These smothered pork chops are pan-seared chops and simmered in a savory gravy until tender perfection. Each rich bite melts in your mouth!
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The Best Pork Chops Smothered in Gravy
Smothered pork chops are a classic Southern comfort food, and this recipe has been carefully developed to retain maximum flavor and tenderness. The pork chops are pan-fried until fork-tender, then simmered in a delicious creamy gravy full of rich onion flavor.
The combination of spices elevates the dish, providing a perfect balance of savory and aromatic notes in one easy dinner ready in 25 minutes. Try my baked pork chops, grilled pork chops, or sheet pan pork chops with potatoes for more easy weeknight meals.
Why This Recipe Works
- Tender perfection: The stovetop method ensures that the pork chops reach the ultimate tenderness, absorbing the savory gravy for a melt-in-your-mouth experience.
- Loads of flavor: The seasoning mix, featuring a blend of salt, pepper, garlic, onion, and paprika, creates a perfect balance of savory and aromatic notes.
- Easy to make: This smothered pork is made in 1 pan and done in less than 30 minutes.
Smothered Pork Chops Ingredients
Find the full printable recipe with specific measurements below.
- Pork chops: I use boneless pork chops, but you can also opt for bone-in pork chops for added flavor and juiciness. About 1-inch thickness works best. Remember to remove the pork from the fridge 10 minutes in advance and pat it dry.
- Salt and pepper: Plus flour for dredging the chops for a golden crust and oil for searing.
- Sliced mushrooms: Choose your favorite mushrooms for added depth. Cremini or button mushrooms work well. Slice them uniformly for even cooking.
- Seasoning: Garlic powder, onion powder, and paprika for a well-rounded flavor profile in the gravy.
- Chicken broth and butter: Adds depth and richness to the gravy.
- Heavy cream: Adds creaminess to the gravy, providing a luxurious texture. You can substitute it with whole milk for a lighter option.
- Worcestershire sauce: Introduces a hint of umami and depth to the dish.
- Fresh thyme or parsley: Infuse the dish with herbal notes that complement the savory profile.
Substitutions and Variations
While this smothered pork chops recipe is a tried-and-true American classic, feel free to put your own spin on it.
- Broth switch: Swap out the chicken broth for vegetable or beef broth. The flavor will be altered slightly, but it will still taste great!
- Soy sauce: If you can’t get your hands on some Worcestershire sauce, then you can sub in soy sauce to provide depth of flavor.
- Onion lovers: Add sliced onions to the mushrooms, then put them into the gravy for added flavor.
- Spice it up: For a bit of heat, incorporate a pinch of cayenne pepper or red pepper flakes into the seasoning mix.
How to Make Smothered Pork Chops
Follow these simple steps to whip up a batch of smothered pork chops that will have everyone gathering around the table.
- Dredge pork chops: Season with salt and pepper, then dredge the chops in in flour.
- Sear pork chops: Heat oil in a skillet over medium-high heat. Sear for 3-4 minutes per side or until golden and internal temperature reaches 145°F.
- Make gravy: Sauté mushrooms in the skillet for 2-3 minutes until tender then set them aside with the pork chops. Remove skillet from heat, add butter. Stir in flour, then whisk in chicken broth, cream, Worcestershire sauce, and seasoning mix. Simmer until thickened.
- Combine and serve: Add juices from the plate to the pan. Return pork chops and mushrooms to the skillet. Spoon gravy over the top and warm for 1 minute. Garnish with fresh thyme or parsley.
- Choose the right cut: While you can use bone-in, I opt for boneless pork chops with a thickness of about 1 inch.
- Golden crust magic: Achieve that golden crust by thoroughly coating the pork chops in flour before searing. This not only adds flavor but also creates amazing texture.
- Pan-fried: The quick searing process locks in the pork chop juices. Then simmered in the savory gravy, they absorb all the delicious flavors and becoming fork-tender.
- Fresh herbs: Don’t skimp on the fresh thyme or parsley. They add a layer of herbal flavor that really elevates the dish.
While I use boneless chops for this recipe, bone-in pork chops are great for maximum flavor and tenderness. Just be mindful of the cooking time, as boneless chops may cook a bit longer.
Absolutely! Simply store it in the refrigerator and gently reheat on the stove before serving. I prefer to add the sauce on just before service.
Yes, you can freeze leftovers for up to three months. To reheat, thaw in the refrigerator overnight and warm on the stove over low heat, adding a splash of chicken broth if needed.
Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat on the stove, whisking in a bit of broth or water to reach the desired consistency.
Smothered Pork Chops Serving Suggestions
Now that your smothered pork chops are ready to go, let’s talk about the perfect pairings. Here are some serving suggestions that’ll make your meal complete:
- Mashed potatoes: Creamy mashed potatoes are the ultimate sidekick, soaking up the savory gravy and enhancing the overall comfort factor.
- Green beans: A classic side dish with a hint of garlic and lemon flavor!
- Roasted Brussels sprouts with bacon: Smoky and slightly caramelized, these Brussels sprouts go great with pork.
- Sweet cornbread: This moist and fluffy cornbread recipe is a must-have for mopping up any remaining gravy.
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Smothered Pork Chops
- 2 tablespoons olive oil , or vegetable oil
- 4 boneless pork chops about 1 inch thick
- Kosher Salt
- Freshly ground black pepper
- ¼ cup all-purpose flour
- 8 ounces sliced mushrooms
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1 cup chicken broth
- ⅓ cup heavy cream
- 1 teaspoon Worcestershire sauce
- ½ teaspoons garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
Freshly chopped thyme or parsley
- Remove the pork from the fridge 10 minutes prior to cooking.
- Pat the pork chops dry with a paper towel. Then season both sides evenly with salt and pepper.
- Heat the oil in a large skillet over medium-high heat and allow the oil to get hot (about 3 minutes). Place the flour in a shallow bowl and coat each side of the pork with flour.
- Add pork chops to hot skillet in a single layer and cook 3-4 minutes per side, or until golden and the middle has reached 145°F. Set aside on a plate.
- Add mushrooms into skillet and cook for 2-3 minutes or until tender. Set aside on plate.
- Remove skillet from heat and scrape off any bits (you can leave in pan if desired). Add 2 Tablespoons butter to the same pan. Once it's melted bring it back to medium heat and stir in the 2 Tablespoons flour. Cook for a minute.
- Whisk in the broth and then add in the cream, Worcestershire sauce, garlic powder, onion powder and paprika. Bring to a light simmer and cook until it has thickened. Season to taste. If the gravy is too thick add a splash of cream or broth.
- Stir in any juices from the plate into the pan and then add the pork chops and mushrooms into the skillet and spoon gravy over top. Allow to warm for 1 minute. Top with fresh thyme or parsley if desired and serve while hot.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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