Juicy pork chops smothered in rich, creamy onion gravy is the definition of comfort food.

These Smothered Pork Chops are tender, flavorful, and cooked in one skillet, making them perfect for weeknight dinners or Sunday family meals.

Why You’ll Love This Recipe

The pork chops are seared for a golden crust and maximum flavor.

The onion gravy is rich, creamy, and loaded with savory goodness.

It’s a one-pan meal—easy cleanup, big flavor.

Pairs beautifully with mashed potatoes, rice, or biscuits.

What You’ll Need (Ingredient Highlights)

Boneless pork chops cook quickly and stay tender.

A blend of onion powder, garlic powder, and pepper gives savory seasoning.

Caramelized onions add sweetness and depth to the gravy.

Buttermilk brings creaminess and tang to balance the richness.

Chicken broth helps build a flavorful sauce.

Pro Tips Before You Start

Pat pork chops dry before seasoning to help them sear.

Don’t rush the onions—slow cooking develops sweetness and flavor.

If using thin pork chops, reduce the cooking time to prevent dryness.

Let the gravy simmer with the chops so the flavors meld.

How to Make Smothered Pork Chops

Step 1 – Season and dredge

Pat pork chops dry. Season on both sides with onion powder, garlic powder, salt, and pepper.

Dredge in flour (reserving 2 tablespoons for later), shaking off excess.

Step 2 – Sear the pork chops

In a large cast-iron skillet, melt butter with oil over medium heat.

Sear chops 5–6 minutes per side until golden and crusted.

Transfer to a plate and keep warm.

Step 3 – Cook the onions

Add sliced onions to the skillet and cook 8–10 minutes until golden.

Add garlic and cook 1 minute. Sprinkle reserved flour over onions and stir to coat.

Step 4 – Build the gravy

Reduce heat to low. Stir in thyme, salt, and pepper.

Slowly pour in chicken broth, scraping up browned bits.

Cook 2–3 minutes until thickened.

Step 5 – Add buttermilk and finish

Stir in buttermilk.

Return pork chops to the skillet, spoon gravy over the top, and simmer over medium heat for 5 minutes until chops reach 145°F and gravy thickens.

Step 6 – Serve

Garnish with parsley and serve immediately.

What to Serve Them With

Mashed potatoes to soak up the gravy.

Steamed green beans or broccoli for a fresh side.

Buttermilk biscuits or cornbread for a Southern touch.

Variations / Substitutions

Swap boneless pork chops for bone-in—just increase cooking time.

Use heavy cream instead of buttermilk for a richer sauce.

Add mushrooms to the gravy for extra flavor.

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat gently in a skillet over low heat, adding a splash of broth if needed.

Not recommended for freezing due to the creamy gravy.

FAQs

Can I use bone-in pork chops?
Yes, just adjust cooking time to ensure they’re cooked through.

What if I don’t have buttermilk?
Use milk mixed with 1 tablespoon lemon juice or vinegar.

Can I make this ahead?
Yes, but reheat slowly to keep the pork tender.

What pan works best?
A cast-iron skillet for even searing and heat retention.

Can I make it spicy?
Add cayenne pepper or red pepper flakes to the seasoning mix.

What’s the best internal temperature for pork chops?
145°F for juicy, tender meat.

Final Thoughts

Smothered Pork Chops are the kind of hearty, satisfying dish that turns any dinner into a special occasion.

The rich onion gravy and tender pork make a perfect match for classic Southern sides.

The Boat Shed Kitchen

Smothered Pork Chops

These Smothered Pork Chops are pan-seared until golden, then simmered in a rich onion-buttermilk gravy infused with garlic, thyme, and buttery goodness. Perfect for a cozy family dinner served with mashed potatoes or rice.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4

Calories: 480

Ingredients Method Notes

Ingredients

  

Pork Chops:

• 4 boneless pork chops room temperature
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup 62.5 g all-purpose flour, divided

Gravy:

• ¼ cup 57 g unsalted butter
• 2 tablespoons vegetable oil
• 1 large yellow onion thinly sliced into half-moons
• 2 teaspoons garlic minced
• 1 teaspoon fresh thyme chopped
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 cup 240 g chicken broth
• 1 cup 245 g buttermilk
• Parsley chopped for garnish
• Salt to taste

Method

 

1. Pat pork chops dry and season with onion powder, garlic powder, salt, and pepper.
2. Reserve 2 tablespoons flour; dredge chops in remaining flour. Shake off excess.
3. Heat butter and oil in a skillet over medium heat. Sear pork chops 5–6 minutes per side.
4. Transfer to a plate.
5. Cook onions in skillet 8–10 minutes. Add garlic; cook 1 minute.
6. Sprinkle reserved flour over onions; stir to coat.
7. Reduce heat to low; stir in thyme, salt, and pepper.
8. See full steps with tips & photos → https://theboatshedcafe.com/smothered-pork-chops/

Notes

Use bone-in pork chops for extra flavor—just increase cook time slightly.

For a creamier gravy, swap half the chicken broth with heavy cream.

Let pork chops rest briefly before serving so juices redistribute.