Smothered Pork Chops
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Smothered Pork Chops

Juicy and delicious pan-seared Smothered Pork Chops cooked in a creamy homemade onion, pepper gravy.
Prep Time10 mins
Cook Time20 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!