Chef John's Smothered Pork Chops

Chef John's Smothered Pork Chops

148
Chef John 22118

"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

1 h 10 m servings 375 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

148
  1. 189 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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...

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!

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 s...

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 t...

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 ...

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 y...

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.

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...