I cannot even begin to tell you how delectable these smothered pork chops are. These pork chops are seasoned and cooked to perfection, then topped with an amazing gravy that makes you want to eat it straight out of the pan.

Smothered Pork Chop Recipe

We love pork chops. But… if pork chops aren’t cooked properly, they can be dry and flavorless. Well… not with this recipe. This smothered pork chop recipe is bursting with flavor and goodness. Truly, this recipe is the epitome of comfort food. I am not even kidding when I say that I could stand over the stove with a spoon and eat this gravy by the spoonful. No shame to be had. It’s just that good.

The Cowboys’ Rating: 9.5/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Smothered Pork Chops?

Pork Chops – We actually raise our own homegrown pork that is to die for. Our pork chops are cut bone-in so that is what I always use for this recipe. Feel free to use boneless pork chops if you prefer.
Butter
Flour – I dredge the pork chops in a seasoned flour mixture before frying them then I use the remaining seasoned flour mixture to make the gravy.
Garlic Powder – Garlic powder adds a subtle flavor to the pork chops and the gravy.
Onion Powder – I love to use onion powder for added flavor as well.
Seasoned Salt – Seasoned salt is a mixture of herbs and seasonings combined in salt. This adds a deeper flavor to the pork chops and gravy.
Pepper
Chicken Broth -The chicken broth is going to be used to make the gravy. I love to use chicken broth for this because it complements the pork chops well.
Heavy Whipping Cream – Heavy whipping cream is my secret ingredient to making the gravy decadent and extra creamy.

Tools You’ll Need

How to Make Smothered Pork Chops

On a plate, mix together flour, onion powder, garlic powder, seasoned salt and pepper until well combined.
Pat dry pork chops with a paper towel.
Dredge each side of the pork chops in flour mixture until each side is well coated. Set aside. Do not discard the flour mixture. (This will be used to make the gravy).
In a frying pan over medium high heat, heat 3-4 tablespoons of butter.
When butter is melted, place pork chops in frying pan and sear each side until golden brown. Once both sides of the pork chop have been seared, reduce heat to medium low.
Cook pork chops, flipping frequently, until the internal temperature reaches 145 degrees F.
Remove from heat and let rest for 5 minutes.
In the same frying pan, add 2 tablespoons of butter to frying pan.
When butter is melted, sprinkle in the flour discard from dredging pork chops. Whisk together to make a roux.
When the roux turns golden brown, slowly pour in the chicken broth mixing constantly. Continue mixing frequently until the gravy begins to thicken.
When the gravy has thickened, add in heavy whipping cream and mix well.
Once the gravy is finished, turn to low heat and add in pork chops. Spoon gravy over top of pork chops and allow the pork chops and gravy to simmer for 3-5 minutes.
Remove from heat and serve.
Enjoy!

How to Store Smothered Pork Chops

Store in an airtight container in the refrigerator for up to 3 days. When you’re ready for some yummy leftovers, just pop it in the microwave for 1-2 minutes.