These smothered pork chops are generously spiced with a Creole blend, seared, then simmered in a rich, flavorful gravy for a delicious taste of the south.
Smothered Pork Chops Recipe
I'm cooking up one of my favorite recipes from my cookbook, "The Spicy Food Lovers' Cookbook", my friends! This is my Creole Spiced Smothered Pork Chops, and you will absolutely love this dish.
These are pan fried pork chops that are spiced with a vibrant, piquant Creole spice blend, seared over high heat, then smothered in a creamy gravy and simmered until tender and delicious.
It's an easy recipe to make, perfect for a quick weeknight meal, but it is loaded with flavors guaranteed to satisfy.
I can't wait to hear what you think.
Let's talk about how to make smothered pork chops, shall we?
Smothered Pork Chops Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Olive Oil. Or vegetable oil.
- Pork Chops. I'm using bone-in pork chops, about 3/4 inch thick. You can use boneless and thinner or thicker chops, but adjust your cooking time as needed.
- Seasonings. Use my homemade Creole seasonings, or your favorite store bought brand. Also, garlic powder, salt and black pepper.
- Vegetables. Onion, bell pepper, optional habanero, fresh garlic.
- All Purpose Flour.
- Chicken Stock. Or chicken broth.
- Crema or Sour Cream. Use heavy cream for a more decadent version.
- For Serving. Fresh chopped parsley, hot sauce.
How to Make Smothered Pork Chops - the Recipe Method
Heat the oil in a large pan to medium heat.
Season the pork chops with Creole seasonings, garlic powder, and salt and pepper, then sear them in the hot pan a few minutes per side to brown them up.
Remove and set aside onto a plate.
Add a bit more oil to the pan, then cook down the onions, peppers, and garlic. Be sure to scrape up those flavorful brown bits from the bottom of the pan.
Stir in the flour, and a bit more Creole seasonings if you'd like, then add the chicken broth and stir until it thickens up into a creamy gravy.
Stir in the sour cream or crema (or heavy cream if you'd like), then tuck the pork chops into the sauce. Simmer until the pork chops are cooked through, 15 to 20 minutes.
Pork chops should measure a minimum of 145 degrees F (63 C) internal temperature.
Boom! Done! Your smothered pork chops are ready to serve. Don't they look good! I love this dish. I am proud to include it in my cookbook.
Serving Smothered Pork Chops
Smothered pork chops are perfect with steamed vegetables like green beans or broccoli, southern collard greens, or over delicious creamy mashed potatoes.
You can also serve them with steamed white rice, or any of your favorite rice dishes, like Charleston red rice or red beans and rice.
You gotta try them with my honey-sriracha brussels sprouts. Yum.
Recipe Tips & Notes
- Heat Factor. You’ll get some good heat with the habanero pepper. If you’d like to tame the heat, you can either core out the habanero innards, or omit the habanero altogether. You can also easily adjust the amount of Creole seasoning used.
- I use Mexican crema for the extra creaminess factor in the smothered gravy, but for a more decadent and even fuller flavor, use heavy cream. It's higher in calories, but absolutely delicious.
Storage & Leftovers
Store leftover smothered pork chops in the refrigerator in a sealed container, where they will last up to 5 days. You can heat them up in a pan on the stove top to enjoy again.
You can also freeze the chops for 2-3 months in freezer containers.
That's it, my friends. I hope you enjoy my smothered pork chops recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Smothered Pork Chops Recipe
Ingredients
- 2 tablespoons olive oil, divided (30 ml)
- 4 thin cut bone-in pork chops (about 3/4 inch [2-cm] thick)
- 2–3 tablespoons Creole seasoning blend (30–45 g)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 small sweet onion chopped
- 1 red bell pepper chopped
- 1 habanero pepper chopped (optional, for spicy)
- 3 cloves garlic chopped
- 2 tablespoons all-purpose flour (16 g)
- 1 cup chicken stock (240 ml)
- 2 tablespoons crema or sour cream (30 g) (Use heavy cream for a more decadent version.)
- Fresh chopped parsley, peppers and hot sauce, for serving
Instructions
- Heat a large pan to medium heat and add a tablespoon (15 ml) of olive oil. Season the pork chops generously with the Creole seasoning, garlic powder, salt and plenty of cracked black pepper. Sear them in the hot pan for 5 minutes per side to get a nice brown color on them. Take them out of the pan and set them aside on a plate.
