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Smothered Pork Chops are pan-seared to perfection and finished in a flavorful sauce that’ll wow your guests! Use bone-in or boneless chops and serve as-is or over a bed of noodles or mashed potatoes….they’re simply incredible!
This post is sponsored by Iowa Pork Producers Association,
but all opinions and text are my own!
Why We Love These Smothered Pork Chops
- Made in one pan = few dishes!
- The pork is cooked in the sauce, making it super flavorful and the perfect comfort food dish!
- It’s high in protein and several nutrients that play key roles in metabolization, bone strength and a strong immune system.
- I’m supporting farm families (like mine!!) that put their heart and soul into raising high quality protein for people around the world.
- My whole family loves it…and that’s a BIG win in my book!!!
Ingredients Needed
- Pork Chops – I recommend using 4 bone-in pork chops or 6 boneless chops; chops that are 1 inch thick are perfect!
- All-Purpose Flour – This will be used to coat the chops and to help thicken the sauce.
- Seasoned Salt – Lawry’s is my favorite.
- Butter – Salted or unsalted butter is fine.
- Yellow Onion – White onion will work too, but I don’t recommend red onion.
- Minced Garlic – I like using the jarred minced garlic for convenience, but you can mince your own if you prefer.
- Broth – Chicken or beef broth works great.
- Heavy Cream – You can opt to use half and half if you prefer.
- Fresh Parsley – Optional, but adds a nice pop of color!
How To Make Smothered Pork Chops
Start by prepping the ingredients needed. Peel and slice the onion, mince the garlic and chop the parsley if you plan to use it…this dish comes together super quickly once you have this done!
In a shallow dish, combine the flour and seasoned salt. Remove the pork chops from their package and dab the chops dry with a paper towel (this will help the coating stick better!).
Coat both sides of a pork chop in the flour mixture then place on a clean plate. Repeat until the pork chops are all coated. Save the remaining flour mixture for the sauce!
Add 1 tablespoon of the butter to a large sauté pan over medium-high heat. Once the butter is melted, add the pork chops. Let the chops cook for 3-4 minutes on each side, or until you have a nice sear on them. Depending on the size of your pan, you may need to divide the chops into two batches for searing.
Remove the chops to a clean plate and set aside.
Turn the butter down to medium heat and add the remaining butter. Once melted, add the onions. Cook the onions until they’re soft and a golden brown color…this will add SO much flavor (and a hint of sweetness) to the dish!
Add the garlic and 1 tablespoon of the leftover seasoned flour and continue to cook for a minute, stirring constantly.
Slowly pour in the broth until it’s all incorporated. Bring the mixture to a boil then turn the burner to low to let it simmer.
Add the pork chops into the sauce mixture and let simmer until the pork chops reach an internal temperature of 145F. Stir in the heavy cream and serve warm.
My #1 Tip for Tender Juicy Pork Chops
No matter how you cook a pork chop (grilled, baked, pan-fried), the most important thing to cooking it perfectly is using an instant read thermometer and removing the pork from the heating element when the internal temperature is 145F. It’ll be slightly pink in the center, super tender and perfectly juicy!
How to Serve Smothered Pork Chops
My favorite way to serve these is with a side of buttery mashed potatoes and fresh green beans or asparagus. You can also serve them over buttered egg noodles, with rice, or on their own!
Storing Leftovers
If you’ve got leftover pork chops, store them in an airtight container in the fridge for up to 5 days. I don’t recommend freezing them as the sauce won’t be as creamy after a freeze-thaw cycle.
Other Popular Pork Chop Recipes
- Honey Garlic Pork Chops
- Bacon Wrapped Pork Chops
- Parmesan Crusted Pork Chops
- Pork Chops with Cream of Mushroom Soup
- French Onion Pork Chops
Smothered Pork Chops
Equipment
- 1 Large Skillet
Ingredients
- 1/2 cup flour
- 1 tablespoon seasoned salt
- 4-6 thick-cut pork chops*
- 2 tablespoons butter divided
- 1 cup sliced yellow onion
- 1 tablespoon minced garlic
- 1 1/2 cups beef broth or chicken broth
- 1/2 cup heavy whipping cream
- salt and pepper to taste
Instructions
- In a shallow bowl, stir together the flour and seasoned salt.1/2 cup flour, 1 tablespoon seasoned salt
- Coat each of the pork chops with the flour mixture and set aside. Do not discard the flour mixture quite yet as you'll use it later on.4-6 thick-cut pork chops*
- Add 1 tablespoon of the butter to a large skillet over medium heat.2 tablespoons butter
- Once the butter is melted, add the pork chops. You may have to work in 2 batches if your pork chops are large.
- Sear the pork chops for 3-4 minutes on each side then remove to a plate.
- In the same pan, add the remaining butter and the sliced onions.2 tablespoons butter, 1 cup sliced yellow onion
- Cook the onions for 8-10 minutes, stirring frequently until they're golden brown and translucent.
- Add the garlic and cook for another minute.1 tablespoon minced garlic
- Sprinkle in 1 tablespoon of the seasoned flour and stir for 1 minutes.
- Pour in the beef broth and bring the mixture to a boil.1 1/2 cups beef broth
- Turn the heat down to medium-low and add the pork chops back to the pan with the sauce.
- Cover with a lid and cook until the pork chops reach an internal temperature of 145F.
- Stir in the heavy cream and season with salt and pepper to taste.1/2 cup heavy whipping cream, salt and pepper
Hi Kelsey,
I haven’t tried the recipe yet, it looks yummy. Could these pork chops be cooked in a CrockPot?
Hi Cathie – I haven’t tried these in a crockpot! If you’re looking for a crockpot pork chops recipe, this pork chops with mushroom gravy recipe is perfect!! ~Kelsey
Delicious! I did this in my instant pot! Thanks for sharing your recipe!