Treat yourself to a savory and satisfying single serving smothered pork chops recipe. Perfect for a cozy night in, ready in just 20 minutes!
If you're looking for a lighter alternative to traditional smothered pork chops made with a flour-based gravy, try making a cream sauce instead. This single serving smothered pork chop recipe with a light cream sauce is just as delicious and satisfying, but without the added flour in the sauce. Serve with a side of steamed vegetables or a salad for a well-rounded meal. It's a delicious and easy way to enjoy a classic Southern dish and is perfect for a cozy dinner at home.
Jump to:
- What Are Smothered Pork Chops?
- Why This Recipe Works
- Ingredients
- Ingredient Notes
- Why You Should Use Boneless Pork Chops When Making Smothered Pork Chops
- How To Make Smothered Pork Chops For One
- Expert Tips
- Frequently Asked Questions
- Make Ahead And Storage Instructions
- Serving Suggestions
- Ways To Use Leftover Ingredients
- Recipe
What Are Smothered Pork Chops?
Smothered pork chops are a classic Southern dish made by cooking pork chops and then simmering them in a flavorful sauce made from sautéed onions, chicken broth, and heavy cream. This version of smothered pork chops is a delicious and satisfying alternative for those looking for a lighter option.
Why This Recipe Works
- Easy to make: This single serving smothered pork chops recipe works because it's easy to make, requires minimal ingredients, and produces a delicious and satisfying meal.
- Cooks quickly: The pork cooks quickly on the stove and the sauce simmers and thickens in minutes. The entire meal can be ready in just 20 minutes!
- Recipe doubles well: This easy pork recipe yields one generous serving. If you'd like to make "pork chops for two" or to simply have leftovers for another meal, simply double the ingredient amounts.
Ingredients
Ingredient Notes
- Pork chops: Use a total of 5 to 6 ounces of boneless pork chops sliced to approximately ½-inch thickness. Since my pork chops were small, I used two pork chops.
- Olive oil: I use extra virgin olive oil in this easy smothered pork chops recipe and in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil, but you may use light olive oil instead.
- Flour: Use a small amount of flour to dredge the pork chops in before cooking. If you'd like to make low-carb smothered pork chops, omit the flour. To make gluten-free smothered pork chops use a gluten-free flour like King Authur brand, Measure For Measure Gluten Free Flour.
- Seasonings: These smothered pork chops are filled with flavor. Use salt, black pepper, garlic powder, smoked paprika, and dried thyme.
- Onions and garlic: Chopped onions and garlic add so much flavor to the sauce. Definitely don't leave them out.
- Chicken broth: I prefer using low-sodium chicken broth to control the salt content of the dish. If you use regular chicken broth, you might want to reduce the amount of salt you add. I always recommend tasting the finished dish and adding extra seasonings and salt if needed.
- Heavy cream: I recommend using heavy cream (double cream) or heavy whipping cream. Both of these ingredients are essentially the same - they both have over 36% milk fat, and the name often depends on the brand. When heavy cream simmers on the stove, some of the water in the cream evaporates causing the solids in the dairy to concentrate which thickens the sauce. I do not recommend using milk because the sauce will not thicken as it should.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Why You Should Use Boneless Pork Chops When Making Smothered Pork Chops
Using boneless pork chops when making smothered pork chops can have several advantages:
- Even cooking: Because boneless pork chops have a more uniform shape and thickness, they tend to cook evenly. Bone-in pork chops can vary in thickness and because they contain a bone, they often cook unevenly - meaning that some parts can overcook while other parts remain undercooked.
- Easier to eat: Since there's no bone, boneless pork chops are easier to eat. You don't have to navigate around the bone when cutting the meat.
- Quicker cooking time: Boneless pork chops typically cook faster than bone-in pork chops because there is no bone to act as a heat insulator.
- More accurate portioning: When using boneless pork chops, you can more accurately gauge portion sizes based on the weight of the meat. With bone-in chops, the bone can add extra weight that doesn't reflect the actual amount of edible meat.
While boneless pork chops can be a great choice for smothered pork chops, you may use bone-in pork chops instead.
