Looking for the best Smothered Pork Chops? This recipe delivers juicy pork chops in a rich, creamy onion gravy that’s easy enough for any night of the week.
There are a few different ways you can make this dish, and I’ve done the testing so you don’t have to. Here I’ll show you how to make juicy and tender pork chops with a simple gravy in the most delicious way possible. Follow me…
Ingredients Notes
I think you’ll be surprised at how few ingredients this dish uses and quite possibly how many you’ve already got on hand. The full quantities are in the recipe card, but just to quickly add some notes on what we’re using:
- Pork – I like to use boneless loin chops, but you could use steaks or bone-in chops if you’d prefer. In all cases, they’ll be dredged through seasoned flour and fried in a combination of oil and butter.
- Sauce – The gravy starts with beef stock and gets finished with a splash of cream for extra richness. Many recipes use chicken stock, but I much prefer beef here. It gives the gravy a deeper, more savoury flavour that pairs beautifully with pork.
- Onion – Two onions might seem like a lot, but trust me. They cook right down into the gravy, adding sweetness, texture and loads of flavour.
- Extra flavour – Garlic adds some more savoury flavour, whilst Dijon mustard and Worcestershire sauce are the secret weapons. Neither overpowers the gravy, but together they add a deeper savoury flavour that really makes the sauce sing.
Preparing Smothered Pork Chops
There are a few simple but important steps here to really get the most out of this dish:
- Dredging through flour – Coating the pork in a thin layer of seasoned flour helps it build a gorgeous golden crust. That crust also gives the gravy something to cling to, meaning every bite is coated in sauce.
- Cooking order – Many recipes cook the pork first, followed by the onions. I tested it this way, but by the time the onions had properly softened and caramelised, the pork had cooled down and needed reheating in the gravy. I much prefer cooking the onions first, setting them aside, then cooking the pork. It keeps the chops juicier and means they’re served at their best.
- Cooking the pork – The biggest mistake people make is overcooking pork. Remember, it’ll continue cooking as it rests and finishes in the gravy, so there’s no need to cook it right through in the pan. Pork is safe at 145F/63C, which leaves the centre with just a blush of pink and the meat beautifully juicy.
Process shots: dredge pork in flour (photos 1&2), cook onions then remove (photos 3&4), fry pork then remove (photos 5&6).
Smothered Pork Chops Gravy
Once the pork and onions are cooked, the gravy comes together in just a few minutes. Here are a few tips to make sure it’s perfect:
- Stirring – As you pour in the stock, keep stirring to prevent any lumps from forming. If you scrape the bottom of the pan as you go, you’ll also lift all those flavour-packed browned bits into the gravy.
- Consistency – The gravy will thicken fairly quickly. If you’d like it thicker, simply simmer it a little longer. If it becomes too thick, loosen it with a splash more stock until it’s just right.
- Resting juices – As the pork rests, you’ll notice a little pool of juices collecting on the plate. Don’t waste it! Stir it into the gravy for an easy boost of flavour.
Process shots: fry garlic (photo 1), stir in onions and flour (photo 2), stir in stock (photo 3), stir in cream, Dijon and Worcestershire sauce (photo 4), stir in resting juices (photo 5), add pork (photo 6).
Serving Suggestions
I highly recommend adding the chops back to the sauce so you can literally ‘smother’ them in the sauce. From there, I don’t use any garnish, besides a few pinches of pepper to add a final pop of flavour.
When it comes to Sides, below I served with Creamy Mash and Broccolini, but you can go for a Baked Potato, Roast Potatoes or even Chips!
For more pork chop recipes, check out my Easy Pork Chop & Sauce Recipes!
Alrighty, let’s tuck into the full recipe for these smothered pork chops shall we?!
How to make Smothered Pork Chops (Full Recipe & Video)
Smothered Pork Chops
Equipment
- Sharp Knife & Chopping Board
- Large Pan & Tongs
- Wooden Spoon
- Large Shallow Dish (for dredging pork)
Ingredients
Pork
- 1/4 cup / 40g Plain/All Purpose Flour
- 1 tsp EACH: Salt, Garlic Powder, Smoked Paprika
- 1/2 tsp Black Pepper
- 4x 5oz/150g Pork Loin Chops (see notes)
- 1 tbsp Olive Oil
- 1 tbsp / 15g Butter
Sauce
- 1 tbsp Olive Oil
- 1 tbsp / 15g Butter
- 2 medium White Onions, thinly sliced
- 2 large cloves of Garlic, finely diced
- 2 tbsp Plain/All Purpose Flour
- 1 1/2 cups / 360ml Beef Stock
- 1/4 cup / 60ml Heavy/Double Cream, leave at room temp
- 1 1/2 tsp Worcestershire Sauce
- 1 tsp Dijon Mustard
Instructions
- Place a large pan over medium heat and add 1 tbsp oil and butter. Once the butter has melted, add the sliced onions and fry until soft and golden. Don't rush this process – it'll likely take around 15 minutes for them to properly soften and lightly caramelise. Once cooked, use tongs to remove them and place in a bowl to one side (wipe out the pan if you need to).
- Just before the onions are done, combine the flour and seasoning in a large shallow dish. One by one, coat both sides of the pork chops in the flour, then place to one side.
- Add 1 tbsp oil and butter to the now empty pan and turn the heat to medium-high. Once the pan is hot and the butter has melted, add the pork chops to the pan. Fry for around 3 minutes on each side, or until they've built up a golden crust and are just cooked through. Remove and place on a plate to one side.
- Lower the heat back down to medium and add the garlic to the leftover fat in the pan. Fry for 10-20 seconds (be careful it doesn't burn), then stir in the cooked onion. Add 2 tbsp flour and stir into the onions, then begin gradually pouring in the stock, stirring as you go to ensure no lumps form. Stir in the cream, Worcestershire sauce and mustard and bring to a gentle simmer.
- Stir in the resting juices from the pork, then check for seasoning and adjust with salt and pepper. The gravy should already be thick enough at this point, but if you'd like it a little thicker, just continue simmering for another couple of minutes.
- Add the pork back to the pan and cover in the gravy, then serve up and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
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