This post may contain affiliate links. Smothered Pork Chops make a comforting, down-home southern meal, especially when served over mashed potatoes to soak up smothered steak and gravy of that flavorful gravy.
Thick cut bone-in pork chops are covered in an easy onion gravy with just a touch of creaminess from some buttermilk. I like to caramelize the onions first because it really takes time to develop that sweet flavor and I don’t want to rush the process. The gravy is a simple one and really relies on the flavor of the onions. Once the onions are fully cooked down, remove them from the pan and brown the pork chops. No need to fully cook the pork chops at this point. Just get a nice sear on them. Take the chops out of the pan, add some oil and flour and then whisk in some beef or chicken broth and buttermilk to make a gravy.
Southern-Style Smothered Pork Chops in an easy onion gravy. Return the onions and pork chops to the pan to finish cooking in the gravy. About 10 minutes later you have seriously delicious southern-style smothered pork chops. I love to use a cast iron pan to cook Smothered Pork Chops. Everything just seems to taste better when cooked in cast iron and it heats and cooks more evenly then any other type of pan. Remove onions to a bowl and set aside.
Sprinkle salt, garlic powder, onion powder, cayenne and black pepper on both sides of pork chops. Add olive oil to pan and place over medium-high heat. Cook pork chops until nicely browned on both sides, about 5 minutes per side. Remove from pan and set aside.
Sprinkle flour on bottom of pan and cook 1 minute. Gradually whisk in broth, buttermilk, and water. Let come to a simmer and return pork chops and onion to pan. Simmer 10 minutes or until pork chops are done. Season to taste with salt and pepper. Disclosure: This post contains affiliate links.