This smothered pork chops recipe is one of my most popular recipes on youtube. I love making this recipe during the cold winter months. You can’t beat a plate of smothered pork chops over creamy mashed potatoes on a cold winter night. You just can’t!
What I love most about these smothered pork chops is the fact that it’s super simple to put together. I love a good simple recipe that isn’t lacking flavor. These smothered pork chops are tender, moist, and packed with flavor.
These are probably the best pork chops I’ve ever had! Oh and I’ve tried a lot of pork chop recipes.
Feel free to use boneless or bone-in pork chops for this recipe.
What are smothered pork chops?
Smothered pork chops are chops that have been coated with flour, fried, and then smothered with a creamy sauce. Extremely popular in the south, although this Jersey girl loves some smothered pork chops!
Ingredient’s you’ll need for smothered pork chops:
- Pork Chops
- All-Purpose Flour
- Garlic Powder
- Smoked Paprika
- Chili Powder
- White Wine (optional)
- Chicken Stock
- Heavy Cream
- Salt and Pepper
How to make smothered pork chops
This is without a doubt one of the easiest and most delicious recipes you’ll ever make. Here’s all you have to do:
- Combine the garlic powder, oregano, chili powder, smoked paprika, salt, and pepper in a small bowl. Season the pork chops on both sides with the spice mixture, leaving some behind. Season the all-purpose flour with the remaining spice mixture.
- Coat the pork chops with the seasoned flour and remove any excess flour.
- Cook the pork chops for 5 minutes on each side in a large skillet with oil over medium-high heat. Remove the pork chops from the skillet and set aside.
- Add the garlic and shallots to the skillet and cook for 20 seconds. Add 1 tbsp of the seasoned flour and butter. Whisk and cook for 1 minute.
- Add the white wine and let it reduce by half. This should take about 1-2 minutes.
- Stir in the heavy cream and check for seasoning. Season with salt and pepper if needed.
- Place the pork chops back into the skillet, reduce the heat to low, cover, and cook until the pork chops are fully cooked through.
Why this smothered pork chops recipe is so good:
- The variety of spices, butter, garlic, and white wine add tremendous amounts of flavor! All the flavors just work together perfectly.
- This recipe makes fantastic leftovers.
- Pork chops are sold at most supermarkets, they are also inexpensive but super flavorful.
Make sure you cook these pork chops thoroughly. The national pork board recommends cooking pork chops to an internal temperature of 145 degrees F.
- If you don’t want to add wine, replace it with chicken stock.
- Adding some crispy bacon and mushrooms will take this recipe to the next level!
What to serve smothered pork chops with?
Although my favorite way of serving these is with homemade mashed potatoes you may also serve these with some rice,
How long will pork chops last for?
These smothered pork chops can last up to 3 days in the refrigerator if placed in an airtight container. They will last up to 1 month in the freezer if placed in an airtight container.
More delicious recipes you’ll enjoy:
Smothered Pork Chops
- 8 boneless pork chops
- 1 cup all purpose flour *set 1 tbsp aside*
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1 tsp smoked paprika
- 1/4 tsp chili powder
- 1/2 shallot
- 2 cloves garlic
- 1/4 cup white wine
- 1 tbsp butter
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- salt and pepper to taste
- In a small bowl combine the granulated garlic, oregano, smoked paprika, chili powder, salt and pepper.
- Season the pork chops with 3/4 of the seasoning on both sides.
- Season the all purpose flour with the remaining seasoning.
- Coat the pork chops on both sides with the seasoned flour, removing any excess flour.
- In a large skillet fry the pork chops in vegetable oil for about 5 minutes on each side over medium heat.
- Remove the pork chops from the skillet
- Add the shallots and garlic to the skillet and sauté until nice and fragrant.
- Add 1 tbsp of seasoned flour and butter, once the butter melts stir in the white wine.
- When the wine reduces by half, add the chicken stock and simmer until nice and thick.
- Stir in the heavy cream and check for seasoning.
- Place the pork chops back in the skillet, cover and simmer on low heat until the pork chops are fully cooked.
- Sprinkle a little parsley on top, serve over white rice, and enjoy!