Easy Smothered Pork Chops

Growing up in Iowa, pork chops were a regular on my family’s menu. My Dad was so good at cooking them, whether he was making grilled pork chops in the summer or pan-fried pork chops in the winter. I brought my love of pork chops with me to The Real Food Dietitians and have used them to create a favorite fall sheet pan pork chops recipe and this never-fail pork chop marinade.

That said, I’ve never been so excited to share a pork-based recipe more than I am now with these Southern-style smothered pork chops. After testing this dish several times, I finally perfected this entree that delivers tender pork chops smothered in a dairy-free onion gravy every single time. And I knew I was onto something good when my husband and kids cheered in delight every time they saw it cooking on the stovetop!

This recipe was created in partnership with the Minnesota Pork Board, a nonprofit organization that I love to work with and that supports sustainable pork production. (They also have the best tips for cooking pork.)

Ingredients To Prepare And Gather

• Pork chops: I can use boneless or bone-in pork chops for this dish, each being about ¾- to 1-inch thick or 1 ½ to 2 lbs total. 
• Dry spice mixture: I’ll gather up garlic powder, onion powder, salt, black pepper, and ground sage to create the dry spice rub. 
• Chicken broth: I opt for low-sodium chicken broth or my homemade bone broth. 
• All-purpose flour: I typically use regular unbleached white flour.
• Cooking oil: I’ll use avocado oil or olive oil. 
• Onion: I use sweet yellow onion for this recipe. 

Find the ingredient list with exact measurements in the recipe card below.

Ingredient Spotlight: Pork Chops

The smothered pork chops are definitely the star of the show. In fact, pork cuts with the word “loin” or “chop” in the name are low in total and saturated fat and high in protein. Pork is also: 

• An excellent source of protein. One 4-ounce pork chop provides 32 grams of protein, which is an important macronutrient you need for tissue and muscle growth and maintenance, as well as forming antibodies that fight off infection.
• A great source of B vitamins, including thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5), vitamin B6, and vitamin B12. These are important vitamins for the proper functioning of cells and metabolism, as they help convert food into energy. 
• Full of important minerals, including zinc (important for DNA production and immunity) and iron (a protein in red blood cells that carries oxygen from your lungs to your body’s tissues).
• Naturally low in sodium and a good source of potassium. These two nutrients together can help regulate blood pressure.
• An affordable addition to any healthy meal plan, providing high-quality protein without breaking the bank.

Helpful Equipment To Have

• A quality heavy, large skillet: I love my enamel-coated cast-iron skillet.
• A good wooden stirring spoon: I like this one with a flat edge for stirring up all those tasty browned bits from the pork chops.
• Two large plates: One is for holding the pork chops while I finish the gravy in the skillet, and the other is for inverting and placing on top to keep the pork chops warm.
• A meat thermometer: This is helpful for knowing when the pork chops are cooked through; it’s worth investing in a good, reliable digital meat thermometer. 

How To Make Smothered Pork Chops (Video)

1. Combine the dry spices: In a small bowl, mix the garlic powder, onion powder, half the salt, and the pepper. Dredge and pat both sides of the pork chops generously with all of the seasoning mixture. 
2. Cook the pork chops: Sear the pork chops in hot oil in a heavy skillet until golden brown on both sides, 3-4 minutes per side. Remove the pork chops to a plate and keep warm. 
3. Make the onion gravy sauce: Add the remaining oil to the skillet and swirl it around. Then, add a little broth to the skillet to deglaze it by stirring up any browned bits from the bottom of the pan. Add the sliced onion and saute until browned. 
4. Thicken the gravy: When the onions are softened, sprinkle the flour over the onions and stir until there is no more white flour showing. Add the remaining broth to the skillet and stir to deglaze again. Add the ground sage and the remaining salt. Bring the mixture to a simmer until thickened, which takes about 1 minute. 
5. Smother the chops: Return the pork chops to the skillet, tucking them into the creamy gravy and spooning the onions over top. Continue to cook until the thickest part of the pork chops registers at 145℉ on a meat thermometer. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Gluten Free

I can easily make this recipe gluten-free by substituting a gluten-free flour to thicken the onion gravy, such as Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Also, if I’m serving this dish to someone with celiac, I always make sure the chicken stock I’m using is gluten-free. Most of them are, but some broths contain gluten additives.

My Favorite Pairings

This entree dish pairs well with a variety of fresh or roasted comfort food sides. I love to serve it with mashed potatoes so I can spoon some of the delicious gravy from the pork chops over top. I also love pairing with a glass of my favorite sustainably sourced wine and a simple roasted veggie, such as roasted broccolini, acorn squash, green beans, roasted radishes, root vegetable fries, or air-fried Brussels sprouts. A simple Italian side salad is also a great option for when I want something a little lighter.

Some other side dishes that pair well with this recipe are: 

• Roasted baby potatoes
• Crispy Smashed Potatoes
• Parmesan Crusted Potatoes
• Honey Roasted Root Vegetables
• Homemade Cornbread Muffins
• Instant Pot White Rice or Brown Rice 
• Paprika-Rubbed Delicata Squash

Storage Directions

If I have any leftovers, I can store the cooked pork chops and gravy together in airtight containers. Leftovers can be refrigerated for up to 4 days or frozen (with as much air removed from the freezer-safe container or bag as possible) for up to 3 months. To reheat, I gently warm the pork chops and gravy in a small saucepan on the stovetop over medium-low heat with a few tablespoons of water until the pork is heated through. 

The photos in this blog post were taken by Rachel Cook of Half Acre House.

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