Our Southern smothered pork chops and rice features juicy pork chops that are pan fried until golden brown and smothered in a rich onion gravy. Thick-cut pork chops with creamy gravy is a southern classic meal, perfect for Sunday soul food dinner!
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Hey there, family! If you’re craving a classic Southern comfort meal that’s both hearty and heartwarming, you’ve come to the right place.
These pan-fried pork chops are cooked southern style with a delicious gravy—a true soul food staple! Our deep fried pork chops recipe was used as the base for this dish. The gravy is similar to the one we used for this smothered chicken.
Southern smothered pork chops is the perfect comfort food for fall and winter months, and the entire family loves it. Our kids especially enjoy piling lots of gravy on top of their rice or mashed potatoes. It’s arguably the best part of this dish.
So, if you’re in the mood for some down home southern soul food, grab your cast iron pan and let’s get cooking!
What you’ll love about this recipe
- TENDER PORK CHOPS – These tender, juicy pork chops are fried to a crispy golden brown and then smothered in a rich, savory gravy.
- CREAMY ONION GRAVY – The rich, savory gravy is just begging to be soaked up with some fluffy rice or creamy mashed potatoes.
Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
- Pork Chops: Bone-in pork chops are often preferred for their extra flavor, but boneless pork chops works as well.
- All-Purpose Flour: Used for dredging pork chops, helping to create a crispy coating when fried. It also helps thicken the gravy.
- Granulated Garlic: Provides a mild garlic flavor. Garlic powder can be used as a substitute.
- Granulated Onion: Adds a sweet, savory onion flavor. Onion powder is a common alternative.
- Seasoned Salt: A blend that often includes salt, herbs, and spices, enhancing the overall flavor profile. Lawry’s is a popular example.
- Cayenne Pepper: Adjust the amount to your preference, or omit if you prefer less spice.
Brown Gravy
- White Onion: Adds sweetness and depth to gravy as it caramelizes. Yellow onions can be used if white onions aren’t available.
- Garlic: Fresh garlic is best, but granulated garlic or garlic powder can be a quick substitute.
- Seasoned Flour: Incorporates flavor into gravy and helps it thicken. We used a mixture of flour and the seasonings used on the pork.
- Chicken Broth: Provides the base for the gravy, adding a rich, savory flavor. Beef or vegetable broth or stock can be substituted depending on your preference.
- Heavy Cream: Adds richness and a velvety texture. Half-and-half or whole milk can be used as lighter alternatives, though it may be less rich.
Special Equipment & Tools
- Cast Iron Pan: A heavy, well-seasoned cast iron skillet is ideal for frying, as it provides even heat distribution and retains heat well. A large skillet with a heavy bottom will also work.
- Whisk: To blend the flour into the oil when making the roux and to mix gravy ingredients smoothly. Our favorite is a sauce whisk (also called a gravy whip or gravy whisk).
How to Make Homemade Smothered Pork Chops
Step 1. Season and dredge thepork chops, then fry in hot oil until golden brown. Remove from oil and set aside.
Step 2. In the same pan, drain most of the oil and then sauté the onions and garlic. Add the reserved seasoned flour and cook briefly.
Step 3. Gradually whisk in chicken stock, then stir in heavy cream, cooking until gravy thickens. Return chops to the skillet, spooning gravy over them.
Step 4. The gravy will darken when as it cooks. Continue cooking the pork chops until warmed through before serving with rice or mashed potatoes.
Recipe Tips and Tricks
- Pork Chop Thickness: Use pork chops that are the same thickness so they cook evenly.
- Gravy Consistency: If your gravy is too thick, add a little more chicken stock and stir. If it’s too thin, let it cook a little longer to thicken.
- Pan Scraping: When making gravy, scrape up the browned bits from the bottom of the pan. They add great flavor!
What to Serve
Smothered pork chops go good with white rice or mashed potatoes to soak up all that rich, savory gravy. Add a side of green beans cooked with smoked turkey or some collard greens.
Cornbread is a must for sopping up the plate, and creamy mac and cheese adds a comforting, cheesy touch. Don’t forget candied yams for a little sweetness to round out the meal.
How to Store Leftovers
Let the pork chops and gravy cool to room temperature before storing. Then, place them in airtight containers and refrigerate for up to 3 days.
Ready to bring some soul food to your dinner table? Give these southern smothered pork chops a try, and we promise you won’t be disappointed. Don’t forget to share with us—we can’t wait to hear how it turns out!
Southern Smothered Pork Chops and Rice Recipe
Ingredients
- 4 pork chops bone-in, thick cut
- 1 tablespoon Diamond Crystal kosher salt
- 1 tablespoon black pepper
- ½ tablespoon granulated garlic
- ½ tablespoon granulated onion
- 1 teaspoon seasoned salt
- ½ teaspoon cayenne pepper
- 1 1/2 cups all purpose flour
- 1/2 cup vegetable oil
Gravy
- 1 medium white onion sliced into half moons
- 3 cloves garlic minced
- 2 tablespoons vegetable oil reserved
- 2 tablespoons seasoned flour reserved
- 2 cups chicken stock divided
- ½ cup heavy cream
Instructions
- Prepare the Seasoning Mix: In a small bowl, combine kosher salt, black pepper, granulated garlic, granulated onion, seasoned salt, and cayenne pepper. Mix well. Set aside 1/4 of the seasoning mixture, to be added to the flour later.
- Season Pork Chops: Pat pork chops dry with paper towels. Sprinkle remaining 3/4 of the seasoning mix evenly over both sides, pressing it in gently.
- Dredge: In a shallow dish, add the all-purpose flour. Use 1/4 of the seasoning mix to season the flour. Set aside 2 tablespoons of the seasoned flour, to be used later for the gravy. Dredge each pork chop in the remaining seasoned flour, shaking off any excess.
- Fry: In a large cast iron skillet, heat vegetable oil over medium-high heat. Once hot (around 350°F (175°C)), add chops in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and cooked through (an internal temperature of 145°F (63°C)). Transfer to a plate and cover with foil to keep warm.
- Prepare Gravy: Drain all of the oil except for 2 tablespoons. Add sliced onions to the pan, and sauté in the remaining oil over medium heat until softened and caramelized, about 5-7 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Make the Roux: Sprinkle the reserved seasoned flour (2 tablespoons) into the skillet with the onions and garlic, stirring constantly for about 1-2 minutes to cook out the raw flour taste.
- Add Broth: Gradually whisk in 1 1/2 cups of chicken stock, making sure to deglaze the pan by scraping up any browned bits from the bottom. Bring the mixture to a simmer, then reduce the heat to low.
- Add Heavy Cream: Stir in the heavy cream and continue to cook until gravy thickens, adding more chicken stock if needed to reach the desired consistency.
- Serve: Return chops to the skillet, spooning gravy over them. Let them warm through for a few minutes. Serve with gravy, accompanied by your favorite side dishes.
Notes
- Pork Chop Thickness: Use pork chops that are the same thickness so they cook evenly.
- Gravy Consistency: If your gravy is too thick, add a little more chicken stock or water and stir. If it’s too thin, let it cook a little longer to thicken.
- Pan Scraping: When making gravy, scrape up the browned bits from the bottom of the pan. They add great flavor.
These pork chops came out great! So easy to follow your recipe and I would put that gravy on anything. Thank you!
It is a delicious and simple recipe. We added mushrooms with the onions and served over mashed potatoes. So good! We will definitely be making this one again.
Hey Paul, that sounds so delicious! We are glad you loved it!
My kind of food,and my kind of cooking.
Same here! Nothing beats simple, delicious pork chops and gravy!