Recipe: Smothered Fried Pork Chops

Smothered Fried Pork Chops

Smothered Fried Pork Chops

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Course: Main Course
Cuisine: American
Keyword: pork chops
Servings: 6 servings


  • 6 1/2 inch pork chops (bone-in)
  • cajun seasoning
  • 4 cups canola oil

Flour Dredge

  • 1/2 cup corn starch
  • 1/2 cup all purpose flour
  • 1 tbsp black pepper
  • 1/2 tbsp salt
  • 1/2 tbsp thyme (dried)
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder


  • 1 large onion
  • 2 tbsp butter
  • 1 tbsp garlic
  • 1 tsp thyme
  • 1 tsp chicken bouillon
  • 1 cup water
  • 1 cup heavy cream
  • salt and black pepper (optional)
  • chopped parsley (garnish)


Fried Pork Chops

  • Thoroughly rinse off pork chops and pat dry. Place on a cookie sheet.
  • Sprinkle cajun seasoning on both sides of pork chops.
  • Add canola oil to a skillet or frying pan. Heat on medium for about 5 minutes or until hot.
  • In a small mixing bowl add flour and cornstarch and the remaining seasonings for the flour dredge. Mix well.
  • Separate 2 tablespoons of the flour dredge to use for the gravy.
  • Coat each pork chop with flour dredge. Depending on the size of the frying pan, place 1-2 pork chops - be sure not to overcrowd.
  • Lower the heat to medium-low.
  • Fry each side of the pork chops for 6 minutes or until brown. Depending on the thickness of the pork chops, you may have to fry for an additional 6 minutes on one side. Set aside on a plate.


  • Drain the grease from the skillet, but leaving the crispy brown bits. On medium heat, melt butter and add sliced onions for about 4 minutes.
  • Mix in garlic, thyme, chicken bouillon, and 2 tablespoons of the flour dredge.
  • Whisk in water and heavy cream. Simmer for 2-3 minutes until thick and smooth.
  • Add pork chops back to the pan and cover with gravy and onions. Simmer for another 5 minutes.
  • Taste gravy and add salt and pepper if needed. Garnish pork chops with parsley.
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