From the Cook
1/2
Country Smothered Pork Chops
Instructions
1
Preheat the oven to 350°F.
2
Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
3
Place the flour, salt, pepper, garlic powder, and paprika in a gallon-sized zip-top bag. Seal and shake the bag to combine.
4
Season the pork chops on both sides with salt and pepper. Place the pork chops in the bag. Seal the bag and shake to thoroughly coat the pork chops in flour. Shake excess flour from pork chops prior to placing them on the skillet.
5
Melt butter in a large skillet over medium-high heat. Place two pork chops in the skillet. Sear the pork, undisturbed, until browned on the bottom, 2-3 minutes. Flip the chops, and sear for an additional 2 minutes on the other side. Transfer the pork chops to the baking sheet.
6
Repeat the searing step with additional butter and the remaining pork chops. Do not discard the leftover flour in the bag.
7
Bake the pork chops on middle rack of oven until the meat reaches an internal temperature of 140°F, 8-10 minutes. While the pork chops roast, make the sauce.
8
Finely chop the onion.
9
Set the skillet over medium heat. Melt butter and add the onion. Cook, stirring frequently, until the onions are softened and lightly browned, 3-4 minutes. Sprinkle 3 tablespoons of the seasoned flour used to coat the pork into the skillet. Stir for 1 minute, coating the onions in a thick paste.
10
Once the flour begins to smell toasty after about 1-2 minutes, pour the chicken broth into the skillet, stirring steadily. Continue to mix until the broth begins to bubble and thicken, 1-2 minutes.
11
Once bubbling, add the sour cream, Dijon mustard, hot sauce, and additional salt and pepper, to taste. Whisk to combine. Allow the sauce to slightly reduce and thicken, whisking frequently, for 4-6 minutes.
12
Check to see that pork chops are done. Remove from oven or add time as needed. Transfer the pork chops to the skillet, and turn to coat in the sauce. Allow the pork chops to rest in the sauce until heated through, for 2-3 minutes.
13
Plate the pork chops, spooning all of the sauce over the top, and serve immediately.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Pat Dry for Perfect Crust 🎯Pat your pork chops completely dry with paper towels before flouring and searing—moisture prevents browning and creates a lackluster crust instead of the golden, flavorful exterior you need.
- Don't Skip the Bone 🦴Bone-in pork chops conduct heat more evenly and add rich, savory flavor to your gravy—they're essential for authentic country comfort food, not just a premium cut.
- Bloom Your Spices First 🧈Toast your paprika and garlic powder in the butter before adding the onions to unlock their full depth of flavor and prevent the harsh, raw spice taste in your final gravy.
- Temper Your Sour Cream 🥛Slowly whisk a ladle of hot gravy into your sour cream before adding it back to the pot to prevent curdling and ensure a silky, luxurious sauce instead of broken lumps.
- Rest Before Smothering ⏱️Let your seared pork chops rest for 3-4 minutes after searing before adding the gravy so they retain their juices and won't become tough when simmered in the liquid.
Recipe Facts
Diet at a Glance
Low Sugar
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.