If you’re tired of the same old pork chops, get ready to meet your new favorite recipe: Southern Smothered Pork Chops. This dish takes the humble pork chop and transforms it into a mouthwatering, flavor-packed meal that’s juicy, tender, and dripping with rich, savory gravy. Whether you’re using bone-in loin chops or boneless America’s cut, this Southern classic is sure to become a staple at your dinner table.
The secret to these smothered pork chops lies in the cooking technique. By searing the chops first and then finishing them in the oven, you lock in the juices, ensuring that each bite is tender and succulent. Plus, the combination of fragrant herbs and spices with a rich, homemade gravy makes this dish truly irresistible.
Ingredients: What You’ll Need
Here’s what you’ll need to make these delicious Southern smothered pork chops:
- 2 teaspoons rotisserie seasoning: For that perfectly balanced blend of spices.
- 1 teaspoon rubbed sage: Adds a warm, earthy flavor.
- 1 teaspoon dried rosemary: Gives the dish a hint of woodsy, aromatic flavor.
- 1 teaspoon paprika: For color and a mild, smoky depth.
- ½ teaspoon salt: Enhances all the flavors.
- ½ teaspoon black pepper: Adds just the right amount of heat.
- 4 pork chops: Bone-in or boneless, but bone-in tends to be juicier and more flavorful.
- 1 to 2 cups vegetable or canola oil: For frying the pork chops.
- 1½ cups flour: Used for dredging the pork chops and thickening the gravy.
- 1 stick butter: Adds richness to the gravy.
- 1 cup celery, small diced: Adds a fresh, aromatic base.
- ½ onion, small diced: Brings sweetness and depth to the dish.
- 1 green bell pepper, small diced: Adds color and a mild, sweet flavor.
- 5 cloves garlic, minced: For a punch of flavor.
- 4 cups no-sodium chicken stock: The base for the gravy, allowing you to control the saltiness.
Step-by-Step Instructions: Making Southern Smothered Pork Chops
Let’s walk through how to create these smothered pork chops that will have everyone asking for seconds.
Step 1: Preheat and Prep
Preheat your oven: Start by preheating your oven to 375°F (190°C). This will ensure your oven is ready when it’s time to bake the pork chops.
Mix the seasoning: In a small bowl, combine the rotisserie seasoning, sage, rosemary, paprika, salt, and pepper. This fragrant blend will season the pork chops perfectly.
Step 2: Season and Sear the Pork Chops
Season the pork chops: Take half of the seasoning mixture and sprinkle it evenly over both sides of the pork chops. Rub it in a bit to ensure the flavors penetrate the meat.
Heat the oil: Place a large sauté pan over medium-high heat and fill it with about an inch of vegetable or canola oil. If you prefer less oil, you can use just 1 to 2 tablespoons to sear the chops.
Dredge the pork chops: While the oil is heating, place 1 cup of flour on a plate. Dredge each pork chop in the flour, shaking off any excess. This will help create a beautiful crust.
Sear the chops: Carefully place the floured pork chops into the hot oil. Sear them until they’re golden brown on both sides, about 3-4 minutes per side. Remember, you’re just browning them here—they’ll finish cooking in the oven. Once browned, set the chops aside on a plate lined with paper towels to drain any excess oil.
Step 3: Make the Gravy
Discard the oil: Carefully pour out the remaining oil from the pan, leaving any browned bits behind—those are flavor gold!
Sauté the vegetables: Reduce the heat to medium-low and add the butter to the pan. Once melted, toss in the diced celery, onion, and green bell pepper. Cook these veggies for about 5 to 8 minutes until they’re softened and fragrant.
Create the roux: Add the remaining ½ cup of flour to the pan, along with the minced garlic. Stir continuously for about 7 to 10 minutes until the mixture turns golden brown. This is your roux, and it’s the base for your gravy.
Add the chicken stock: Gradually whisk in the chicken stock, making sure to avoid lumps. Increase the heat slightly and bring the mixture to a boil, stirring constantly until the gravy thickens. Season with the remaining spice mixture for added flavor.
Step 4: Smother and Bake
Return the pork chops to the pan: Nestle the seared pork chops back into the pan, covering them with the rich, thick gravy. Make sure each chop is well-coated.
