Smothered Pork Chops

Juicy and delicious pan-seared Smothered Pork Chops cooked in a creamy homemade onion, pepper gravy.

 Smothered Pork Chops

I’m sure it gets difficult to come up with new recipes week after week. Or you’re pretty much just sick of chicken and turkey.Well how about adding this bomb Smothered Pork Chop recipe to your rotation! This recipe is super comforting and very flavorful. The tender pan seared pork chops in the homemade gravy…y’all, need I say more? You pretty much need to make these now! Even if you’re not a fan of pork and love eating chicken or turkey but want to switch things up a bit, go for it! You can definitely use chicken or turkey filet instead of pork. 


I recommend choosing a bone- in cut of pork chop. The bones release a ton of flavor, and also help the meat retain a lot of tenderness. 


ABSOLUTELY! Although I highly recommend bone-in, this recipe can definitely be made with boneless loin pork chops. 

Smothered Pork Chops

Now comes the serious questions, what to serve these Smothered Pork Chops with. No worries, I gotcha covered. Check out my Creamy Smoked Gouda Mashed Potatoes, Roasted Garlic Butter Potatoes, and Oven Roasted Brussels Sprouts with Bacon.

Smothered Pork Chops

Smothered Pork Chops

Smothered Pork Chops

Juicy and delicious pan-seared Smothered Pork Chops cooked in a creamy homemade onion, pepper gravy.
Prep Time 10 mins
Cook Time 20 mins
Servings 4


  • 4-5 Thin Bone- In pork chops
  • Cup Flour
  • ½ Cup Yellow onion, chopped
  • ½ Cup Red pepper, sliced
  • ½ Cup Green pepper, sliced
  • ½ Cup Yellow pepper, sliced
  • 2-3 Tablespoons Heavy cream
  • 2 Cups Chicken broth, as needed
  • ½-1 Tablespoon Worcestershire sauce, as needed
  • 3 Tablespoons Butter, as needed
  • ¼ Cup Canola oil, as needed
  • Kosher salt and black pepper, as needed
  • 1 Tablespoon Garlic powder, as needed
  • ½ Tablespoons Paprika
  • ½ Tablespoon Chili powder
  • ½ Tablespoon Cumin
  • 3 Tablespoons Flour for gravy


  • Whisk together the flour and all of the spices in plate. Dredge the pork chops in the flour mixture.
  • Heat canola oil and about 2 tablespoons of the butter in a large skillet or cast iron over medium heat.
  • Fry the pork chops in batches until nicely browned on both sides and cooked all the way through. About 2-3 minutes per side. Remove the pork chops from the skillet and set aside, keep warm.
  • Add 1 tablespoon of butter, the onions and peppers to the same skillet and cook. Stirring occasionally until the onions are slightly translucent and the peppers are tender. Add in Worcestershire sauce.
  • In the same skillet, add 3 tablespoons flour.
  • Whisk the mixture for about 2 minutes or so into a roux and cook until the mixture turns golden.
  • Whisk in the stock a little at a time, whisking out all the lumps. Once the sauce begins to slightly thicken add in the cream.
  • Feel free to add more stock if the gravy is too thick.  Taste and add additional seasoning if you’d like. Add the pork chops back to the pan. Enjoy! 

Leave a Reply

Your email address will not be published. Required fields are marked *