Southern Smothered Pork Chops

Thick Center Cut Pork Chops
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Thick Center Cut Pork Chops

Southern Smothered Pork Chops

  • Author: Cooking with Shotgun Red


  • 4  Thick Bone-In Center Cut Pork Chops (about 1½- inch thick)
  • 2  Tsp. Kosher Salt
  • ½ Tsp. Pepper
  • ½ Tsp. Paprika
  • 1  Tsp. Garlic Powder
  • ¾ Cup All-Purpose Flour
  • 3  Tbsp. Olive Oil
  • 5  Tbsp. Butter (divided)
  • 1  Large Sweet Onion (sliced)
  • 2  Tbsp. Minced Garlic
  • 1  Tbsp. Worcestershire Sauce
  • 3½ Cups Chicken Broth


  1. Preheat oven to 350 degrees
  2. Season both sides of the pork chops with salt, pepper, paprika, and garlic powder.  In a shallow dish, add flour and season with salt and pepper.  Dredge both sides of each pork chop in the flour (reserve about 3 tbsp. of flour for the roux).
  3. In a large deep oven-safe frying pan or a cast iron skillet on medium heat, add olive oil and 3 tbsp. butter.  Once the butter has melted, place pork chops in the pan and sear both sides until golden brown (about 5 minutes on each side).  Then transfer the pork chops to a plate and set aside.
  4. Add onions into the same frying pan and sauté about 4 – 5 minutes, then add 2 tbsp. butter.  Once the butter has melted, add the minced garlic and sauté the onions and garlic for another couple of minutes.  Stir in 3 tbsp. flour and cook for about 4 – 5 minutes until golden brown (stirring continuously).  Whisk in chicken broth and Worcestershire sauce and let simmer for a couple of minutes.
  5. Place the pork chops back into the frying pan with the onion gravy.  Use a large spoon to coat the pork chops with the gravy.  Then cover with a lid or aluminum foil and bake in the oven about 2 hours, or until pork chops are fall apart tender.
  6. Serve the pork chops smothered in the delicious onion gravy with creamy mashed potatoes, and greens….and enjoy.

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