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Southern Smothered Pork Chops


I brought this Southern Smothered Pork Chops to a church potluck last week, and people went crazy for it


    • 4 pork chops, bone-in preferred
    • 2 cups chicken broth
    • 1/3 cup heavy cream
    • 1/2 teaspoon each of onion powder and garlic powder
    • 2 tsp paprika
    • 3/4 cup all-purpose flour, divided
    • 1 onion, sliced
    • 4 cloves garlic, minced
    • 3 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter
  • Salt and pepper to taste


1. In a small bowl, mix 2 teaspoons of salt, 2 teaspoons of paprika, 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder.
2. Season both sides of pork chops with the spice mixture.
3. Coat the pork chops with 1/2 cup of all-purpose flour.
4. Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.
5. Brown the pork chops on both sides, then remove them from the skillet and set them aside.
6. In the same skillet, sauté 1 sliced medium yellow onion and 4 minced garlic cloves until softened.
7. Add 3 tablespoons of unsalted butter and let it melt.
8. Sprinkle the remaining 1/4 cup of all-purpose flour into the skillet, stirring to create a roux.
9. Gradually pour in 2 cups of chicken broth while stirring to avoid lumps.
10. Reduce the heat to low and return the pork chops to the skillet.
11. Cover the skillet and let it simmer for about 25-30 minutes or until the pork chops are tender.
12. Stir in 1/3 cup of heavy cream and let it heat through.
13. Serve the smothered pork chops with the delicious gravy on top.
Once you experience the rich flavors and comforting allure of these Southern Smothered Pork Chops, I guarantee this recipe will become a treasured favorite in your culinary repertoire. So gather your loved ones, set the table with pride, and savor the taste of Southern hospitality right in your own home.
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