These Smothered Pork Chops with Mushroom Gravy are the ultimate one-pan comfort food! Tender, juicy pork chops are seared until golden, then simmered in a rich, savory sauce loaded with mushrooms and onions. It’s a super easy, flavor-filled weeknight dinner made with simple ingredients.
Love pork chops? Try these easy Baked Pork Chops, these 15-minute Garlic Butter Pork Chops, or these cozy Pork Chops with Apples and Onions.
Smothered Pork Chops
Pork chops tend to dry out quickly, but after years of cooking them every way possible, I have become one of their biggest fans. In this recipe, the pork is seared first to lock in moisture, then simmered in a rich, creamy, buttery gravy packed with tender mushrooms and caramelized onions. The result is perfectly juicy, flavorful, smothered pork chops the whole family will love!
Recipe Highlights
- These delicious smothered pork chops are a one-pan meal, which means super easy cleanup as the flavor is built all in on skillet.
- To get a perfect golden-brown sear, use a traditional cast iron skillet or enameled cast iron skillet to make this recipe (non-stick pans are not recommended).
- Although I recommend making this recipe with thick-cut bone-in pork chops, it’s super versatile and can be made with bone-in or boneless pork chops. It can even be made with juicy chicken thighs or chicken breasts (see how in the FAQ section below)!
- The heavy cream adds a nice finishing touch but can be omitted or substituted with half-and-half for a lighter dish.
- Using a digital meat thermometer is key to preventing overcooked, dried-out pork chops. Check your chops from time to time and remove them from the heat as soon as they register 140-145 degrees Fahrenheit.
- These pork chops are incredible with a side of roasted butternut squash, creamy mashed potatoes, buttery egg noodles, homemade dinner rolls, or a light garden salad.
How to Make Smothered Pork Chops
This recipe needs about 15 minutes of prep work and 30-40 minutes of cooking time. Boneless pork chops cook a little faster, but bone-in chops have so much more flavor! Remember to keep your digital meat thermometer handy to avoid overcooking your pork chops.
The complete recipe (with step-by-step images) is in the recipe card at the bottom of this page.
- Prepare the Ingredients: Pat the pork chops dry and season all over with salt and pepper.
- Sear the Chops: Brown the pork chops in a hot skillet with olive oil and melted butter for about 4-5 minutes per side or until golden brown. Remove to a clean plate and set them aside.
- Sauté the Veggies: Cook the onions and mushrooms until soft and caramelized, then season with Italian seasoning, red pepper flakes, minced garlic, salt, and pepper.
- Build the sauce: Melt the butter with the onions and mushrooms and mix in the flour. Slowly add the chicken broth and bring to a gentle simmer. After approximately 5 minutes, add the heavy cream.
- Return the Pork Chops: Smother with the homemade onion and mushroom gravy and continue to cook until they reach an internal temperature of 145 degrees Fahrenheit.
How to Store and Reheat Leftovers
Allow your pork chops to cool slightly before transferring to an airtight container. Keep stored in the refrigerator for up to 3-4 days. Reheat any leftovers before serving. I usually just reheat my leftovers in the microwave, adding a bit of milk or broth to the gravy if needed. You can also reheat in a small saucepan over medium-low heat.
Common Questions
Yes, absolutely! Cool completely, then store in an airtight container for up to 2 months. However, due to the heavy cream, expect the sauce to separate or turn grainy upon thawing and reheating. The taste won’t change, it will just look a little different.
To make this dish dairy-free, use plant-based butter and a dairy-free cream (like coconut cream or cashew cream) in place of regular cream and heavy cream. To make it gluten-free, substitute regular all-purpose flour with a gluten-free blend or cornstarch slurry.
Definitely, creamy mushroom gravy is incredibly versatile and works beautifully with other proteins—especially chicken. To make it with chicken breasts, pound the breasts to an even thickness for quicker, more even cooking. Sear them just like the pork chops (4-5 minutes per side), then simmer in the gravy until the internal temperature reaches 165°F (about 5-7 minutes). The same method and cooking time applies to to boneless chicken thighs; however they are slightly more forgiving than breasts if cooked a little longer. To make with bone-in chicken thighs, sear well and finish in the gravy, covering the pan for faster, more even cooking. Bone-in thighs take about 7-10 minutes longer to cook and should be cooked to 175°F for the juiciest results.
Serving Ideas and Suggestions
These creamy Smothered Pork Chops can be paired with so many different side dishes! These are some of my favorites:
Creamy Mashed Potatoes: The most classic pairing, fluffy mashed potatoes are a delicious way to soak up all that rich mushroom gravy. Try these pork chops with different flavors like roasted garlic mashed potatoes, garlic and herb Boursin mashed potatoes, or low-carb Cauliflower mashed potatoes!
Steamed White or Brown Rice: Rice is a great neutral base that complements the creamy gravy. Brown rice and wild rice add a delicious chewy texture and nutty flavor, while white rice keeps it soft and simple.
Creamed Corn, Corn pudding, or Cornbread: Although these smothered pork chops don’t quite qualify as a truly Southern dish (it’s the mushrooms), that doesn’t mean they wouldn’t taste great with a side of creamed corn, sweet cornbread, corn pudding, buttered corn, or this cornbread casserole.
