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This single serving Smothered Pork Chops recipe delivers tender, pan-seared pork chops simmered in a rich, creamy onion gravy. Made with simple ingredients, it’s packed with flavor and comes together in just 20 minutes. It’s the perfect dish for a quick, satisfying meal that feels like classic comfort food.
Featured Comment
“Wow! I would give this 100 stars!!!”
– Michele
Why You’ll Love This Recipe
- Quick and Easy: Made with simple ingredients and ready in just 20 minutes.
- Full of Flavor: Tender pork chops are smothered in a rich, creamy onion gravy.
- Easily Scales Up: Want to make smothered pork chops for two? Just double the ingredients.
Smothered pork chops have always been a favorite of mine—there’s just something about tender pork simmered in a rich, creamy onion gravy that feels like pure comfort food.
In this recipe, I keep things simple but full of flavor by pan-searing boneless pork chops until golden, then letting them simmer in a sauce made from sautéed onions, chicken broth, and heavy cream. It’s a lighter take on the classic but still delivers that hearty, Southern-style taste. Plus, it comes together quickly, making it perfect for a satisfying weeknight meal.
Looking for more hearty single serving dinner ideas? Try my Salisbury steak for one, single serving chicken shawarma, baked bone-in pork chop, classic mini meatloaf, and baked ziti for one.
Ingredients
If you have any ingredients leftover from this single serving pork chop recipe, check out our Leftover Ingredients Recipe Finder.
- Pork chops: Use 5 to 6 ounces of boneless pork chops, about 1/2-inch thick. If your pork chops are small, use two, as I did. I prefer boneless pork chops because they cook evenly, are quicker to prepare, and make portioning easier since there’s no bone adding extra weight. Bone-in pork chops work too, but they may require a longer cooking time.
- Olive oil: I always use extra virgin olive oil for its rich flavor and quality, but light olive oil works too.
- Flour: Lightly dredging the pork chops in flour helps create a flavorful crust. For a low-carb option, omit the flour. To make this recipe gluten-free, use a gluten-free all-purpose flour like King Authur brand, Measure For Measure.
- Seasonings: A blend of salt, black pepper, garlic powder, smoked paprika, and dried thyme adds bold flavor.
- Onions and garlic: Essential for building depth in the sauce—don’t skip them!
- Chicken broth: I use low-sodium chicken broth to control the salt. If using regular broth, reduce added salt. Leftover broth? Use it in Spanish Rice, Broccoli Casserole, or Risotto.
- Heavy cream: Use heavy cream or heavy whipping cream (both have over 36% milk fat) to thicken the sauce. Milk won’t work the same way. Leftover cream? Use it in Chicken Tikka Masala, Fettuccine Alfredo, or a mini Pavlova.
How To Make Smothered Pork Chops
Follow these simple steps to make a single serving of tender, flavorful Smothered Pork Chops. See the recipe box below for exact ingredient amounts and full instructions.
- Mix the seasoning: In a small bowl, combine the flour, garlic powder, smoked paprika, salt, and black pepper.
- Coat the pork chops: Lightly dredge the pork chops in the flour mixture, making sure to coat all sides.
- Cook the pork chops: Heat oil in a 10-inch skillet over medium-high heat. Add the pork chops and cook for 2 to 3 minutes on one side. Flip and cook for another 3 minutes.
Pro Tip: These pork chops are about 1/2-inch thick. Thinner chops will cook faster, while thicker ones will take longer. Use a meat thermometer to ensure they reach an internal temperature of 145°F.
- Set aside: Transfer the cooked pork chops to a plate, cover, and set aside.
- Sauté the onions and garlic: If the pan is dry, add 1/2 tablespoon of olive oil. Add the chopped onions and cook, stirring occasionally, for 1 minute.
- Add seasonings: Stir in the garlic, smoked paprika, and dried thyme. Cook for 30 seconds, stirring frequently.
- Make the gravy: Pour in the chicken broth and bring to a simmer. Cook for 2 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pan.
- Thicken the sauce: Stir in the heavy cream and let the sauce simmer until thickened, about 2 minutes.
- Finish the dish: Return the pork chops to the pan, spooning the sauce over the top. Heat through for about a minute.
- Serve: Transfer the pork chops to a plate and enjoy hot. The sauce will continue to thicken as it cools.
