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4.80 from 5 votes

Smothered Pork Chops

Creamy, savory, and juicy these fried pork chops in sauce are great to serve over a bed of rice or a big scoop of mashed potatoes. The sauce is a rich blend of spices that work well with the stock.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Entree
Cuisine: American
Servings: 8 servings
Calories: 359kcal


  • 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!



Calories: 359kcal | Carbohydrates: 16g | Protein: 32g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 150mg | Potassium: 613mg | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 1.8mg