Tender Southern Smothered Pork Chops
Juicy bone-in pork chops are pan-fried to golden perfection, then simmered in a rich, creamy onion gravy. This comforting Southern classic is perfect for a hearty weeknight meal or Sunday dinner with all the fixings.
Ingredients
- 4 bone-in pork chops about 1 inch thick
- salt and pepper to taste
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/4 cup vegetable oil
- 1 large onion thinly sliced
- 2 cups chicken broth
- 1/2 cup buttermilk
- 2 tbsp unsalted butter
- fresh parsley chopped, for garnish
Instructions
- Season pork chops with salt and pepper on both sides.
- In a shallow dish, combine flour, garlic powder, onion powder, paprika, and cayenne pepper.
- Dredge each pork chop in the flour mixture, shaking off any excess.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add pork chops and cook until golden brown on both sides, about 3–4 minutes per side. Remove chops from skillet and set aside.
- In the same skillet, add sliced onion and cook until softened, about 5 minutes.
- Stir in chicken broth, scraping up any browned bits from the bottom of the skillet.
- Reduce heat to low and stir in buttermilk and butter. Cook until sauce is slightly thickened.
- Return pork chops to skillet, spooning sauce over them. Cover and simmer for 20–25 minutes, or until pork chops are tender and cooked through.
- Garnish with fresh parsley before serving.
Notes
For an extra layer of flavor, add a pinch of thyme or rosemary to the gravy while it simmers.
Nutrition
Calories: 460kcal
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