Can I use bone-in pork chops instead of boneless?

Absolutely! Bone-in chops often have more flavor, but they'll require a slightly longer cooking time. Add about 2-3 minutes per side during the searing process, and make sure they reach 145°F internal temperature before serving. The bone actually helps prevent overcooking, which is a nice bonus.

What can I substitute for buttermilk if I don't have any?

You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes. Alternatively, you can use heavy cream for a richer gravy, though you'll miss some of that signature tanginess that makes this recipe special.

Why did my gravy break or become grainy?

This usually happens if the heat is too high when adding the buttermilk. Make sure to lower the heat as directed in the recipe. If it does break, you can sometimes rescue it by removing from heat and whisking in a tablespoon of cold butter or a splash of heavy cream.

Can I make this recipe without flour to make it gluten-free?

Yes! You can substitute cornstarch for the flour. Use half the amount for dredging the pork chops, and make a slurry with the cornstarch reserved for the gravy by mixing it with a little cold water before adding to the pan.

Smothered Pork Chops Recipe

Name: Smothered Pork Chops Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless pork chops, room temperature (adjust timing if using thin cut pork chops, as they may cook faster); 2 teaspoons onion powder; 2 teaspoons garlic powder; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; ½ cup (62.5 g) all-purpose flour, divided; ¼ cup (½ stick / 57 g) unsalted butter; 2 tablespoons vegetable oil; 1 large yellow onion, thinly sliced into half-moons; 2 teaspoons garlic, minced; 1 teaspoon fresh thyme, chopped; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 cup (240 g) chicken broth; 1 cup (245 g) buttermilk; parsley, chopped for garnish; salt, to taste

These Smothered Pork Chops are truly a game-changer for your dinner table! Tender pork chops nestled in a rich, savory gravy with caramelized onions create a meal that’s both comforting and impressive. Ready in just 40 minutes, this dish delivers restaurant-quality flavor with home-kitchen simplicity. The creamy buttermilk sauce takes these pork chops to an entirely new level, making this recipe perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

Restaurant-Quality at Home: These pork chops rival anything you’d get at a fancy restaurant, but you can make them in your own kitchen for a fraction of the price.
Quick Comfort Food: In just 40 minutes, you’ll have a meal that tastes like it’s been simmering all day. Perfect for those evenings when you want something deeply satisfying without spending hours in the kitchen.
One-Pan Wonder: Everything cooks in a single skillet, meaning less cleanup and more time to enjoy your delicious creation.
Versatile: Works beautifully with both thick or thin-cut pork chops, giving you flexibility based on what’s available or your personal preference.

Ingredients You’ll Need

Pork Chops: The star of the show! Boneless chops work best as they cook evenly and absorb flavors beautifully. Bringing them to room temperature helps them cook more evenly.
Onion Powder & Garlic Powder: These seasonings create a flavor-packed crust on the pork chops that perfectly complements the gravy.
Flour: Does double duty – creates a beautiful golden crust on the pork chops and helps thicken our gravy to velvety perfection.
Butter & Oil: This dynamic duo gives you the best of both worlds – butter for flavor and oil to prevent burning at higher temperatures.
Yellow Onion: Transforms into sweet, golden deliciousness when caramelized, forming the flavor foundation of our gravy.
Fresh Thyme: Adds an earthy, slightly floral note that elevates the entire dish. Fresh really makes a difference here!
Chicken Broth: Provides depth and richness to the gravy while helping to scrape up all those delicious browned bits from the pan.
Buttermilk: The secret ingredient that adds tangy creaminess to the gravy, setting this recipe apart from standard smothered pork chops.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Mushroom Lover’s Version

Add 8 ounces of sliced mushrooms when cooking the onions for an earthy, umami boost. They’ll soak up all the flavors and create an even more substantial gravy.

Herb Garden Special

Experiment with different herbs like rosemary, sage, or tarragon instead of (or alongside) the thyme. Each brings its own unique character to the dish.

Spicy Twist

Add a pinch of cayenne pepper or a dash of hot sauce to the gravy for a gentle heat that cuts through the richness.

Wine-Enhanced Gravy

Replace half the chicken broth with white wine for a more complex, slightly acidic gravy that pairs wonderfully with the pork.

How to Make Smothered Pork Chops

Step 1: Season and Prepare the Pork Chops

Pat the pork chops dry thoroughly with paper towels – this is crucial for getting a good sear! Season both sides generously with onion powder, garlic powder, salt, and pepper. Set aside 2 tablespoons of flour for the gravy, then dredge each chop in the remaining flour, making sure to coat all sides. Shake off any excess.