Bake the pork chops: Cover the pan with a lid (or transfer everything to an oven-safe dish and cover with foil) and place it in your preheated oven. Bake for 1 hour and 30 minutes, allowing the pork chops to cook through and the flavors to meld beautifully.
Step 5: Serve and Enjoy
Plate and serve: Once done, remove the pork chops from the oven and let them rest for a few minutes. Serve the smothered pork chops with a generous helping of gravy over a bed of rice or mashed potatoes. The result? A comforting, Southern-style meal that’s bursting with flavor.
Variations & Tips: Customize Your Pork Chops
While this recipe is a classic, there are plenty of ways to make it your own:
Spice It Up
Add heat: If you like a little kick, mix in some cayenne pepper or crushed red pepper flakes into the seasoning blend for a spicy twist.
Herb Lovers
Fresh herbs: If you have fresh rosemary, thyme, or sage on hand, feel free to use them in place of the dried herbs for a brighter, more aromatic flavor.
Healthier Option
Lighter version: For a lighter version, try using olive oil instead of vegetable oil and reduce the amount of butter in the gravy. You can also opt for low-sodium chicken stock to control the salt content.
No Oven? No Problem!
Stovetop method: If you don’t have an oven, you can finish cooking the pork chops on the stovetop. Simply cover the pan and let the chops simmer on low heat for about 45 minutes to 1 hour, until they’re fully cooked and tender.
Serving Suggestions: Perfect Pairings for Your Pork Chops
These Southern smothered pork chops pair beautifully with a variety of sides:
Mashed Potatoes: Creamy mashed potatoes are the perfect companion, soaking up all that delicious gravy.
Rice: Serve the pork chops over a bed of fluffy white or brown rice for a classic Southern meal.
Green Beans: A side of steamed or sautéed green beans adds a fresh, vibrant contrast to the rich pork chops.
Cornbread: For a true Southern feast, add a slice of buttery cornbread on the side to help mop up the gravy.
Final Thoughts
Southern Smothered Pork Chops are more than just a meal—they’re a celebration of comfort food at its finest. With tender, juicy pork chops smothered in a rich, flavorful gravy, this dish is sure to warm your heart and satisfy your soul. Whether you’re cooking for family, hosting friends, or just craving a taste of the South, these pork chops are a must-try.
So, gather your ingredients, preheat that oven, and get ready to enjoy a dish that’s as easy to make as it is to love. Happy cooking!
Southern Smothered Pork Chops
Ingredients
- 2 teaspoons rotisserie seasoning
- 1 teaspoon rubbed sage
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 pork chops bone-in or boneless
- 1 to 2 cups vegetable or canola oil for frying
- 1½ cups flour divided
- 1 stick ½ cup butter
- 1 cup celery small diced
- ½ onion small diced
- 1 green bell pepper small diced
- 5 cloves garlic minced
- 4 cups no-sodium chicken stock
Instructions
- Preheat and Prep: Preheat the oven to 375°F (190°C). Mix rotisserie seasoning, sage, rosemary, paprika, salt, and pepper in a small bowl.
- Season and Sear the Pork Chops: Season the pork chops with half of the spice mixture. Heat oil in a large sauté pan over medium-high heat. Dredge pork chops in 1 cup of flour and sear until golden brown (3-4 minutes per side). Remove and set aside on a plate lined with paper towels.
- Make the Gravy: Discard most of the oil, leaving behind any browned bits. Reduce heat to medium-low, add butter to the pan. Sauté celery, onion, and bell pepper for 5-8 minutes. Add garlic and cook until fragrant. Stir in remaining ½ cup flour to create a roux, cooking until golden brown (7-10 minutes).
- Add Chicken Stock: Gradually whisk in chicken stock, stirring constantly to avoid lumps. Bring to a boil, then reduce heat to simmer. Add remaining spice mixture to taste.
- Smother and Bake: Nestle the seared pork chops back into the pan, covering them with gravy. Cover the pan with a lid or foil and bake in the preheated oven for 1 hour and 30 minutes.
- Serve and Enjoy: Let the pork chops rest for a few minutes before serving. Plate with a generous helping of gravy over mashed potatoes or rice.