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Tender smothered pork chops are pan-seared to golden perfection and then served in a savory onion and mushroom gravy. Not only is this one of our favorite ways to prepare pork chops, but it's also a quick and easy recipe for weeknights. Ready in just 25 minutes!
This is a classic smothered pork chop recipe you'll find yourself making again and again. All you need to do is pan-sear the pork chops until they're golden brown. Then, using the same pan, make a simple mushroom and onion gravy. Tuck the seared pork chops back into the pan and dinner is ready. It's simple to make comfort food that is rich, delicious, and hearty, too!
We love serving them over mashed potatoes, rice, or even egg noodles to soak up all the sauce. Pair it with a green vegetable like broccoli, brussels sprouts, or a side salad for a well-rounded meal.
We LOVE pork chops. Make sure to check out all of our pork chop recipes!
What type of pork chop should I use?
There are a few different cuts of pork that you'll see at your store. Most often, we use boneless loin chops that are 1 to 1 ½ inches thick as they're readily available. But if we had to choose a favorite, it would be a rib chop as they're a little more flavorful.
Here's a quick rundown of the different cuts:
- Rib Chop – As the name suggests, these chops come from the rib section near the shoulder. They can be boneless or bone-in and are both flavorful and tender.
- Pork loin chops – also known as the porterhouse cut, loin chops can sometimes be included in a cut of tenderloin. It tends to be a cleaner cut of meat and is a bit pricier as a result.
- Boneless loin chop – this is the same as the loin chop but with the bone removed. Because there is no bone, it cooks quicker and risks becoming dry.
- Sirloin Chop – is a cheaper cut from the hip and backbone, but it is tough unless it's braised.
Smothered pork chop ingredients
You only need a few simple ingredients to make this savory pork chop dish. Here's everything you'll need:
- Pork chops – we use 1-inch thick boneless chops but you can also use bone in pork chops. See the section above to learn more about the different cuts you can use in this recipe.
- Salt + pepper + flour – for seasoning and coating the pork chops.
- Onion + mushrooms + olive oil – that perfect combo of sweet sautéed yellow onion and earthy mushrooms make the gravy base.
- Italian seasoning – we use our own homemade Italian seasoning, but you can use store-bought or a mix of a few herbs.
- Chicken broth – for adding lots of flavor to the gravy. You could also use a mushroom stock instead.
- Whipping cream – a heavy cream gives the sauce a rich, creamy finish.
How to make smothered pork chops
This smothered pork chops recipe is quick and easy so it's perfect for weeknights or times when you don't feel like putting a lot of thought into dinner. Here's how to make it in a few simple steps:
- To start, prepare your pork chops. Pat them dry with paper towels, and season them on both sides with salt and pepper.
- Then coat them with flour on both sides. Be sure to save the excess flour!
- Get your skillet nice and hot, and sear the pork chops for about 3 minutes on each side (until golden). Remove them from the pan.
- In the same pan, make the rich onion gravy. Simmer the mushrooms and onions until soft and starting to brown.
- Sprinkle the Italian seasoning, salt, pepper, and reserved flour over the mushroom mixture, then pour in the chicken stock until it thickens. To make it nice and creamy, finish it with the cream, and season to taste.
- Add the pork chops back into the pan until warmed through. That's it!
What to serve with smothered pork chops
If you're wondering what goes well with smothered pork chops? Make sure to serve it with some mashed potatoes, mashed cauliflower, or rice to soak up the delicious sauce. Pair it with your favorite green vegetable or side salad for a complete and satisfying meal!
Potato dishes that taste great with smothered pork chops
Some of our favorite vegetable sides
Store any leftovers in a covered container in your fridge for up to 4 days.
We've found that the best way to reheat leftovers is to slice the pork chops and then reheat them in a pan with the sauce and a splash of water. You don't need to cook the pork chops, just warm them up. They reheat beautifully this way. You can also use a microwave.
How do I know when the pork is done?
You'll know the pork chops are done when they reach an internal temperature of 145 degrees Fahrenheit.
Can I use milk instead of whipping cream?
Yes, you can. It won't be as creamy, but it will still be delicious.
Can I make it gluten-free?
While we haven't tried to make gluten-free, we imagine you can use your favorite gluten-free flour blend in place of all-purpose flour.
How long do leftovers keep?
Store leftovers in the fridge in an airtight container for up to 3 days.
Can I use pork loin?
Pork loin is a larger cut of meat. While you can cut it into chops, it's typically meant for roasting.
Can I use thick-cut pork chops?
Yes, but you'll have to cook them longer. We like to reduce the heat to medium heat after they're browned and cook thick-cut chops for a few extra minutes. It's also nice to sear all sides of the pork chops when they're thick cut so even the sides are golden.
- Dry the pork chops well with paper towels, then season both sides with ½ teaspoon of salt and ½ teaspoon of pepper.4 1-inch thick boneless pork chops
- Place the flour in a shallow bowl and coat the pork chops in flour. SAVE THE REMAINING FLOUR.¼ cup all-purpose flour
- Heat the oil in a large skillet over medium-high heat. Add the pork chops and sear them for 3 minutes. Flip them over and sear them for another 3 minutes or until they are golden on the outside and have reached an internal temperature of 145 degrees Fahrenheit. Remove the pork chops from the pan.2 tablespoons olive oil
- If there is less than a tablespoon of oil left in the pan, add a little splash. Add the mushrooms and onions and cook, stirring occasionally, until they are soft and starting to brown, about 10 minutes.10 ounces mushrooms, 1 large onion
- Add the Italian seasoning and the remaining ½ teaspoon of salt and ½ teaspoon of pepper to the pan. Sprinkle the reserved flour over the top and mix it into the mushrooms. Pour the chicken stock into the pan and stir, scraping up any of the browned bits on the bottom of the pan, until it thickens. Add the cream and season to taste with additional salt and pepper, if desired.1 teaspoon Italian seasoning, 1 ½ cups chicken stock
- Put the pork chops and any accumulated juices back into the pan and let them warm for one minute.½ cup whipping cream
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.