Tender Southern-style slow cooker smothered pork chops made with creamy homemade onion gravy. These fall-apart tender pork chops are a perfect comfort food!
Hey Cousins! If you’re looking for a Southern-style comfort recipe, I’ve got THE winner for you! What tastes better than a tender, juicy pork chop? A southern-style smothered pork chop with lots of gravy, that’s what! Growing up in a soul food household, I’ve had my share of amazing pork chops, but I must admit that nothing quite compares to homemade smothered pork chops with creamy gravy.
My mom used to make smothered pork chops for Sunday dinner, and she still does! I remember that she used to use thick-cut pork chops and smother them with onions and cream of mushroom soup. She then let them bake in the oven until they were fork-tender and served them with potato salad, rice, or greens.
Although I will always love my mother’s recipe, I had to create my own. My slow cooker smothered pork chops recipe consists of a homemade onion and garlic gravy made from scratch. The rest of the ingredients in this southern smothered pork chops recipe are super simple; you probably already have them on hand! So let’s dive into how to make slow-cooker pork chops and gravy.
Ingredients for Slow Cooker Smothered Pork Chops
Now, I’ll warn y’all outright that we’re making slow-cooker pork chops without mushroom soup! I know in many recipes, that is a staple ingredient. However, as you’ll see from my recipe list, we are not using any kind of canned soup in this recipe. Here’s what you need to make Southern smothered pork chops:
- Pork Chops: I use thin-cut, bone-in pork chops for my recipe (I’ll share more on the best pork chops cut in a minute).
- All-Purpose Flour: I use flour to coat the pork chops for a quick fry before slow cooking. It gives the chops an extra layer of flavor!
- Seasonings: I season my pork chops with simple salt and black pepper. However, you can season your chops with whatever suits your taste! Onion powder, garlic powder, chili powder for some kick, or even Rosamae Seasonings pork seasoning.
What’s the best cut of pork chop for slow-cooked pork chops?
Generally speaking, blade and sirloin pork chops are the best for slow cooking. This is because they are tougher and fattier, which translates to a juicy flavor when slow-cooked. They’re also a bit thinner, which cuts down on cooking time. However, you can use thick-cut pork chops (you may need to cook thick pork chops longer), and you may also use boneless pork chops. Of course, if you have pork steaks, you can use them too!
Ingredients for From-Scratch Pork-Chop Gravy
If you’re making your gravy from scratch, like me, here are the key ingredients you need. I promise y’all, even if you think you can’t make homemade gravy, YOU CAN make this one! It’s so easy!
- Onions: the base of this gravy is chopped onions. I don’t use mushrooms—however, you can if you prefer!
- Flour: I use the leftover flour from coating the chops before quick-frying them. Every gravy starts with flour!
- Chicken Broth: add depth and flavor to your gravy with chicken broth. You could also use beef broth if you prefer.
- Half and Half: this helps to make the homemade onion gravy extra creamy.
- Seasonings: I season my gravy with salt, pepper, minced garlic, and celery flakes. Again, season to your liking!
How to Make Southern Smothered Pork Chops
I’ve been on a bit of a slow-cooker recipe kick lately, so I slow-cook my smothered pork chops. However, you can bake them if you choose. So, I’m going to share how to make Southern-style smothered pork chops in the slow cooker AND the oven. As always, I share the complete directions and ingredient measurements in the recipe card below. I always recommend following the written instructions for the tastiest, best results!
Step 1: Quick Fry the Pork Chops
The first step to making Southern-style smothered pork chops is to give them a quick fry. To do this, I start by seasoning the chops with salt and pepper, then coating them in all-purpose flour. DO NOT TOSS the rest of that flour, y’all! You’ll need it for your gravy!
Heat some vegetable oil in a skillet over medium heat. When heated, we’re going to fry the pork chops for about 30 seconds on each side. This will give them a little crisp without fully cooking them. They will NOT be fully cooked, so don’t dig in just yet!
Step 2: Make the Homemade Pork Chop Gravy
To make the gravy, we will use that vegetable oil from frying the chops. Toss one chopped onion into the oil and cook them until they’re nicely browned and translucent. Toss in that leftover flour and stir until the onions are coated.
Next, add the chicken stock and stir until no lumps are left. The flour will turn a nice golden brown, which is what we want—this is all that delicious pork flavor soakin’ into that gravy base, y’all.
Finally, pour in the half and half, then add your seasonings—minced garlic, salt, black pepper, and celery flakes. Stir until everything is well combined. You don’t have to cook the gravy on the stovetop for a long time since it will perfectly slow-cook in the Crock Pot with the pork chops.
