The Neeley's Smothered Pork Chops

"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."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Michelle P. photo by Michelle P.
photo by anniesnomsblog photo by anniesnomsblog
photo by Donna N. photo by Donna N.
photo by anniesnomsblog photo by anniesnomsblog
Ready In:
4 chops




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

Questions & Replies

  1. Should I use center cut or thin chops with bone in?
  2. If I want to make 8 pork chops, should I double all of the ingredients?
  3. What changes would I make to adapt this recipe to crock pot slow cook?
  4. I've been trying out recipes for chops. I was given a LOT of center cut but every recipe turned out so dry. Will this?
  5. Should I cut the chicken with knife


  1. THE GRAVY makes the dish. I simmered the pork chops longer than instructed because I like them falling off the bone tender. Served with mashed potatoes as another vehicle for the gravy. Will definitely make again.
  2. Thank you to the Neeley's! This dish came out great especially because I have a hard time making gravy and with this I nailed it. is all I can say. Enjoy!
    • Review photo by Michelle P.
  3. 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.
  4. The family loved it! First time making smothered pork chops & this was a great place to start.
  5. I'd never used buttermilk for a sauce before, but it totally works!! Great flavour and there was plenty of sauce to completely cover my pork chops, just how I like it - the more sauce the merrier! The flour dredging made a nice crisp outside to the pork chop and they were lovely and juicy inside.


  1. I used sour cream instead of buttermilk. It came out good... My fiance enjoyed it.
  2. Used 2% milk instead of buttermilk and used cooking wine because I didn't have any chicken broth and it turned out delicious . Also used my own seasonings instead of the ones they used. But it was sooooooo good. My mom can cook so everybody thought I called her and got help . Oh yeah . Make sure you use an iron skillet like they say . I had to switch skillets . Iron just works better with frying
  3. Make sure you use an iron skillet like they say . I had to switch skillets . Iron just works better with frying
  4. This was true comfort food. The gravy was so good. I was concerned that it might be too spicy for my husband, so I halved the spices and didn't use the hot sauce, and even then it still had just the nicest little kick to it. I made only two pork chops but the full amount of the gravy ingredients, and so glad I did as the gravy was so good with mashed potatoes. Thanks for a wonderful recipe! It is a keeper!
  5. This is Tyler Florence recipe. It was tweaked by adding paprika.


Even though I am still young (25) Life experince has aged me alot. I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own. As a latch key kid I cooked for my four younger brothers and sisters. My mom ran a small deli before she died when I was 17 so alot of my recies debuted there. Now I run my own catering Buisness. I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three. We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me. I am writing a cookbook with the hopes that when I pass I can leave my recipes for them My cookbook collection has now reached over 1200. Thank you for trying and reviewing my recipes.. <img src="">
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