Step 2: Sear the Pork Chops

Heat butter and oil in a large cast-iron skillet over medium heat until the butter is melted and slightly bubbling. Add the pork chops, being careful not to overcrowd the pan. Let them cook undisturbed for 5-6 minutes per side until a beautiful golden crust forms. The chops will naturally release from the pan when they’re ready to flip – don’t force it! Once seared, transfer to a plate and tent with foil to keep warm.

Step 3: Create the Flavor Base

In the same skillet (don’t clean it!), add the sliced onions and cook for 8-10 minutes, stirring occasionally until they become golden and slightly caramelized. Add the minced garlic and cook for just one more minute until fragrant. Sprinkle the reserved flour over the onion mixture and stir to coat everything evenly.

Step 4: Build the Gravy

Reduce the heat to low and add thyme, salt, and pepper. Slowly pour in the chicken broth, stirring constantly and scraping up all those delicious browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes until it starts to thicken. Then stir in the buttermilk until completely incorporated.

Step 5: Reunite and Finish

Return the pork chops to the pan, nestling them into the gravy. Spoon some of that delicious gravy over the tops of the chops. Increase the heat to medium, bring to a gentle simmer, and cook for about 5 more minutes until the pork reaches an internal temperature of 145°F and the gravy has thickened to your liking.

Step 6: Garnish and Serve

Sprinkle with fresh chopped parsley for a pop of color and fresh flavor. Serve immediately while everything is hot and the gravy is at its creamiest.

Pro Tips for Making the Recipe

Don’t Skip the Drying Step: Really pat those pork chops dry before seasoning. Moisture is the enemy of a good sear!
Be Patient with the Sear: Wait for the pork chops to naturally release from the pan before flipping. If they’re sticking, they’re not ready yet.
Lower the Heat for Buttermilk: Following the recipe’s instruction to lower the heat before adding buttermilk prevents the sauce from breaking, keeping your gravy smooth and creamy.
Meat Thermometer Magic: Use a meat thermometer to check for doneness. Pork is perfectly cooked and juicy at 145°F – any more and it can become tough.
Cast Iron Is King: If possible, use a cast-iron skillet. It retains heat beautifully and creates the best sear on the pork chops.

How to Serve

Smothered Pork Chops are incredibly versatile when it comes to serving options. Here are some perfect pairings:

Starchy Sides

Serve over creamy mashed potatoes, buttered egg noodles, or steamed rice – all are perfect for soaking up that incredible gravy.

Vegetable Companions

Balance the richness with green vegetables like roasted asparagus, steamed green beans, or a simple side salad with a light vinaigrette.

Bread Choices

A crusty piece of bread or warm dinner rolls are essential for mopping up any remaining sauce – trust me, you won’t want to leave a drop behind!

Make Ahead and Storage

Storing Leftovers

Store any leftover pork chops and gravy in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and improve overnight, making for exceptional next-day eating.

Freezing

While you can freeze this dish for up to 2 months, be aware that the texture of the gravy may change slightly upon thawing due to the buttermilk. If freezing, cool completely before transferring to a freezer-safe container.

Reheating

For best results, reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth if the gravy has thickened too much. Cover the pan to help the pork chops heat through without drying out. Alternatively, microwave at 50% power, stirring the gravy occasionally.

FAQs

Can I use bone-in pork chops instead of boneless?

Absolutely! Bone-in chops often have more flavor, but they’ll require a slightly longer cooking time. Add about 2-3 minutes per side during the searing process, and make sure they reach 145°F internal temperature before serving. The bone actually helps prevent overcooking, which is a nice bonus.
What can I substitute for buttermilk if I don’t have any?

You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes. Alternatively, you can use heavy cream for a richer gravy, though you’ll miss some of that signature tanginess that makes this recipe special.
Why did my gravy break or become grainy?

This usually happens if the heat is too high when adding the buttermilk. Make sure to lower the heat as directed in the recipe. If it does break, you can sometimes rescue it by removing from heat and whisking in a tablespoon of cold butter or a splash of heavy cream.
Can I make this recipe without flour to make it gluten-free?

Yes! You can substitute cornstarch for the flour. Use half the amount for dredging the pork chops, and make a slurry with the cornstarch reserved for the gravy by mixing it with a little cold water before adding to the pan.

Final Thoughts

These Smothered Pork Chops transform an ordinary weeknight into something special without requiring hours in the kitchen. The combination of tender meat and that velvety, flavor-packed gravy creates a meal that feels like a warm hug on a plate. I particularly love how versatile this recipe is – perfect for a quick family dinner but impressive enough for guests. Give this recipe a try, and I’m confident it’ll become a regular in your dinner rotation!