This smothered pork chop recipe is a classic American dish. These tender thin cut pork chops are cooked in a homemade gravy with onions, garlic, and mushrooms. It’s comfort food at its best!
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Hey cousins!! I feel like it has been a while since I’ve shared a smothered recipe, so I’m about to change that! I’m back with a super easy recipe for skillet-smothered pork chops & gravy. This recipe has been a staple in my home for many years. I love the fact that it’s easy to make and budget-friendly as well. I’m sure that my family just loves the fact that it tastes so darn good! Whenever I make these smothered pork chops, they always come out super flavorful and fork-tender. The recipe that I’ll be sharing below is practically foolproof. If you follow the recipe listed, you will make some of the most amazing pork chops that you’ve ever had.
Just FYI – These pork chops are my version of southern smothered pork chops, so it does require making homemade gravy. However, if you’re a fan of smothered pork chops with mushroom soup or other cream soup, check out this recipe.
Skillet Smothered Pork Chops Recipe Tips
What is the best way to cook pork chops without them drying out?
The absolute best way to cook pork chops without drying them out is to smother them! I like to smothered my pork chops with onions, garlic, mushrooms, and of course gravy. The gravy is what really keeps the pork chops moist. For this recipe, I’ll be showing you how to make a homemade gravy.
What is the secret to tender pork chops?
If you’ve been following me for a while, you know that I make some of the most delicious and tender pork chops. One thing for sure – Mrs. Rosie doesn’t make no tough pork chops, honey! Many people ask me what is my secret to making fork-tender pork chops. My answer is: cook them low and slow. I never rush the cooking process when I make pork chops, and I keep the temperature low because I don’t want them to dry out!
Should I use thick-cut pork chops or thin-cut?
When it comes to pork chops, I definitely have a preference. I prefer thin-cut pork chops over thick pork chops every day. That’s just my preference. I’m the same way when it comes to most cuts of meat. I’m just not a fan of thick-cut anything. However, I do occasionally buy thick-cut pork chops. Whenever I buy thick-cut pork chops, I stuff and smother them. I usually stuff pork chops with a rice mixture or dressing. It really just depends on how I feel.
Should I use bone-in pork chops or boneless for skillet smothered pork chops?
My preference is bone-in pork chops. I rarely buy boneless pork chops. Some people say, ” I want boneless because I don’t want to pay for the bone since I’m not eating it!” However, I think a lot of those people are crazy because do you know how much flavor comes from the bone? Like seriously! There is so much flavor that comes from the bone, and you CAN taste the difference. Try cooking a boneless pork chop, and then cook bone-in pork chops. Do a taste test, and I guarantee you that there will be a difference in taste.
Why are my smothered pork chops tough?
If your pork chops are tough, more than likely, you overcooked them! Overcooking pork chops is something a lot of people do by mistake, and they always wonder why their pork chops come out tasting like rubber or wood. So here’s a tip: Overcooking doesn’t just mean that you cooked the pork chops too long. You probably cooked them at the wrong temperature as well! Be sure not to have the heat too high. If you cook pork chops over high heat for long periods, you will definitely dry them out.
Should I cook my smothered pork chops in the oven, slow cooker, or on the stove?
So you can’t decide on how you want to cook the smothered pork chops? Let me help you out, cousin! If you have a busy day ahead of you, but you want to come home to some delicious smothered pork chops- you may want to try making my slow cooker smothered pork chops. If you’re more of a beginner cook and don’t want to make homemade gravy, then try my oven-smothered pork chops. If you have a little time on your hands and want to make some southern soul food-style smothered pork chops – THIS is the recipe that you want to try!
What should I cook the smothered pork chops in?
Since this is a stovetop recipe, you will definitely need a large nonstick pan or skillet. I used my Cuisinart skillet for this blog post and video tutorial. If you have a well-seasoned cast iron skillet, I highly recommend using it for this recipe. There’s just something about cooking pork chops in a seasoned cast iron skillet. My cast iron skillets have magically grown legs and walked out of my house, so I no longer have them. However, I will definitely be buying several soon.
Should pork chops be cooked covered or uncovered?
It really depends on how you’re cooking the pork chops. If you’re baking the pork chops, I highly suggest that you keep them covered in the oven. You can cover the pork chops with aluminum foil, or if your bake dish has a lid, you can use that. When making these skillet-smothered pork chops and gravy, I didn’t cover them. However, you can cover them while they cook if you’d like.
What to Serve with Skillet Smothered Pork Chops and Gravy
I have so many side suggestions that you could serve along with these delicious tender pork chops. You can keep it simple and serve these skillet-smothered pork chops and gravy with green beans & mashed potatoes. If you’re not a mashed potato fan, you can serve the pork chops with potato salad, rice, or egg noodles. Here are a few more side dishes that you can serve:
- Southern Sweet Cornbread
- Soulful Cabbage & Collard Greens
- Southern Potato Salad Recipe
- Southern Green Beans, Bacon, and Potatoes
How to Store and Reheat Leftover Smothered Pork Chops
When I have leftover smothered pork chops, I simply store them in food storage containers. I usually store them for up to 4 days in the refrigerator. To reheat the pork chops, I use the oven. Simply preheat the oven to 350 F, and bake them for 10-15 minutes.
If you love pork chops, be sure to also check out my oven barbecue pork chops recipe! If you’re a boneless pork chop fan, check out this recipe for Pork Chop, Rice, & Broccoli Skillet !
Skillet Smothered Pork Chops Recipe Video Tutorial
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Skillet Smothered Pork Chops
- Make sure that the pork chops are cleaned prior to any other step.
- Sprinkle the all-purpose flour and 1 & 1/2 tbsp of seasoning salt in a large bag (paper or plastic) and shake to combine.1/2 cup all purpose flour, 2 1/2 tbsp Rosamae Seasonings Seasoning Salt
- Next, drop the pork chops into the bag and shake to coat the pork chops with the seasoned flour. Set to the side.2.5 lbs thick cut pork chops
- Drizzle the avocado (or olive oil )into a large skillet, then place the skillet over medium-high heat.1/4 cup olive or avocado oil
- Once the oil is hot, add in the pork chops.
- Brown each side of the pork until it's nice and golden, then remove from the skillet. Set the pork chops to the side. Reserve the leftover flour!
- Next reduce the heat to medium, the add in the sliced onions.1 large yellow onion
- Cook the onions for about 2-3 minutes, then add in the butter.4 tbsp butter
- Once the butter is melted, sprinkle in the remaining flour in, and stir.
- Stir continuously, and cook the flour and butter mixture until it's golden to milk chocolate brown.
- Pour in 2 cups of water, and stir until everything is well incorporated.2 cups water
- Next, add in the mushrooms and garlic.1 cup white mushrooms, 3-4 cloves of garlic
- Sprinkle in 1 tbsp seasoning salt, and stir.
- Increase the heat to medium-high, and cook the gravy until it thickens (about 3-4 minutes)
- Reduce the heat back to medium.
- Start adding the pork chops back into the skillet.
- Let the pork chops and gravy cook for about 15-20 minutes. Occasionally flip the pork chops.
- Sprinkle fresh parsley on top of the pork chops before serving.fresh parsley
- Serve and enjoy over mashed potatoes, rice, or egg noodles.