Smothered Pork Chops
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For a hearty comfort food meal that doesn’t take hours to make, Smothered Pork Chops is a game-changer! Make this pan seared pork chops and gravy recipe in 40 minutes, using one pan.
Like many of my other comfort food recipes, this one is made in a heavy-bottomed pan or cast iron skillet. My Tuscan Chicken recipe comes together the same way. Why? Because you have more important things to do than clean up a messy kitchen. Less mess = big win.
This was an A at our house! My youngest is quite selective, but he managed to rave about the smell while it was cooking, go crazy over how tasty his pork was, AND cleaned his whole plate. My older son is usually not an onion fan, but they were so sweet that he really enjoyed them. I put the leftover onions over the green beans we cooked as a side and took to work for lunch leftovers. Just as good the next day. 🙂
–Tahna
Why This Recipe is a Winner
This smothered pork chops recipe is perfect for anyone who wants a warm and hearty meal without spending hours making it. The pan seared pork chops have a delicious crisp crust, but thanks to the creamy gravy they are super juicy inside.
The ingredients are simple—nothing fancy or hard to track down at the store. Plus, it’s a one-pan recipe, which means less mess and fewer dishes to deal with.
The pork chops are juicy, the gravy is rich but not overpowering, and the whole meal feels like a warm hug after a long day. This is a weeknight win your family will ask for again and again.
Happy Kitchen Secrets
Here are my most important, mom-tested cooking tips for making the best smothered pork chops! I’ve made this countless times to save you from a failed attempt.
- Be sure the meat is completely dry before seasoning it. Use paper towels to pat the chops dry. This helps the pork chop seasoning to stick, and also helps to create a beautiful brown crust.
- Preheat the pan before searing the pork. To create the perfect sear on the pork, the pan needs to be almost smoking hot. Add the oil after the pan preheats, and then let the oil get hot before adding the meat.
- Don’t move the chops while they sear. They won’t burn, trust me. Like magic, the meat will release itself from the surface of the hot skillet when the sear is perfect.
- Use medium-low heat to caramelize the onions. Trust me, if the pan is too hot, the onions will burn. They need to cook slowly so that the sugars are able to caramelize.
- Use an instant-read cooking thermometer to see if the chops are cooked through. Pork is safe to eat when the internal temperature at the thickest portion reaches 145°F (63°C).
Ingredients and Substitutions
You don’t need much to make this easy dinner!
- boneless pork chops: you’ll want to grab center cut boneless sirloin chops. They’re the leanest cut, but there’s enough fat to create flavor and juiciness. Bone-in chops can be used, but they will need a few extra minutes of cooking time.
- white onions: This variety is lowest in natural sugars. Or, use a sweeter variety like Vidalia or yellow onion.
- Broth or stock – Use my recipe for Instant Pot chicken broth or use store-bought. Bone broth is a great option for its protein and health benefits.
- Full fat coconut cream – This is a dairy-free substitute for half and half or heavy whipping cream. It creates a thick, rich sauce for the onion gravy.
How to Make Smothered Pork Chops
Scroll down to the recipe card for the full step by step instructions! ⬇️
- Make the seasoning. Just stir the ingredients together in a small bowl.
- Prep the chops, onions, and garlic. Use paper toweling to dry off the meat, then season it. Slice the onions and mince the garlic.
- Pan sear the pork chops. Get the pan hot before adding the oil, and let the oil heat up before adding the meat.
Cook them for about 3 minutes per side.
When the meat is properly seared, the chops will release naturally from the surface of the pan- don’t force them.
- Remove the meat and make the gravy. You want to use that same skillet. Use a spoon to scrape up the brown bits in the skillet – they add flavor to the gravy!
- Finish cooking the smothered pork chops. Add the meat back to the pan, then let the pork chops and gravy cook together for a few minutes.
Like this concept but want chicken? Try out this Crockpot French Onion Chicken.
Make it kid friendly: If your kids are hesitant to eat the pork chops with gravy, you can remove the onion gravy from their plate. Or, lighten the mood by saying that caramelized onions remind you of sweet gummy worms.
FAQs
Honestly, smothering pork chops with a liquid like gravy and cooking them on low heat prevents them from losing moisture.
Yes, however, this recipe works best using boneless pork chops. Depending on their thickness, cooking bone-in pork chops can take a few minutes longer. For the best results, use a meat thermometer to check that the internal temperature of the meat has reached 145°F.
If you make this recipe, please give it a star rating and leave a comment below to let me know how it went!
Smothered Pork Chops
Ingredients
- 1 pound boneless pork chops
- 3 tablespoons olive oil or avocado oil
- 2 cloves garlic minced
- 1 large white onion
- 1 tablespoon balsamic vinegar
- ¾ cup chicken broth or stock
- ¼ cup coconut cream heavy cream, or half and half
Pork Chop Seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon crushed red pepper optional
- ⅛ teaspoon oregano
- ⅛ teaspoon dried thyme
Video
Instructions
- In a small bowl, stir the pork chop seasoning ingredients together. Using a sharp knife, thinly slice the onion and mince the garlic. Set everything to the side.
- Heat the oil in a large skillet over medium-high heat. Use paper towels to pat the pork chops dry. Season them generously on both sides with the pork chop seasoning, then add them to the hot oil.
- Sear on the first side until browned, about 3 minutes. Use tongs to flip the chops over and cook the second side for 3 minutes. *When the meat has a proper sear, the chops will release naturally from the pan- don't force them.Transfer the meat onto a plate and set to the side.
- Reduce the heat to medium-low. Add sliced onions to the same skillet (don't wash it out). Cook the onions for about 20 minutes, stirring occasionally, until soft and caramelized. Add the minced garlic and vinegar, season with salt, and stir to combine. Cook for another 2 minutes.