- In the same pan, add a bit more olive oil and add the onion and peppers. Cook them down for a couple of minutes, until they begin to soften. Add the garlic cloves and cook for another minute, or until fragrant.
- Stir in the flour and more Creole seasoning, if desired, and cook for another minute, then pour in the chicken stock. Stir it for a couple of minutes, until the mixture thickens up into a gravy. For a thinner sauce, add in a bit more stock.
- Swirl in the crema, then nestle the pork chops back into the sauce. Simmer for another 15 to 20 minutes, or until the pork chops are cooked through. Garnish with hot sauce and parsley.
Video
Notes
Nutrition Information
Lisa Dreyer says
I really appreciate your contributions. Not certain why you decided on bone in chops here. They were actually a deterrent for us. I followed the recipe but added a chopped whole tomato to the veg mix. This was delish! Really good!
We served over rice so being able to cut/carve the chop would have been easier with boneless. I will add this is a great recipe to build with. Added vegetables or change in protein…..so many variations can be built from this basic, delish recipe. We really enjoyed it! Love your offerings!!!!
Mike Hultquist says
Glad you enjoyed it, Lisa. It's definitely great with boneless chops. I tend to prefer it on the bone, but I'll take them any way I can get them. Thanks for sharing.
Sean Mellerick says
Tried these last night. To those who are wondering whether to give them a try or not stop wondering and do it. My son whose highest compliment to this date has been “yeah good” replied when asked his thoughts “Really good” which is high praise indeed.
Mike Hultquist says
Haha, this is massive praise! I need to promote this. This recipe is "really good"! Thanks, Sean. This made my night. Seriously, glad you all enjoyed it. Thanks for sharing. I really do love to hear it.
Jérémie says
Mike, you’re the best!
This is one of the best meals I’ve had in a while!
Creamy and delicious, huge in flavors!
Made it with your Charleston red rice recipe: perfect combo!
Thank you, my friend! great vid as usual!
Mike Hultquist says
Awesome, Jérémie! Glad you like it! A great one from my cookbook. I appreciate it! Cheers!!
Stacy says
Hi Mike
If I use boneless pork chops, how should I adjust the cooking time?
Stacy
Mike Hultquist says
Stacy, the cooking time will depend on the thickness. You can check at 12-15 minutes, but it's best to use a meat thermometer to be sure. Pork chops should measure a minimum of 145 degrees F (63 C) internal temp. I hope you enjoy them!
Joe says
Delicious! I halved the recipe (as there are only 2 of us), used boneless chops and a smaller frypan. The addition of a habanero was genius. We like spicy foods and the heat was perfect. Served it simply with rice - the sauce was thicker than I expected (I used full fat sour cream) but worked well. A side salad finished off the meal. A welcome dish for a Saturday night!
Mike Hultquist says
Thanks, Joe!!
Paul:-) says
Mike, Patty,
Hello again,
This sounds and looks amazing. I think my parents will love this, with an amendment or two. Mum can NOT cope with habanero: Jalapeño is fire to her! Also both Mum and I really don’t like very rich creamy dishes.
Would full fat Greek yoghurt work?
I will be taking the homemade habanero papaya and lime hot sauce for me though! Dad may try a dab too.
Paul:-)
Mike Hultquist says
Yogurt is perfect for this, Paul. I hope they enjoy it! Without the heat!
Sharon Raymond says
This was amazing! Great taste and was wonderful with Ben's Cajun Rice and broccolini. Loved the sauce and the pork chop was so tender....Always been a thorn in my side. But this is a keeper for sure. Don't change a thing. I did use double cream. Wonderful pork chop, thank you Chef Mike!
Mike Hultquist says
Excellent to hear! Glad you enjoyed it, Sharon! Always glad to be helpful! Thank you.
Sandy Taylor says
This recipe sounds outstanding, and I can't wait to try it. Thanks for sharing.
Mike Hultquist says
Enjoy, Sandy!
Sean Ramon-Fortuné says
Hey Mike, I enjoy all your recipes. Keep them coming.
Mike Hultquist says
Thanks so much! I appreciate it!