Smothered Pork Chops with Mushroom Gravy

Pork chops tend to dry out quickly, but after years of cooking them every which way possible – from easy baked pork chops to juicy, pan-seared garlic butter pork chops – I have become one of their biggest fans (and a total pro at cooking them).

In this recipe, thick-cut pork chops are seared until deeply golden, then simmer gently in a rich homemade mushroom gravy with browned mushrooms and tender onions. What makes this recipe extra special is that it uses a full pound of cremini mushrooms, browned separately so they can release their moisture and develop real flavor instead of simply steaming in the pan (boring!).

It’s absolutely delicious, you guys. So good, you’ll want to smother everything in it! Which I encourage, of course.

Ingredients and Substitutions

For the complete list of ingredients and measurements, see the recipe card at the bottom of the post.

• Pork chops: Thick-cut, bone-in pork chops are my first choice for this recipe. Look for chops that are at least 1 inch thick, ideally bone-in rib chops. The extra thickness gives you more wiggle room to get a beautiful golden sear without drying out the pork before the center is cooked. Boneless pork chops will also work, but they tend to cook faster, so be sure to keep that meat thermometer nearby. You can also check out my guide dedicated to the different cuts of pork chops.
• Butter and olive oil: Butter adds flavor and helps with browning, while the olive oil keeps things moving along in a hot skillet. You’ll also need additional butter later to make the gravy. Salted or unsalted butter both work here; just adjust the final seasoning to taste.
• Cremini mushrooms: Also sold as baby bella mushrooms, they have a little more earthy, savory flavor than white button mushrooms. I like to slice them fairly thick so they stay meaty after browning rather than disappearing into the gravy. White button mushrooms are the easiest substitute. If the gravy is secretly your favorite part, I get it. My homemade mushroom gravy is an entire recipe dedicated to it.
• Yellow onion: The onion softens into the gravy and adds a little natural sweetness to balance all those savory mushrooms.
• Garlic: Three cloves is enough to add plenty of flavor without turning this into garlic gravy.
• Italian seasoning: An easy way to add a little dried herb flavor without pulling five jars out of the spice cabinet. If you don’t have any Italian seasoning ready to go, a combination of dried thyme, oregano, and rosemary works well.
• Red pepper flakes: Just enough for a little background warmth. They don’t make the gravy spicy, but you can reduce or omit them if you’re sensitive to heat.
• All-purpose flour: The flour combines with the butter to thicken the gravy. Unlike some smothered pork chop recipes, I don’t dredge the pork chops in flour first. I prefer adding the flour directly to the skillet so I can control the consistency of the gravy.
• Chicken broth: I use low-sodium chicken broth so I can control the salt as the gravy reduces. Homemade chicken stock works beautifully if you happen to have some tucked away in the freezer.
• Heavy cream: You only need 1/2 cup, but it gives the finished mushroom gravy a silky, rich texture that makes it so good. Bring it closer to room temperature before stirring it into the hot gravy, then keep the heat low and avoid boiling. Half-and-half can also be used, or you can leave the cream out altogether for a more traditional brown mushroom gravy.

How to Make Smothered Pork Chops

1. Season the pork chops. Pat the pork chops dry with paper towels, then season both sides generously with salt and black pepper. Drying the surface first helps the pork develop a better golden-brown sear.

2. Sear the pork chops. Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the oil is hot, add the pork chops and sear for about 3-4 minutes per side, or until deeply golden brown. They do not need to be cooked through yet. Transfer the chops to a clean plate and set aside.

3. Brown the mushrooms. Add the remaining tablespoon of olive oil to the same skillet, followed by the sliced cremini mushrooms. Cook over medium-high heat for 6-8 minutes, stirring occasionally. At first, the mushrooms will release quite a bit of liquid. Keep cooking until that moisture evaporates and the mushrooms are browned. Transfer them to a plate and set aside.

4. Cook the onions and seasonings. Reduce the heat to medium. Add the diced onion and cook for 4-6 minutes, stirring occasionally, until soft and lightly golden. Add the garlic, Italian seasoning, salt, and red pepper flakes, then cook for another 30-60 seconds, just until fragrant.

5. Make the roux. Add the butter to the onions and stir until melted. Sprinkle the flour evenly over the mixture and cook for 1-2 minutes, stirring constantly. The flour should completely coat the onions and absorb the butter, creating the base for the gravy.

6. Make the gravy. Slowly pour in the chicken broth while whisking or stirring continuously. Be sure to scrape up any flavorful browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer and cook for about 5 minutes, or until the gravy has noticeably thickened.

7. Finish cooking the pork chops. Return the browned mushrooms to the skillet and stir them into the gravy. Nestle the pork chops, along with any juices that collected on the plate, into the sauce. Reduce the heat to low, cover, and simmer gently for 5-7 minutes, or until the thickest part of each pork chop reaches 145°F as measured by a digital meat thermometer.

8. Stir in the heavy cream. Transfer the cooked pork chops to a clean plate. With the heat on low, slowly stir the heavy cream into the mushroom gravy. Cook for 1-2 minutes, stirring frequently, until the gravy is smooth, creamy, and warmed through. Keep the heat gentle and do not let the gravy boil.

9. Finish the mushroom gravy and serve. Once the cream is fully incorporated, taste the gravy and add more salt or black pepper if needed. The finished gravy should be thick, silky, and loaded with mushrooms and tender onions. Return the pork chops to the skillet and spoon plenty of mushroom gravy over the top before serving.

What to Serve with Smothered Pork Chops

• Mashed potatoes: My absolute favorite pairing, creamy mashed potatoes are perfect with the tender pork chops and creamy gravy. My roasted garlic mashed potatoes or mashed cauliflower also work well.
• Rice or noodles: Steamed jasmine rice, brown rice, or buttery egg noodles all make an easy base for the pork chops and gravy.
• Vegetables: Since the gravy is pretty rich, I make sure to include some kind of veggie on the side like roasted zucchini or roasted carrots.
• Cornbread: My sweet cornbread is another favorite. Its sweetness pairs really well with the rich, savory mushroom gravy and pork chops.

Smothered Pork Chops FAQs