Smothered Pork Chops Skillet
Southern-style smothered pork chops in a creamy onion gravy—cast-iron comfort food that sticks to your ribs. Sear, simmer, and smother until pork hits 145°F and the gravy coats a spoon.
🛒Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 1/2 cup all-purpose flour, divided
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3 tablespoons oil or bacon drippings, divided
- 1 large yellow onion, thinly sliced
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream or whole milk
- 1 teaspoon Worcestershire sauce
- Chopped parsley for garnish
🔧Kitchen Tools Needed
- Cast-iron skillet with lid
- Tongs
- Whisk
- Instant-read thermometer
📝Instructions
- 1
Mix 1/4 cup flour with salt, pepper, paprika, and garlic powder. Dredge chops lightly, shaking off excess.
- 2
Heat 2 tablespoons oil in a large cast-iron skillet over medium-high. Brown chops 3–4 minutes per side; transfer to a plate.
- 3
Add remaining oil and onions; cook 8–10 minutes until deeply golden. Sprinkle remaining 1/4 cup flour over onions; cook 1 minute, stirring.
- 4
Slowly whisk in broth, cream, and Worcestershire. Simmer until slightly thickened, 3–4 minutes.
- 5
Nestle chops into gravy. Cover and simmer on low 8–12 minutes until pork reaches 145°F. Rest 3 minutes; garnish. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 490
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use boneless?
Yes—check temperature sooner; boneless cooks faster.
Dairy-free gravy?
Use more broth and a splash of coconut milk, or skip cream and thicken with flour alone.
Gravy too thick?
Loosen with warm broth a splash at a time.
Food safety?
Pork chops 145°F + 3-minute rest; gravy steaming hot; leftovers to 165°F.
