Southern Smothered Pork Chops
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Servings
4
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Calories
374 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Southern Smothered Pork Chops
Description
Southern Smothered Pork Chops are prepared by seasoning large bone-in pork chops with Creole seasoning. They are pan-seared to create a browned crust, then set aside while onions and garlic are sautéed in the same skillet. Cornstarch is cooked to a toffee color in the pan to develop flavor, then combined with chicken broth and buttermilk to form a creamy, tangy gravy. The pork chops return to the skillet to simmer gently in the sauce, becoming very tender and infused with the flavorful gravy. This slow cooking process ensures the chops are juicy with a rich sauce coating.
The gravy’s slight tanginess from the buttermilk balances the savory seasoning and the sweetness from the caramelized onions. Thick-cut chops are recommended to avoid dryness and ensure the interior cooks through without overcooking the exterior. The dish is typically served as a hearty southern entree and pairs well with mashed potatoes or rice to soak up the gravy.
For best results, use a meat thermometer to confirm the chops reach an internal temperature of 145°F. The recipe allows adjustments such as sweetening the gravy with honey or brown sugar or thickening it with a roux if needed. Leftovers keep well in the refrigerator for up to three days.
Ingredients
- 4 pork chop large, bone-in
- 1 teaspoon creole seasoning
- 1 tablespoon vegetable oil
- 1 yellow onion sliced, large
- 1 teaspoon garlic minced
- 2 teaspoons cornstarch
- 1 ¾ cups chicken broth reduced-sodium, 414mL
- ¼ cup buttermilk 60 ml
Instructions
- Season pork chops and set side.
- Heat oil in a skillet and brown pork chops for about 4 minutes on both sides.
- Remove from skillet and set aside and drain any excess oil.
- Next scrape the bottom of the skillet to dislodge all the awesome browned bits and add the onion and saute for about 7 minutes until tender.
- Then stir in the minced garlic and creole seasoning and cook till fragrant for 1 minute.
- Add in the cornstarch, stirring with spatula constantly while cooking for 2-3 minutes, until the flour changes to a rich toffee color.
- Next, stir in the reduced-sodium chicken broth and buttermilk. Mix together, making sure to scrape the bottom of the skillet so the cornstarch and brown bits get combined into the liquid.
- Reduce heat and let simmer for about 12 minutes until it thickened.
- Add the pork chops back in and simmer for a further 10 minutes (or so), until the pork chops are very tender and the sauce has thickened further.
- Switch off the heat, adjust the seasonings, and serve.
Notes
- Use thick-cut pork chops for tender results; thinner chops cook faster and risk becoming rubbery.
- A meat thermometer can help ensure pork reaches a safe internal temperature of 145°F (63°C).
- Adjust gravy thickness by making a roux separately and adding it if needed.
- For a slightly sweeter gravy, add brown sugar or honey, or substitute half and half for the buttermilk.
- Store leftovers in an airtight container in the fridge for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 7g | 2% |
| Protein | 38g | 76% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 121mg | 40% |
| Sodium | 150mg | 6% |
| Potassium | 741mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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