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Smothered Pork Chops

Smothered Pork Chops are juicy, tender, pan-seared pork chops cooked in a rich onion gravy. A super easy dinner recipe, perfect for any night of the week!

Looking for more ways to cook pork chops? Try this oven-baked pork chops recipe or these air fryer pork chops.

The Best Smothered Pork Chops Recipe

Classic smothered pork chops are a Southern-style dinner that your whole family will devour! Who could resist a juicy, pan-seared pork chop served up with plenty of creamy, onion-y, EXTRA flavorful gravy?

This simple recipe is also low-carb, keto-friendly, gluten-free, and very easy to make. You can serve it with a side of rice or noodles for those who aren’t limiting their carbs, or with plenty of veggies for the low-carb crowd. Either way, it’s sure to be a hit!

So next time you just want a down-home dinner that feels and tastes like you spent all day on it (but which really only takes a few minutes of hands-on prep!), try smothered pork chops! This is one to definitely add to your regular menu rotation.

A stainless steel skillet with pork chops, gravy, and a wooden spoon.

What You’ll Need

Most recipes for gravy-smothered-anything call for flour, but to keep this recipe lower in carbs, we are going to eliminate the flour, completely. Butter and heavy cream stay, to add richness and make this gravy lip-smackin’ good.

Here’s a quick overview of the ingredients you’ll need. Be sure to scroll down to the recipe card for specific amounts.

For the Pork Chops

  • Bone-In Pork Chops: Look for chops that are about an inch thick. These are the easiest to cook without drying them out.
  • Seasoning: For a simple recipe like this, I reach for poultry seasoning, or seasoned salt.
  • Pepper: The natural sweetness of the pork goes beautifully with some additional black pepper.
  • Olive Oil and Butter: For pan-searing. The olive oil and butter together create tons of flavor without smoking or burning.

For the Onion Gravy

  • Butter: What’s a rich, creamy gravy without a little bit of butter? I use unsalted but you could definitely use salted butter and reduce the amount of added salt.
  • Onion: Thinly slice one large yellow onion.
  • Pinch of Salt: Again, you may want to omit or reduce this if you are using salted butter.
  • Garlic: Minced, fresh garlic gives the brightest taste, but garlic powder is also fine.
  • Thyme: Another perfect partner for pork! I use chopped fresh, but a small amount of dried thyme would be fine, instead.
  • Broth: Low-sodium chicken broth is my go-to. However, regular chicken broth, bone broth, vegetable broth, beef broth… it’s all good!
  • Heavy Cream: This helps make the gravy thick and lush, without adding flour.
  • Parsley: A garnish of chopped fresh parsley is optional, but always welcome.
Raw pork chops sprinkled with seasoning, in a skillet.

How to Make Smothered Pork Chops

Okay, so how exactly do you make this recipe? Seriously, this method is so, so simple. If you can scramble eggs, you can make this recipe! Here are the step-by-step instructions.

  1. Sear the Pork Chops. First, heat up your oil and butter in a skillet on medium-high heat. You want the pork chop to sizzle when you lay it in the skillet. Not a sluggish, slow sizzle, and not a crazy-burning sizzle – just a happy medium. Adjust the heat as needed, and sear those chops for about five minutes per side, until golden-brown.
  2. Cook the Onions. Now that the pork chops are seared, set them aside on a clean plate, covered. In the same skillet, turn down the heat a little bit and melt the remaining butter. Add the sliced onions, and let those cook for about 12 minutes, or until they are very soft and caramelized.
  3. Create the Gravy. Stir in your chicken broth, and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Stir those into the broth to create the gravy, and then whisk in the heavy cream.
  4. Finish the Pork Chops in the Gravy. Finally, add the pork chops back into the skillet, smothering them in gravy. Continue to cook for 3 to 5 minutes, or until the pork chops’ internal temperature reaches 145˚F. Use a meat thermometer, please!
  5. Enjoy! Serve your homemade smothered pork chops with your favorite sides.
Onions caramelizing in a stainless steel skillet.

Tips for Success

When you don’t have much time to spare, and you need to get dinner on the table soon, just whip out your skillet and try these scrumptious pork chops – you won’t be disappointed. We keep coming back to this recipe because it’s just so delicious and quite easy to make! And these simple tips will guarantee success.

  • Do I Have to Use Heavy Cream? No! You can substitute whole milk or half and half, and the gravy will still taste amazing – it just won’t be quite as thick and creamy.
  • Can I Use Boneless Chops? Absolutely, but you will need to reduce the cooking time to about 3 to 4 minutes per side. Be careful not to overcook, because you will end up with tough pork chops.
  • Add Mushrooms: Smothered pork chops are amazing with sliced fresh mushrooms thrown in – just add them once the onions have caramelized, let them cook until their liquid evaporates, and continue with the recipe as written.
  • Why Are My Smothered Pork Chops Tough? If you dread cooking pork chops because they always turn out tough and dry, you’re not alone! This is a super common issue, and it almost always comes down to overcooking. Many home cooks will overcook pork to remove any last hint of rosy color, for food safety reasons – but that’s not necessary and often dries out the meat. Just use a meat thermometer and cook it to 145˚F – and don’t rely on color to tell if the meat is done!
Overhead shot of smothered pork chops with onion gravy in a skillet.

What Goes with Smothered Pork Chops?

