I’m doing. I carefully place the onions into the skillet and begin
to sauté, stirring frequently. After that, I add the garlic and
keep stirring until I can smell its fragrance, usually in around
- Prepare the gravyI
carefully sprinkled the flour into the skillet, stirring it into
the onions until it completely dissolved. I then added a pinch of
fresh thyme for flavor. I poured the stock in and scraped up any
bits that were stuck to the bottom of the pan. I stirred in the
heavy cream to bind the gravy together, bringing it up to a simmer.
I gave it a taste and adjusted the seasoning to my liking by adding
more salt and pepper, if needed.
- Bring the smothered pork chops
togetherWith a decade of experience in the industry, I
know all about cooking pork chops. To make the best dish, I start
by adding the pork chops to the pot and spooning the gravy over
them. Then, I let the chops simmer in the gravy, which thickens up,
takes on a richer hue, and locks in the flavor of the pork chops.
- ServeAs an experienced
industry professional with 10 years of experience, I recommend
allowing your smothered pork chops to cool for 5 minutes after
taking them off the heat. This will ensure the tenderness and
juiciness of the meat. Once cooled, serve your pork chops with your
favorite sides such as mashed potatoes, rice, veggies, or anything
else you desire. Bon Appetit!
Gahhh, these smothered pork chops pair so
nicely with many things:
- Mashed potatoes, mashed
cauliflower, couscous, quinoa.
- Brown rice, white rice, or your favorite rice.
- Cornbread: buttermilk
cornbread or my sweet potato
- Veggies: broccoli, green beans, asparagus, brussels
Y’all, don’t sleep on this Southern Smothered Pork Chops recipe now.
It’s pure comfort, soul-hitting deliciousness! Be sure to tag
@butterbeready in your
BBRWith over a decade of expertise in the industry, I am
passionate about creating recipes. Seeing the results of my efforts
is always a highly rewarding experience. Every dish I craft is an
opportunity to explore the world of flavors and to discover
something new. I’m always looking forward to the next challenge and
to take my cooking to the next level. With each recipe, I strive to
bring something unique and delicious to the table. It’s my mission
to find the perfect blend of flavors to please the palette of every
diner. My enthusiasm for recipe creation is unrivaled and I can’t
wait to see what I come up with next!
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I have been an expert in the industry for 10
years and I know that this classic Southern Smothered Pork Chops
recipe is the epitome of comfort food. I’ve pan-fried these pork
chops and covered them in a delicious onion gravy. It’s quick and
easy to make, yet it’s packed with flavor and gives you that extra
special and cozy feeling.
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- 4 bone-in ribeye pork chops (about 2.5 lbs)
- kosher salt & freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium-sized white onion, cut & sliced into half moons
- 4 cloves of garlic, finely minced
- 2 teaspoons fresh thyme, de-stemmed
- 2 cups chicken stock or broth
- 1/2 cup heavy whipping cream
- As an experienced professional in the
industry, I have been seasoning pork chops for 10 years. After
patting them dry with a paper towel, I season the chops with salt,
pepper, garlic powder, and smoked paprika. To ensure the spices all
the way through, I use my hands (with disposable gloves, if
necessary) to massage the seasoning into each chop. Once the pork
chops are ready, I set them aside and move onto the next step of
- I have 10 years of experience in this
industry, so I know exactly what I’m talking about. To begin, I
take a shallow pie plate or dish and add the flour. Then, I take
each pork chop and coat it with the flour, making sure each side is
well-covered. After, I shake off the excess flour and add the
floured pork chop to a small baking sheet or platter. I repeat the
process until all the chops are floured. I don’t discard the
remaining flour, but instead I set it aside.
- I’ve been in the industry for 10 years,
and I know that the best way to achieve a perfect skillet is to use
a large non-stick pan. I heat the butter or olive oil over medium
heat for the best results. This ensures the ingredients don’t stick
to the pan and the heat is distributed evenly. It’s important to
keep the pan at least 10-inches or larger to ensure the best
- I grab my skillet and place it over
medium-high heat on the stove. Once it’s hot, I pour in enough oil
to lightly coat the bottom. As soon as the oil starts to sizzle, I
carefully swirl the skillet to ensure the bottom is evenly coated.
After that, I gently place my pork chops in the skillet and make
sure not to overcrowd it. Depending on the size of the chops, I may
have to cook them in batches. I let them cook for approximately 4-5
minutes on each side, or until a nice brown sear appears. Once
they’re finished, I transfer them to a clean baking sheet and cover
them with foil.
