Smothered Pork Chops

Plate of chicken cooked with red and green bell peppers in a savory sauce.

These Southern smothered pork chops are tender, juicy, and covered in a rich onion gravy. Everything comes together in one skillet with simple seasoning for an easy comfort food dinner.

Course Main Course, Main dishes

Cuisine American, International

Keyword all-purpose flour, bone-in, boneless, broth, chicken broth, garlic powder, gravy, mashed potatoes, medium heat, minutes per side, onion, onion gravy, pork chop, pork chop recipe, salt and pepper, sear, seasoning, simmer, skillet, smothered pork chops, southern smothered pork chops recipe, thicken

Prep Time 10

Cook Time 36

Servings Portions

Calories 377kcal

Author Zuzana Paar

Equipment

Ingredients

4 Pieces Bone-in Pork Chops about 1 inch thick
1 Cup Coconut Flour
1 teaspoon Seasoned Salt
1 teaspoon Lemon Pepper Seasoning
½ teaspoon Ground Cumin
¼ teaspoon Cayenne Pepper
1 Pinch Salt
1 Pinch Black Pepper
2 Tablespoons Olive Oil
4 Tablespoons Unsalted Butter
1 Large Onion thinly sliced
1 Piece Green Bell Pepper thinly sliced
1 Piece Red Bell Pepper thinly sliced

For the gravy

3 Tablespoons Coconut Flour
2 Cups Chicken Broth
2 Tablespoons Heavy Cream

US Customary - Metric

Instructions

Slice the onion and bell peppers, then measure the pork chops, flour, butter, cream, and spices.
Coat the pork chops in the seasoned flour and sear for 3–4 minutes per side until golden, then set aside.
Cook the flour in the pan drippings, whisk in the broth, simmer until thickened, then stir in the cream.
Cook the vegetables for 10 minutes, return the pork chops to the pan, cover, and simmer for 15–20 minutes until tender.

Notes

Bone-in pork chops are specified for a reason. The bone slows heat transfer to the meat closest to it, so the chop stays juicier during the long simmer. Boneless chops cook faster and tend to dry out before the vegetables have time to soften properly.
Coconut flour absorbs liquid much faster than regular flour, which means the gravy can go from perfectly thick to too thick quickly. If it thickens more than you want during the simmer, add chicken broth a tablespoon at a time and stir it in before adding more.
Bell pepper color affects the dish's final flavor more than most people expect. Green peppers stay slightly bitter and hold their shape longer. Red, orange, or yellow peppers are sweeter and soften faster. A mix of red and green gives the best balance of flavor and texture in the finished gravy.

Nutrition