Smothered pork chops are an all-in-one skillet dinner, even for serving! If you have the time, seasoning the pork chops the night before will infuse the meat with even more flavor.–Kevin Belton


Bone-in pork chops have a few things on their side because that bone gives them more flavor and helps keep them moist. But it also makes them bigger–if you want to be able to fit more pork in the pan, you might give boneless chops a try. However, because they’re missing that chunk of bone, keep an eye on them during the cooking time so they don’t dry out. They’ll need about 1 minute less per side for searing and then about 2 minutes less when simmering.

A cast-iron pan filled with smothered pork chops in a thick caramelized onion and cream sauce.

Smothered Pork Chops

5 / 3 votes
Smothered pork chops are traditional Southern comfort food of pan-fried pork chops covered in a rich onion gravy. Serve with corn bread, wild rice, potatoes, anything that will sop up the rest of that creamy onion sauce.
David Leite
Servings4 Servings
Calories369 kcal
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour


  • 4 (3 1/2 lbs total) bone-in pork chops, 1- to 1 1/2-inches (25 to 36 mm) thick
  • 3 to 4 tablespoons store-bought or homemade Creole seasoning
  • 1 1/2 teaspoons kosher salt
  • 1 cup all-purpose flour, or substitute gluten-free flour
  • 2 teaspoons garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 cup plus 3 tablespoons mild vegetable oil, divided
  • 2 (1 lb total) sweet onions, thinly sliced
  • 2 tablespoons (1 oz) unsalted butter
  • 1 1/2 cups canned chicken broth or homemade chicken stock
  • 1/4 cup heavy cream, or substitute dairy-free heavy cream
  • Chopped fresh parsley, for garnish


  • Season pork chops on both sides with Creole seasoning and salt.
  • In a shallow dish, mix flour, garlic powder, and chili powder. Dip seasoned pork chops in flour mixture, coating both sides thoroughly and shaking off excess. Reserve 2 tablespoons of seasoned flour.
  • In a large, heavy skillet over medium heat, warm 1/4 cup (60 ml) oil until shimmering. Working in batches, cook pork chops until golden, 4 to 5 minutes per side. Move to a plate.
  • Reduce heat to medium-low and pour in remaining 3 tablespoons (45 ml) oil. Add onions and cook until very soft and slightly caramelized, stirring occasionally, 20 to 25 minutes.
  • Add butter and let melt, then sprinkle in reserved seasoned flour. Stir to combine and cook until flour is no longer raw, about 1 minute. Stir in stock and cream and bring to a simmer. Allow to simmer, stirring occasionally, until sauce begins to thicken, about 5 minutes.
  • Return pork chops to skillet and simmer until pork is cooked through with an internal temperature of 145°F (63°C), 10 to 12 minutes more. Garnish with parsley.


Can I add vegetables to onion gravy?

There is another pretty classic version of this recipe with mushrooms. All you have to do is add 2 cups of sliced mushrooms (baby Bellas, creminis, button) when you add the onions. Continue to caramelize the onions and brown the mushrooms. Feel free to add a splash of sherry when you add the rest of the ingredients. 
Kevin Belton's Cookin' Louisiana

Adapted From

Kevin Belton’s Cookin’ Louisiana

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Serving: 1 servingCalories: 369 kcalCarbohydrates: 29 gProtein: 6 gFat: 27 gSaturated Fat: 19 gMonounsaturated Fat: 5 gTrans Fat: 1 gCholesterol: 37 mgSodium: 910 mgFiber: 2 gSugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Kevin Belton. Photo © 2021 Kevin Belton. All rights reserved.

Recipe Testers’ Reviews

Comfort food at its best. These pork chops are simple to put together, pack a lovely Creole flavor punch and the gravy puts them squarely in the hearty fall/winter category. Perfect served over rice or (like we did) over mashed potatoes.

Smothered Pork Chops--E. Nassar

Looking for a simple, special occasion dish that evokes comfort and love? These succulent pork chops smothered in caramelized onions are worthy of your best effort and the highest quality chops you can find.

I was surprised at the mellowness of the Cajun spice blend, creating a subtle blend of smoke, heat, and brightness encrusted in each chop. I loved how my golden chops graced the serving plate–I could have served these chops as is and been perfectly happy (and thankful) because they were gorgeous.

To serve, I did not fully smother my chops in the gravy, like in the picture. To plate, I placed each chop on top of the onion gravy, with oven-roasted broccoli on the side. Next time I think I would prepare sautéed greens (like chard or spinach) with sautéed fresh bread crumbs, lemon, and olive oil. So good and simple.

How can smothered pork chops be bad? What takes this recipe over the top is the Creole seasoning on the chops. I had some leftover homemade seasoning that had a nice heat level. It worked really well against the sweet, caramelized onions.

This recipe couldn’t be easier but it does take patience, which I didn’t have enough of. After 20 minutes of cooking the onions, they were well on their way but not as dark as in the photo. Twenty minutes was enough but I imagine another 10 would have made them even better. I liked using the bone-in pork chops but I think if you wanted to go boneless, that would work just as well. The key is they have to be thick. Will be making this one again!

Two phrases come to mind when thinking about these delectable smothered pork chops: ‘ultimate comfort food’ and ‘Sunday supper.’ Served alongside some braised collard greens with turkey bacon and some mashed sweet potatoes, this dish really put smiles on our faces.

I was pleased with the combination of creole seasoning, garlic powder, and chili powder here, and the yummy caramelized creamy onions were just a delight. Not to mention how quickly the dish came together!

These smothered pork chops are a warm, comforting meal. It has a beautiful, creamy sauce that went well over quinoa. I also served roasted broccoli on the side.

Be sure to check the pork chops for doneness–my chops were so thick I needed to cook them an additional 10 minutes.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    This recipe was a huge success at my house! I added 12 ounces of onions and used bone-in chops. We enjoyed the zip from the Creole Seasoning. I served it up with Easy Mashed Potatoes. Smothered Pork Chops definitely belong in my make-it-again file.

  2. 5 stars
    Yummy! I’ve made this twice now. Each time I make it, I add things, like mushrooms or homegrown squash! Delightful and delicious! Thank you!

  3. This is very similar to the recipe I have with mushrooms but this has way more unyooon as Justin Wilson would say. I have to try this, I feel there is an opportunity for some bacon fat somewhere. Thanks for the recipe and will report back.

    1. There’s always an opportunity for bacon fat, lowandslow! Looking forward to hearing what you think.