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Image of a white ceramic pan filled with cooked bone-in pork chops simmering in creamy mushroom sauce.
4.86 from 49 votes

Smothered Pork Chops

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 servings
Calories: 579kcal

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

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!

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.

Nutrition

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
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