Here in the South, we love anything smothered. I have made this recipe many times and putting my own twist on it each time. It seems to keep getting better and better. I’ll show you how to add these mouthwatering smothered porkchops to your dinner rotation.Jump to Recipe
Make Dinner Night Easy
This is not a complicated recipe. I need a lot of simplicity in my life, and I hope to help provide some of that for you as well. You won’t need any fancy tools to make this recipe come to life. My family asks for this dish often.
This recipe is customizable, and I know what will work for some others may not like so feel free to add in something different or even take something out to suite your family’s needs. I can promise you won’t be disappointed either way. 😉
What You’ll Need
For this smothered porkchop recipe you’ll need a pan big enough for all the porkchops. I prefer cooking in my cast iron skillets. If you aren’t a cast iron fan, I can’t recommend it enough. Thats all we use in our house. Learn how to use and care for cast iron here.
Any pan will do if you don’t have cast iron or aren’t interested in using it. Tongs will be needed and maybe a spoon to stir with and some measuring cups and that’s all the gadgets you’ll need. Simple!
- Boneless porkchops (size of our choice)
- Bone broth (chicken broth) my homemade recipe here
- All-purpose (unbleached) flour
- Seasoning for chops (I love this and use it for everything, literally)
- Milk or heavy cream
That’s one of the reasons this is a go to for me because I don’t have to pull out everything in the pantry to have a delicious meal. It’s easy, simple and delicious. Just how I like it.
Cooking Your Smothered Porkchops
To start, heat your pan to medium high heat. Side note: if you’re cooking with cast iron don’t go so high. Cast holds heat well and doesn’t need to be as high as pans that are nonstick coated pans. Season your porkchops with the all-purpose Greek seasoning. You can grab some here!
Add into the pan your vegetables. Diced onions and mushrooms. Sautee the vegetables until the onions are transparent. Remove the veggies into a bowl on their own for a minute while we sear the porkchops.
Now that you’ve seasoned the porkchops on both sides add them your hot pan and sear them on each side for about 3-5 minutes or until they have a good golden color. We aren’t worried if they aren’t cooked through at this point when you add them back to the gravy and they will continue to cook. Next, remove the seared porkchops from the pan and let them rest.
We will make the gravy now.
Add in the flour stirring often to keep from burning. As you are browning the flour, get the bone broth ready to add in and you’ll want to turn the heat down to keep the gravy from burning. Add the bone broth to the flour and stir continuously. With the heat on medium low, let the gravy simmer until it thickens some. If you want a good homemade bone broth this is the one.
Stir often scraping up the burned bits from the porkchops (that’s the good stuff). We will now add in some whole milk or heavy cream. Stir well to combine.
When you’ve finished those steps, add the vegetable and porkchops back to the gravy. Turn the heat on low or off and serve when you’re ready!
The Finished Dish
I am usually so bad for not getting a finished picture of the meals I post on my blog because we are in a hurry to eat. You know, Mom life doesn’t ever stop. I snapped this picture as I sat down to eat my dinner. It may not be blog worthy to some, but it was delicious, and I’ll share anyways. I paired with mashed potatoes and southern fried apples.
I also made the most incredible southern fried apples. If you know me, you know I like to experiment in the kitchen. I had a dish long ago at a restaurant that paired pork with apple and holy moly! So, I toped these smothered porkchops with the fried apples and I’m here to tell you it was a meal we will have regularly from now on.
I hope you and your family love this recipe as much as we have. Be sure to share with your friends and comment below if you loved it!
From my kitchen to yours love always,
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- 1 cast iron skillet big enough to fit your porkchops
- 1 set of tongs
- 1 Measuring Cups
- 1 cutting board
- 6-8 boneless porkchops
- All-purpose Greek Seasoning
- 2 cups Bone broth
- 1/2 cup milk or heavy cream
- 1/2 onion (chopped fine or course)
- 1 can mushrooms (chopped fine or course)
- 1-2 Tbsp flour
- Chop all vegetables and set aside
- Turn skillet on medium high or medium heat
- Season porkchops
- Sautee vegetables then remove from pan after onions are translucent
- Sear the porkchops on both side until a good golden color is present. About 3-5 minutes depending on the size of the porkchops
- Remove the porkchops from the pan and set aside to rest
- *Optional: You can add just a bit of broth to deglaze the pan if you want before adding the flour. I would add just a few tablespoons
- Add in flour to pan and brown until your liking. Stir occasionally to keep from burning.
- Once flour is browned add in the chicken broth and stir. Turn heat down to low. The gravy will start to thicken.
- Add in 1/2 cup of milk or heavy cream and stir to combine
- Add back in the vegetables.
- Add back in the porkchops
- Turn heat off or on low to continue to cook until ready to serve.