I remember the first smothered pork chop I ever tasted. It was in a makeshift restaurant in rural Georgia near Savannah. It was such an odd little restaurant that had I not been with my friends from the area, I would have never known it was there. I remember the smothered pork chop was bone-in and cut pretty thinly. I think that actually tasted better than the thick ones. A thinner-cut pork chop is nice and crispy when fried. Man, was it good. I can’t remember much else about the smothered pork chops, but they were tasty. I wanted to try and make some myself, so I came up with this recipe. It came out pretty well, too, so check it out.

Pan-fried and smothered in a savory scratch onion gravy, these southern style Pork Chops are going to be a family favorite any night of the week!

These pan-fried pork chops with gravy are juicy and full of flavor like you wouldn’t believe. You can use your favorite piece of pork, but bone-in chops are my favorite. I’ll walk you through step by step cooking up this easy Southern-style recipe with ease.

Pork is lean meat and depending on the cut you choose, a quick brine may be helpful to keep the chops tender and juicy.


6-8 center cut pork chops

1/2 sliced onion

1/2 sliced yellow, red peppers

1/2 chopped green pepper

1 stalk chopped celery

1 tsp minced garlic

2-3 sprigs fresh thyme

Chicken broth

Old bay (Cajun seasoning)

Black pepper



Cooking oil

Salt to taste


Season chops with old bay, paprika, black pepper. Lightly dust with flour.

Bring a heavy pan to med-high heat. Cook chops on each side for 3-4 minutes until golden brown and crispy. Set aside.

In the same pan, add the vegetables and sautee until softened.

Sprinkle in some of the remaining flour and stir until lightly browned. (Not too much, just enough to absorb the oil remaining in the pan.

The coating on the pork chops will also thicken the gravy) Add minced garlic then chicken broth, stir, cover, and let simmer for 5 minutes until it begins to thicken….taste and add spices to your liking.

Nestle pork chops into the gravy, add thyme sprigs, cover and cook on med heat for 30 minutes until the chops are tender and delicious.

Enjoy !!!