5 from 18 votes
Southern Smothered Pork Chops
Southern Smothered Pork Chops feature thick-cut, bone-in pork chops seasoned with Creole spices and cooked slowly in a buttermilk and chicken broth gravy. The method includes browning the chops, sautéing onions and garlic, then simmering everything together to develop a rich, tender dish. The gravy has a slight tang from the buttermilk paired with the savory depth of browned bits and spices, making it a comforting and hearty main course.
Prep Time
5 mins
Cook Time
30 mins
Servings:
4
Calories:
374 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 374
% 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.