Step 3: Cook the Pork Chops
Now it’s time to cook! As I said before, there are two ways to cook smothered pork chops—in the slow cooker and in the oven.
How to cook smothered pork chops in the slow cooker:
- Add the pork chops to the slow cooker, then cover with the homemade onion gravy.
- Cover the slow cooker and cook on high for 3 hours or low for 6 hours.
- Pork chops are done cooking when they reach an internal temperature of 145 degrees.
How to cook smothered pork chops in the oven:
- Preheat the oven to 350 degrees Fahrenheit.
- Put the pork chops into an oven-safe dish—a 9×15 bake dish or a cast iron skillet—and pour the gravy all over the pork chops.
- Cover the chops with foil and bake for 1 hour and 25 minutes until they reach 145 degrees.
Southern Style Smothered Pork Chops: FAQs and Tips for Success
I want to share some pro tips and frequently asked questions, so y’all can make the BEST smothered pork chops and gravy recipe ever. Feel free to leave a comment below with your questions!
Can I use a store-bought gravy mix instead of homemade for these smothered pork chops?
You certainly can use a store-bought gravy mix if it’s what you have on hand, but I swear that making homemade pork gravy is JUST as easy and way more delicious. If you have gravy mix on hand, go ahead and use it. The best kind of gravy for smothered pork chops is brown gravy. You could also make peppered gravy, beef gravy, or mushroom gravy.
I don’t have half and half at home; can I use milk in the gravy?
Yes, you can substitute milk for half and half; however, the gravy might not turn out to be as creamy! If you don’t have half and half, I recommend adding a cornstarch slurry (cornstarch and water) to help thicken the gravy. Whole or 2% milk would be best to use—the creamier, the better.
Why are my smothered pork chops dry and tough?
If your chops are dry, it probably means you overcooked them. The key to a perfectly tender pork chop is cooking it to the right temperature—145 degrees internally. So, if you’re baking your smothered pork chops, keep a close eye on the internal temp.
What can I serve with Southern smothered pork chops?
In this recipe, I serve smothered pork chops over some freshly cooked rice. It’s the perfect side to go along with the rich and creamy onion gravy. Egg noodles would also go great with this recipe. Other side options for smothered pork chops include:
How to store smothered pork chops:
The great thing about this Southern smothered pork chop recipe is that it’s the perfect freezer meal. You can make the gravy ahead of time and freeze it until you’re ready to make it. Thaw it the night before in the fridge, then pop it in the slow cooker for a stress-free dinner. Smothered pork chops leftovers—if there are any—can be kept in the fridge in an airtight container for up to three days.
Slow Cooker Southern Smothered Pork Chops Recipe Card + Video Tutorial
If you’re done reading and ready to make this smothered pork chops recipe, go on and get cookin’! I have a helpful step-by-step video tutorial in the recipe card below to help you visual learners out there.
This Southern smothered pork chop recipe is a family favorite. The tender pork chops just melt in your mouth after slow-cooking in a delicious gravy. It’s an easy slow cooker recipe to add to your collection! Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out all my cookbooks! I just released a brand new cookbook, Super Soul Food with Cousin Rosie, with many recipes you can’t find anywhere else.
Slow Cooker Smothered Pork Chops and Gravy
Quick Fry the Pork Chops:
- Season the pork chops with 1/4 tsp freshly cracked black pepper, 1/2 tsp of salt.
- Toss the all-purpose flour into a large freezer bag, then toss in the pork chops.
- Shake the bag until the pork chops are well coated.
- Remove the chops from the bag, and shake off the excess flour. DO NOT THROW AWAY THE EXCESS FLOUR.
- Pour the vegetable oil into a skillet and warm it up over medium heat.
- Once the oil is hot, start adding in the pork chops.
- Fry each side of the chops for about 30 seconds, then remove from the oil and set to the side.
Make the Homemade Onion Gravy
- Toss the onions into the leftover oil and fry until they are translucent.
- Sprinkle in the flour and stir until the onions are coated with flour. Cook until the flour turns golden brown.
- Pour in the chicken broth and stir to prevent lumps.
- Next, pour in the half & half, and stir.
- Add in the minced garlic, celery flakes, and remaining salt & pepper.
- Stir, until everything is well incorporated, and turn the heat off.
Slow Cooker Instructions:
- Place the pork chops into the slow cooker.
- Pour the gravy all over the pork chops.
- Place the lid on the slow cooker, and cook on high for 3 hours.
Oven Cooking Instructions:
- Place the pork chops into a 9 x 15 bake dish.
- Pour the gravy all over the pork chops.
- Cover the dish with a lid or aluminum foil.
- Bake on 350 F for 1 hour and 25 minutes.
- Serve and enjoy!