Chef John's Smothered Pork Chops Recipe -
Chef John's Smothered Pork Chops  Recipe
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Chef John's Smothered Pork Chops
See how to make simple pan-fried pork chops smothered in deliciousness. See more

Chef John's Smothered Pork Chops

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  1. Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
  2. Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
  3. Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
  4. Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2013

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!

Most Helpful Critical Review
Oct 15, 2013

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

Jan 08, 2014

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.

Oct 19, 2013

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!

Mar 28, 2014

Just made this for dinner and WOW! I can't say enough good things, it was fabulous! The only change I made was that I didn't have any buttermilk so I subbed sour cream for a little tang and it still turned out amazing. Served it with buttered noodles and broccoli, delicious! Thanks chef John!!!!!

Nov 04, 2014

This is SO very good. I've made it three times now, first two times making it exactly to Chef John's directions which is worthy of my 5-star rating. A hint: when carmelizing your onions, let them sit in the pan and cook; don't be tempted to stir them up every minute as they won't carmelize well. It takes a while to get the right color so be patient. I let my onions go about 25 minutes to get the right color and consistency, only moving them around maybe once every four to five minutes. Another excellent recipe; thanks very much Chef John.

Mar 12, 2014

So good! I made this with a bone-in pork steak and let it simmer a bit longer in the gravy while covered loosely with some foil. Nice change from the can of mushroom soup gravy often found. If you don't want to buy buttermilk use the shot of lemon juice in milk trick.

Mar 13, 2014

Best pork chops ever! I usually adapt recipes to taste and what I have on hand but this is a keeper as is. Thanks Chef John.


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  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 28.2 g
  • 56%
  • Sodium
  • 439 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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