The Best Smothered Pork Chops in Onion Gravy

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Last Updated on September 28, 2025 by Soul Food Cooking

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Delicious bone-in pork Smothered Pork Chops in a flavorful onion gravy. This is a classic you will want over and over again. Great over mashed potatoes or rice. It’s a one pan dish that is full of rich flavor. It can be done in under an hour.

Why You’ll Love This

The best gravy! A golden, velvety pan gravy that tastes like Sunday dinner.
Tender and juicy meat. Sear for flavor, then simmer to keep chops moist.
Pantry-friendly. Everyday spices and staples you already have.

Ingredients For Smothered Pork Chops

**(full list of ingredients can be found in the recipe card)

Pork Chops: For the best results, use bone-in pork chops that are a minimum of 1-inch thick. The bone helps them cook more evenly and stay juicier, and the thickness prevents overcooking, ensuring a tender and moist final product.
Onion & Garlic: These are the aromatic foundation of the gravy. Sautéing them first builds a deep layer of flavor, creating a rich and savory base for the gravy.
Garlic, minced: Elevates this dish with its sharp, pungent kick that mellows into a deep savory flavor when sautéed.
Chicken Broth (or stock): Stock is the heart of your gravy. Using a quality, low-sodium chicken stock gives you control over the final seasoning while contributing a subtle, savory depth that perfectly complements the pork.
Garlic Powder & Onion Powder: These dried seasonings are essential for a robust flavor profile that penetrates the meat and the gravy. Unlike fresh aromatics, they distribute evenly, ensuring a consistent taste throughout every bite.
Paprika: This versatile spice adds a beautiful reddish-brown color and a mild, sweet peppery flavor to the seasoning blend. For a subtle smokiness, you can use smoked paprika instead.
Black Pepper: Freshly ground black pepper adds a pungent warmth and subtle heat that balances the richness of the gravy. It’s a simple but vital spice for a well-rounded flavor.
Salt: Salt is the most important seasoning. It not only makes the pork chops and gravy taste “salty” but also enhances and brightens all the other flavors. Season in layers, tasting as you go, to get the perfect balance.

Pro Tip: For best results, use bone-in chops that are at least 1 inch thick. They’re more forgiving and stay juicier.

Ingredient Substitutions & Easy Variations

Pork chops: Boneless pork chops works fine; reduce the sear time just a bit.
Canola oil: Avocado, vegetable, or light olive oil are all fine.
Butter + flour (roux): For dairy-free, use a neutral oil or plant butter. For gluten-free, use a 1:1 GF flour blend; or thicken the gravy with a cornstarch slurry (2 Tbsp cornstarch + 2 Tbsp water) whisked into simmering stock after sautéing.
Broth For this recipe, broth or stock is fine. Beef stock = deeper flavor; low-sodium if you’re salt-sensitive.
Onion & garlic: Add sliced mushrooms for a steakhouse vibe.
Spice tweak: Smoked paprika for subtle smokiness; add ½ tsp dried thyme for herby depth.
Creamy twist: Stir in ¼ cup heavy cream at the end for cream gravy.

Tools You’ll Need

Large skillet (10–12″; cast iron or stainless) with lid
Tongs
Whisk
Instant-read thermometer
Cutting board and knife

Watch My Video Tutorial for Smothered Pork Chops

Step-By-Step Instructions: How to Make Smothered Pork Chops

Step 1: Season the Pork Chops

Combine all spices. Pat chops dry. Season both sides with half of the seasoning blend; reserve the rest for the gravy

Step 2: Frying the Pork Chops

Heat canola oil over medium until shimmering. Sear pork chops ~6–8 minutes per side, until nicely browned and the centers approach 140–145°F. Transfer to a plate (they’ll finish in the gravy).

Step 3: Sauté aromatics

In the same skillet, add sliced onions; sauté 2 minutes, scraping up browned bits. Add minced garlic; cook 1–2 minutes more until fragrant.

Step 4: Make the Roux

Melt butter in the pan. Sprinkle in flour and whisk, cooking 2–3 minutes until golden and toasty (this is flavor).

Making the Roux for Smothered Pork Chops

Step 5: Build the Gravy

Slowly whisk in chicken stock until smooth. Add the remaining seasoning blend. Simmer 2–3 minutes to thicken.

Making the gravy for Smothered Pork Chops

Step 6: Smother Pork Chops and Simmer

Return chops (and juices) to the skillet, nestling into the gravy. Reduce heat to medium-low, cover loosely, and simmer 20 minutes, stirring the gravy occasionally, until chops are tender and at least 145°F.

Step 7: Rest and Serve

Let rest 3 minutes. Taste gravy and adjust salt/pepper. Serve spooned over the chops.

Doneness & Food Safety: For whole cuts of pork, aim for 145°F internal temperature and a brief rest for juicy, safe-to-eat chops.

Pairing Ideas for Smothered Pork Chops

Starches: Creamy garlic mashed potatoes, white or brown rice, buttered egg noodles, creamy grits.
Veggies: Southern-style green beans and potatoes, fried cabbage, roasted broccoli, collard greens.
Breads: Buttermilk biscuits, cornbread, dinner rolls.
Fresh bite: Simple side salad or classic Caesar salad to cut the richness.

Smart Tips for Best Results

Don’t rush the sear. Deep color on the chops = deeper gravy flavor.
Monitor your heat. If gravy thickens too quickly, whisk in splashes of stock.
Thin chops? Shorten the sear and lean on the gentle simmer so they don’t overcook.
Too salty? Whisk in unsalted stock, a knob of butter, or a squeeze of lemon to balance.

How to Store, Freeze, and Reheat Smothered Pork Chops

Refrigerate

Cool completely. Store pork chops submerged in gravy in an airtight container.
Up to 3–4 days in the fridge.

Freeze

Cool, then portion chops with gravy into freezer-safe containers or bags (press out air).
Label and freeze up to 2–3 months.
Thaw overnight in the fridge for best texture.

Reheat

Stovetop (best): Add chops and gravy to a skillet with a splash of stock or water. Cover and warm gently on low until steaming hot (165°F).
Oven: 300°F, covered, 15–25 minutes depending on thickness.
Microwave: 50–70% power in short bursts, stirring gravy and flipping once; add a splash of liquid to keep things silky.

Frequently Asked Questions

Can I use boneless pork chops?

Yes. Boneless work well — they just cook a little faster. Start checking temperature earlier so you don’t overcook.

How do I keep pork chops from drying out?

Use 1-inch thick, bone-in chops when possible, sear for color (not doneness), then gently simmer in gravy and pull when they hit 145°F.

Can I make this ahead?

Absolutely. Make completely, cool, and refrigerate covered in gravy. Reheat gently with a splash of stock. It often tastes even better the next day.

Can I make it without flour?

Use a cornstarch slurry instead of a roux: skip the flour step, add stock, then whisk in 2 Tbsp cornstarch mixed with 2 Tbsp water and simmer to thicken.