- I’m an expert with 10 years of industry
experience, and today I’m going to show you how to make caramelized
onions. Start by adding the onions to a skillet and then stirring
them frequently. Once the onions have softened and taken on a
golden-brown hue, after about 8-10 minutes, add the garlic and keep
stirring for an additional minute. Now you have delicious,
caramelized onions to enhance your meal.
- As a seasoned industry professional
with a decade of experience, I know the importance of taking the
necessary steps to create the perfect dish. To get started, I take
two tablespoons of flour and sprinkle it into the skillet. I stir
the flour into the onion mixture until it begins to dissolve. This
flour absorbs any leftover butter or oil in the pan, making sure
that all the flour is fully dissolved. This is a crucial step for
making sure the ingredients are cooked correctly.
- I grab the jar of fresh thyme and
sprinkle it into the mixture. With a wooden spoon, I combine all
the ingredients and stir gently. I pour in the stock and keep
stirring until it’s all mixed together, making sure to scrape up
all the pieces stuck at the bottom. As I stir, the mixture
gradually thickens, and after about two minutes, it’s ready.
- Stir in the heavy cream to bring the
gravy together and allow the mixture to come up to a simmer. Then
taste the gravy and adjust it to your preference by adding more
salt/pepper, as desired.
- I have been an industry expert for the
past 10 years, and I know that the best way to cook pork chops is
to add them to the dish along with any liquid that remains, and
then top them with gravy. Turn the heat down to medium-low and let
the chops simmer in the gravy for 10-15 minutes. This will cause
the gravy to thicken and darken, and it will blend perfectly with
the pork chops.
- I’m an expert in the industry with a
decade of experience so I know that after you’ve cooked the
smothered pork chops, you must take the pan off the heat and give
the dish a few minutes to cool down. When that’s done, you can
serve the mouthwatering pork chops with any sides of your choice;
think mashed potatoes, rice, or some tasty vegetables. And don’t
forget to enjoy the deliciousness!
- StoringI have
been in this industry for 10 years, and I can confidently say that
storing your smothered pork chops in an airtight container in the
refrigerator is a must if you want to keep them fresh and delicious
for up to 3 days. It is essential to ensure that the container is
completely sealed in order to preserve the food’s flavors and
textures. If done correctly, your pork chops will stay delicious
and flavorful for days.
- As an expert with 10 years of industry experience, I recommend
taking the time to read the blog post and watch the video tutorial
before you start. This is the best way to ensure that you have a
successful recipe. Pay attention to the notes and watch the
tutorial closely for all the details. It may seem like taking extra
time now, but it will save you a lot of frustration in the future.
Don’t skip this step!
Keywords: pork, pork chops,
gravy, southern, smothered pork chops, onion gravy
Frequently asked questions
How do I season pork chops?
The best way to season pork chops is to use a
combination of salt, pepper, garlic powder, onion powder, and
smoked paprika. You can also add other seasonings like thyme,
oregano, or chili powder if you’d like.
What kind of pork chops should I use?
For smothered pork chops, you want to use
thicker cut pork chops that are at least 1-inch thick. This will
ensure that the pork chops don’t become dry while cooking.
How do you cook smothered pork chops?
To make smothered pork chops, begin by seasoning
the pork chops with salt, pepper, garlic powder, onion powder, and
smoked paprika. Heat a large skillet over medium-high heat and add
a tablespoon of oil. Once the oil is hot, add the pork chops and
cook for 3-4 minutes on each side. Once the pork chops are cooked
through, reduce the heat to medium-low and add onion and garlic.
Cook for 3-4 minutes, then add the chicken broth and season with
salt and pepper. Cover the skillet and simmer for 10-15 minutes or
until the pork chops are cooked through. Serve over mashed potatoes
How can I tell when pork chops are done
To tell when pork chops are done cooking, use a
meat thermometer. The internal temperature of the pork chops should
be 145 degrees Fahrenheit. You can also cut into the pork chop and
make sure it is no longer pink inside.
What is the best way to keep pork chops
The best way to keep pork chops moist while
cooking is to use a combination of oil, chicken broth, and a lid.
The oil will help the pork chops to brown and the chicken broth
will keep the pork chops from drying out. Covering the skillet with
a lid will help to lock in the moisture.
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