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  • Cast Iron Skillet

  • Food Thermometer

When I think of comfort food, one of the first meals that come to mind is Smothered Pork Chops. To be fair, I’m pretty much a sucker for anything covered in gravy. This recipe is packed with flavor and the same love that our grandmother’s brought to the kitchen. This is perfect for your next Sunday Dinner.

I prefer bone-in pork chops. I like to find decently thick cuts, not too thick or too thin. Feel free to experiment or use whatever your preference is here. (Turkey chops or Chicken breast would work well here also, just make sure to cook them to at least 165 degrees internal temp)

We are going to whip up a delicious buttermilk brine to kick things off. This is going to add flavor, moisture, and also help us develop a nice crust on our fried chops. Let’s get started!

Season the pork chops with salt, pepper, garlic, onion powder, and Sazon. We are going to also add some fresh herbs, bay leaves, hot sauce, and Worcestershire sauce to our buttermilk brine.

Once your chops are adequately seasoned, toss in some bay leaves and fresh herbs. Next, we are going to fill our container with enough buttermilk to submerge the chops. Mix in a few dashes of hot sauce and Worcestershire sauce for good measure, and give everything a stir to incorporate.

Cover and refrigerate for at least 1 hour and up to 4.

Next, prep the flour. Always season your flour thoroughly! Here, I used salt, pepper, garlic, onion powder, creole seasoning, and Sazon. (Taste the flour to make sure it is seasoned to your liking)

From the buttermilk brine, dip your pork chops into your seasoned flour. After your pork chops are thoroughly coated with your seasoned flour, place them on a wire rack for 10 minutes before frying. This step ensures that the flour stays on your meat and not at the bottom of your skillet to burn up.

Fill your skillet or frying pan with about 1 inch or so of cooking oil. (I used peanut oil) and get this up to 350 degrees.

Fry your pork chops for a few minutes per side until the internal temp reaches about 150-155. Then remove from the oil until it’s time to smother.

Next, drain the remaining grease from your skillet or use a new pan. (Do not pour grease down your sink!!)

Add some butter and begin cooking your onions until they begin to caramelize. (About 10-12 minutes)

Lodge Cast Iron Skillet

Season the onions (salt, pepper, sazon) and then add in flour.