Recipe by Chef John
"You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice."
Watch video tips and tricks
large bone-in pork chops, about 1 inch thick
salt and freshly ground black pepper to taste
yellow onion, sliced
1 1/2 tablespoons
1 1/2 cups
Have been making these regularly since I found the recipe in Chef John’s cookbook, “Americas Family Favorites: Best of Home Cooking” in 2011. Through my own tinkering, I now substitute Onion and Garlic powder for the Poultry Seasoning. I allow the chops to come to room temp, and lightly sift and pat in a coating of flour on them prior to frying, shaking off any excess. Follow the balance of instructions exactly. The wife and I enjoy Roasted Garlic Cauliflower from AR as a side. Good Stuff!
well when I talk smothered with onions, I feel one onion for 4 large bone in pork chops, 1 onion is not enough, I used 3 onions and adjust the other ingredients, and was delish, now I give mine a 5 star
Made this 2nite as written, bone-in chops are a must for a rich onion gravy. Served over wide egg noodles. Chops were moist & tender. Absolutely Dee-lish! Thanks Chef John, it's a keeper!
I just wish I could rate the other raters for not following the recipe!
This recipe was outstanding the way it was presented. The onion gravy was just the topper for a well prepared Bone-in Pork chop that I found amazingly tender and flavorful.
Thank You Chef John.
Delicious recipe! How anyone could find this recipe bland I have no idea because it was anything but bland. Maybe they didn't caramelize the onions as instructed? Which is an important step for this sauce. It had lots of rich, full flavor. The only modification I made was for the poultry seasoning I used Adolph's Seasoned tenderizer since my family doesn't like regular poultry seasoning. The spice set is perfect for this recipe. It has garlic powder in it but I sprinkled a little more on the chops before searing them; no need to salt since Adolph's has salt in it or you could just use garlic powder, onion powder and salt instead. If you plan on serving over rice, pasta or even potatoes, for that matter, you might want to consider increasing the sauce to 50% more since it didn't make quite as much as we wanted. The sauce is wonderful! I served over some ridged elbow pasta with fresh steamed green beans sauteed in a little olive oil, fresh minced garlic, kosher salt and freshly grated black pepper. The chops were gobbled up with a definite request for this one to be a regular in our house. It will replace my another smothered pork chop recipe I've been making for years. Thanks Chef John for another fabulous recipe!!
Sooo yummy and quite easy. I added some dried thyme to the sauce but otherwise stuck to the recipe. :) Thanks!!
I'm sure that the fact that I used boneless pork chops had something to do with my wanting to add something to it for a little more flavor. Bone-in chops add so much, but I wanted to use what I had. I did add a little Tajin to mine when we ate, but hubby liked these as written. I promise that I'll try this again when I get my usual bone-in chops! The onions were yummy! Thanks (again), Chef!
This was good, although we found it a bit bland. I used boneless loin chops (what I had in the freezer). Served with crushed potatoes and buttered peas; it was a nice, simple dinner.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Smothered Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 225
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make simple pan-fried pork chops smothered in deliciousness.
Learn how to make delicious pork chops with sweet potatoes and sauteed apples.
See how to make a classic pan-fried pork chop dish in three easy steps.