Smothered Pork Chops: 13 Southern Gravy Dinners That Taste Like Grandma’s Kitchen

Smothered pork chops are the kind of supper that makes the whole house smell like Sunday. In a Southern kitchen, smothered means the meat is browned hard, then buried in onions and gravy and left to simmer low and slow until a fork slides right through. It is soul food at its coziest: one skillet, a pile of onions, a little flour and a pot of rice. Searches for these dinners are climbing as the weather turns cold, and Chef John’s version on Allrecipes has more than 900 ratings. Below you will find the classic first, then the oven and slow cooker ways, plus smothered chicken, steak, turkey wings, potatoes, cabbage and okra. Every slide has a simple recipe, so grab your biggest skillet and start with the onions..

Smothered Pork Chops the Way a Southern Kitchen Makes Them

This is the one that started it all. Bone-in chops get a good dusting of seasoned flour, a hard sear in hot oil, and then a long, gentle simmer in onion gravy made right in the same pan. The browned bits on the bottom of the skillet are the secret, so do not wash that pan between steps. Spoon everything over white rice with a side of collard greens, and nobody talks for a while. You can compare hundreds of reader reviews in the Allrecipes smothered pork chop collection. Do you like yours with brown gravy or onion gravy..

You will need: 4 bone-in pork chops (about 1 inch thick), 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika, 1/2 cup flour, 3 tbsp oil, 2 large onions sliced thin, 2 cloves garlic minced, 2 cups chicken broth, 1/2 cup milk, chopped green onion.

How to make it: 1. Season the chops on both sides and dredge them in flour. 2. Brown them in hot oil, about 4 minutes per side, then set aside. 3. Cook the onions in the same pan until soft and golden, about 8 minutes. 4. Stir in garlic and 2 tbsp of the leftover flour, and cook 1 minute. 5. Whisk in broth and milk until smooth. 6. Return the chops, cover and simmer on low for 35 to 40 minutes until tender. 7. Top with green onion and serve over rice.

Oven Baked Smothered Pork Chops for Hands-Off Nights

Want the same tender chops without standing at the stove? Brown them quickly, then let the oven do the rest. The covered baking dish holds in the steam, so the meat stays juicy while the mushroom and onion gravy thickens around it. This is the version busy parents swear by, because you can set the timer and help with homework. Serve it with mashed potatoes to catch every drop of gravy.

You will need: 4 boneless pork chops, salt, pepper, 1 tsp garlic powder, 2 tbsp oil, 1 onion sliced, 8 oz mushrooms sliced, 2 tbsp butter, 3 tbsp flour, 2 cups beef or chicken broth, 1/2 cup sour cream, fresh thyme.

How to make it: 1. Heat the oven to 350 F. 2. Season and brown the chops 2 minutes per side, then place them in a baking dish. 3. Cook onion and mushrooms in butter until soft. 4. Stir in flour, then broth, and simmer until thick. 5. Take off the heat and stir in sour cream. 6. Pour over the chops, cover with foil and bake 45 minutes. 7. Top with thyme.

Slow Cooker Smothered Pork Chops That Fall Apart

Searches for the crockpot version keep rising, and it is easy to see why. You brown the chops in the morning, stack them in the slow cooker with onions, and come home to meat so tender it falls off the bone. The gravy thickens at the end with a quick cornstarch slurry. Tip: thicker chops hold up better over a long cook than thin ones. These smothered pork chops are perfect for game day. Would you serve this over rice or mashed potatoes?

You will need: 6 pork chops, salt, pepper, 1 tsp onion powder, 1 tsp garlic powder, 2 tbsp oil, 2 onions sliced, 1 packet brown gravy mix, 2 cups chicken broth, 1 can (10.5 oz) cream of chicken soup, 2 tbsp cornstarch, 2 tbsp cold water.

How to make it: 1. Season and brown the chops in oil. 2. Put half the onions in the slow cooker, add the chops, then the rest of the onions. 3. Whisk gravy mix, broth and soup, and pour it over. 4. Cook on low 6 to 7 hours or high 3 to 4 hours. 5. Remove the chops and stir the cornstarch and water into the liquid. 6. Cook 15 minutes until thick and spoon over the chops.

Smothered Chicken Thighs With Potatoes

Chicken thighs might be the most forgiving cut for smothering. They stay juicy even after a long simmer, and the skin turns the gravy rich and golden. Add potato chunks right to the pan and you have a full dinner in one pot. This is a great budget swap when smothered pork chops are too pricey at the store this week.

You will need: 6 bone-in chicken thighs, 1 tbsp Cajun or all-purpose seasoning, 1/3 cup flour, 2 tbsp oil, 1 onion sliced, 1 green bell pepper sliced, 3 cloves garlic, 1 1/2 lb potatoes cut in chunks, 2 1/2 cups chicken broth.

