Southern Smothered Pork Chops Recipe

These smothered pork chops are tender, juicy, and swimming in a rich onion gravy that’ll make you want to lick your plate clean. Trust me, this isn’t just dinner – it’s a hug for your taste buds.

What makes these pork chops special? It’s all about building layers of flavor, starting with a perfectly seasoned crust, then creating a velvety gravy from those delicious browned bits in the pan. When those caramelized onions meet the sage-infused sauce, magic happens.

Ingredients

For the Pork Chops:

• 4 bone-in or boneless pork chops (¾- to 1-inch thick, 1½ to 2 lbs total)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon fine salt, divided
• ½ teaspoon black pepper

For the Gravy:

• 2 tablespoons avocado oil or olive oil
• 1 sweet yellow onion, thinly sliced
• 2 cups chicken broth, divided
• 3 tablespoons all-purpose flour
• 1 teaspoon ground sage

Optional Garnish:

• Fresh thyme sprigs or parsley
• Mashed potatoes for serving

Steps

1. In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly until well incorporated – this ensures even seasoning distribution.
2. Season both sides of the pork chops generously with all of the seasoning mixture, pressing gently to help it adhere. Let rest for 5 minutes to allow seasonings to penetrate the meat.
3. Heat 1 tablespoon oil in a large heavy nonstick skillet over medium-high heat until shimmering but not smoking (about 2 minutes). Test the heat by adding a drop of water – it should sizzle immediately.
4. Add pork chops to the hot skillet and cook for 3-4 minutes per side until golden brown. Look for a rich caramel color – this is where the flavor develops. Don’t move them around; let them form a proper crust.
5. Transfer chops to a plate and cover with an inverted plate to keep warm. They’ll continue cooking in the residual heat while staying moist.
6. Add remaining 1 tablespoon oil and ¼ cup broth to deglaze, scraping up all browned bits (these contain incredible flavor!).
7. Add sliced onions and sauté for 8-10 minutes until deeply golden and tender. They should be soft enough to easily cut with the side of a spoon.
8. Sprinkle 3 tablespoons flour over onions, stirring constantly until no white flour is visible (30-45 seconds). The mixture will look paste-like – this is perfect!
9. Pour in remaining 1¾ cups broth gradually while stirring. Add 1 teaspoon sage and ½ teaspoon salt. Simmer until thickened (1-2 minutes) – the gravy should coat the back of a spoon.
10. Return pork chops to skillet, nestling them into the gravy. Cook until internal temperature reaches 145°F (63°C) (2-6 minutes). Check temperature at the thickest part.

Smart Swaps

• Use coconut flour (only 2 tablespoons) instead of regular flour for a gluten-free version
• Replace chicken broth with mushroom broth for deeper umami flavor
• Try bone broth for extra nutrition and richness

Make It Diabetes-Friendly

• Use almond flour (reduces carbs by 75% per serving)
• Replace regular onion with shallots (lower glycemic impact)
• Serve over cauliflower mash instead of potatoes (saves 30g carbs per serving)

Pro Tips

• Pat pork chops completely dry before seasoning for better crust formation
• Let meat rest at room temperature 15-20 minutes before cooking
• Use tongs instead of a fork to flip chops to prevent juice loss