October 23, 2023Review Recipe
Table of Contents
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.
Smothered Pork Chops Ingredients
These succulent pork chops are topped with a thick and hearty gravy made from onions, garlic, and spices that coat each chop, creating an amazing taste in every bite.
- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
- 1½ teaspoons of salt
- ½ teaspoon of cracked black pepper
- 4 boneless pork chops, cut to about ¾-inch thick (rib or loin cuts are best)
- 2 tablespoons of olive oil
- 4 tablespoons of butter
- 2 cloves of garlic, minced
- 1 white onion, chopped
- 8 ounces of mushrooms, sliced
- ¼ cup of all-purpose flour
- 2 cups of chicken broth, low-sodium
Substitutions And Additions
PORK CHOPS: If you prefer a different cut of meat or have dietary restrictions, you can substitute boneless chicken breasts or turkey cutlets for the pork chops.
You can use bone-in or boneless pork chops for this recipe. You may want to increase the spices, butter, and olive oil if you use bone-in pork chops.
Adjust the cooking time accordingly to ensure they are fully cooked.
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.
ONION POWDER: If you don’t have onion powder on hand, you can substitute it with an equal amount of finely chopped fresh onions or granulated onion.
ONIONS: If you’re not a fan of onions, you can replace them with shallots for a milder flavor.
Alternatively, if you prefer a sweeter touch, try using caramelized onions to add a rich, sweet depth to your gravy.
GARLIC: For those who adore garlic, consider adding more cloves to intensify the garlic flavor in the dish.
Conversely, if you’re looking for a milder taste, you can reduce the amount of garlic used without compromising the overall flavor.
SEASONINGS: Feel free to experiment with your choice of seasonings.
Instead of the suggested herbs, you can use dried thyme, rosemary, or sage. These alternatives can infuse new flavors into the gravy and pork chops.
WORCESTERSHIRE SAUCE: Add a dash of Worcestershire sauce, soy sauce or tamari to your gravy for a rich taste.
PAPRIKA: Add a pop of color and a smoky undertone by using regular or smoked paprika. It’ll impart a delightful smokiness to your smothered pork chops.
WHITE WINE: For a touch of elegance, you can deglaze the pan with white wine before adding the broth. It’ll bring a slightly fruity note and extra complexity to the gravy.
How To Make This Smothered Pork Chops Recipe
Let’s check out the steps required to make this savory main dish.
STEP ONE: In a large food storage bag, shake together the onion powder, garlic powder, salt, and cracked black pepper.
STEP TWO: Place the raw pork chops, one at a time, into the bag and shake to fully coat.
STEP THREE: Heat the olive oil in a large frying pan over high heat.
Sear both sides of the pork chops, about two 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.
STEP FOUR: In the same now empty frying pan, reduce the heat to medium-high and add the butter, minced garlic, onion, and mushrooms.
Cook until the onions start to brown.
STEP FIVE: Add the flour to the frying pan and stir until you no longer see any white.
STEP SIX: Pour the chicken broth into the frying pan and boil over medium-high heat until the mixture starts to thicken about four to seven minutes.
Stir often so that it doesn’t burn or stick to the bottom of the pan.
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 160°F on a meat thermometer.
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.
STEP EIGHT: Remove from the frying pan. Serve hot.
How To Serve
You could also add dinner rolls on the side to mop up all that delicious gravy.
Storing These Pork Chops And Gravy
MAKE AHEAD: If you want to save time on busy days or plan ahead for a special occasion, you can prepare your smothered pork chops in advance.
After cooking the dish according to the recipe, allow it to cool completely. Then, transfer the pork chops and the gravy to an airtight container or a resealable bag.
Refrigerate the pork chops for up to 24 hours before reheating and serving.
IN THE FRIDGE: Store leftovers in a sealed food storage container in the fridge for three to four 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.
REHEATING: When it’s time to enjoy your stored smothered pork chops, you can reheat them using various methods.
For the best results, thaw frozen pork chops in the refrigerator overnight before reheating.
Here are a few reheating options:
- Oven: Preheat your oven to 350°F (175°C). Place the pork chops in an oven-safe dish and cover with foil to prevent drying. Reheat for approximately 20 to 25 minutes or until heated through.
- Stovetop: Heat a skillet over medium heat and add a small amount of oil or butter. Place the pork chops in the skillet and cook for about five to seven minutes per side or until thoroughly heated.
- Microwave: Place individual portions of the pork chops on a microwave-safe plate and cover with a microwave-safe lid or microwave-safe plastic wrap. Heat on medium power for one to two minutes, then check for doneness. Continue heating in 30-second increments if needed, until the desired temperature is reached.
Why We Love This Recipe
It’s easy to love this smothered pork chops recipe! Here are our top reasons:
Flavorful Gravy: Smothered pork chops have a rich and flavorful gravy made from pan drippings, onions, mushrooms, and other seasonings. The savory and aromatic gravy enhances the taste of the pork chops, making it a comfort food favorite.
Tender and Juicy: Properly cooked smothered pork chops are incredibly tender and juicy. Simmering in the gravy allows the meat to absorb the flavors and remain moist, resulting in a satisfying texture.
Comfort Food: Smothered pork chops often evoke feelings of nostalgia and comfort. Many people have fond memories of home-cooked meals that include this dish, making it a comforting and satisfying option.
Easy Preparation: Smothered pork chops are relatively easy to prepare. The combination of simple ingredients and straightforward cooking techniques makes it accessible to both novice and experienced home cooks.
We are always on the hunt for new ways to prepare protein. These smothered 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
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 well done, 160°F.
Pork loin chops or pork rib chops are recommended for this easy dinner recipe.
You can freeze leftovers for up to three months in an airtight container.
If you’d like a thicker gravy, mix a slurry of equal parts cornstarch and cold water, then whisk it into the simmering gravy until it reaches your desired consistency.
While this recipe is designed for stovetop cooking, you can adapt it for a slow cooker. Brown the pork chops first, then place them in the slow cooker with the other ingredients. Cook on low for 6-8 hours or until tender.
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Smothered Pork Chops
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1½ teaspoons salt
- ½ teaspoon cracked black pepper
- 4 boneless pork chops, about ¾ inches thick
- 2 tablespoon olive oil
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 white onion, chopped
- 8 ounces mushrooms, sliced
- ¼ cup all-purpose flour
- 2 cups chicken broth, low sodium
- 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 the bag and shake to fully coat.
- Heat the olive oil in a large frying pan over high heat. Sear each side of pork chops, about two minutes per side. Then remove pork chops from pan and set aside.
- Using the same (now empty) frying pan, reduce the heat to medium-high and add butter, minced garlic, onion and mushrooms and 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 into frying pan and boil over medium-high heat until mixture starts to thicken, four to seven 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 160°F.
- Remove from frying pan. Serve hot.
- 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.
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