How to make it: 1. Season the thighs and dust them with flour. 2. Brown skin side down until crisp, then flip and brown 2 minutes more. 3. Remove, then cook onion, pepper and garlic in the drippings. 4. Sprinkle 2 tbsp flour over the vegetables and stir. 5. Whisk in broth, add potatoes and nestle in the chicken. 6. Cover and simmer 35 minutes until the chicken reaches 165 F.

Smothered Chicken Breasts in Creamy Mushroom Gravy

The smothered chicken breast recipe on Allrecipes has more than 800 ratings, and this creamy mushroom version shows why. Thin cutlets cook fast, so dinner is ready in about 30 minutes. It uses the same flour and pan gravy method as smothered pork chops. The gravy is silky from a splash of cream, and the mushrooms add a deep, meaty flavor. It is just as good with fries as it is with rice, so let the family vote.

You will need: 4 boneless chicken breasts pounded thin, salt, pepper, 1/2 tsp thyme, 1/3 cup flour, 2 tbsp oil, 2 tbsp butter, 8 oz mushrooms sliced, 1 small onion diced, 2 cloves garlic, 1 cup chicken broth, 1/2 cup heavy cream.

How to make it: 1. Season the chicken and coat it lightly in flour. 2. Brown it in oil, 4 minutes per side, and set aside. 3. Melt butter and cook the mushrooms and onion until golden. 4. Add garlic and 1 tbsp flour, and stir for 1 minute. 5. Pour in broth and cream and simmer until thick. 6. Return the chicken and simmer 8 minutes more.

Cajun Smothered Chicken, Louisiana Rice and Gravy

In Louisiana, rice and gravy is a meal all by itself. Cajun cooks start with a roux the color of peanut butter, then add the holy trinity of onion, bell pepper and celery. The chicken simmers until the gravy turns dark and glossy. Searches for the Cajun Ninja’s smothered recipes have jumped this fall, a sign that people want real Louisiana flavor at home. How spicy do you like it: A) mild, B) medium, C) bring the heat?

You will need: 3 lb chicken pieces, 2 tsp Cajun seasoning, 1/3 cup oil, 1/3 cup flour, 1 onion diced, 1 green bell pepper diced, 2 ribs celery diced, 4 cloves garlic, 3 cups chicken broth, 2 bay leaves, sliced green onion, cooked white rice.

How to make it: 1. Season and brown the chicken in a Dutch oven, then set it aside. 2. Add flour to the oil and stir over medium heat for 10 to 15 minutes until deep brown. 3. Add onion, pepper and celery and cook 5 minutes. 4. Stir in garlic, then slowly whisk in broth. 5. Add bay leaves and the chicken. 6. Cover and simmer 45 minutes. 7. Serve over rice with green onion.

Smothered Steak and Onions

Cube steak is one of the cheapest cuts at the meat counter, and smothering is the best thing you can do with it. A quick sear, a big pile of sliced onions and a slow simmer turn it fork tender, just like smothered pork chops. This is the dinner many of us remember from grandma’s table on a weeknight. Serve it with mashed potatoes and a side of green beans for the full plate.

You will need: 4 cube steaks, salt, pepper, 1 tsp garlic powder, 1/2 cup flour, 3 tbsp oil, 2 large onions sliced, 2 cups beef broth, 1 tbsp Worcestershire sauce.

How to make it: 1. Season the steaks and dredge them in flour. 2. Brown them in hot oil, 3 minutes per side. 3. Remove and cook the onions until soft and brown. 4. Stir in 2 tbsp of the flour and cook 1 minute. 5. Whisk in broth and Worcestershire. 6. Return the steaks, cover and simmer on low 45 minutes until tender.

Sunday Smothered Round Steak in Brown Gravy

For a Sunday table, use a whole round steak and slice it after it simmers. The long, slow cook in brown gravy breaks down the lean meat, and every slice comes out tender. Make it the day before if you like, because it tastes even better reheated. Poll time: is gravy a sauce or a main course in your house?

You will need: 2 lb top round steak, salt, pepper, 1/3 cup flour, 3 tbsp oil, 1 onion diced, 2 cloves garlic, 1 tbsp tomato paste, 2 1/2 cups beef broth, 1 tsp dried thyme.

How to make it: 1. Season the steak and coat it in flour. 2. Brown both sides in oil in a Dutch oven. 3. Remove and cook the onion, garlic and tomato paste for 3 minutes. 4. Whisk in broth and thyme and bring to a simmer. 5. Return the steak, cover and cook at 325 F for 2 hours. 6. Slice and spoon the gravy over the top.

