The Neeley's Smothered Pork Chops

Total Time
Prep 10 mins
Cook 30 mins

Smothered pork chop and chicken recipes are all over the South. This one came from the Neeley's Celebration cookbook. I think the buttermilk is what makes this my favorite. I kind of adapted the original recipe a little bit to fit my family's tastes.

Ingredients Nutrition


  1. Pat the porkchops dry with a paper towel and season with salt and pepper.
  2. Combine the flour, onion powder, garlic powder, cayenne and paprika.
  3. Dredge the chops in flour mixture on both sides until lightly coated.
  4. Heat a cast iron skillet over medium heat and coat with the peanut oil.
  5. When oil is hot, slip in chops and fry on each side, about five minutes per side, until golden brown.
  6. Remove chops from pan and set aside.
  7. Add onions to pan and saute until fragrant, about a minute.
  8. Add three tablespoons of the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it makes a paste.
  9. Slowly whisk in the chicken broth, making sure there are no lumps.
  10. Turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring.
  11. Once the sauce coats the back of your wooden spoon, pour in the buttermilk.
  12. Add hot sauce and stir to combine.
  13. Return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.
Most Helpful

5 5

This recipe is delicious. I tasted the sauce as I added the chicken broth and stopped with a little left in a 14 oz. can because I liked the flavor as it was and also did the same with the buttermilk leaving some in the measuring cup when I felt it tasted perfect for me. I didn't have buttermilk on hand so I made my own using milk and white vinegar. Don't skimp on the onions since they cook down. I only used a few drops of hot sauce because the sauce was hot enough for me with the cayenne flour. This is a recipe that would be great to increase and make ahead for a party then heat it in a serving dish. I made red skinned potatoes as a side and the sauce was excellent over them too.

5 5

The family loved it! First time making smothered pork chops & this was a great place to start.

1 5

THIS WAS THE NASTIEST TASTING THING I EVER TRIED. I ended up rinsing the foul tasting buttermilk sauce off the pork chops and salvaged it by finding a packet of gravy in the cupboard behind the spices.