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Smothered Pork Chops

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close up shot of a skillet of pork chops topped with sauce
These smothered pork chops are simple to make and they are so flavorful drenched in a rich mushroom and onion gravy.
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Table of Contents
  1. Smothered Pork Chops Ingredients
  2. How To Make This Smothered Pork Chops Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This is the best smothered pork chops recipe ever. The flavorful rich gravy, combined with sautéed mushrooms and onions make these tender pork chops a perfect hearty main course for your next dinner.

A couple more of our favorite pork chop recipes include our crockpot ranch pork chops are easily made in the slow cooker while parmesan pork chops have a flavorful, crunchy breading.

close up shot of a skillet of pork chops topped with sauce

Smothered Pork Chops Ingredients

Smothered Pork Chops raw ingredients that are labeled

You’ll need: 

  • 4 pork chops, cut to about ¾-inch thick (rib or loin cuts are best)
  • 1 tablespoon onion powder 
  • 1 tablespoon garlic powder
  • 1½ teaspoons salt
  • ½ teaspoon cracked black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 white onion, chopped
  • 2 cups mushrooms, sliced
  • ¼ cup all-purpose flour
  • 2 cups chicken broth, low sodium

SUBSTITUTIONS AND ADDITIONS

MUSHROOMS: While fresh mushrooms are best, you can also use canned mushrooms for this delicious recipe.

BROTH: You could also use vegetable, bone, or beef broth for this recipe. Any brand of broth will work or you could even make your own. You can also use regular or low-sodium broth.

How To Make This Smothered Pork Chops Recipe

STEP ONE: In a large food storage bag, shake together onion powder, garlic powder, salt, and cracked black pepper.

STEP TWO: Place raw pork chops, one at a time, into a bag and shake to fully coat. Save the leftover spices in the bag for the gravy.

pork chops seasoned in a bag

STEP THREE: Heat the olive oil in a large frying pan over high heat. Sear both sides of the pork chops, about 4 minutes per side. Then remove the pork chops from the pan and set them aside.

OUR RECIPE DEVELOPER SAYS

Searing will lock in all the juiciness of the meat, so make sure not to skip this step.

seasoned pork chops being cooked on a skillet

STEP FOUR: In the same now empty frying pan, add butter, minced garlic, onion, and mushrooms and cook over high heat until the onions start to brown.

butter and vegetables added to the skillet

STEP FIVE: Add the flour to the frying pan and stir until you no longer see any white.

flour added to the skillet of vegetables

STEP SIX: Pour the chicken broth and leftover spices from the food storage bag into the frying pan and boil over high heat until the mixture starts to thicken, about 5 to 7 minutes. Stir often so that it doesn’t burn or stick to the bottom of the pan.

broth and spices added to the vegetable mixture

STEP SEVEN: Add the pork chops back to the frying pan in a single layer and cook until the pork chops reach an internal temperature of 145°F on a meat thermometer. 

PRO TIP:

The cooking time for your pork chops will vary depending on how thick they are. Use a meat thermometer to check that they are cooked through.

cooked pork chops added to the sauce in the skillet

STEP EIGHT: Remove from the frying pan. Serve hot.

How To Serve

Serve this smothered pork chop recipe with our creamy mashed potatoes and salad or green bean casserole for a complete meal that the entire family will gobble up. You could also add dinner rolls on the side to mop up all that delicious gravy.

Storage

IN THE FRIDGE: Store leftovers in a sealed food storage container in the fridge for 3 to 4 days.

IN THE FREEZER: To extend the shelf life of your cooked chops, you can place them in the freezer. Place them in an airtight container and be sure to scoop up the creamy gravy and vegetables as well. When ready to enjoy, let thaw before reheating.

close up shot of a plate of Smothered Pork Chops topped with sauce and served over mashed potatoes

We are always on the hunt for new ways to prepare protein. These pork chops have become one of our favorites. They are simple to make and they are so flavorful. Smothered in lots of gravy, these tender and juicy chops will be a hit.

FREQUENTLY ASKED QUESTIONS

Can these pork chops be cooked in the oven?

While we haven’t tried it this way, this easy recipe would likely work in the oven. Just make sure the pork chops reach an internal temperature of 145°F.

What are the best cuts of pork for this recipe?

Pork loin chops or pork rib chops are recommended for this easy dinner recipe.

Can I freeze leftovers?

You can freeze leftovers for up to three months in an airtight container.

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close up shot of a skillet of pork chops topped with sauce

Smothered Pork Chops

5 from 5 votes
These smothered pork chops are simple to make and they are so flavorful drenched in a rich mushroom and onion gravy.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 4 pork chops, about ¾ inches thick (rib or loin cuts are best)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • teaspoons salt
  • ½ teaspoon cracked black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 white onion, chopped
  • 2 cups mushrooms, sliced
  • ¼ cup all-purpose flour
  • 2 cups chicken broth, low sodium

Instructions
 

  • In a large food storage bag, shake together onion powder, garlic powder, salt, and cracked black pepper.
  • Place raw pork chops, one at a time, into bag and shake to fully coat. Save leftover spices in the bag for the gravy.
  • Heat olive oil in a large frying pan over high heat. Sear each side of pork chops, about 4 minutes per side. Then remove pork chops from pan and set aside.
  • In the same now empty frying pan add butter, minced garlic, onion, and mushrooms. Cook over high heat until onions start to brown.
  • Add flour to frying pan and stir until you no longer see any white.
  • Pour chicken broth and leftover spices from the food storage bag into frying pan and boil over high heat until mixture starts to thicken, 5 to 7 minutes. Stir often so it doesn’t burn or stick to bottom of pan.
  • Add pork chops back to the frying pan and cook until pork chops reach an internal temperature of 145°F.
  • Remove from frying pan. Serve hot.

Notes

  • Searing will lock in all the juiciness of the meat, so make sure not to skip this step.
  • The cooking time for your pork chops will vary depending on how thick they are. Use a meat thermometer to check that they are cooked through.

Nutrition

Calories: 362kcal | Carbohydrates: 14g | Protein: 33g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 1424mg | Potassium: 833mg | Fiber: 2g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 2mg
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  1. Lyn says

    This looks so good! I’m wondering once the pork chops are seared and added to the liquid, could they be cooked in the oven instead of the stove top?

  2. Reyna Evans says

    5 stars
    I just made this for supper. I have not eaten any of it myself because I’m a bit under the weather, but my husband is raving about it and says he would definitely want me to make it again. He says the gravy is fabulous. I made mashed potatoes to go with mine and served it with a salad as well. I followed the recipe exactly.

  3. Joye says

    5 stars
    We usually have white beans, fried potatoes and corn bread. We usually bread and fry the pork chops, put them on a baking sheet, wrap in foil and put them in the oven at 250 for about 30 minutes. We’re not very adventurous when we cook