If you’re craving some true Southern comfort, look no further than these smothered pork chops. This dish is all about juicy, tender bone-in chops, smothered in a rich, flavorful gravy that’ll make you want to go back for seconds (or thirds). It’s the kind of hearty, soul-warming meal that makes you feel right at home, no matter where you’re from. Whether you’re cooking for a family dinner or a Sunday feast, these smothered pork chops are sure to hit the spot. Let’s get to it!
Ingredients
For the Pork Chops:
- 4-5 bone-in center-cut pork chops
- 2 tbsp Worcestershire sauce
- 2 tbsp Off the Chain seasoning or creole seasoning
- 1 tsp red pepper flakes
- 1 tsp black pepper
- Salt to taste
- 1 tsp dried parsley or Italian seasoning
For the Gravy:
- 2 tbsp oil (for searing)
- 1 small yellow onion (diced)
- 4 cloves garlic (minced)
- 32 oz low-sodium chicken broth
- 1 tsp black pepper
- 1 tsp dried parsley
- 1 tsp Off the Chain or creole seasoning
- Salt to taste
- 1-2 tbsp cornstarch
- 1 cup water
Instructions
- Prepare the Pork Chops: In a small bowl, combine the Worcestershire sauce, Off the Chain seasoning, red pepper flakes, black pepper, salt, and dried parsley (or Italian seasoning). Rub this seasoning mixture generously over both sides of each pork chop.
- Sear the Pork Chops: Heat the oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear them for 3-4 minutes on each side, or until they are golden brown. Remove the pork chops from the skillet and set them aside.
- Make the Gravy: In the same skillet, add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet for extra flavor. Stir in the black pepper, dried parsley, off the chain (or creole) seasoning, and salt to taste.
- Simmer the Pork Chops: Return the seared pork chops to the skillet, making sure they are submerged in the gravy. Reduce the heat to medium low, cover, and let simmer for about 1 hour.
- Thicken the Gravy: In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour this mixture into the skillet while stirring. Cover and let continue to simmer on low for another 1-2 hours until the meat start falling off the bone and the gravy thickens.
- Serve and Enjoy: Once the pork chops are tender and the gravy has thickened, remove the skillet from the heat. Spoon the gravy over the pork chops, and serve over rice!
Tips
- Low and Slow is the way to go but you can speed up cooking time by increasing heat.
- If you don’t have cornstarch on hand, you can also use flour to thicken the gravy—just make a roux by cooking the flour with the onions and garlic before adding the broth.
This Smothered Pork Chops recipe is Southern comfort at its finest—rich, flavorful, and filling. It’s one of those meals that’ll make you feel like you’re sitting down to a big family dinner, no matter where you are. Pair it with some rice, collard greens, and cornbread and you’ve got a meal that’s sure to become a new favorite. Enjoy!
Smothered Pork Chops Recipe
If you’re craving some true Southern comfort, look no further than these smothered pork chops. This dish is all about juicy, tender bone-in chops, smothered in a rich, flavorful gravy that’ll make you want to go back for seconds (or thirds).
Ingredients
For the Pork Chops
- 4-5 bone-in center-cut pork chops
- 2 tbsp Worcestershire sauce
- 2 tbsp Off the Chain seasoning or creole seasoning
- 1 tsp red pepper flakes
- 1 tsp black pepper
- Salt to taste
- 1 tsp dried parsley or Italian seasoning
For the Gravy
- 2 tbsp oil (for searing)
- 1 small yellow onion (diced)
- 4 cloves garlic (minced)
- 32 oz low-sodium chicken broth
- 1 tsp black pepper
- 1 tsp dried parsley
- 1 tsp Off the Chain or creole seasoning
- Salt to taste
- 1-2 tbsp cornstarch
- 1 cup water
Instructions
- Prepare the Pork Chops: In a small bowl, combine the Worcestershire sauce, Off the Chain seasoning, red pepper flakes, black pepper, salt, and dried parsley (or Italian seasoning). Rub this seasoning mixture generously over both sides of each pork chop.
- Sear the Pork Chops: Heat the oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear them for 3-4 minutes on each side, or until they are golden brown. Remove the pork chops from the skillet and set them aside.
- Make the Gravy: In the same skillet, add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet for extra flavor. Stir in the black pepper, dried parsley, off the chain (or creole) seasoning, and salt to taste.
- Simmer the Pork Chops: Return the seared pork chops to the skillet, making sure they are submerged in the gravy. Reduce the heat to medium low, cover, and let simmer for about 1 hour.
- Thicken the Gravy: In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour this mixture into the skillet while stirring. Cover and let continue to simmer on low for another 1-2 hours until the meat start falling off the bone and the gravy thickens.
- Serve and Enjoy: Once the pork chops are tender and the gravy has thickened, remove the skillet from the heat. Spoon the gravy over the pork chops, and serve over rice!
