Southern Smothered Pork Chops
with Onion Gravy, Mashed Potatoes & Roasted Carrots
- Wheat
- Milk
Smothering is a cooking technique that’s a staple in the American South, and for good reason—it's delicious! For this Black History Month-inspired recipe, you’ll sear juicy seasoned pork chops, then drizzle with a rich, savory onion gravy that comes together in a flash. Roasted carrots and creamy mashed potatoes complete this comforting meal.
Ingredients
2 tablespoon
Flour
(Contains: Wheat)
1 unit
Onion
1 tablespoon
Fry Seasoning
1 unit
Beef Stock Concentrate
12 ounce
Potatoes
12 ounce
Carrots
1 teaspoon
Garlic Powder
2 unit
Scallions
1 unit
Chicken Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Pork Chops
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel potatoes if desired; dice into 1⁄2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Halve, peel, and thinly slice onion. Trim and thinly slice scallions, separating whites from greens.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve 1⁄2 cup potato cooking liquid (3⁄4 cup for 4 servings), then drain. • Return potatoes to pot and mash with half the sour cream (you’ll use the rest later) and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. • Keep covered off heat until ready to serve.
• While potatoes cook, toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, pat pork* dry with paper towels and season all over with Fry Seasoning, salt, and pepper. Sprinkle with half the flour; rub to coat. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a plate. Wipe out pan.
• Heat another drizzle of oil in same pan over medium heat. Add onion, scallion whites, and a pinch of salt; cook, stirring occasionally, until onion is softened, 4-6 minutes. • Add 1 TBSP butter (2 TBSP for 4 servings); cook, stirring, until melted. Sprinkle remaining flour over onion mixture; cook, stirring, until lightly browned, 1-2 minutes. • Slowly whisk in 1 cup water (1 1⁄2 cups for 4). Add beef stock concentrate, chicken stock concentrate, and garlic powder; cook, whisking frequently, until gravy has thickened, 3-5 minutes. • Reduce heat to low and whisk in remaining sour cream. TIP: If gravy seems too thick, stir in a splash of water.
• Return pork and any drippings to pan with gravy; turn to coat. Taste and season with salt and pepper if desired.
• Divide mashed potatoes, carrots, and pork between plates. Spoon remaining gravy over pork. Garnish with scallion greens and serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The onion gravy gets rave reviews for being rich and savory, though some found it too onion-heavy or bland.
- Ease of prep: This comfort food takes longer than expected with multiple pans and steps, but the delicious results are worth it.
- Suggestions: Cook pork at medium heat for 2-3 minutes per side to avoid overcooking; reduce onions by half if preferred.
- Leftovers: Generous gravy portions mean plenty of sauce for future meals, and the hearty dish reheats well.
- Timing: Start onions earlier and cook longer for better caramelization; carrots may finish faster than expected at 400°F.
Reviews from our home cooks
I seasoned the flour and coated the pork chops in it before cooking them and added left over chopped bacon to the onions in the gravy. All told, this was delicious but I would have preferred bone-in chops personally. That's just me, though, and I'm crazy.
Easy, fast and the gravy was great. I love those fat carrots too; roasted them with rosemary oil. I'd buy this again. Would like the exact same dish with chicken breast instead of pork.
The mashed potatoes are full of flavor and texture is so creamy! The carrots cooked in the oven are absolutely delicious! The pork came out full of flavor. I definitely will be choosing this recipe again.
I hate that pork chops shrink so much! But this meal was very delicious. Too much onions though and garlic was missing for the gravy.
An ok dish. The onion gravy was a bit lackluster but the main ingredients were really good. The roasted carrots added a nice sweetness to the dish.
I really liked these pork chops, but I was getting tired of carrots so I substituted some fresh asparagus which was great with the potatoes and pork.
This was a real southern meal which we enjoyed very much. The "gravy" really made a difference.
The onion gravy is one of the best things we love in all the Hello Fresh meals we have received! Sooooooo yummy!
Absolutely delicious! The sauce was so savory and complemented the pork perfectly! I never get tired of how great the mashed potatoes turn out!
Excellent meal! I looked at those 5 golf ball size potatoes and thought, "We're going to be hungry tonight." But, it was more than we could eat. And really wonderful. We get carrots with a lot of the meals we like. The carrots, raw are the best carrots I've had. Wonderfully crunchy. How about some raw carrot ideas?
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