You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.

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  • Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.

  • Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.

  • Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

Nutrition Facts

370 calories; protein 27.8g 56% DV; carbohydrates 7.7g 3% DV; fat 24.8g 38% DV; cholesterol 80.3mg 27% DV; sodium 78.6mg 3% DV. Full Nutrition

Reviews (600)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/30/2013
Have been making these regularly since I found the recipe in Chef John’s cookbook, “Americas Family Favorites: Best of Home Cooking” in 2011. Through my own tinkering, I now substitute Onion and Garlic powder for the Poultry Seasoning. I allow the chops to come to room temp, and lightly sift and pat in a coating of flour on them prior to frying, shaking off any excess. Follow the balance of instructions exactly. The wife and I enjoy Roasted Garlic Cauliflower from AR as a side. Good Stuff! Read More
(234)

Most helpful critical review

Rating: 3 stars
10/16/2013
well when I talk smothered with onions, I feel one onion for 4 large bone in pork chops, 1 onion is not enough, I used 3 onions and adjust the other ingredients, and was delish, now I give mine a 5 star Read More
(57)
798 Ratings
  • 5 star values: 608
  • 4 star values: 123
  • 3 star values: 45
  • 2 star values: 11
  • 1 star values: 11
Rating: 5 stars
10/30/2013
Have been making these regularly since I found the recipe in Chef John’s cookbook, “Americas Family Favorites: Best of Home Cooking” in 2011. Through my own tinkering, I now substitute Onion and Garlic powder for the Poultry Seasoning. I allow the chops to come to room temp, and lightly sift and pat in a coating of flour on them prior to frying, shaking off any excess. Follow the balance of instructions exactly. The wife and I enjoy Roasted Garlic Cauliflower from AR as a side. Good Stuff! Read More
(234)
Rating: 5 stars
01/08/2014
I just wish I could rate the other raters for not following the recipe! This recipe was outstanding the way it was presented. The onion gravy was just the topper for a well prepared Bone-in Pork chop that I found amazingly tender and flavorful. Thank You Chef John. Read More
(166)
Rating: 5 stars
11/04/2014
This is SO very good. I've made it three times now, first two times making it exactly to Chef John's directions which is worthy of my 5-star rating. A hint: when carmelizing your onions, let them sit in the pan and cook; don't be tempted to stir them up every minute as they won't carmelize well. It takes a while to get the right color so be patient. I let my onions go about 25 minutes to get the right color and consistency, only moving them around maybe once every four to five minutes. Another excellent recipe; thanks very much Chef John. Read More
(134)
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Rating: 5 stars
03/28/2014
Just made this for dinner and WOW! I can't say enough good things, it was fabulous! The only change I made was that I didn't have any buttermilk so I subbed sour cream for a little tang and it still turned out amazing. Served it with buttered noodles and broccoli, delicious! Thanks chef John!!!!! Read More
(82)
Rating: 5 stars
10/20/2013
Made this 2nite as written bone-in chops are a must for a rich onion gravy. Served over wide egg noodles. Chops were moist & tender. Absolutely Dee-lish! Thanks Chef John it's a keeper! Read More
(60)
Rating: 3 stars
10/15/2013
well when I talk smothered with onions, I feel one onion for 4 large bone in pork chops, 1 onion is not enough, I used 3 onions and adjust the other ingredients, and was delish, now I give mine a 5 star Read More
(57)
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Rating: 5 stars
09/18/2014
OMG! Delightfully delish ... and stunningly easy. My 2 bone-in chops were about 1-1/2" thick, so I adjusted the recipe slightly. I used one large and one small onion (thinly sliced), 3 glove garlic, 1-1/3 c. broth, 3 tbsp. flour, 3 tbsp. buttermilk, and 3 tbsp. water. The consistency was perfect. I also added about 1 tsp. of thyme because I'd seen it mentioned in so many other recipes. It adds a nice touch but (honestly) the recipe is fine without it. For those who don't have buttermilk on hand, not to worry: neither did I. I poured 1/4 c. milk into my measuring cup, then added about a tbsp. of apple cider vinegar and let it sit. Even at that I had to toss some of it out, but it was worth the extra (albeit minimal) effort: it adds a nice tang to the gravy. Finally, I used a cast iron dutch oven to make this in because ... well, I'm gaga for cast iron. I think it adds to whatever you use it for. This is for sure a keeper. Thank you, John! Read More
(56)
Rating: 5 stars
01/07/2014
Delicious recipe! How anyone could find this recipe bland I have no idea because it was anything but bland. Maybe they didn't caramelize the onions as instructed? Which is an important step for this sauce. It had lots of rich, full flavor. The only modification I made was for the poultry seasoning I used Adolph's Seasoned tenderizer since my family doesn't like regular poultry seasoning. The spice set is perfect for this recipe. It has garlic powder in it but I sprinkled a little more on the chops before searing them; no need to salt since Adolph's has salt in it or you could just use garlic powder, onion powder and salt instead. If you plan on serving over rice, pasta or even potatoes, for that matter, you might want to consider increasing the sauce to 50% more since it didn't make quite as much as we wanted. The sauce is wonderful! I served over some ridged elbow pasta with fresh steamed green beans sauteed in a little olive oil, fresh minced garlic, kosher salt and freshly grated black pepper. The chops were gobbled up with a definite request for this one to be a regular in our house. It will replace my another smothered pork chop recipe I've been making for years. Thanks Chef John for another fabulous recipe!! Read More
(38)
Rating: 5 stars
03/12/2014
So good! I made this with a bone-in pork steak and let it simmer a bit longer in the gravy while covered loosely with some foil. Nice change from the can of mushroom soup gravy often found. If you don't want to buy buttermilk use the shot of lemon juice in milk trick. Read More
(29)