Smothered Pork Chops with Mushroom Onion Gravy

These smothered pork chops are a recipe I’ve been making for years. With a few tips, I’m going to teach you how to make tender chops and a sauce your family will beg you to make again.

If you’ve ever ended up with pork chops that are tough or underwhelming, this is the recipe I’d point you to. After developing nearly 20 different pork chop recipes, I’ve learned exactly how to cook them so they turn out tender, juicy, and full of flavor every time.

This dish comes together with just a handful of straightforward ingredients. I start with thick-cut pork chops, seasoned simply with salt and pepper and lightly coated in flour so they sear beautifully. Sautéed yellow onion and mushrooms cooked in olive oil form the base of the sauce, adding sweetness and earthy depth.

Italian seasoning and chicken broth bring everything together, and a splash of whipping cream finishes the sauce with a rich, velvety texture. The result is a comforting, dependable pork chop recipe that feels special but is easy enough to make any night of the week.

And readers like you agree. Lynn wrote, “My hubby said they are the best pork chops he’s ever eaten.” And Monica wrote, “ Amazing! Delicious! Beyond the best!”

What type of pork chop should I use?

You’ll see several cuts of pork at your store. Most often, I use boneless loin chops that are 1 to 1 ½ inches thick, as they’re readily available. But if I 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, these chops may be included in a tenderloin cut. They tend to be cleaner cuts of meat and are a bit pricier as a result.
• Boneless loin chop: The same as a loin chop, with the bone removed. Because there is no bone, it cooks more quickly and is at risk of becoming dry.
• Sirloin Chop: This is a less expensive cut from the hip and backbone, but it is tough unless braised.

What is the secret to making tender pork chops?

Pork chops are lean meat, so it’s important not to overcook them; otherwise, they will become dry and tough, like an overcooked steak. The most important ‘secret’ to making tender pork chops is to cook them to 145 degrees Fahrenheit. They might still be a little pink in the middle, so the best way to check if they’re done is to use an instant-read meat thermometer.

Store leftovers

Store any leftovers in a covered container in your fridge for up to 4 days.

I’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 reheat them. They reheat this way beautifully. You can also use a microwave.

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Smothered Pork Chops with Mushroom Onion Gravy

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

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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!

4

Ingredients

• ▢ 4 1-inch thick boneless pork chops (see notes)
• ▢ 1 teaspoon salt (divided)
• ▢ 1 teaspoon pepper (divided)
• ▢ ¼ cup all-purpose flour
• ▢ 2 tablespoons olive oil
• ▢ 1 large onion (sliced)
• ▢ 10 ounces mushrooms (sliced)
• ▢ 1 teaspoon Italian seasoning
• ▢ 1 ½ cups chicken stock
• ▢ ½ cup whipping cream

Instructions 

• 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
  

Last step:

• After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!

Equipment

Instant Read Thermometer

All-Clad Skillet

Paper Towel

Measuring Spoons

Measuring Cup

shallow bowl

tongs

Notes

If your pork chops are thicker than 1-inch or have bones, turn down the heat to medium once they’re golden and continue to cook them for a few more minutes, until they reach an internal temperature of 145 degrees Fahrenheit. 

Nutrition

Serving: 1 = ¼ of the recipe, Calories: 463kcal (23%), Carbohydrates: 16g (5%), Protein: 35g (70%), Fat: 28g (43%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 126mg (42%), Sodium: 788mg (34%), Potassium: 918mg (26%), Fiber: 2g (8%), Sugar: 5g (6%), Vitamin A: 455IU (9%), Vitamin C: 5mg (6%), Calcium: 52mg (5%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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