Saving and making this recipe isn’t just about cooking

Southern Smothered Pork Chops: A Classic Comfort Dish

When I brought Southern Smothered Pork Chops to a church potluck last week, it became the star of the event. People couldn’t get enough of it! Growing up in the heart of the South, I was always surrounded by the enticing aromas and flavors of traditional Southern cuisine. Southern Smothered Pork Chops hold a special place in my heart and in our family’s culinary history. These tender cuts of meat, enveloped in a rich and savory gravy, were more than just a meal—they were a celebration of our heritage and a way to bring family and friends together.

This dish has deep roots in Southern cooking traditions, where the slow-cooking method was essential for making tougher cuts of meat tender and flavorful. The pork chops, simmered in a seasoned gravy, become so tender that they almost melt in your mouth. This recipe isn’t just about creating a delicious dish; it’s about reviving a cherished tradition, a way to connect with our roots, and making memories that will last a lifetime.


  • 4 pork chops: Bone-in preferred for better flavor and tenderness
  • 2 cups chicken broth: The base for a rich, flavorful gravy
  • 1/3 cup heavy cream: Adds a touch of luxury and creaminess to the gravy
  • 1/2 teaspoon onion powder: Enhances the savory flavor
  • 1/2 teaspoon garlic powder: Adds depth and richness
  • 2 teaspoons paprika: For a smoky, slightly sweet flavor
  • 3/4 cup all-purpose flour, divided: Used for coating the pork chops and thickening the gravy
  • 1 onion, sliced: Adds sweetness and depth to the gravy
  • 4 cloves garlic, minced: Infuses the dish with a robust flavor
  • 3 tablespoons extra virgin olive oil: For browning the pork chops
  • 3 tablespoons unsalted butter: Adds richness to the gravy
  • Salt and pepper to taste: Essential for seasoning the dish

Instructions on next page…

𝐂𝐨𝐧𝐭𝐢𝐧𝐮𝐞𝐬 𝐎𝐧 𝐍𝐞𝐱𝐭 𝐏𝐚𝐠𝐞...

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