|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 1g||4%|
|Total Sugars 3g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Smothered pork chops are a Southern comfort classic of pan-fried pork chops covered in a creamy, savory onion gravy. Easy to make, these chops will be on the dinner table in less than an hour. This juicy recipe is great over white rice, mashed potatoes, or cauliflower mash to soak up the delicious sauce. Alternatively, homemade cornbread and a salad are great sides to serve a wholesome and filling meal.
Pork chops come from the loin of the pig, which can be roasted whole or cut into chops or cutlets. The best pork chops come from the center cut, so if you have the chance to buy them at a proper butcher's place, ask the butcher to cut the chops from 1 to 1.5 inches in thickness. If the chops you already bought are thicker, use the flat side of a meat tenderizer to thin them out. Bone-in chops have the best flavor, so buy those when possible.
Click Play to See This Perfectly Smothered Pork Chop Recipe Come Together
"The smothered pork chops and sauce were delicious. The buttermilk does tend to separate a bit, so make sure to add it after adding the chicken broth and water and keep the heat low to minimize curdling." —Diana Rattray
4 large pork chops, 1 1/2 inches thick (about 2 pounds)
1 teaspoon poultry seasoning
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1 large yellow onion, sliced
4 cloves garlic, finely minced
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1/4 cup buttermilk
1/4 cup water
4 cups cooked white rice
Gather the ingredients.
Season the pork chops on both sides with the poultry seasoning and salt and pepper to taste.
Heat the oil in a large frying pan over medium-high heat. When the oil is hot, brown the pork chops well, about 5 minutes per side. A good sear helps to keep the moisture inside and the chops tender and juicy; don't cover the pan when searing as it will make the chops sweat and become soggy.
Remove the chops from the pan and reserve on a plate.
Pour off the excess oil and place the pan back on the stove over medium heat. Add the butter and the onion, along with a big pinch of salt.
Sauté for about 10 minutes, or until the onions are well browned. The onions need to caramelize for the best flavor.
Stir in the minced garlic and cook for 1 minute.
Stir in the flour and cook for 2 minutes.
Add the chicken broth, buttermilk, and water. As the mixture comes to a simmer, use a wooden spoon to scrape any browned bits from the bottom of the pan.
Turn the heat to low and let the onion gravy gently simmer for 15 minutes. Add a splash of water if it seems to be getting too thick.
Add the pork chops and any juices back into the pan and coat with the gravy. Cook for about 10 to 15 minutes, or until the pork is done. The internal temperature must reach at least 145 F for a safe level of doneness. Taste for seasoning and adjust if needed.
Enjoy pork chops over white rice and topped with onion gravy.
To minimize the risk of the buttermilk separating, add it later. Add the chicken broth to the onion-and-flour mixture and cook over medium-low heat for 15 minutes, until thickened and reduced. Reduce the heat to low and whisk in the water and buttermilk and then add the pork chops and continue cooking for 10 to 15 minutes as directed. Make sure to keep the heat low once you've added the buttermilk.
This delicious variation on the gravy is very easy to make:
- Add 2 cups of any sliced mushrooms of your liking—such as baby bella, white, portobello, or cremini—at the same time as you add the onions to the pan.
- Let the onions caramelize and the mushrooms brown.
- Add a splash of sherry before proceeding with the subsequent steps.
Smothered pork chops with onion gravy over rice is a hearty meal that doesn't need much in the way of sides. Nonetheless, here are a few side dish ideas that complement the savory flavors of the dish:
- Bread: Cornbread and corn muffins are always tasty partners with anything that features pork. Substitute with French or sourdough bread for a milder flavor, or make garlic bread for a pungent punch.
- Veggies: Serve with cooked green vegetables or legumes like broccoli, mustard greens, peas, green beans, or lima beans. Or make a salad dressed in a citrusy vinaigrette.
- Pasta: Try our creamy baked macaroni and cheese, or serve with a simple spaghetti aglio e olio.
- Rice: This delicious mushroom risotto beautifully enhances the onion flavor in the gravy.
- Wine: Try pinot noir or shiraz for a satisfying pairing.
How can I make gluten-free gravy?
Although flour is the classic addition to make a roux, there is a way of thickening gravy without the use of wheat:
- Make a slurry with one tablespoon of cornstarch and one tablespoon of water. Mix it well in a small bowl.
- Add the slurry to the pan after you've added the chicken broth but before the buttermilk and water.
- Proceed with the recipe as directed.