Smothered Pork Chops Recipe with Mushroom Gravy (Easy One-Pan Dish)
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.
Servings: 4 servings
Calories: 579kcal
Tools
- 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.
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.
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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