Smothered Pork Chops

February 14, 2018
8 Ratings
Photo by Rocky Luten
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

I hadn't eaten anything "smothered" in years (decades?) until developing this recipe. But as I think about it more, the technique of smothering pork chops isn't much different from the braising required with a boeuf bourguignon: get some good color on the meat, add some stock, and thicken the liquid with a bit of flour. In similar fashions, both techniques help build a depth of flavor that would be absent from skipping the latter steps.

Featured In: Smothered Pork Chops, or When Excess Is Just RightAaron Hutcherson

What You'll Need
  • 1/2 cup bacon grease, or other fat suitable for frying
  • 1 cup all-purpose flour
  • 1 tablespoon kosher salt, plus more to taste
  • 1 teaspoon black pepper, plus more to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 4 center-cut pork chops (about 1/2-inch thick, 2 to 2 1/4 pounds total)
  • 1 onion, sliced
  • 2 cups chicken stock
  • 1 tablespoon Dijon mustard
  1. Heat the bacon grease in a large skillet over medium-high heat. Meanwhile, combine the flour, salt, black pepper, garlic powder, paprika, and cayenne pepper in a bag or shallow baking dish, reserving 2 tablespoons of the seasoned mix. Dredge the pork chops in the seasoned flour mixture, shaking off any excess.
  2. When the grease is up to temperature*, gently add the pork chops and cook until golden brown, about 3 minutes per side. (You can check the temperature of the grease by tossing in a few flecks of flour into the pan and listening for a slow to moderate sizzle. If there is no sound or it is too raucous, your pan is too cold or too hot.) You may need to do this in batches to prevent overcrowding. Set the brown pork chops aside.
  3. Drain the skillet of the grease, leaving 2 tablespoons in the pan. Add the onion and cook, stirring occasionally, until it starts to soften, about 1 minute; add the reserved 2 tablespoons seasoned flour and cook, stirring occasionally, for 1 minute more.
  4. Add the chicken stock, scraping up any browned bits on the bottom of the pan, bring to a boil, and cook until thickened and the gravy coats the back of a spoon, 3 to 5 minutes. Add the pork chops to the gravy, reduce to a gentle simmer, cover loosely, and simmer until the pork chops are cooked through, about 15 minutes.
  5. Remove the pork chops from the skillet and set aside. Whisk in the mustard and season with some salt and pepper. Serve the pork chops with the gravy spooned over top.

See what other Food52ers are saying.

  • Patrick Moynihan
    Patrick Moynihan
  • Danielle M. Young
    Danielle M. Young
  • Aaron Hutcherson
    Aaron Hutcherson
  • David S Jones
    David S Jones

11 Reviews

David S. February 11, 2024
Made this for the first time last night. It was a very easy recipe to follow and absolutely delicious. I added mushrooms, and used duck fat in lieu of bacon grease. The dinner ended up with us dipping bread in the leftover gravy.
Patrick M. June 23, 2020
This was the first recipe that popped up when I searched for "pork chops" on the site, and am I glad I found it! The directions are easy to follow and the end result is a perfectly cooked piece of pork with a great, tangy sauce on top. Will make again!
Flyingchina May 13, 2020
My husband and I recently celebrated our 49th wedding anniversary, at home of course. I made this recipe and we both loved it. The pork chops were juicy and tender. I added a splash of Worcestershire to the gravy, something my mother always did with her gravies. There were leftovers which were just as good if not better the next day.
Loretta M. July 18, 2019
What exactly does the asterisk after the work "temperature" refer to. I cannot find a reference below. Perhaps I am missing it? It presume it is an important tip. Thanks.
CondimentQueen July 18, 2019
Hi Loretta. I think it is referring to the information in the brackets just after the note. (The part about checking the temperature by throwing some flour in the pan). The author of the recipe can surely correct me but I hope that helps.
Aaron H. July 18, 2019
Loretta M. July 18, 2019
Thank you!
SusanKP February 12, 2019
This is my go-to recipe for pork chops. Sometimes I add mushrooms.
Danielle M. March 19, 2018
Loved it! I might cut back on the salt a bit next time, but this was a winner at my house.
jenny March 1, 2018
very very good
CondimentQueen February 17, 2018
This sounds delicious! Now I know what I am making for Sunday dinner :-)