Smothered Pork Chops

Smothered Pork Chops is rated 4.9 out of 5 by 11.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4

In this beloved southern recipe, meaty bone-in pork chops are literally smothered in vegetables and broth, then simmered until the vegetables have melted into a sauce tailor-made for spooning over rice.


  • 4 bone-in pork loin chops, each about 1 inch thick
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. vegetable oil
  • 2 Tbs. unsalted butter
  • 1 yellow onion, cut into 1-inch pieces
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 3 celery stalks, cut into 1-inch pieces
  • 4 green onions, thinly sliced, white and light green portions separated
  • 3 garlic cloves, minced
  • 1 tsp. minced fresh thyme
  • 3 Tbs. all-purpose flour
  • 2 1/2 cups chicken broth
  • 1/4 cup heavy cream
  • 1 tsp. hot sauce, plus more for serving
  • Steamed rice for serving


Season the pork chops with salt and pepper. In a large electric skillet set on medium-high heat, warm the oil. Add the chops and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a plate.

Reduce the heat to medium and melt the butter in the skillet. Add the onion and cook, stirring occasionally and scraping up the browned bits from the pan bottom, until the onion is translucent, 3 to 5 minutes. Add the bell pepper, celery, the white portion of the green onions and the garlic. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the thyme and flour and stir well. Gradually stir in the broth and bring to a simmer.

Return the pork chops to the skillet and reduce the heat to medium-low. Cover and simmer for 10 minutes, then turn the chops over, cover and simmer until the pork shows no sign of pink when pierced at the bone, about 10 minutes more. Transfer the chops to a deep platter and cover loosely with aluminum foil.

Stir the cream into the gravy in the skillet and bring to a boil. Cook until thickened, about 4 minutes. Stir in the green portion of the green onions and the 1 tsp. hot sauce and season with salt. Pour the gravy over the pork chops and serve immediately with steamed rice. Pass more hot sauce at the table. Serves 4.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

Rated 5 out of 5 by from Delicious! This is definitely going into rotation. Loved it. I did accidentally use Rosemary instead of Thyme and it still came out great. Felt it needed a little more character so I threw in a little apple cider. Was hesitant to add "hot sauce" because I have about 10 different kinds. Wasn't sure which to use. Threw caution to the wind and went with original chalulia. It was perfect. Just add a little at a time and taste. YUM!
Date published: 2015-10-10
Rated 5 out of 5 by from smothered pork chops this is the best smothered pork chop recipe! I lost the recipe and was frantic to get it back. Needless to say I have printed it and saved it.
Date published: 2015-07-30
Rated 5 out of 5 by from Excellent savory easy dinner I made this meal for the family last night. The recipe is easy, very flavorful and not too time consuming. I had all the ingredients on hand but the chops, which I had the butcher cut to the one inch specification with bone-in. The recipe is outstanding. Everyone loved it. There is lots of sauce to serve over rice. The sauce is rich and flavorful and absolutely delicious. I used half and half in place of the cream, and it still was very rich. Be careful not to overcook the chops. It goes well with green beans or a nice dark leafy green. I also made cornbread because it goes well with the southern-style chops and is quick and easy and a crowd pleaser. This recipe would work well with chicken. The meal is tasty enough for guests. I have very good luck with WS recipes.
Date published: 2015-03-09
Rated 5 out of 5 by from UNBELIEVABLE My sister just made this for me. TRULY one of the best recipes I have had in a long time. My husband said it is his "new" favorite meal. YOU MUST MAKE THIS!
Date published: 2015-02-25
Rated 5 out of 5 by from Absolutely taste-yfying! !!! I loved every detail of this entree....I aded a few, but didn't stray to far from the recipe..Compliments to the chef (OP).
Date published: 2015-01-21
Rated 5 out of 5 by from Favorite Pork Chop Recipe This recipe is easy and delicious. We make it often. I prefer it over rice or quinoa, my boyfriend likes it with mashed potatoes. It's wonderful either way. The only change I have made since I first started making this a few years ago is that I use carrot in place of the bell pepper as the pepper skins are a little weird in the gravy when all the rest of the vegetables have pretty much melted. We have tried it with turkey breast when that's what's in the fridge, but it really is best with the pork chops.
Date published: 2014-04-29
Rated 5 out of 5 by from Great sauce...... I would do this recipe again, and may try chicken thighs for the pork. The sauce was a lot of prep which could be done ahead of time. I have all these ingredients in pantry all the time so was a breeze to pull together. I used a brown rice with wild rice, as I don't make white rice to much anymore. Also easy clean-up because a one pan meal. The pork was juicy and tender which my husband loved.
Date published: 2014-02-18
Rated 4 out of 5 by from Very good! I give it 4 1/2 stars. It's a very good dish. The sauce/gravy is 5 star for sure! I have a hard time cooking pork chops for some reason. I always end up overcooking them and they are tough. Since many people have said this is also good with chicken, I want to make it again with the chicken. I do not have as hard as a time with the chicken as I do the pork chops. I did not like this with rice or potatoes. I think another reviewers suggest of serving over egg noodles sounded pretty good. I will try that next time also.
Date published: 2013-11-06
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