Go Back

Smothered Pork Chops

This recipe creates flavorful smothered pork chops. Bone-in pork chops are dredged in a spiced flour mixture, then pan-fried until golden. A rich, creamy gravy is made from the pan drippings with chicken broth and buttermilk. The chops are returned to the pan to simmer in the gravy until tender, offering a comforting and satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2991.5 kcal

Equipment

  • 1 Large Saute Pan or Cast Iron Skillet
  • 1 Shallow Platter For dredging pork chops
  • 1 Fork For mixing dry ingredients
  • 1 Whisk For smooth gravy
  • 1 Tongs For handling pork chops

Ingredients
  

Main

  • 1 cup all-purpose flour
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 pork chops 3/4-inch thick, bone-in
  • 1/4 cup olive oil
  • 1 cup chicken broth
  • 1/2 cup buttermilk
  • Chopped fresh flat-leaf parsley for garnish

Instructions
 

  • Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
  • Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Notes

Achieving perfectly tender, flavorful pork chops hinges on careful execution. Ensure pork chops are patted thoroughly dry before dredging; this promotes a superior crust. When searing, use a hot pan and avoid overcrowding to achieve that desired golden-brown exterior. The key to a silky gravy lies in incorporating the seasoned flour into the pan drippings thoroughly to form a smooth roux before gradually whisking in liquids. Simmer the pork chops gently in the gravy, only until just cooked through, to prevent them from drying out. A final taste test and adjustment of seasoning are crucial for a balanced dish. Fresh parsley adds a vital aromatic and visual finish.