Expert Tips
- Read the recipe first: These Smothered Pork Chops come together quickly, so read through the full recipe and Ingredient Notes before starting. Having everything prepped will make cooking smoother.
- Pat the pork chops dry: Removing excess moisture helps the flour coating stick and creates a better sear, adding more flavor.
- Use a meat thermometer: For perfectly cooked pork, use an instant-read thermometer to check that the internal temperature reaches 145°F (63°C).
Serving Suggestions
Smothered Pork Chops pair well with a variety of side dishes for one that complement the rich, flavorful gravy. Here are a few great options:
- Mashed Potatoes: Creamy and buttery, mashed potatoes are perfect for soaking up the savory sauce.
- Sautéed Green Beans: Lightly seasoned and tender-crisp, they add a fresh balance to the meal.
- Creamed Spinach: Rich and velvety, this classic side adds a smooth, comforting contrast to the pork chops.
- Cornbread: Soft and slightly sweet, cornbread is great for sopping up every last bit of the flavorful gravy.
Frequently Asked Questions
Yes, but they may take longer to cook. Use a meat thermometer to ensure they reach 145°F.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to keep the sauce from drying out.
Absolutely! Just double the ingredients and use a larger pan to avoid overcrowding.
Yes. 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 microwave until warmed through.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving Smothered Pork Chops recipe or any One Dish Kitchen recipe 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!
Smothered Pork Chops For One
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 (about ½-inch thick) Use 5 to 6 ounces of boneless pork chops. If using smaller chops, use two to total 5 to 6 ounces.
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
- Mix the seasoning: In a small bowl, combine the flour, garlic powder, smoked paprika, salt, and black pepper.
- Coat the pork chops: Lightly dredge the pork chops in the flour mixture, making sure to coat all sides.
- Cook the pork chops: Heat oil in a 10-inch skillet over medium-high heat. Add the pork chops and cook for 2 to 3 minutes on one side. Flip and cook for another 3 minutes.Pro Tip: These pork chops are about ½-inch thick. Thinner chops will cook faster, while thicker ones will take longer. Use a meat thermometer to ensure they reach an internal temperature of 145°F.
- Set aside: Transfer the cooked pork chops to a plate, cover, and set aside.
Make the Gravy
- Sauté the onions and garlic: If the pan is dry, add ½ tablespoon of olive oil. Add the chopped onions and cook, stirring occasionally, for 1 minute.
- Add seasonings: Stir in the garlic, smoked paprika, and dried thyme. Cook for 30 seconds, stirring frequently.
- Make the gravy: Pour in the chicken broth and bring to a simmer. Cook for 2 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pan.
- Thicken the sauce: Stir in the heavy cream and let the sauce simmer until thickened, about 2 minutes.
- Finish the dish: Return the pork chops to the pan, spooning the sauce over the top. Heat through for about a minute.
- Serve: Transfer the pork chops to a plate and enjoy hot. The sauce will continue to thicken as it cools.
Notes
- Read the recipe first: These smothered pork chops come together quickly, so read through the full recipe and Ingredient Notes before starting. Having everything prepped will make cooking smoother.
- Pat the pork chops dry: Removing excess moisture helps the flour coating stick and creates a better sear, adding more flavor.
- Use a meat thermometer: For perfectly cooked pork, use an instant-read thermometer to check that the internal temperature reaches 145°F (63°C).
Nutrition
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.
This was very good and worked well with what I had on hand. I didn’t have pork chops, I had 5 ounce bacon wrapped port fillets (Meijer has them on sale about every 6 weeks, I have a nice stash in my freezer). I unwrapped the bacon and cut the fillets in half (sort of like butterflying them, but I cut all the way through making 2 little round faux chops). They were a bit thicker than 1/2 inch, so I cooked them a bit longer. I chopped up the bacon and added it to the onion in the gravy. Next time I’ll cook the bacon a bit first before I add the onions. I used vegetable broth in place of chicken broth because that’s what was sitting in the fridge needing to be used. I used real cream because I had some to use up (I found this recipe looking for things to do with left over cream). Next time I probably won’t have cream on hand so I plan to use evaporated milk; I’ll use butter in place of the oil for browning the meat and cooking onions, I’ll add a bit extra butter to whisk into the gravy. I’ll let you know how that works.
Thank you so much for sharing all of this! It sounds like a wonderful adaptation, and I love how you worked with what you had on hand. Looking forward to hearing how the next version turns out!