Roasted or Steamed Veggies: To balance the richness of the pork chops and rich mushroom gravy, I like to offer one veggie side dish. Favorites include roasted zucchini or Brussels sprouts, simple green beans, or sautéed spinach.
If you love this recipe, consider trying some of these other quick and easy pork chop dinners: Air Fryer Boneless Pork Chops, Honey Garlic Pork Chop Skillet, Parmesan Crusted Pork Chops, and delicious homemade Shake and Bake Pork Chops.
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this smothered pork chop recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
RECIPE CARD
Smothered Pork Chops Recipe with Mushroom Gravy (Easy One-Pan Dish)
Equipment
- Lodge 3.6 Quart Enameled Cast Iron Pan with Lid This recipe features it in Oyster White.
Ingredients
For the Pork Chops
- 4 thick-cut pork chops - bone-in or boneless
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon butter
- 1 tablespoon olive oil
For the Sauce
- 1 tablespoon olive oil
- 1 large yellow onion - thinly sliced or diced
- 16 ounces crimini mushrooms - sliced
- salt and pepper - to season
- 2 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes - optional
- 3 cloves garlic - minced
- 3 tablespoon butter - salted or unsalted
- 4 tablespoon all-purpose flour
- 2 cups low-sodium chicken broth - or homemade chicken stock
- ½ cup heavy cream - half-and-half or whole milk, at room temperature
- fresh thyme or parsley - to garnish
Instructions
- Prepare the Pork Chops: Pat the pork chops dry with paper towels and season both sides with salt and black pepper. (Optional: Add a pinch of garlic powder, onion powder, paprika, or cayenne for extra flavor.)Tip: Time allowing, allow the pork chops to rest at room temperature for 15-30 minutes. This will give them time to come to room temperature, promoting more even cooking.
- Sear the Pork Chops: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the pan is hot and the butter is foaming, carefully add the seasoned pork chops. Sear for 3–4 minutes per side until golden brown. (Thicker chops may not cook through at this stage—that’s okay! You’ll finish them later in the gravy.) Transfer the seared chops to a plate, cover with foil, and set aside.
- Cook the Onions: Return the same skillet to the stovetop over medium heat. Add the remaining 1 tablespoon of olive oil, then stir in the diced onions. Cook the onions, stirring occasionally, for 4-6 minutes.
- Add the Mushrooms: Stir in the sliced mushrooms and continue to cook for 6-8 minutes. or until the mushrooms are soft and the onions are lightly caramelized.
- Season: Season with Italian seasoning, red pepper flakes (optional), salt, and pepper. Stir in the minced garlic and sauté for another 30–60 seconds, until fragrant.
- Making the Roux: Reduce the heat to medium-low and add 3 tablespoons of butter. Once melted, sprinkle in 4 tablespoons of all-purpose flour, stirring continuously to coat the mushrooms and onions evenly. Cook the flour mixture for 1–2 minutes to remove the raw flour taste.
- Adding the Broth and Cream: Slowly pour in 2 cups of chicken broth, whisking or stirring continuously to avoid lumps and create a smooth, thickened gravy. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 5 minutes, stirring occasionally. Stir in the ½ cup of heavy cream and let the gravy warm through. Do not boil.
- Return the Pork Chops to the Pan: Nestle the pork chops back into the pan, spooning some of the mushroom gravy over the top. Cover and simmer over low heat for 5–7 minutes, flipping the chops once halfway through, until they’re fully cooked through and reach an internal temperature of 145°F.Tip: If you prefer, to finish cooking your pork chops in the oven, transfer them to a baking sheet lined with parchment paper or foil, and place them in a 350°F oven for 8–10 minutes, or until they register 145°F.
- Garnish and Serve: Sprinkle with freshly chopped parsley or thyme for a burst of color and flavor.
Video
Jessica’s Notes
- Pork Chops: Try to purchase bone-in pork chops at least 1 inch thick.
- While non-stick pans have their place, they’re not ideal for building the deep, golden crust that makes these pork chops irresistible. A large cast iron or enameled cast iron skillet offers even heat and excellent browning.
- Use a Digital Meat Thermometer to determine when your pork chops are fully cooked. They should be cooked to an internal temperature of 145 degrees Fahrenheit.
- Don’t Skip the Browned Bits – After searing your pork chops, you might notice golden brown bits stuck to the bottom of the pan. That’s flavor gold! Add a splash of white wine, broth, or water to deglaze the pan, and use a spatula to gently scrape them up. These caramelized bits infuse the sauce with rich, savory depth—definitely not something to toss!
- Dairy-free: Use plant-based butter and a dairy-free cream (like coconut cream or cashew cream)
- Gluten-free: Substitute regular all-purpose flour with a gluten-free blend or cornstarch slurry.
- Allow your pork chops to cool slightly before transferring them to an airtight container. Keep stored in the refrigerator for up to 3-4 days or freezer for up to 2 months.
- Thaw frozen leftovers in the refrigerator overnight before reheating.
- Reheat gently on the stovetop or in the microwave. Add additional cream, milk, or broth, as needed.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I made this with chicken thighs. My family loved it. Thank you!
Thanks for the lovely feedback, Erin ๐
I made this for my family and it was amazing. Easy to make. The only thing I changed was more mushrooms. All in all great weeknight dish.
I just finished eating Smothered Pork Chops. The picture looked amazing so I had to cook it. My husband and I enjoyed it! It was easy to make and very tasty. Thank you, Lisa