Smothered Pork Chops Recipe

These Smothered Pork Chops are seared until golden and then simmered in a rich and creamy homemade onion and mushroom gravy. A super easy, super delicious, dinner recipe perfect any night of the week.

Creamy Smothered Pork Chops Recipe

These creamy smothered pork chops are a family favorite at my house.

Made with perfectly seasoned and seared thick-cut pork chops, these beautiful-looking chops are juicy and flavorful. NOT dried-out or rubbery.

Served smothered in a homemade mushroom and onion gravy, it is true that although pork chops are delicious on their own, they’re even better with a comforting mushroom-filled sauce.

If you enjoy easy dinners and delicious comfort food, then you’re going to love this recipe. And so will the whole family.

How to Make Smothered Pork Chops

1. Pat the pork chops dry with a paper towel and generously season with salt and pepper.
2. Sear the pork chops until golden brown, approximately 3-4 minutes on each side. Remove from your skillet and set aside.
3. In the same skillet, cook the onions and mushrooms until soft and caramelized, then season with Italian seasoning, red pepper flakes, minced garlic, salt, and pepper.
4. To make 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.
5. Return the pork chops to the pan and smother with the homemade onion and mushroom gravy. Continue to cook the pork chops until cooked through, or 145 degrees Fahrenheit as measured with an instant-read meat thermometer.

Different Cuts of Pork Chops

There are four different cuts of pork chops that you will find at the grocery store. Realistically, you can use any cut in this recipe, but each cut cooks a little differently.

1. Shoulder Chop – generally have more fat and connective tissue, darker-colored meat, and some blade bones. They typically have loads of flavor, but with that, you’ll also find more gristle and bone. For the best results, it should be braised before cooking.
2. Rib Chop – The rib chop comes with a large eye of lean loin meat and no tenderloin meat. It is a bone-in chop, often with a layer of fat on the outside. It’s mild and tender, but fattier than a loin chop. It is recommended to use a quick-cooking method. 
3. Loin (Center Cut) Chop – Very lean and very mild pork flavor. Like a T-bone steak, pork loin chops come with loin on one side and tenderloin on the other. Typically, the more tenderloin that is present, the higher the cost. Because loin and tenderloin cook at different rates, cooking properly can sometimes be a challenge. 
4. Boneless Chop – The cut of pork I grew up eating, boneless pork chops are basically top loin or rib chops with the bones removed. Given the lack of bones, fat, or connective tissue, boneless cuts are typically less flavorful and more likely to dry out.

Which cut you choose to cook comes down to preference and budget, however, I always encourage bone-in pork chops. 

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 little milk or broth to the gravy if needed. You can also reheat in a small saucepan over medium-low heat.

How to Serve Smothered Pork Chops?

I like to serve this weeknight dish with egg noodles, mashed potatoes, buttered corn, or green beans. Sometimes, I’ll even make some buttery cornbread, too.

Have you tried making this Smothered Pork Chops Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.