Smothered Pork Chops (original) (raw)
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Swan dive into sauce, sink your fork into some juicy meat, and impress everyone at your table with this Smothered Pork Chops recipe! These thick-cut seasoned pork chops are mouth-wateringly tender and bathed in a rich onion gravy.
The juiciest, most tender pork chops EVER.
Let’s get this on the table right now—a lot of pork chop recipes are dry. Smothered pork chops are not!
- Like all of my pork recipes, I’ve got the pro-tips you need so your pork is moist, not tough or dry. And if you’re still worried about drying out your pork chops, don’t worry—the gravy you’ll be smothering them with will cover up the overcooking.
- Once you get over your pork chop anxiety, you will be RICHLY rewarded. Pork chops and gravy are a comfort food that never fails to hit the spot (ahem: Pork Chops with Apples and Honey Garlic Pork Chops).
- These smothered pork chops are intensely savory, well-seasoned, and will more than right the wrongs of dry pork chops past!
5 Star Review
“The smothered pork chops were absolutely delicious. Dijon mustard was a great addition. Gravy was incredible. Glad I found this recipe, will make again.”
— Ann —
How to Make Smothered Pork Chops
Brine the Pork Chops. This is optional but a good way to make the pork extra juicy if you have time.
Dredge. I like to mix my flour and seasonings in a shallow pie plate. Make sure the chops are evenly coated!
Brown on Both Sides. This gives you a nice sear on the pork chops and a tasty base for making the gravy.
Start the Gravy. Sauté the onions until they soften. Slowly pour in the stock while whisking, then simmer.
Add the Pork Back to the Pot. Nestle it right in.
Cover and Bake. Smothered pork chops should cook for 30 to 40 minutes. Pork is considered cooked at 145 degrees F, but because meat’s temperature rises as it rests, I stop cooking mine early (135 degrees F). Remove the pork to a plate to rest.
Thicken Up the Gravy on the Stove. Plate the pork chops and then smother them in that onion-y gravy. ENJOY!
What to Serve With Smothered Pork Chops
When planning your pairing, you’ll want something that can soak up all that luscious gravy!
- Rice. Smothered pork chops with rice is our favorite! It soaks up the sauce nicely. Try them with simple brown rice (or make Instant Pot Brown Rice).
- Pasta. Pasta pairs well with smothered pork chops. Serve your pork chops over a bed of whole wheat pasta or egg noodles.
- Potatoes. Nothing soaks up the sauce better than a bed of mashed or baked potatoes. I recommend these Crockpot Mashed Potatoes.
More Pork Chop Recipes
- Air Fryer Pork Chops cook up quickly and easily on the countertop, freeing up your oven and stove for a side or two!
- When the weather’s warm, I love making these Grilled Pork Chops.
- This recipe for Breaded Pork Chops reminds me of the Shake-and-Bake—but SO much better!
- For a dish that feels a little fancy, try these Stuffed Pork Chops.
Say good-bye to dry pork chops! This easy smothered pork chops recipe is super tender and juicy, with the most delectable onion gravy. Yum!
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- 4 bone-in pork chops at least 1-inch thick
- Brine if using (see notes)*
- 2 tablespoons canola oil
- ½ cup all-purpose flour
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt* divided
- ½ teaspoon ground black pepper divided
- 4 medium yellow onions thinly sliced
- 1 tablespoon Dijon mustard
- 4 cups unsalted chicken stock divided
- 1 teaspoon balsamic vinegar
- Chopped fresh parsley or fresh thyme
- Cooked brown rice, quinoa, cauliflower mash, Instant Pot Mashed Potatoes, or Crockpot Mashed Potatoes optional, for serving
If you’d like to brine the pork chops, do so 45 minutes to 12 hours before you plan to start cooking (see recipe notes).
Pat the pork chops very dry on both sides with paper towels (discard the brine if using).
Place a rack in the center of your oven and preheat the oven to 350° F. In a wide, shallow bowl (a pie dish works well), stir together the flour, cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In a Dutch oven or similar large, deep, oven-safe pot with a tight-fitting lid, heat the oil over medium heat. Dredge the pork chops in the flour mixture on both sides, shaking off any excess. Reserve the remaining flour mixture.
Once the oil is hot and shimmering, gently lower the chops into the pan (lower them away from you to prevent splattering yourself with oil). Cook on both sides until brown and crisp, about 3 to 4 minutes per side (they will not be fully cooked through). If the pork chops will not all fit in your pan without touching, cook them in batches. Transfer to a plate.
Reduce the heat to medium low heat. Add the onions, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, stirring often, until the onions are completely softened, about 15 minutes. Stir in the Dijon mustard.
Sprinkle 3 tablespoons of the reserved flour mixture over the top of the onions. Stir to combine and cook for 2 full minutes, stirring often. No white bits of flour or lumps should remain.
Slowly add 1 1/2 cups of the stock, stirring constantly. With a wooden spoon, scrape along the bottom of the pan to remove any brown bits. Let simmer until the sauce starts to form a cohesive mixture and is slightly thickened. Return the pork to the pot, nestling it in a single layer.
Cover the pot and place it in the oven. Bake the smothered pork chops until the pork is tender and reaches 135° to 140° F on an instant read thermometer, about 30 to 40 minutes (pork is considered safe to eat at 145° F, but its temperature will continue to rise as it rests).
Transfer the pork chops to a plate. Return the pot to the stovetop. Turn the heat to medium, add the remaining 2 1/2 cups stock, and reduce, stirring often and scraping along the bottom of the pan, until the sauce thickens into a gravy, about 15 minutes. Stir in the balsamic vinegar.
Remove from the heat. Return to the pork chops and any juices that have collected on the plate to the pan to let the gravy rewarm them. Serve hot, smothered with gravy, and garnish with chopped parsley or thyme.
*BRINE: If time allows, for the juiciest possible pork chops, submerge them in 4 cups water mixed with 3 tablespoons kosher salt for 45 minutes at room temperature (or up to 12 hours in the refrigerator). Drain and pat dry. Reduce the salt in the dredging mixture to 1/4 teaspoon and the salt added to the onions to 1/4 teaspoon.
TO STORE: Refrigerate pork chops in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350° F or in the microwave.
TO FREEZE: Freeze pork chops in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 4)Calories: 499kcalCarbohydrates: 27gProtein: 43gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 117mgPotassium: 1012mgFiber: 3gSugar: 5gVitamin A: 522IUVitamin C: 8mgCalcium: 85mgIron: 3mg
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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!