Old Fashioned Smothered Pork Chops

Smothered pork chops are a comforting, flavorful dish that’s perfect for family dinners. The rich flavors of garlic, onion, and sage make each bite absolutely irresistible. Here’s how to make these old-fashioned smothered pork chops in three different methods: skillet, baked, and slow cooker.

1. Old-Fashioned Smothered Pork Chops Recipe

Ingredients

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon fine salt, divided

• ½ teaspoon black pepper

• 4 bone-in or boneless pork chops (about ¾– to 1-inch thick; 1 ½ to 2 lbs total)

• 2 tablespoons avocado oil or olive oil

• 1 sweet yellow onion, thinly sliced

• 2 cups chicken broth, divided

• 3 tablespoons all-purpose flour (gluten-free if needed)

• 1 teaspoon ground sage

Instructions

Skillet Method

Season the Pork Chops: In a small bowl, combine the garlic powder, onion powder, ½ teaspoon of salt, and black pepper. Pat the pork chops dry with a paper towel and season them on both sides with the spice mixture.

Sear the Pork Chops: Heat the avocado oil (or olive oil) in a large skillet over medium-high heat. Once the oil is hot, add the pork chops to the skillet. Sear them for about 3-4 minutes per side until they develop a nice golden-brown crust. Remove the pork chops from the skillet and set them aside.

Cook the Onions: In the same skillet, add the thinly sliced onion and cook for about 5 minutes, stirring occasionally, until they are soft and caramelized.

Make the Gravy: Sprinkle the flour over the onions and stir it in. Cook the flour for about 1 minute to eliminate the raw taste. Gradually add 1 ½ cups of chicken broth, stirring constantly to avoid lumps. Add the ground sage and the remaining ½ teaspoon of salt. Bring the mixture to a simmer, then return the pork chops to the skillet.

Simmer the Pork Chops: Cover the skillet and reduce the heat to low. Let the pork chops simmer in the gravy for about 25-30 minutes until they are cooked through and tender.

Baked Method

Preheat the Oven: Preheat your oven to 350°F (175°C). Season the pork chops as described in the skillet method.

Sear the Pork Chops: In a skillet over medium-high heat, heat the avocado or olive oil. Sear the pork chops on each side for about 2-3 minutes, just to develop a golden crust.

Prepare the Gravy: In the same skillet, add the sliced onions and cook them until softened, about 5 minutes. Sprinkle the flour over the onions and stir in. Gradually add 1 ½ cups of chicken broth, followed by the ground sage and remaining salt. Stir to combine and bring to a simmer.

Bake the Pork Chops: Place the seared pork chops into a baking dish and pour the gravy and onions over them. Cover the baking dish with aluminum foil and bake for about 40 minutes. After 40 minutes, remove the foil and bake for another 10 minutes to allow the gravy to thicken and the pork chops to become tender.

Slow Cooker Method

Prepare the Pork Chops: Season the pork chops with the garlic powder, onion powder, salt, and pepper as outlined in the skillet method.

Sear the Pork Chops: Heat the oil in a skillet over medium-high heat. Sear the pork chops on both sides until browned, about 3-4 minutes per side. This step adds extra flavor but can be skipped if you’re in a hurry.

Layer in the Slow Cooker: Place the pork chops into the bottom of the slow cooker. Add the sliced onions on top of the pork chops.

Make the Gravy: In a small saucepan, whisk together 1 ½ cups of chicken broth and the flour. Bring it to a simmer over medium heat, stirring constantly to avoid lumps. Once it thickens slightly, pour the gravy over the pork chops in the slow cooker. Add the sage and remaining salt, and stir to combine.

Slow Cook the Pork Chops: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The pork chops will be tender, and the gravy will be thick and flavorful.

2. Tips for Perfect Smothered Pork Chops

Searing the Pork Chops: Searing the pork chops before adding the gravy helps lock in the juices and adds extra flavor. It’s an essential step for the skillet and baked methods, though you can skip it in the slow cooker if you’re short on time.

Check for Tenderness: Smothered pork chops should be tender and easy to cut. If your pork chops are not as tender as you’d like, continue cooking them until they are. You can also use a meat thermometer to check for doneness—pork should reach an internal temperature of 145°F (63°C).

Adjust the Gravy Consistency: If the gravy is too thin, you can thicken it by making a slurry with a tablespoon of flour mixed with a little bit of water. Stir this into the gravy and cook until it thickens. If it’s too thick, add more chicken broth to thin it out.

Use Bone-In or Boneless Pork Chops: Bone-in pork chops have a richer flavor, but boneless chops cook faster and are easier to eat. Either option works well in this recipe, so pick according to your preference.

3. What to Eat With Smothered Pork Chops

Smothered pork chops are hearty and flavorful, making them the perfect main course for a variety of side dishes. Here are some classic pairings:

Mashed Potatoes: The creamy, buttery texture of mashed potatoes is perfect for soaking up all that savory gravy.

Rice: Steamed white rice or brown rice is another great option to absorb the flavorful gravy.

Roasted Vegetables: Roasted broccolini, Brussels sprouts, or green beans provide a nice balance of flavor and texture.

Collard Greens: For a southern twist, collard greens or other leafy greens sautéed with garlic and vinegar add a tangy contrast to the richness of the pork chops.

Cornbread: A slice of warm, buttery cornbread complements the meal and is perfect for sopping up the gravy.

4. How to Store & Reheat Leftovers

Leftover smothered pork chops can be stored and enjoyed later with just a few simple steps:

Storing: Allow the pork chops to cool to room temperature, then transfer them to an airtight container. Store the pork chops and gravy in the refrigerator for up to 3-4 days.

Reheating: To reheat, place the pork chops and gravy in a skillet over low heat. Cover and warm gently, stirring occasionally. You can also reheat them in the microwave, but be sure to cover them with a damp paper towel to prevent the pork chops from drying out.

Freezing: If you have a large batch, smothered pork chops can be frozen. Wrap the pork chops tightly in plastic wrap or store them in a freezer-safe container. They’ll last up to 3 months in the freezer. To reheat from frozen, thaw in the refrigerator overnight and then warm on the stovetop.

Old-fashioned smothered pork chops are a true comfort food, offering a savory, satisfying meal for any occasion. Whether you choose to cook them in a skillet, bake them in the oven, or use a slow cooker, the results will be a tender, flavorful dish that’s bound to impress.

Personally, I love the slow-cooked method for its hands-off convenience and rich flavor, but the skillet method brings out that delicious crispy texture that’s hard to resist. No matter how you prepare them, these smothered pork chops are sure to become a family favorite.