Smothered pork chops are a classic Southern dish with creamy onion gravy. This comfort food classic is best enjoyed with a side of white rice. Are you drooling yet? Lol. Also, the leftover gravy can be smothered over some fluffy honey cornbread!! Yummy!🤤  Alright, let’s get down to making these pork chops in the oven!
Why Should You Make These Oven-Baked Pork Chops ?
Creamy Gravy- I used a creamy sauce that complements the bone-in chops, making this Southern smothered pork chops recipe a complete meal that can easily be paired.
Homemade- We all know and possibly love Cracker Barrel pork chops, but homemade smothered pork chops are one of my favorite pork chop recipes.
First Time- Easy-baked smothered pork chops are what I like to call these tender pork chops. So, if you are a first-time cook, don’t worry. I got you with my juicy pork chops.
Whole Family Approved- I mean, let’s be honest, sometimes it can be hard to prepare an easy meal that the whole family can enjoy. These single-layer pork chops are the best way to do that, and I can almost guarantee that they will become a family favorite.
Grocery Store List
Pork Chops- Different cuts of pork chops are in the store. I suggest you try purchasing medium-sized pork chops.
Heavy Cream- This will create that thick and creamy onion gravy.
Chicken Stock- Will also help to create extra gravy
Vegetable Oil- Try Adding to your smothered pork chops to help get those flavorful pork chops once they are seared.
Seasonings- Garlic powder, black pepper, and onion powder are a few of the seasonings used in this recipe.
Worcestershire Sauce- This helps to bring in a ton of flavor to that savory gravy and gives it that real comfort food taste.
Onion- The onion is the main ingredient aside from the pork chops. It makes these fried pork chops something like French onion pork chops.
Lastly, the complete list of ingredients can be found in the recipe card below.
How To Make Smothered Pork Chops
Preheat your oven to 380 degrees. Combine the paprika, garlic powder, onion powder, dried thyme, rosemary, salt, and black pepper in a small bowl. Rub this mixture evenly on both sides of the pork chops.
Next, add the pork chops to the seasoned flour mixture.
Heat oil in a large skillet over medium heat. Add the pork chops and cook for about 4-5 minutes per side or until golden brown. Remove your pan-seared pork chops from the skillet and set them aside.
Add sliced onions, butter, flour, and minced garlic in the same skillet. Sauté them until the onions turn translucent and slightly golden.
Pour in the chicken broth and heavy cream, then scrape the bottom of the pan to release any browned bits. Bring the broth to a simmer.
Return the pork chops to the skillet cover. Next, place in the preheated overnight for 30 to 35 minutes or until cooked to an internal temperature of 140-145 degrees F. It would be best to end up with smothered pork chops in a rich onion gravy.
There you have it, folks, a restaurant-quality meal that you can enjoy on those busy weeknights.
Substitutions
Oven Baked Pork Chops- You can use thin or thick-cut pork chops—boneless, bone-in pork chops, or pork steaks. You can even use chicken breast or chicken tenders.
Storage
In addition, you can store your leftover Southern-smothered pork chops in an airtight container.
FAQ
What to pair with smothered pork chops?
You can pair white rice, cornbread pudding, collard greens, or baked Mac and cheese.
What vegetables go with oven-baked smothered pork chops?
You can pair them with broccoli, Brussels sprouts, green beans, or steamed carrots. Also, you can enjoy this recipe without any sides.
In Conconclusion
In conclusion, this oven-baked pork chops recipe is truly one of a kind. You will love how easy and versitle this dish is if you are looking for the perfect meal to create and have on the table within minutes. In addition, I’m pretty sure that you will enjoy the easy ingredients.
Smothered Pork Chops
Ingredients
- 4 Bone-in pork chops
- 1 Teaspoon paprika
- 1 Tablespoon Garlic powder
- 1/2 Teaspoon onion powder
- 1/2 Teaspoon dried thyme
- 1/2 Teaspoon dried rosemary
- Salt To Taste
- Black Pepper To Taste
- 1 Tablespoon Worcestershire Sauce
- 2 Cups Vegetable Oil
- 1/2 All Purpose Flour
- 1 Teaspoon All Purpose Flour Gravy
- 1 Teaspoon Minced Garlic
- 1/2 Onion Thinly sliced
- 2 Tablespoons Butter Salted or Unsalted
- 1/2 Cup Heavy Whipping Cream
- 1 Cup Chicken Broth
Instructions
- In a small bowl, combine seasonings, rub this mixture evenly on both sides of the pork chops.1 Teaspoon paprika, 1 Tablespoon Garlic powder, 1/2 Teaspoon onion powder, 1/2 Teaspoon dried thyme, 1/2 Teaspoon dried rosemary, Salt, Black Pepper, 4 Bone-in pork chops
- Next, add the pork chops to the flour mixture. Shake the remaining flour.1/2 All Purpose Flour
- Heat oil in a large skillet over medium-high heat. Add the pork chops and cook for about 4-5 minutes per side, or until nicely browned. Remove the chops from the skillet and set them aside. Carefully, drain oil from the skillet.2 Cups Vegetable Oil
- In the same skillet, add butter. Once melted add in sliced onions, flour, and minced garlic. Mix until the flour is dissolved and the onions turn translucent and slightly golden.1 Teaspoon All Purpose Flour, 1 Teaspoon Minced Garlic, 1/2 Onion, 2 Tablespoons Butter
- Pour in the chicken broth, heavy cream, and Worcestershire sauce. Next, scrape the bottom of the skillet to release any browned bits. Stir well. Bring the broth to a simmer.1 Tablespoon Worcestershire Sauce, 1/2 Cup Heavy Whipping Cream, 1 Cup Chicken Broth
- Return the pork chops to the skillet cover. Next, place in the preheated oven of 350 degrees for 30 to 35 minutes or until cooked to an internal temperature of 140-145 degrees F.
Mamma likes! The flavors were insane, you knocked it out of the park with this one. We’ve enjoyed this with some mashed potatoes on the side, the kids even asked for seconds on the gravy.
The kids!!! Major plus. Glad you all liked the recipe!
Do you think this might work in the Instant-pot? It would save me a lot of hovering over the skillet.
OMG! It would do so well in the Instant-pot so I’m also curious if it works for that. Waiting on your reply, Ronalyn and if you take too long I might just go ahead and try it to see for myself haha #patienceisnotforme
I was bummed I didn’t have any pork chops so I took your advice and went and made it with chicken breast. It was sooooo good and so quick, this could work so nicely for meal prep.
Great!!!
Great recipe as always. I doubled the onion, added a big onion instead of half for extra sweetness, it came out perfect. Gravy was not overwhelming at all, it was just right. Will definitely be making this again.
Hi. I am a little confused. After frying the pork chops in 2 cups of oil and setting them aside I don’t see any instructions on draining the oil. It says in the same skillet to add the butter. Do I drain all of the oil and then add the butter or keep some of it? I also don’t see the amount of chicken broth or cream to use. I apologize if I am just overlooking it. Thank you.
Hello Mona! Sorry about that. Recipe updated and yes carefully drain the oil.