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Home » Dinners & Main Course » Smothered Pork Chops Recipe

Smothered Pork Chops Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
February 2, 2022
4.84 from 62 votes


Last Updated February 2, 2022 | 2 Comments

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2.5K shares
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Smothered Pork Chops Recipe Pinterest Pin Collage Image
Smothered Pork Chops Recipe Pinterest Pin Collage Image
Smothered Pork Chops Recipe Pinterest Pin Collage Image

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.

White ceramic pan filled with cooked bone-in pork chops simmering in creamy mushroom sauce.

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.

Tips for Making the Best Smothered Pork Chops

  • Shop for bone-in pork chops. Bone-in pork chops are not as lean, and therefore more flavorful. Plus, they’re less likely to dry out (read more about the different types of pork chops below).
  • Ask for pork chops that are at least 1 to 1 1/2 inches thick. It’s really easy to over-cook pork chops, so the added thickness helps prevent that from happening.
  • Finally, pork should be cooked to an internal temperature of 145 degrees Fahrenheit as measured with a digital meat thermometer.
White ceramic pan filled with cooked bone-in pork chops simmering in creamy mushroom sauce.

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.
Image of four raw bone-in pork chops on broth butcher paper.

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. 

Can This Recipe Be Made with Chicken?

Yes. You can make this exact recipe with both chicken breasts or chicken thighs. If you plan to use chicken breasts, shop for thinly sliced chicken breasts cutlets or cut your chicken breasts in half to make two thinner chicken breasts. Chicken, typically, takes longer to cook, so remember to check the internal temperature to make sure it reaches 165 degrees F.

White ceramic skillet filled with seared bone-in pork chops.
Collaged of 4 images showing the step to prepare the creamy mushroom sauce for smothered 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.

Overhead image of a white ceramic pan filled with cooked bone-in pork chops simmering in creamy mushroom sauce.

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.

More Delicious Pork Recipes to Try Next,

  • Easy Honey Garlic Pork Chops
  • Cream of Mushroom Pork Chops (Dad’s Recipe)
  • Instant Pot Pork Green Chili Stew
  • Garlic Butter Pork Chop Recipe (Ready in Just 15 Minutes!)
  • Slow Cooker Apple Cider Pulled Pork Recipe
  • Pork Chops with Apples and Butternut Squash
Image of a white ceramic pan filled with cooked bone-in pork chops simmering in creamy mushroom sauce.

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.

Image of a white ceramic pan filled with cooked bone-in pork chops simmering in creamy mushroom sauce.

Smothered Pork Chops

4.84 from 62 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Creamy Smothered Pork Chops seared and simmered in a rich onion and mushroom gravy. A super easy, extra delicious, dinner recipe perfect for any night of the week.
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Main Course, Pork
Cuisine American
Servings 4 servings
Calories 579 kcal

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 - diced
  • 8 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
  • 4 tablespoon all-purpose flour
  • 2 cups low-sodium chicken broth - or homemade chicken stock
  • ½ cup heavy cream - at room temperature
  • fresh thyme or parsley - to garnish
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Instructions
 

  • Pat dry the pork chops with a paper towel to remove any moisture. Season with salt and pepper on both sides (optional seasoning – garlic powder, onion powder, paprika, or cayenne).
  • Add the butter and olive oil to a large skillet set over medium-high heat. As soon as your pan is nice and hot, add the pork chops and sear for approximately 3-4 minutes on each side. If your pork chops are especially thick (more than 1-inch) remove them to a baking dish lined with parchment paper and finish cooking in a preheated 350-degree Fahrenheit oven until the internal temperature registers 145°F as measured by a digital meat thermometer. Remove from pan and set aside on a plate.
  • Return the pan to medium heat. Add the additional tablespoon of olive oil plus the onions and mushrooms to the skillet. Sauté until the mushrooms are soft and the onions are soft and slightly caramelized. Season with Italian seasoning, red pepper flakes, minced garlic, salt, and pepper. Mix well to combine and cook until fragrant – about a minute.
  • Melt the butter and sprinkle the mushrooms and onions with flour. Mix well to combine.
  • Slowly stir in the chicken broth, whisking continuously to create a thick gravy. Bring to a gentle simmer, then reduce heat to low. Allow the gravy to simmer until it begins to thicken, about 5 minutes. Add the heavy cream.
  • Nestle the pork chops back into the gravy mixture and cook for five minutes over low heat, flipping the chops once. Garnish with fresh parsley or thyme. Enjoy!

Video

Jessica’s Notes

  • Try to purchase bone-in pork chops at least 1 inch thick.
  • Pork should be cooked to an internal temperature of 145 degrees Fahrenheit.
  • If, after you’ve removed your seared pork chops from your skillet, you notice browned bits stuck to the bottom of the pan, you may deglaze the pan with a splash of white wine or water and scrape them up with a spatula. Don’t toss them out, though. Those little brown bits offer loads of yummy flavor.

Nutritional Information

Calories: 579kcal | Carbohydrates: 16g | Protein: 35g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 168mg | Sodium: 827mg | Potassium: 954mg | Fiber: 2g | Sugar: 3g | Vitamin A: 966IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword pork chops recipe, pork chops with gravy, smothered pork chops, smothered pork chops recipe
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

2.5K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Tammy says

    October 13, 2022 at 6:48 pm

    5 stars
    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.

    Reply
  2. Lisa says

    February 23, 2022 at 2:54 pm

    5 stars
    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

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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