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Golden-brown pork chops surrounded by creamy mushroom gravy with sliced cremini mushrooms and onions, with a large serving spoon resting in the skillet and fresh parsley scattered over the top.
4.83 from 74 votes

Smothered Pork Chops with Mushroom Gravy

This smothered pork chops recipe features thick-cut, bone-in pork chops in a rich, homemade gravy filled with browned cremini mushrooms and tender onions. It's an easy one-skillet dinner that's cozy, flavorful, and completely made from scratch.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 670kcal
Chef: Jessica Randhawa

Ingredients

For the Pork Chops

  • 4 thick-cut bone-in pork chops - at least 1 inch thick
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons butter - salted or unsalted
  • 1 tablespoon olive oil

For the Mushroom Gravy

  • 1 tablespoon olive oil
  • 16 ounces cremini mushrooms - sliced
  • 1 large yellow onion - diced
  • 3 cloves garlic - minced
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes - optional
  • 3 tablespoons butter - salted or unsalted
  • 4 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • ½ cup heavy cream - at room temperature
  • salt and black pepper - to taste
  • fresh thyme or chopped parsley - for garnish

Instructions

  • Season the pork chops. Pat the pork chops dry with paper towels, then season both sides with the salt and black pepper.
    4 thick-cut bone-in pork chops, 1 teaspoon salt, ½ teaspoon black pepper
  • Sear the pork chops. Heat the butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes per side, or until deeply golden brown. The pork chops do not need to be fully cooked at this point. Transfer them to a clean plate and set aside.
    2 tablespoons butter, 1 tablespoon olive oil
  • Brown the mushrooms. Add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced mushrooms and cook over medium-high heat for 6-8 minutes, stirring occasionally, until they release their liquid and become well browned. Transfer the mushrooms to a plate and set aside.
    1 tablespoon olive oil, 16 ounces cremini mushrooms
  • Cook the onions and seasonings. Reduce the heat to medium. Add the onion and cook for 4-6 minutes, stirring occasionally, until softened. Add the garlic, Italian seasoning, salt, and red pepper flakes and cook for 30-60 seconds, or until fragrant.
    1 large yellow onion, 2 teaspoons Italian seasoning, ½ teaspoon salt, ½ teaspoon red pepper flakes, 3 cloves garlic
  • Make the roux. Add the 3 tablespoons butter and stir until melted. Sprinkle the flour over the onions and cook for 1-2 minutes, stirring constantly.
    3 tablespoons butter, 4 tablespoons all-purpose flour
  • Make the gravy. Slowly pour in the chicken broth while stirring or whisking continuously, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for about 5 minutes, or until the gravy begins to thicken.
    2 cups low-sodium chicken broth
  • Finish cooking the pork chops. Return the browned mushrooms to the skillet and stir to combine. Nestle the pork chops and any accumulated juices into the gravy. Reduce the heat to low, cover, and simmer gently for about 5-7 minutes, checking early, until the thickest part of each pork chop reaches 145°F.
  • Finish the mushroom gravy. Transfer the pork chops to a clean plate and let them rest while you finish the gravy. Reduce the heat to low and stir in the heavy cream. Cook for 1-2 minutes, stirring frequently, until the gravy is smooth, creamy, and warmed through. Do not allow it to boil.
    ½ cup heavy cream
  • Serve. Taste the mushroom gravy and season with additional salt and black pepper, if needed. Return the pork chops to the skillet and spoon plenty of mushroom gravy over the top. Garnish with fresh thyme or parsley and serve immediately.
    salt and black pepper, fresh thyme or chopped parsley

Notes

  • Boneless chops may also be used, but they generally cook faster.
  • Cooking time will vary depending on the thickness of your pork chops. Use a digital meat thermometer and cook until the thickest part reaches 145°F rather than relying on time alone.
  • The mushrooms will release quite a bit of liquid at first. Keep cooking until that moisture evaporates and they are nicely browned before removing them from the skillet.
  • Gravy consistency: If the gravy is too thick, stir in a splash of chicken broth. If it is too thin, let it simmer uncovered for another minute or two.
  • Keep the heat low after adding the cream and do not let the gravy boil. Half-and-half may be substituted for a lighter gravy, or the cream can be omitted altogether.
  • Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended, especially once the cream has been added to the gravy.
Note: This video shows the original cooking method. I've since updated the recipe to brown the mushrooms separately and add the cream at the end. Follow the written instructions above for the current recipe.

Nutrition

Calories: 670kcal | Carbohydrates: 18g | Protein: 43g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 1135mg | Potassium: 1316mg | Fiber: 2g | Sugar: 5g | Vitamin A: 978IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 3mg
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