Smothered Pork Chops
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Smothered Pork Chops are a classic dish born in the South that brings a perfect cast iron sear and savory gravy to dinnertime. This comfort food favorite is delicious and easy to make.
Smothered Pork Chops are simple and so good! We’re drooling a little just thinking about crisp, juicy pork on the outside and the garlicky goodness of gravy smothered on top. Oh, my goodness. Below, you’ll find my tips for perfect pork chops every time.
What are Smothered Pork Chops
Almost everyone has at least one bad pork chop memory: dry, overcooked, flavorless. No, nope, not even a little. We don’t roll that way.
Smothered pork chops are the solution to bad pork chop experiences. Factoring in the cast iron, it’s easy to make the perfect pork chop and flavorful gravy to drown it in.
The gravy is part of the cooking process, infusing the flavors of the meat, onions, garlic, and seasoning before evolving into the drizzle-worthy sauce to top it all off.
Store, savor and reheat pork chops and gravy
How to store smothered pork chops
Like many foods, you’ll want to keep your pork chops in an airtight container in the refrigerator. You can store your chops with the gravy on top OR separate the gravy in another container (also airtight).
We prefer to do a little half-and-half, storing the pork chops with a thin layer of gravy but keeping some on the side to top off freshly once heated. When properly stored, pork chops will stay good for about 3-4 days.
You also can freeze leftover cooked pork chops if desired. For this, you can separate the gravy and freeze it in another container. Sear and cook your pork chops completely, allow to cool, wrap in parchment paper and store in a ziploc or freezer container. Then, cook the gravy and freeze it in a ziploc bag, laying flat until frozen, or make it the day you serve. For best results, I would recommend a vacuum sealer and seal the chops and gravy together. Pork chops will stay good for about 3 months in the freezer.
How to reheat pork chops
When reheating your pork chops, you can do so in your cast iron skillet on the stovetop with a little bit of oil. If you want to keep your pork chops nice and juicy, you can reheat in the oven around 350 degrees with a little bit of liquid (broth, water, or the gravy). Slow and low is key to keep your chops from drying out.
How to Make Smothered Pork Chops in Cast Iron
So easy you’ll have a hard time believing how delicious these turn out. Start by patting dry your pork chops with a paper towel. Combine your flour, salt, and pepper into a bowl and whisking so everything is evenly dispersed. Next, pour your “breading” onto a plate or casserole dish and dredge your pork chops.
While doing this, you’ll want to preheat your skillet with oil and
You’ll crisp your chops approximately 4 minutes for each side, until golden brown. Remove them from the skillet and set on a plate. After removing the pork chops from your skillet you’ll caramelize the onions in the leftover oil and
Continue by adding the mushrooms, garlic, and thyme. As the pan starts to dry out, add in the chicken broth and whisk or stir with a wooden spoon to release all the flavors trapped on the bottom of the skillet. Add the heavy cream to your skillet and reduce for 10 minutes. Alternatively, you can add a thickener such as cornstarch to your gravy. Add your pork chops back to the skillet for about 5-7 minutes to finish cooking and heat through. Do not overcook your pork chops. Serve chops with gravy poured on top and prepare to fall in love with dinner.
What to serve with Smothered Pork Chops
Looking for a way to bring it all together for a full meal plan? This section found in most posts will help you pair the recipe you’re viewing, with other flavorful dishes to make your mealtime that much easier. Enjoy this section of posts? Leave a comment below and let me know!
- Fireball Apple Cider – This boozy drink is the perfect starter for a fall pork chop meal.
- Secret Ingredient Mac and Cheese – For easy comfort foods, this can also be a side dish for your delicious pork chops.
- Southern Cheesy Jalapeno Bacon Skillet Cornbread – oh, the sweet, sweet smell of cornbread? Yes, please.
- Brussels Sprout with Ham and Caramelized Onions – sweet, salty and a perfect vegetable side.
What are other readers cooking? I’m glad you asked! Here are a few reader favorites.
- CHOCOLATE GRAVY
- ULTIMATE GRILLED PORK CHOPS
- SAUSAGE GRAVY BISCUIT BUBBLE UP CASSEROLE
- Hamburger Steak with Onions and Brown Gravy
- Skillet Mexican Street Corn Recipe
- Hoisin Glazed Pork Chops (Asian-style)
Smothered Pork Chops
Ingredients
- 3 Tablespoons butter
- 3 Tablespoons oil
- 4 1-inch thick pork chops boneless
- ¼ cup flour
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 white onion sliced into rings
- ½ teaspoon baking soda
- 6 ounces mushrooms sliced
- 2 cloves garlic clove minced
- 4 sprigs of fresh thyme 1 teaspoon dried thyme
- 1 cup chicken broth
- 1/2 cup heavy whipping cream
Instructions
- Melt butter and heat oil in a large 12" cast iron skillet over medium heat on the stovetop.
- Dredge pork chops on both sides in a mixture of flour, salt, and pepper. Fry in the skillet for 3-5 minutes on each side until golden brown. Remove from the skillet and set aside.
- Add onions, baking soda to skillet and sautee for just a few minutes. Add the mushrooms, garlic, and thyme. Saute an additional 5 minutes or until skillet becomes dry if sooner.
- Pour in the chicken broth and whisk to release all the flavor bits from the bottom of the skillet. Pour the heavy cream and stir. Reduce for 10 minutes.
- Add the pork chops back into the skillet and allow to heat through, flipping once. Remove pork chops from the skillet and add in your thickening agent or simply spinkle with more fresh thyme and serve directly from the skillet.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
We loved these chops. I made your food processor biscuits to go with them so my whole meal were your recipes.