  • Asparagus: This low-carb green veggie is a nice change from green beans, and so simple to make with this Easy Oven Roasted Asparagus recipe. Goes perfectly with pork chops!
  • Rice: Can you imagine this savory gravy over rice? I know, I’m starving just thinking about it. Cook up a batch of your favorite style rice, or try this One Pot Mushroom Rice. Seriously good.
  • Brussels Sprouts: I can’t get enough of these! When cooked properly (no bitter, soggy sprouts here, please!), Brussels sprouts are a magical combo of umami flavor and tender, crisp veggie love. This recipe for Oven Roasted Brussels Sprouts is a classic.

Storing and Reheating Leftovers

  • Store completely cooled pork chops in an airtight container with the gravy, and keep in the fridge for 3 to 4 days.
  • Reheat the pork chops in their gravy, in a covered skillet over low heat. Be sure to only heat them until they are hot through, and then take them off the stove so they don’t overcook.

Tools Used in this Recipe

Pork chops and gravy in a skillet.

Smothered Pork Chops Recipe

Katerina | Diethood
Juicy and delicious pan-seared pork chops cooked in a rich onion gravy. 
4.86 from 35 votes
Servings : 4 serves
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins


For the Pork Chops
  • 1 pound bone-in pork chops, 1-inch thick
  • 1 teaspoon poultry seasoning or seasoning salt
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
For the Gravy
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, thinly sliced
  • pinch of salt
  • 3 cloves garlic, minced
  • 1/2 tablespoon chopped fresh thyme
  • 1/2 cup low sodium chicken broth
  • 1/4 cup heavy cream
  • chopped fresh parsley for garnish


  • Season pork chops with seasoning salt and pepper.
  • Heat oil and butter in a large skillet over medium-high heat until butter is melted. Add pork chops to skillet and sear for 5 minutes per side, until golden brown. If skillet isn't big enough, cook the pork chops in batches. Transfer to a plate and keep covered.
  • Return skillet to heat and add a tablespoon of butter; melt over medium heat. Stir in sliced onions and add a pinch of salt. Cook onions for 12 minutes, or until very soft and caramelized, stirring frequently.
  • Add garlic and fresh thyme; continue to cook for 30 seconds. Pour in chicken broth and using a wooden spoon, scrape up the browned bits from the bottom of the pan. Whisk in heavy cream and simmer for 1 minute.
  • Return pork chops and all the pork juices to the skillet. Reduce heat to medium-low and continue to cook for 3 more minutes, or until pork is completely cooked through and sauce has thickened. Remove from heat; garnish with parsley and serve.


  • Reduce points down to 10 by using Half & Half in place of Heavy Cream, and use extra virgin olive oil instead of olive oil.
  • Store completely cooled pork chops in an airtight container and keep in the fridge for 3 to 4 days.


Serving: 4 ounces | Calories: 353 kcal | Carbohydrates: 4 g | Protein: 19 g | Fat: 29 g | Saturated Fat: 12 g | Cholesterol: 102 mg | Sodium: 228 mg | Potassium: 377 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 525 IU | Vitamin C: 4.1 mg | Calcium: 40 mg | Iron: 0.8 mg | Net Carbs: 3 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American, American/Southern
Keyword: bone-in pork chop recipes, easy pork chop recipes, how to cook pork chops
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Recipe Rating

105 comments on “Smothered Pork Chops”

  1. Really disappointed in the gravy. Did everything according to the recipe and my ‘gravy’ is pure liquid even when we let it simmer and all that. I can’t use flour because of my celiac disease sooo.. this was kinda a bust 😞

    1. I’m sorry it didn’t work out for you. I don’t know why it would turn out soupy.. did you use the heavy cream? That should have thickened it up. If that’s not an option, maybe you can use cornstarch to thicken it?

  2. This was tasty but not tender. I need tender, because of dental problems, and thought this would do it. So I cooked it and sliced it into small tiny pieces. Not sure if I will make it again.

  3. Really tasty chops! I did not have heavy cream, so instead I sprinkled about 2 Tbl. Flour into the onions as they finished caramelizing and stirred to thicken a bit before adding just milk. It worked out well to thicken the sauce and probably saved a few calories too.

  4. Is it 4 one-inch pork chops each weighing 1 pound (for a total of 4 pounds) or do the 4 one inch pork chops add up to a total of one pound?

    1. Katerina - Diethood
      Katerina Petrovska

      That’s a total of 1 pound. So, four 1-inch-thick pork chops should be about 1 pound.

    2. Total of 4 pork chops adding up to one pound, ex. each chop about 4 ounces each. Consider using golden mushroom soup with 1/2 can chicken stock and sautéed sliced onion and sliced mushrooms. Way better!

  5. Loved this recipe! Restaurant quality. I coated my chops with flour before searing them. I skipped the thyme because I didn’t have any and seasoned to taste. This is a keeper. Thank you for this recipe.

    1. Avatar photo

      I will be trying these today. Can’t wait to see how they’ll turn out. I’m excited. I’ll post again once I complete the task.

    1. I very rarely leave a review but had to comment on this absolutely delicious recipe. I have been looking for a pork Chop recipe like this for awhile now. I made these pork chops for dinner tonight and they were fabulous. Didn’t change a thing. Yummy!

    2. Omg samee! First time making it with my boyfiend, and they turned out sooo good!! I will definitely keep coming back to this recipe!

  6. It’s My first time. I was looking for something different for my smothered pork chops and this recipe is amazing my thirteen grandson that is usually picky about foods he loved it. My entire family enjoyed ✅💕

    Thanks for sharing !

    1. I thought they were very tasty. Even though I didn’t have any thyme for the gravy. I had plenty of flavor without it. I used a heavy creme for the thickner and it could of been thicker. I also used a mushroom broth instead of chicken broth. It gave it the flavor of them without the texture that my husband doesn’t like. Very tasty.

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