Southern Soul Food Smothered Pork Chops

These Southern Soul Food Smothered Pork Chops are fried with seasoned, sauteed onions and then drizzled in thick, stewed gravy. Pair this soul food staple with potatoes or your favorite sides.

This post contains affiliate links. Please read my full disclosure here.

This is a classic dinner meal I grew up eating, especially for Sunday dinners. We also served it alongside a nice helping of buttered white rice.

What Does "Smothered" Mean?

Smothering is a technique used in Southern cuisine and usually within Creole and Cajun dishes. The method involves searing and/or browning meat, vegetables, or seafood in a pan, deglazing the pan with broth or stock, and then using the flavors from the pan to make gravy to "smother" the meal.

Popular dishes include Smothered Chicken, Smothered Turkey Wings, Smothered Turkey Necks, Smothered Potatoes and Onions, Smothered Chicken Wings, Smothered Steak, Smothered Okra, potatoes, and corn.

What Type of Pork Chops to Use

You can use whatever type of pork chops you wish. I prefer to use bone-in thick, center-cut pork loin chops. Note, thick-cut pork chops will take longer to cook in the skillet.

Thick-cut chops are great for pan-searing, grilling, and broiling. They are about an inch to an inch and a half thick.

I typically use thick-cut because thin pork chops (especially breakfast chops) will cook really fast, it’s easy to overcook them. This results in dry pork chops. Thin pork chops are about ⅛ to ¼ of an inch thick and are great for frying (because they cook so fast). Thin chops are sometimes labeled cutlets.

You can read more about Thick Cut Vs Thin Pork Chops here.

Boneless vs Bone-In Pork Chops

Boneless pork chops are a lot more convenient. Bone-in chops usually have more flavor. Boneless chops are leaner because most of the fat has been trimmed away. These will cook very quickly.

Rib chops are the most common of the bone-in chops. The chops have a curved bone. Most grocery stores will have it. Rib chops are less expensive than boneless or center-cut chops. They also have the least amount of meat per chop. If you are looking for a super quick meal using bone-in chops this may be your best option.

Center cut chops are also called loin chops have a bone that resembles a “T.” They are more expensive and usually larger in size. Center cut chops usually have the most meat and will yield the longest cook time.

How to Season the Chops

I like to use paprika, garlic powder, salt, and pepper. You can also use your favorite pork rub.

How to Make Smothered Pork Chops

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Season the pork chops with garlic powder, paprika, salt, and pepper to taste.
2. Drizzle olive oil throughout the skillet.
3. Add the pork chops to the pan. Cook each side for 4-5 minutes.
4. Remove the pork chops from the pan. Set aside.
5. Add butter and olive oil to the skillet.
6. Once melted, add onions and cook for 3-4 minutes until the onions become translucent and fragrant.
7. Add in flour.
8. Add whipping cream, chicken broth, and garlic powder to the pan. Stir until the sauce thickens.
9. Add the pork chops back to the skillet with the gravy.

Cook Time/How Long to Cook

Cook time will depend on how thick your chops are. Mine took about 10 minutes to cook, 5 minutes on each side. Always cook pork until it reaches at least a minimum internal temperature of at least 145 degrees. This will produce juicy pork and is for safety as well.

How to Substitute Heavy Cream

You can use any milk in the recipe, keep in mind the flavor of the milk you use will be present in the flavor of the gravy. Heavy whipping cream is recommended because it's great at thickening. If you use milk with less fat or something like almond milk, your gravy won't be as thick.

How to Store Leftovers

Cooked pork chops can be stored in the fridge tightly covered for 3-4 days.

How to Reheat

This reheats great in the microwave or on the stove if you have plenty of gravy leftover.

Freezer Tips

You can freeze leftovers tightly covered and sealed. For best taste, they will last up to 3 months. Defrost overnight in the fridge and reheat.

Pair With These Sides

Mashed Sweet Potatoes
Ranch Mashed Potatoes
Southern Green Beans
Southern Collard Greens
Baked Corn on the Cob
Southern Candied Sweet Potatoes

More Southern Favorites

Collard Greens with Ham Hocks
Southern Cornbread Dressing with Chicken
Cajun Spiced Turkey
Slow Cooker Crockpot Neck Bones
Southern Pork Neck Bones