So good! They only changes I made was double the gravy and add two capfuls of dry sherry to the gravy. Oh my. restaurant worthy. Thank you.
So glad you enjoyed it! Adding a splash of dry sherry sounds wonderful.
This was so good and went together quick – though I didn’t have the heavy cream so I substituted sour cream and whole milk blended together. It was great. I doubled the recipe and have frozen a portion to see how it turns out. I’m trying to replace processed store bought frozen meals with homemade. Thanks for this as most pork chop recipes come out too dry or tasteless so I eat very little pork. Going to try this with chicken some evening.
I’m so glad you enjoyed it! I think it would be wonderful with chicken too.
Thank You for delicIious,juicy pork chop. It was moist and not dry and I love the gravy that you make with it. Again Thank You.
Thank you so much! I’m so happy to hear you enjoyed the pork chop and the gravy.
Wow. Soo good. And before anyone says I only give 5 star reviews, there have been a few recipes I didn’t care for…but this is NOT one of them. This was easy to prepare and delicious. My only criticism would be that I wanted MORE of the gravy! I didn’t thaw out my chicken broth in time so I used white wine (Chardonnay) instead.
I love hearing this! I’m so glad you enjoyed the pork chops, and wanting more gravy is never a bad thing. Using Chardonnay instead of chicken broth was a great call—it adds such nice flavor. Thanks for sharing your experience!
*sorry…auto correct ugh
It’s supposed to say “with”, not “either” oops!
Anyway this was awesome!
Wow! I would give this 100 stars!!! I’ve been getting bored either my own dinners lately and have been looking for something new. So glad I tried this it is AMAZING!!!
Thank you! I’m so happy you enjoyed it.
Excellent recipe. Thank you. Substituted blanched almond flour for the all-purpose to reduce the carbs. Will try the gravy with chicken and a hamburger steak.
I’m so glad you enjoyed the recipe. Thanks for sharing your substitution idea, and I love that you’re already thinking of other ways to use the gravy.
Just as easy as you described, and quite delicious. Not a drop of gravy left behind!
Thank you! I’m so happy to know you enjoyed it.
What can be used other than heavy cream in the gravy?
You can use sour cream or Greek yogurt in place of the heavy cream. It will give the gravy a slightly tangier flavor, but it still works well and keeps the sauce creamy.
Made this for dinner last night and it was delicious. I brined my chop, which I do most any time I have a pork chop, but otherwise followed the recipe to the letter. ODK recipes never fail to be awesome! Thank you❣️
Thank you, I’m so happy you are enjoying the recipes.
Joanie, I make this dish often, especially since I bought a whole bunch of bone-in pork chops when they were on sale. And today was my best time ever the sauce was absolutely terrific. After sauteing the onions I scraped in the remaining spiced flour from dredging me chops. And then the new trick this old man learned, I used the water from cooking my potatoes instead of the chicken broth. It thickened perfect and tasted great.
That sounds wonderful! I’m so glad to hear the sauce turned out so well, and I love your idea of using the potato water – what a smart touch!
Delicious! Had it with mashed potatoes and cucumber salad from this site and a buttermilk biscuit from here too. Thank you for such amazing recipes
This was so absolutely delicious, and so very easy. And even the gravy was simple, perfect and tasty. Thank you for a great recipe. I had this alongside of colcannon and lima beans. My bone-in pork chop was huge and I had a hard time telling myself stop now and save this for another meal.
I’m so glad you enjoyed the smothered pork chops! Thanks for the kind words, and I’m thrilled the recipe hit the spot.
I made these tonight and they were very good. I doubled the recipe for my guest and I. I will be making this again.
Delicious! This recipe makes a blah pork chop soo good I used the boneless chop and cooked exactly as you said and came out perfect.
I’ve tried a few recipes of yours and all were great
I’m so happy you are enjoying our recipes. Thank you.
I doubled the recipe as someone suggested and added mushrooms. This was a good recipe. I will make this again. Keep up the good work. You are a life saver for us single people.
The recipe sounds delish, will make it today. I so appreciate you not using canned soups in your recipes, that’s so much needless salt!
I added sliced mushrooms to the sauce and it was so good. Served with mashed potatoes and fresh green beans.
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!
I’m so happy you enjoyed the pork chops. Thank you so much for your feedback.
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.
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!
Great.
Thank you!