Swan dive into sauce, sink your fork into some juicy meat, and impress everyone at your table with this Smothered Pork Chops recipe! These thick-cut seasoned pork chops are mouth-wateringly tender and bathed in a rich onion gravy.
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The juiciest, most tender pork chops EVER.
Let’s get this on the table right now—a lot of pork chop recipes are dry. Smothered pork chops are not!
Like all of my pork recipes, I’ve got the pro-tips you need so your pork is moist, not tough or dry. And if you’re still worried about drying out your pork chops, don’t worry—the gravy you’ll be smothering them with will cover up the overcooking.
Once you get over your pork chop anxiety, you will be RICHLY rewarded. Pork chops and gravy are a comfort food that never fails to hit the spot (ahem: Pork Chops with Apples and Honey Garlic Pork Chops). These smothered pork chops are intensely savory, well-seasoned, and will more than right the wrongs of dry pork chops past!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Bone-In Pork Chops. Bone-in rib chops are extra flavorful and less prone to drying out than boneless.
- Flour. A light coating of all-purpose flour and spices creates a scrumptious, crust-like exterior for the pork chops.
- Spices. Cumin and smoked paprika add rich smoky, and earthy flavors. While I love the spices in these pork chops, you could use more traditional spices such as garlic powder, onion powder, or fresh garlic cloves.
- Onions. The onions help build deep flavor for the gravy and pair nicely with the pork chops. Mushrooms would be a great addition to this dish, too. Just add them in while cooking the onions for an onion and mushroom gravy that is truly divine.
- Chicken Stock. Richly-flavored chicken stock or chicken broth acts as a base for our sauce. It also deglazes the pot after cooking the pork and onions, ensuring that we don’t miss any of those delightful browned bits.
- Dijon Mustard. The tangy bite of Dijon mustard adds depth to the gravy and is a lovely pairing with the pork and onions.
- Balsamic Vinegar. For depth of flavor and a hit of acidity. A dash of Worcestershire sauce would be another flavorful way to add some savory umami and acidity to the gravy.
5 Star Review
“The smothered pork chops were absolutely delicious. Dijon mustard was a great addition. Gravy was incredible. Glad I found this recipe, will make again.”
— Ann —
How to Make Smothered Pork Chops
Brine the Pork Chops. This is optional but a good way to make the pork extra juicy if you have time.
Dredge. I like to mix my flour and seasonings in a shallow pie plate. Make sure the chops are evenly coated!
Brown on Both Sides. This gives you a nice sear on the pork chops and a tasty base for making the gravy.
Start the Gravy. Sauté the onions until they soften. Slowly pour in the stock while whisking, then simmer.
Add the Pork Back to the Pot. Nestle it right in.
Cover and Bake. Smothered pork chops should cook for 30 to 40 minutes. Pork is considered cooked at 145 degrees F, but because meat’s temperature rises as it rests, I stop cooking mine early (135 degrees F). Remove the pork to a plate to rest.
Thicken Up the Gravy on the Stove. Plate the pork chops and then smother them in that onion-y gravy. ENJOY!
What to Serve With Smothered Pork Chops
When planning your pairing, you’ll want something that can soak up all that luscious gravy!
- Rice. Smothered pork chops with rice is our favorite! It soaks up the sauce nicely. Try them with simple brown rice (or make Instant Pot Brown Rice).
- Pasta. Pasta pairs well with smothered pork chops. Serve your pork chops over a bed of whole wheat pasta or egg noodles.
- Potatoes. Nothing soaks up the sauce better than a bed of mashed or baked potatoes. I recommend these Crockpot Mashed Potatoes.
More Pork Chop Recipes
Smothered Pork Chops
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Ingredients
- 4 bone-in pork chops at least 1-inch thick
- Brine if using (see notes)*
- 2 tablespoons canola oil
- ½ cup all-purpose flour
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt* divided
- ½ teaspoon ground black pepper divided
- 4 medium yellow onions thinly sliced
- 1 tablespoon Dijon mustard
- 4 cups unsalted chicken stock divided
- 1 teaspoon balsamic vinegar
- Chopped fresh parsley or fresh thyme
- Cooked brown rice, quinoa, cauliflower mash, Instant Pot Mashed Potatoes, or Crockpot Mashed Potatoes optional, for serving
Instructions
- If you’d like to brine the pork chops, do so 45 minutes to 12 hours before you plan to start cooking (see recipe notes).
