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Tender, juicy pork chops seared to a golden brown and then gently simmered in a rich, savory onion gravy. This Southern classic is pure comfort food, perfect served over mashed potatoes or rice.
Prepare and Dredge Pork Chops
Sear the Pork Chops
Build the Gravy
Tender, juicy pork chops seared to a golden brown and then gently simmered in a rich, savory onion gravy. This Southern classic is pure comfort food, perfect served over mashed potatoes or rice.
This southern recipe takes 60 minutes to prepare and yields 4 servings. At 583.27 calories per serving with 49.66g of protein, it's a moderately challenging recipe perfect for dinner or supper.
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Smother and Simmer
Rest and Serve
For a richer, creamier gravy, stir in 1/4 to 1/2 cup of heavy cream or half-and-half during the last 5 minutes of simmering.
Add 8 ounces of sliced cremini mushrooms along with the onions. Add 1 teaspoon of dried thyme or a sprig of fresh rosemary to the gravy for an earthy, aromatic flavor.
Add 1/4 to 1/2 teaspoon of cayenne pepper to the flour mixture for dredging, or a few dashes of your favorite hot sauce to the gravy for a bit of heat.
Use smoked paprika instead of sweet paprika in the flour mixture for a deeper, smoky undertone in the final dish.
Pork is a complete protein, providing all the essential amino acids necessary for building and repairing muscle tissue, supporting metabolic function, and maintaining overall body strength.
Pork chops are a good source of B vitamins, particularly thiamin (B1), niacin (B3), and B6. These vitamins are crucial for energy metabolism, brain function, and the formation of red blood cells.
This dish provides selenium, a powerful antioxidant that helps protect cells from damage, supports thyroid function, and plays a role in a healthy immune system.
A typical serving of Smothered Pork Chops contains approximately 450-550 calories, depending on the size and fat content of the pork chop and the specific ingredients used in the gravy.
Smothered Pork Chops are a hearty comfort food. While high in protein, they can also be high in sodium and saturated fat. To make it healthier, use lean, center-cut pork chops, low-sodium broth, and serve with a side of steamed green vegetables.
Thick-cut (at least 1-inch), bone-in pork chops like loin or center-cut chops are ideal. The bone adds flavor and helps prevent the meat from drying out during the simmering process. Boneless chops can be used, but you may need to reduce the simmering time slightly.
Yes, you can make this recipe gluten-free. Substitute the all-purpose flour with a gluten-free all-purpose blend or cornstarch. Use about half the amount of cornstarch to thicken the gravy, making a slurry with cold water before adding it to the skillet.
Store leftover pork chops and gravy in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a covered skillet over low heat, adding a splash of broth or water if the gravy has thickened too much.
Lumpy gravy usually happens when the liquid is added too quickly to the flour. To fix it, you can either strain the gravy through a fine-mesh sieve or use an immersion blender to smooth it out before returning the pork chops to the pan.
This recipe goes great with these complete meals
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