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Southern Smothered Pork Chops

Smothered pork chops with buttermilk gravy is a true taste of the south.

Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Calories: 374 kcal
Course: Main Course , Lunch , Dinner
Cuisine: American

Ingredients

  • 4 large bone in pork chops
  • 1 teaspoon creole seasoning
  • 1 tablespoon vegetable oil
  • 1 large yellow onion sliced
  • 1 teaspoon minced garlic 
  • 2 teaspoons cornstarch
  • 1 ¾ cups (414mL) reduced-sodium chicken broth
  • ¼ cup (60ml) buttermilk

Instructions

    Cup of Yum
  1. Season pork chops and set side.
  2. Heat oil in a skillet and brown pork chops for about 4 minutes on both sides.
  3. Remove from skillet and set aside and drain any excess oil.
  4. 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.
  5. Then stir in the minced garlic and creole seasoning and cook till fragrant for 1 minute.
  6. Add in the cornstarch, stirring with spatula constantly while cooking for 2-3 minutes, until the flour changes to a rich toffee color.
  7. 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.
  8. Reduce heat and let simmer for about 12 minutes until it thickened.
  9. 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.
  10. Switch off the heat, adjust the seasonings, and serve.

Notes

  • For the best results use thick-cut pork chops, as thinner pork chops will cook too fast and become rubbery.
  • Thicker pork chops will take a little bit more time to cook.
  • You can make this with boneless pork chops, but you would need to cook this a few minutes less.
  • Use a meat thermometer. Always check the internal temperature of each pork chop to ensure the center of the meat reaches 145 degrees F / 63 degrees C.
  • Make it sweet - This is a buttermilk gravy that has a very slight tang, which works well with pork chops. If you prefer a sweeter pork chop gravy, you can add some brown sugar or honey. Or you can use half and half instead of the buttermilk.
  • Add a different flavor to suit your taste.
  • Thicken it  – If your gravy is too thin, make a roux in another saucepan and add it to the gravy and cook it some more.
  • Storage - keep leftovers in an airtight container in the fridge for 3 days.
  • There are 10 WW Blue Plan SmartPoints in one serving.

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 (21%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 264IU (5%) Vitamin C 3mg (3%) Calcium 60mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

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.