Stovetop Smothered Pork Chops

A nice change of pace to traditional oven baked or grilled pork chops. It is really good served over rice. Keeps the meat from drying out. My teenagers really like this recipe. Regular milk can be substituted for the heavy cream - the cream just gives it a richer flavor. The base of this is a simple white sauce with additional seasonings for added flavor.

Yield: 4 servings
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  • 1/4 cup(s) butter or margarine
  • 1 tablespoon(s) chicken base
  • 2-3 tablespoon(s) flour
  • garlic powder (to taste)
  • 4 cup(s) heavy cream
  • onion powder (to taste)
  • 1/4 -1/2 teaspoon(s) paprika
  • 4 pork chops (boneless work best)
  • 1 teaspoon(s) soy sauce


  1. In non stick skillet, melt butter over medium-low heat.

  2. Add garlic powder, onion powder, paprika and chicken base mix well - it will start to thicken slightly into a paste.

  3. Add soy sauce and mix well.

  4. Gradually add flour mixing well.

  5. Mixture will become very thick.

  6. Slowly add cream mixing well as it's added creating a gravy like sauce. Keep in mind sauce will thicken as it cooks. If it appears to be too thick, add some regular milk to desired consistency. Sauce should come to a boil.

  7. I also like to taste test at this point to make sure it isn't too floury - if it is, add additional seasonings to taste.

  8. Once desired taste is reached, place uncooked pork chops directly into sauce (there should be enough sauce to completely cover the chops) Increase heat slightly, cover and simmer for 20-30 minutes, turning frequently until meat is cooked through.

  9. It's also best to stir the sauce when turning the meat as the sauce will brown up on the bottom of the pan if it isn't stirred. Some browning is good and can even create somewhat of a breading, but it can also burn if it isn't stirred.
February 2011

This recipe is a personal recipe added by aimeelyn and has not been tested or endorsed by MyRecipes.

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