Pork
$1.37per plate
Prep
10 min
Pork · Pork Chops
Smothered Pork Chops
Smothered pork chops are the definition of cheap comfort food: pan-seared chops simmered in a thick, savory onion gravy until they are fork-tender. The gravy comes together in the same pan from a spoon of flour, an onion, and some broth, so there is no jar to buy and nothing wasted. Boneless chops keep it beginner-friendly, and a low, slow simmer is what turns an inexpensive cut meltingly tender. Four chops feed a family for about a dollar fifty a plate, gravy and all. When you want them hands-off instead, try our oven-baked pork chops, or the quick thin pork chops in a skillet; for a Sunday roast, there is the herb-roasted pork loin. Even under gravy it is 11g of carbs a serving, which puts it among our low-carb dinner ideas. See all our pork chop recipes.
$1.54per plate
Estimated recipe total
$6.17 · serves 4
Cook
35 min
Total
45 min
Serves
4
Recipe from Budget Plates · https://www.budgetplates.com/smothered-pork-chops
Equipment
- Large skillet
Variations
- Use bone-in chops; they may need a few extra minutes to reach 145 F in the gravy.
- Stir in cream or half-and-half instead of milk for a richer gravy.
- Cook sliced mushrooms with the onions, or add a couple cloves of fresh garlic.
- Use a packet of onion soup mix stirred into the broth for a fast shortcut gravy.
1 How to make it
1
Season and dredge the chops
Pat the chops dry and season both sides with salt, pepper, garlic powder, and paprika, then dust them lightly with about half the flour. The thin coat of flour helps them brown and gives the gravy a head start on thickening.
2
Sear the chops
Heat the oil in a large skillet over medium-high and sear the chops about 3 minutes a side, until golden but not fully cooked through. Move them to a plate; they will finish in the gravy. A good sear is where the deep flavor comes from.
3
Soften the onions
Lower the heat to medium, add the butter, and cook the sliced onion with a pinch of salt for 6 to 8 minutes, until soft and golden. Scrape up the browned bits from the chops as the onions release their moisture.
4
Make the gravy
Stir in the rest of the flour and cook it for a minute so it loses its raw taste. Slowly pour in the broth while stirring, then the milk, and let it bubble into a smooth gravy. Whisking as you add the liquid is what keeps it from going lumpy.
5
Smother and simmer
Nestle the chops and any juices back into the gravy, lower the heat, cover, and simmer gently for 12 to 15 minutes, until the chops are tender and cooked to 145 F. The gravy should coat a spoon; if it thickens too much, stir in a splash of broth, and if it is thin, simmer it uncovered a few minutes.
6
Serve
Spoon the onion gravy over the chops and serve over mashed potatoes or rice to catch every bit. A minute off the heat lets the gravy settle to the right consistency.
2 Cheaper ingredient swaps
- Bone-in chops for boneless. Bone-in chops work and often cost less. They may need a few extra minutes to reach 145 F in the gravy.
- Cream or half-and-half for the milk. A splash of either makes a richer gravy. Whole milk keeps it lighter and cheaper, and even water with a little extra broth works in a pinch.
- Add mushrooms or garlic. Sliced mushrooms cooked with the onions, or a couple of cloves of fresh garlic, deepen the gravy for pennies.
- Onion soup mix shortcut. No fresh onion? A packet of onion soup mix stirred into the broth makes a fast gravy, though the from-scratch onion version is cheaper and lower in salt.
3 Budget tips
- Boneless chops on sale are the biggest saver here, and the onion gravy stretches four chops to feed a family with plenty of sauce.
- The gravy is just an onion, a spoon of flour, and broth, so you skip a jar of gravy or a can of soup and control the salt.
- Serve the chops and gravy over mashed potatoes or rice, the cheapest way to turn them into a filling full dinner.
- Make a double batch of the onion gravy and freeze half; it reheats over any cheap cut of meat or a pile of potatoes.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate the chops in their gravy in an airtight container for up to 4 days. Keeping them in the gravy is what keeps them moist.
Freezer
Freeze the chops and gravy together for up to 3 months. Cool completely first; the gravy may need a whisk and a splash of broth after thawing to smooth back out.
Reheating
Reheat gently, covered, on the stovetop or in the microwave until hot through, stirring a little broth or milk into the gravy to loosen it back to a spoon-coating consistency.
5 Nutrition (per serving)
Calories
360
Protein
30g
Fat
21g
Carbs
11g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
What does it mean to smother pork chops?
Smothering means searing the chops, then simmering them in a gravy, here a homemade onion gravy, until they are tender and coated. The chops finish cooking right in the sauce, which keeps them moist and builds flavor.
How do I keep the gravy from being lumpy or pasty?
Cook the flour for a minute, then add the liquid slowly while whisking. If it turns too thick or pasty, stir in a splash of broth; if it is watery, simmer it uncovered a few minutes until it coats a spoon.
Can I make smothered pork chops ahead?
Yes. They reheat well because the chops sit in the gravy, so make them a day ahead or freeze a batch. Loosen the gravy with a little broth or milk when you reheat.
How is $1.54 a plate figured?
About $6.17 for four chops plus the onion gravy, divided by four servings, comes to roughly $1.54 each. The chops are most of the cost; mashed potatoes or rice to serve are figured separately.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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