Inspired by this recipe

Takes Makes 4 servings


  • 4 large pork chops, 1 1/2 inches thick; about 2 pounds
  • 1 teaspoon poultry seasoning
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 large yellow onion, sliced
  • 4 cloves garlic, finely minced
  • 1 tablespoon all-purpose flour
  • 1-1/2 cups chicken broth
  • 1/4 cup buttermilk
  • 1/4 cup water
  • 2 cups cooked white rice


  1. Season the pork chops on both sides.
  2. Heat the oil in a large frying pan over medium-high heat. When the oil is hot, brown the pork chops well, about 5 minutes per side. A good sear helps to keep the moisture inside and the chops tender and juicy; don't cover the pan when searing as it will make the chops sweat and become soggy.
  3. Remove the chops from the pan and reserve on a plate.
  4. Pour off the excess oil and place the pan back on the stove over medium heat. Add the butter and the onion, along with a big pinch of salt.
  5. Sauté for about 10 minutes, or until the onions are well browned. The onions need to caramelize for the best flavor.
  6. Stir in the minced garlic and cook for 1 minute.
  7. Stir in the flour and cook for 2 minutes.
  8. Add the chicken broth, buttermilk, and water. As the mixture comes to a simmer, use a wooden spoon to scrape any browned bits from the bottom of the pan.
  9. Turn the heat to low and let the onion gravy gently simmer for 15 minutes. Add a splash of water if it seems to be getting too thick.​
  10. Add the pork chops and any juices back into the pan and coat with the gravy. Cook for about 10 to 15 minutes, or until the pork is done. The internal temperature must reach at least 145 F for a safe level of doneness. Taste for seasoning and adjust if needed.
  11. Enjoy pork chops over white rice and topped with onion gravy.

Additional Notes

To minimize the risk of the buttermilk separating, add it later. Add the chicken broth to the onion-and-flour mixture and cook over medium-low heat for 15 minutes, until thickened and reduced. Reduce the heat to low and whisk in the water and buttermilk and then add the pork chops and continue cooking for 10 to 15 minutes as directed. Make sure to keep the heat low once you've added the buttermilk.

This delicious variation on the gravy is very easy to make:

  • Add 2 cups of any sliced mushrooms of your liking—such as baby bella, white, portobello, or cremini—at the same time as you add the onions to the pan.
  • Let the onions caramelize and the mushrooms brown.
  • Add a splash of sherry before proceeding with the subsequent steps.

Smothered pork chops with onion gravy over rice is a hearty meal that doesn't need much in the way of sides. Nonetheless, here are a few side dish ideas that complement the savory flavors of the dish:

  • Bread: Cornbread and corn muffins are always tasty partners with anything that features pork. Substitute with French or sourdough bread for a milder flavor, or make garlic bread for a pungent punch.
  • Veggies: Serve with cooked green vegetables or legumes like broccoli, mustard greens, peas, green beans, or lima beans. Or make a salad dressed in a citrusy vinaigrette.
  • Pasta: Try our creamy baked macaroni and cheese, or serve with a simple spaghetti aglio e olio.
  • Rice: This delicious mushroom risotto beautifully enhances the onion flavor in the gravy.
  • Wine: Try pinot noir or shiraz for a satisfying pairing.
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