How To Make Smothered Pork Chops For One
These step-by-step photos and instructions are here to help you visualize how to make smothered pork chops. See the recipe box below for ingredient amounts and full recipe instructions.
- In a small bowl, mix together the flour, garlic powder, smoked paprika, salt, and pepper.
- Season the pork: Lightly dredge the pork chop(s) in the flour mixture making sure to cover all sides of the pork.
- Cook the chops: Heat the oil in a 10-inch skillet over medium-high heat. Place the pork chop(s) in the pan and cook for 2 to 3 minutes on one side. Flip the pork over and cook the other side for an additional 3 minutes.
Pro Tip: The pork chops used in this recipe are approximately ½-inch thick. If your pork chops are thinner, they will cook faster. If they are thicker than the ones I used, the pork chops will take longer to cook. I recommend using a meat thermometer to make sure the pork chops are fully cooked. Insert the thermometer into the pork and cook until it reaches an internal temperature of 145° F.
- Transfer the pork chops to a plate, cover, and set aside.
- Saute onions and garlic: If no oil is left in the pan, add ½ tablespoon of olive oil. Add the chopped onions and cook, stirring occasionally for 1 minute.
- Add the garlic, smoked paprika, and dried thyme and cook, stirring frequently for 30 seconds.
- Make the gravy: Add the chicken broth and bring to a simmer. Cook for 2 minutes, stirring occasionally with a rubber spatula to scrape the delicious browned bits off the bottom of the pan.
- Add the heavy cream to the pan and bring to a simmer, stirring occasionally until the sauce has thickened, about 2 minutes.
- Add the pork back to the pan, spooning a little of the sauce over the pork chops until heated through.
- Transfer to a plate and enjoy hot. The sauce will thicken even more as it cools.
Expert Tips
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. We provide a lot of information within the body of this recipe post to ensure that your pork chops come out perfectly every time. These smothered chops come together quickly so it's a good idea to fully understand the recipe and have everything ready before beginning.
- Pat the chops dry. It's important to pat the chops as dry as possible before dredging them in the flour and spice mixture. Doing this helps to create a better sear on the chops which adds more flavor to the dish.
- Use a meat thermometer: To make sure the pork is fully cooked, use an instant-read thermometer to make sure the pork has reached 145°F (63°C).
Frequently Asked Questions
Yes. If you'd like to make a second serving of smothered pork chops, just double the ingredient amounts.
The USDA recommends cooking pork to an internal temperature of 145°F (63°C) with a 3-minute rest time before serving. This ensures that the pork is cooked through and safe to eat, while still remaining tender and juicy.
Avoid overcooking pork chops, as this can cause them to become dry and tough. Use a meat thermometer to check the internal temperature and remove the chops from heat when they reach 145°F (63°C).
Yes, you can use bone-in pork chops for smothered pork chops. They may take slightly longer to cook, adjust the cooking time accordingly and ensure the internal temperature reaches the recommended 145°F (63°C).
Make Ahead And Storage Instructions
- Make ahead instructions: You can make smothered pork chops in advance. Cook the pork chops and gravy, then store in an airtight container in the refrigerator for up to 4 days. When you're ready to serve, reheat the pork chops and gravy together in a skillet or in the oven until heated through.
- Freezing Smothered Pork Chops: Once cooked, allow the dish to cool completely then transfer to an airtight container and place in the freezer for up to 3 months. To reheat, thaw the dish in the refrigerator overnight and then heat in a skillet or oven until warmed through.
