main-dishes

Smothered Pork Chops

These Smothered Pork Chops are pure Southern comfort—tender center-cut chops simmered low and slow in a homemade onion cream gravy until the meat literally falls off the bone. This is the kind of recipe that belongs in every cook’s box below the Mason-Dixon Line: the chops are seasoned, quickly browned for flavor, then nestled back into a skillet full of buttery, caramelized onions and a silky milk-based gravy. After a long, gentle bake, the pork is so tender you hardly need a knife, and the pan sauce practically begs to be spooned over hot biscuits or creamy mashed potatoes. Originally clipped from the AJC and perfected over years in the RizzieFarms kitchen, this is a Sunday-supper classic that feels like a hug on a plate.

Servings: 6 servings
Total Time: 140 min

Ingredients

Pork Chops
  • 6 center-cut loin pork chops, trimmed of excess fat
  • 1–2 tsp seasoned salt
  • 1 tbsp vegetable oil
Onion Gravy
  • 2 tbsp butter
  • 1 large onion, finely chopped
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/4 tsp salt
  • 1/2 tsp dried oregano
  • 1/4 tsp dried marjoram
  • Parsley (fresh or dried), to taste

Instructions

  1. Preheat the oven to **300°F** so it’s ready for slow-baking the **6 center-cut loin pork chops** in gravy.
  2. Season the chops: Pat **6 center-cut loin pork chops** dry and sprinkle both sides well with **1–2 tsp seasoned salt**, adjusting the amount of seasoned salt to your taste.
  3. Brown the chops: In a large oven-safe skillet over medium-high heat, heat **1 tbsp vegetable oil**. Add the **6 seasoned pork chops** in a single layer and brown quickly on both sides, working in batches if needed. When nicely browned, remove the chops from the skillet and set aside.
  4. Make the onion base: In the same skillet, add **2 tbsp butter** and let it melt into the remaining **1 tbsp vegetable oil**. Stir in **1 finely chopped large onion** and sauté over medium heat until the onion begins to brown and turn golden, scraping up any browned bits from the chops.
  5. Build the gravy: Sprinkle **3 tbsp all-purpose flour** over the browned onions and cook, stirring, for 1–2 minutes to form a roux. Slowly whisk in **2 cups whole milk**, blending until the mixture is smooth and creamy with no lumps of flour.
  6. Season the gravy: Stir in **1/4 tsp salt**, **1/2 tsp dried oregano**, **1/4 tsp dried marjoram**, and **parsley to taste** into the onion-milk mixture. Simmer gently for a minute or two until the gravy thickens slightly.
  7. Smother the chops: Return the **6 browned pork chops** and any accumulated juices to the skillet, nestling them down into the onion gravy made with **2 cups milk**, **3 tbsp flour**, **1 large onion**, and the dried herbs. Spoon some of the gravy over the tops of the chops so they are well coated.
  8. Bake until tender: Cover the skillet with a lid or foil and bake at **300°F** for about **2 hours**, stirring the gravy **2–3 times** during baking to keep it smooth and prevent sticking. The chops are done when they are very tender and the meat is nearly falling off the bone.
  9. Serve: Remove the skillet from the oven and let the **smothered pork chops** rest briefly. Serve the **6 chops** with plenty of the onion gravy over hot biscuits or creamy mashed potatoes.

Notes

  • The low-and-slow bake at 300°F is what makes these pork chops incredibly tender—you should barely need a knife.
  • If the gravy thickens too much during baking, whisk in a splash of extra whole milk to loosen it before serving.
  • Seasoned salt varies in saltiness; start with 1 teaspoon on the 6 chops and add more the next time if you prefer a bolder flavor.
  • Fresh chopped parsley added at the end brightens the rich onion gravy.
  • This dish reheats well; gently warm the chops in their gravy over low heat or in a low oven.

Tags

main-dishes pork comfort southern oven-baked gravy