- Using a wooden spoon, stir in the cream and broth, scraping up any brown bits from the skillet. Return the pork chops to the skillet.
- Bring gravy to a simmer and cook everything over low heat for another 5 minutes, or until the pork chops are cooked to an internal temperature of 145℉.The actual cook time will depend on the thickness of your chops.
Notes
-
- Preheat pan before searing the meat. To create the perfect sear, the pan needs to be very hot.
- Add the oil after the pan preheats, and let the oil get hot before adding the meat.
- Don't move the pork chops around in the pan as they're searing. Don't worry about them burning. Like magic, the meat will release itself from the surface of the hot skillet as soon as the sear is created.
- Use medium-low heat to caramelize the onions. Trust me, if the pan is too hot, the onions will burn. They need to cook slowly so that the sugars are able to caramelize.
- Use an instant-read cooking thermometer to test the internal temperature of the meat. A cooked pork chop is safe to eat when the internal temperature at the thickest portion reaches 145°F (63°C).
Nutrition
Other Healthy Dinner Recipes
- Instant Pot Pineapple Pork Chops (Whole30, GF)
- Honey Sriracha Chicken Wings (Paleo, GF)
- Baked Pesto Chicken (Whole30, Keto)
This is a FABULOUS recipe!!! Absolutely delicious 💕💕
Could you use milk instead of coconut cream? or heavy whipping, not looking for all that much low carb but id like to. use something else if i already have it!
In honor of my friend who is traveling to Paris today, I made this recipe for dinner. First time!
Only little snafu was at the end. Your recipe said to garnish with parsley. I thought…. YES! I have fresh parsley! Ran out onto the porch, cut some and liberally garnished that pork chop…. with mint. Oops. They look sort of the same. 😳 Taste took a bit of an unexpected right turn..… but otherwise, EXCELLENT! Definitely a KEEPER! Thank-you!
Hi there, and thank you so much for sharing this review! I’m thrilled you enjoyed the recipe so much, despite that mix-up with the herbs! Lol! -Laura
Is there anything I could use instead of coconut cream to reduce calories? My husband is paleo and I’m weight watchers 😆
Hi Emily! Yes there is! I’d recommend using unsweetened & unflavored almond milk. It’s very low in calories and fat so it’d work well for WW, while still being Paleo compatible. 🙂 -Laura
awesome! my wife said “they taste like we are at restaurant!”
Hi David! I’m so thrilled to hear that your wife enjoyed this recipe so much! Thank you for sharing this kind review. 🙂 -Laura
This was an A+ at our house! My youngest is quite selective, but he managed to rave about the smell while it was cooking, go crazy over how tasty his pork was, AND cleaned his whole plate. My older son is usually not an onion fan, but they were so sweet that he really enjoyed them. I put the leftover onions over the green beans we cooked as a side and took to work for lunch leftovers. Just as good the next day. 🙂
Hi Tahna, Thank you so much for this lovely review. I’m thrilled your youngest enjoyed this recipe so much!! That’s always great to hear as a Mom. 🙂 -Laura
I made this tonight and it was so delicious!! I added mushrooms to the gravy and served it over rice with a side of green beans. I bookmarked this for my January Whole30 (and I will switch out the rice with cauliflower mash). Sooooo good!! Thank you for this recipe.
Hi Lisa! I’m so thrilled to hear you enjoy it! If you’re looking for more recipes for the Jan Whole30, I have a Whole30 meal plan with lots! 🙂 -Laura
Wonder if you can make with chicken or turkey cutlets?
Hi Robi! That’s a great question. While I haven’t tried it myself, I would think that would work wonderfully! Please let me know how it turns out if you try it. -Laura
This is DELICIOUS!! This may be my new favorite recipe!
Hi Samantha! Thank you so much for your kind words! I’m thrilled to hear you enjoyed this recipe so much!! 🙂 -Laura
Is there any reason not to use bone-in chops?
Hi Christy! You can absolutely use bone-in chops, but that would change the cook time. Use a meat thermometer and test to make sure they’re cooked through to at least 145 F. 🙂 -Laura
I made this dish for my family and my husband and I loved it. We used ribeye pork chops and it came out so tender and the onion gravy with it made it perfect. Thank you for the whole30 recipes.
Hi Sandra! I’m so thrilled that your family enjoyed it. Thank you for sharing that! -Laura
What is coconut cream and where would I find it in a grocery store?
Hi Angela! Coconut cream can be found in cans at most grocery stores, or you can buy full fat canned coconut milk and keep it in the refrigerator, then scoop out the thick, creamy part (that’s the cream!). I hope that helps! -Laura
This looks great! Did you use pork cutlets or chops? Wondering about thickness…
Hi Meg! They’re pork loin chops, about 1 inch in thickness. 🙂 -Laura
Yum. Just plain yum.
Hi Julie! I’m so glad you think it’s yummy! This is one of my favorites, for sure! -Laura
What is coconut cream??
Hi Kris, It’s the thickest part of the canned coconut milk. You can substitute regular coconut milk too! Go Bills! -Laura
Thank you for specifying the coconut cream! That was what I was wondering to.. love this dish!!
Hi Tay! I’m so glad it was helpful for you and that you love the recipe!! -Laura
Made this last night and it might be my new favorite dish! It is just such a warm and cozy meal and I will definitely be adding it to my rotation. Thank you for sharing this!!
Hi Kristen! Thank you so much for sharing this awesome feedback. I’m over the moon to hear you enjoyed it! -Laura
These pork chops with a oniony topping is one of my favs
Thanks Dave! Mine too. -Laura