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Smothered Pork Chops are a classic dish born in the South, that brings a perfect cast iron sear and savory gravy to dinnertime. This comfort food is absolutely delicious and easy to make.
Smothered Pork Chops are simple … and simply so good! We’re drooling a little just thinking about crisp on the outside, juicy on the inside pork with the garlicky goodness of gravy-smothered on top. Oh. My. Goodness. Below you’ll find my top tip to perfect pork chops every time.
What are Smothered Pork Chops
Almost everyone has at least one bad pork chop memory. Dry, overcooked, flavorless. No. Nope. Not even a little. We don’t roll that way.
Smothered pork chops are the solution to bad pork chop experiences. Factoring in the cast iron, it’s easy to make the perfect pork chop and flavorful gravy to drown it in.
The gravy is part of the cooking process, infusing the flavors of the meat, onions, garlic and seasoning before evolving into the drizzle-worthy sauce to top it all off with.
Store, savor and reheat pork chops and gravy
How to store smothered pork chops
Like many foods, you’ll want to keep your pork chops in an airtight container in the refrigerator. You can store your chops with the gravy on top OR separate out the gravy in another container (also airtight).
We prefer to do a little half and half, storing the pork chops with a thin layer of gravy but keeping some on the side to freshly top off once heated. Pork chops will stay good for about 3-4 days when properly stored.
You also can freeze leftover cooked pork chops if desired. For this, you can separate the gravy to freeze in another container. Simply sear and cook your pork chops completely, allow to cool, wrap in parchment paper and store in a ziploc or freezer container. Then continue to cook the gravy and freeze in a ziploc bag laying flat until frozen, or you can make the gravy the day you decide to serve. For best results, I would recommend a vacuum sealer and just seal the chops and gravy together. Pork chops will stay good for about 3 months in the freezer.
How to reheat pork chops
When reheating your pork chops, you can do so in your cast iron skillet on the stovetop with a little bit of oil. If you want to keep your pork chops nice and juicy, you can reheat in the oven around 350 degrees with a little bit of liquid (broth, water, or the gravy). Slow and low is key to keep your chops from drying out.
How to Make Smothered Pork Chops in Cast Iron
So easy you’ll have a hard time believing how delicious these turn out. Start by patting dry your pork chops with a paper towel. Combine your flour, salt, and pepper into a bowl and whisking so everything is evenly dispersed. Next, pour your “breading” onto a plate or casserole dish and dredge your pork chops.
While doing this, you’ll want to preheat your skillet with oil and butter, making sure to coat the bottom of the pan thoroughly. You’ll want the butter for flavor and oil for its ability to withstand high temperatures.
You’ll crisp your chops approximately 4 minutes for each side, until golden brown. Remove them from the skillet and set on a plate. After removing the pork chops from your skillet you’ll caramelize the onions in the leftover oil and butter, and add baking soda.
Continue by adding the mushrooms, garlic, and thyme. As the pan starts to dry out, add in the chicken broth and whisk or stir with a wooden spoon to release all the flavors trapped on the bottom of the skillet. Add the heavy cream to your skillet and reduce for 10 minutes. Alternatively, you can add a thickener such as cornstarch to your gravy. Add your pork chops back to the skillet for about 5-7 minutes to finish cooking and heat through. Do not overcook your pork chops. Serve chops with gravy poured on top and prepare to fall in love with dinner.
What to serve with Smothered Pork Chops
Looking for a way to bring it all together for a full meal plan? This section found in every post will help you pair the recipe you’re viewing, with other flavorful dishes to make your mealtime that much easier. Enjoy this section of posts? Leave a comment below and let me know!
- Instant Pot Mac and Cheese – for the sake of easy comfort foods, this can also be a side dish/side kick for your delicious pork chops.
- Cast Iron Skillet Cornbread Recipe – oh, the sweet sweet smell of cornbread? Yes, please.
- Brussels Sprout with Ham and Caramelized Onions – sweet, salty and a perfect vegetable side.
Smothered Pork Chops
- 3 Tablespoons butter
- 3 Tablespoons oil
- 4 boneless pork chops 1-inch thick
- 1/4 cup flour
- 1 teaspoon pepper
- 2 teaspoons salt
- 1 onion sliced into rings
- 1/2 tsp baking soda
- 6 oz mushrooms sliced
- 2 cloves garlic minced
- 4 sprigs of fresh thyme 1 teaspoon dried thyme
- 1 cup chicken broth
- 1/2 cup heavy cream
- Melt butter and heat oil in a large 12" cast iron skillet over medium heat on the stovetop.
- Dredge pork chops on both sides in a mixture of flour, salt, and pepper. Fry in the skillet for 3-5 minutes on each side until golden brown. Remove from the skillet and set aside.
- Add onions, baking soda to skillet and sautee for just a few minutes. Add the mushrooms, garlic, and thyme. Saute an additional 5 minutes or until skillet becomes dry if sooner.
- Pour in the chicken broth and whisk to release all the flavor bits from the bottom of the skillet. Pour the heavy cream and stir. Reduce for 10 minutes.
- Add the pork chops back into the skillet and allow to heat through, flipping once. Remove pork chops from the skillet and add in your thickening agent or simply spinkle with more fresh thyme and serve directly from the skillet.