Smothered Pork Chops

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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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

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You’ll need: 

• 1 tablespoon of onion powder 
• 1 tablespoon of garlic powder
• 1½ teaspoons of salt
• ½ teaspoon of cracked black pepper
• 4 pork chops, cut to about ¾-inch thick (rib or loin cuts are best)
• 1 tablespoon of olive oil
• 2 tablespoons of butter
• 2 cloves of garlic, minced
• 1 white onion, chopped
• 2 cups of mushrooms, sliced
• ¼ cup of all-purpose flour
• 2 cups of 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 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. Save the leftover spices in the bag for the gravy.

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.

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

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. 

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.

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.

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Storing These Pork Chops And Gravy

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.

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.

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• Slow Cooker Dr Pepper Pulled Pork
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Smothered Pork Chops

5 from 6 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 minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

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Ingredients

  

1x2x3x

• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1½ teaspoons salt
• ½ teaspoon cracked black pepper
• 4 pork chops, about ¾ inches thick (rib or loin cuts are best)
• 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 the bag and shake to fully coat. Save the leftover spices in the bag for the gravy.
• Heat the 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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