- Pat the pork chops very dry on both sides with paper towels (discard the brine if using).
- Place a rack in the center of your oven and preheat the oven to 350° F. In a wide, shallow bowl (a pie dish works well), stir together the flour, cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- In a Dutch oven or similar large, deep, oven-safe pot with a tight-fitting lid, heat the oil over medium heat. Dredge the pork chops in the flour mixture on both sides, shaking off any excess. Reserve the remaining flour mixture.
- Once the oil is hot and shimmering, gently lower the chops into the pan (lower them away from you to prevent splattering yourself with oil). Cook on both sides until brown and crisp, about 3 to 4 minutes per side (they will not be fully cooked through). If the pork chops will not all fit in your pan without touching, cook them in batches. Transfer to a plate.
- Reduce the heat to medium low heat. Add the onions, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, stirring often, until the onions are completely softened, about 15 minutes. Stir in the Dijon mustard.
- Sprinkle 3 tablespoons of the reserved flour mixture over the top of the onions. Stir to combine and cook for 2 full minutes, stirring often. No white bits of flour or lumps should remain.
- Slowly add 1 1/2 cups of the stock, stirring constantly. With a wooden spoon, scrape along the bottom of the pan to remove any brown bits. Let simmer until the sauce starts to form a cohesive mixture and is slightly thickened. Return the pork to the pot, nestling it in a single layer.
- Cover the pot and place it in the oven. Bake the smothered pork chops until the pork is tender and reaches 135° to 140° F on an instant read thermometer, about 30 to 40 minutes (pork is considered safe to eat at 145° F, but its temperature will continue to rise as it rests).
- Transfer the pork chops to a plate. Return the pot to the stovetop. Turn the heat to medium, add the remaining 2 1/2 cups stock, and reduce, stirring often and scraping along the bottom of the pan, until the sauce thickens into a gravy, about 15 minutes. Stir in the balsamic vinegar.
- Remove from the heat. Return to the pork chops and any juices that have collected on the plate to the pan to let the gravy rewarm them. Serve hot, smothered with gravy, and garnish with chopped parsley or thyme.
Video
Notes
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*BRINE: If time allows, for the juiciest possible pork chops, submerge them in 4 cups water mixed with 3 tablespoons kosher salt for 45 minutes at room temperature (or up to 12 hours in the refrigerator). Drain and pat dry. Reduce the salt in the dredging mixture to 1/4 teaspoon and the salt added to the onions to 1/4 teaspoon.
- TO STORE: Refrigerate pork chops in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350° F or in the microwave.
- TO FREEZE: Freeze pork chops in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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The smothered pork chops were absolutely delicious. Dijon mustard was a great addition gravy was incredible. Served with mashed potatoes. Glad I found this recipe will make again.
Hi Ann! So glad you enjoyed the recipe! Thank you for this kind review!
We loved this recipe! Ingredients readily available in my pantry!
This is going into my meal rotation.
Hi Sue! So glad you enjoyed the pork chops! Thank you for this kind review!
Have made it with onions and also just with mushrooms and both times it turned out great.
Hi Guenther! So glad you enjoyed the recipe! Thank you for this kind review!
The flavor was so good! And I made extra rice so I can try your pork fried rice recipe next!
Hi Emma! So glad you enjoyed the recipe! Thank you for this kind review!
Going to make this soon!
I didn’t think canola oil was good for you? Can you use olive oil, or do you have another suggestion?
Hi Donna! You can use olive oil! Enjoy!
My new family favourite!!! I substituted the cumin and smoked paprika, for bacon and smokehouse maple seasoning. The rest of the recipe stayed the same. It didn’t disappoint and there was plenty of leftover gravy for meals the next day. I make it often lol, absolutely delicious, Thank You!!!
Hi Jennifer! So glad you enjoyed the recipe! Thank you for this kind review!