Smothered Turkey Wings for Thanksgiving Week

In many Black families, smothered turkey wings show up right next to the big bird, or even replace it. The wings are meaty, cheap and full of flavor, and baking them slowly in gravy makes them fall-apart tender. They are a smart pick for a small Thanksgiving table this November 26. Serve with rice, cornbread and greens.

You will need: 4 to 5 lb turkey wings split, 1 tbsp seasoned salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 onion, 1 bell pepper, 2 ribs celery, 4 tbsp butter, 1/3 cup flour, 4 cups chicken broth.

How to make it: 1. Heat the oven to 350 F. 2. Season the wings and lay them in a roasting pan with the chopped vegetables. 3. Melt butter in a pot, whisk in flour and cook until light brown. 4. Whisk in broth and simmer until thick. 5. Pour the gravy over the wings. 6. Cover tightly with foil and bake 2 1/2 hours, then uncover for 20 minutes.

Hamburger Steaks Done Like Smothered Pork Chops

Short on time or money? Ground beef patties get the same treatment as smothered pork chops: a hard sear, a pile of onions and a rich brown gravy. They cook in about 30 minutes and feed a family for very little. If you love a good pan gravy, our old-fashioned gravy recipes from grandma’s skillet have even more ideas. Who in your house always asks for extra gravy?

You will need: 1 1/2 lb ground beef, 1 egg, 1/3 cup breadcrumbs, 1 tsp salt, 1/2 tsp pepper, 1 tsp Worcestershire sauce, 1 tbsp oil, 2 onions sliced, 2 tbsp flour, 2 cups beef broth.

How to make it: 1. Mix beef, egg, breadcrumbs, salt, pepper and Worcestershire, and shape 4 to 6 patties. 2. Brown them in oil, 4 minutes per side, then set aside. 3. Cook the onions in the drippings until golden. 4. Stir in flour and cook 1 minute. 5. Whisk in broth until smooth. 6. Return the patties and simmer 15 minutes until cooked through.

Smothered Potatoes and Onions

Smothered potatoes are what Southern cooks make when the pantry is low and the family is hungry. Sliced potatoes and onions cook slowly in a covered skillet until soft in the middle and golden on the edges. A little smoked sausage turns the side dish into supper. Leave it plain to serve next to smothered pork chops or any of the meats in this list.

You will need: 2 lb russet potatoes sliced thin, 1 large onion sliced, 8 oz smoked sausage sliced (optional), 3 tbsp oil or bacon grease, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 cup water or broth, chopped parsley.

How to make it: 1. Brown the sausage in a large skillet and set it aside. 2. Add oil, potatoes and onions to the pan. 3. Season and stir to coat. 4. Add water, cover and cook on medium low for 20 minutes, stirring now and then. 5. Uncover, add the sausage and cook 5 to 8 minutes until golden. 6. Top with parsley.

Smothered Cabbage With Sausage

Cabbage gets sweet and silky when you let it cook down slowly with onions and smoked sausage. It is cheap, filling and ready in about 30 minutes. It is the side that shows up next to smothered pork chops at church suppers. Many families serve it with cornbread to soak up the juices. Do you add a pinch of red pepper flakes or keep it mild?

You will need: 1 head green cabbage chopped, 12 oz smoked sausage sliced, 1 onion sliced, 2 tbsp butter, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp red pepper flakes, 1/2 cup chicken broth.

How to make it: 1. Brown the sausage in a big pot and set aside. 2. Melt butter and cook the onion 3 minutes. 3. Add the cabbage, salt and pepper and stir. 4. Pour in broth, cover and cook on low 20 minutes. 5. Stir in the sausage and pepper flakes. 6. Cook uncovered 5 minutes more.

Smothered Okra and Tomatoes to Serve With Smothered Pork Chops

Okra and tomatoes is a classic Southern side, and slow cooking takes away the slime that some people dislike. Add chicken or shrimp and it becomes a meal on its own. Spoon it next to smothered pork chops and rice for a plate that tastes like a family reunion. Which slide are you cooking first this week: A) the classic chops, B) the turkey wings, C) the hamburger steaks, or D) the cabbage?

You will need: 1 lb fresh okra sliced, 1 can (14.5 oz) diced tomatoes, 1 onion diced, 1 green bell pepper diced, 2 cloves garlic, 2 tbsp oil, 1 tsp Cajun seasoning, 1 cup cooked chicken or shrimp (optional).

How to make it: 1. Cook the okra in oil over medium heat for 10 minutes, stirring often. 2. Add onion, pepper and garlic and cook 5 minutes. 3. Stir in tomatoes and seasoning. 4. Cover and simmer on low 20 minutes. 5. Add chicken or shrimp and heat through. 6. Serve over rice.