Classic Southern Smothered Pork Chops
Savory pan-fried pork chops are coated in a simple yet rich onion gravy.
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Instructions
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Heat oil in a large frying pan over medium-high heat. Season pork chops with poultry seasoning, salt, and pepper, then brown them for 5 minutes per side.
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Remove chops to a plate and set aside. Pour off any excess oil from the pan.
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Return the pan to medium heat, add butter, onion, and a pinch of salt. Sauté for 10 minutes until the onions are well browned.
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Stir in garlic and cook for 1 minute, then add flour and cook for 2 minutes.
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Pour in chicken broth, buttermilk, and water, scraping any browned bits from the pan's bottom.
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Reduce heat to low and simmer the gravy for 15 minutes, adding a splash of water if it thickens too much.
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Return the pork chops and any collected juices to the pan, coating them in the gravy.
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Cook for 10 to 15 minutes until the chops reach an internal temperature of 145 F. Taste and adjust seasoning.