Serving Suggestions
Some popular side dishes to serve with smothered pork chops include mashed potatoes, rice, steamed or roasted vegetables, green beans, creamed spinach, or a simple salad.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this small batch smothered pork chops recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Pork: Baked Pork Chops, Pork Tenderloin
- Onions: Chicken Marsala, Shrimp and Grits, Philly Cheesesteak, Split Pea Soup, Chili Mac
- Garlic: Pad Thai, Tzatziki Sauce, Pizza Bowl, Lemon Garlic Chicken, Pork Stir Fry
- Garlic powder: Baked Black Bean Tacos, Personal Pizza Dough, Cauliflower Casserole, Hash Browns, Baked Shrimp
- Smoked paprika: Taco Seasoning, Cioppino, Potato Salad, Baba Ganoush, Chili
- Dried thyme: Shrimp Etouffee, Clam Chowder, Meatloaf, French Onion Soup, Gumbo
- Chicken broth: Tuscan Chicken, Chicken Piccata, Coq au Vin, Tomato Soup, Green Bean Casserole
- Heavy cream: Chicken Tetrazzini, Chicken Alfredo, Mushroom Casserole, Crustless Quiche Lorraine, French Silk Pie
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this single serving smothered pork chops recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Recipe
Smothered Pork Chops For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
Ingredients
- ½ tablespoon all-purpose flour
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika , divided
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 (5 to 6 ounce) boneless pork chop
For the gravy
- 1 tablespoon olive oil
- ¼ cup chopped onions
- 1 clove garlic , minced
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon dried thyme
- ⅓ cup low sodium chicken broth
- 2 tablespoons heavy cream
Instructions
- In a small bowl, mix together the flour, garlic powder, smoked paprika, salt, and pepper.
- Lightly dredge the pork chop in the flour mixture making sure to cover all sides of the pork.
- Heat the oil in a 10-inch skillet over medium-high heat. Place the pork chop in the pan and cook for 2 to 3 minutes on one side. Flip the pork over and cook the other side for an additional 3 minutes.Pro Tip: The pork chops used in this recipe are approximately ½-inch thick. If your pork chops are thinner, they will cook faster. If they are thicker than the ones I used, the pork chops will take longer to cook. I recommend using a meat thermometer to make sure the pork chops are fully cooked. Insert the thermometer into the pork and cook until it reaches an internal temperature of 145° F.
- Transfer the pork chops to a plate, cover, and set aside.
Make the gravy
- If no oil is left in the pan, add ½ tablespoon of olive oil. Add the chopped onions and cook, stirring occasionally for 1 minute.
- Add the garlic, smoked paprika, and dried thyme and cook, stirring frequently for 30 seconds.
- Add the chicken broth and bring to a simmer. Cook for 2 minutes, stirring occasionally with a rubber spatula to scrape the delicious browned bits off the bottom of the pan.
- Add the heavy cream to the pan and bring to a simmer, stirring occasionally until the sauce has thickened, about 2 minutes.
- Add the pork back to the pan, spooning a little of the sauce over the pork chops until heated through.
- Transfer to a plate and enjoy hot. The sauce will thicken even more as it cools.
Notes
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. We provide a lot of information within the body of this recipe post to ensure that your pork comes out perfectly every time. These smothered pork chops come together quickly so it's a good idea to fully understand the recipe and have everything ready before beginning.
- Pat the chops dry. It's important to pat the chops s dry as possible before dredging them in the flour and spice mixture. Doing this creates a better sear on the chops which adds more flavor to the dish.
- Use a meat thermometer: To make sure the pork is fully cooked, use an instant-read thermometer to make sure the pork has reached 145°F (63°C).
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
kathleen allen says
I made this recipe for myself for Mother's Day along with mashed potatoes, my frozen corn, and applesauce. The pork chops were very delicious. They were boneless center cut one-half inch thick. I used the thermometer so I would overcook them. My only disappointment was they were difficult to cut but not chew. Weird. I had enough leftovers for three more dinners since I had three pork chops and doubled the recipe. Thanks again for another excellent recipe, Joanie!
Joanie Zisk says
I'm so happy you enjoyed the pork chops. Thank you so much for your feedback.
Kathi says
I love my new 5" baking dish. I used that and baked my pork chop in my air fryer grill in about 4 (2 minutes per side) minutes. Then removed them from the dish and made the gravy on the bake setting of my air fryer. Then returned the pork chop to the dish and cooked everything another 4 minutes on Air Fryer minutes to make sure they were cooked to 145 degrees F. Quick and delish!!! Thanks so much for posting.
Joanie Zisk says
Hi Kathi! I'm so happy you love your new dish and thank you so much for the feedback about making this dish in the air fryer. This will be helpful to so many people!
J. Hegyi says
Great.
Joanie Zisk says
Thank you!