Saucy Smothered Pork Chops

Smothered Pork Chops are a classic Southern comfort food, featuring tender, juicy chops covered in a rich, flavorful gravy made with onions, mushrooms, and garlic. This dish is hearty, satisfying, and perfect for a homemade meal.

This recipe delivers bold flavors without extra hassle. The pork chops are first seared to create a golden crust, then finished in the oven to keep them moist. The creamy gravy is made in the same skillet, ensuring every bite is packed with flavor.

If you’ve had trouble with dry pork chops or bland gravy in the past, this method ensures a tender result with a well-seasoned, velvety sauce. With a few simple steps and basic ingredients, this dish is sure to become a go-to favorite.

Ingredients

• Bone-in pork chops – About 2 pounds of pork chops.
• Dried thyme
• Garlic powder
• Onion powder
• Paprika
• Kosher salt – Use ½ teaspoon of table salt.
• All-purpose flour
• Butter – I cook with salted butter but you could use unsalted, then just add a touch more salt.
• Olive oil
• Onion – I use yellow aka brown onions, but you could use any kind of onion in this recipe.
• Mushrooms – Use button or cremini mushrooms.
• Garlic – Use real garlic; jarlic has no flavor!
• Chicken broth – Use low or no sodium-added.
• Heavy whipping cream – You could use milk or half and half to lighten it up a bit.

How To Make Saucy Smothered Pork Chops

1. Preheat the oven to 375°F and line a baking pan with parchment paper or foil. Rinse the pork chops under warm water to remove any bone fragments, then pat them dry with paper towels.
2. Mix the thyme, garlic powder, onion powder, paprika, salt, and a few grinds of black pepper. Sprinkle this mixture over both sides of the pork chops, rubbing it in evenly.
3. Spread the flour on a shallow plate and dredge each pork chop, making sure to coat all sides. Shake off any excess and set aside.
4. Heat a cast iron skillet over medium-high heat. Add the butter and olive oil, allowing them to melt and foam. Place the pork chops in the skillet and sear for about 2-3 minutes per side until golden brown. Transfer them to the prepared baking pan.
5. Place the baking pan in the oven and bake for about 8 minutes, or until the internal temperature reaches 145°F. Remove from the oven and let them rest.
6. Add the onions, mushrooms, and garlic. Cook over medium heat for 5-6 minutes until the onions soften. Turn off the heat, sprinkle in 2 tablespoons of the remaining flour, and stir until combined. Gradually pour in the chicken broth while whisking.
7. Return the skillet to medium heat and let the gravy cook for 3-4 minutes until thickened. Stir in the heavy cream, season with salt and pepper, then spoon the gravy over the pork chops.
8. Serve hot.

Step-By-Step Process

Chef Jenn’s Tips

• Bone-in pork chops retain more flavor and moisture compared to boneless ones.
• A good sear locks in juices and enhances the taste—don’t skip this step.
• If your pork chops are over an inch thick, extend the baking time by a few minutes.
• Allow the pork chops to rest after baking so the juices redistribute.
• For extra depth, deglaze the pan with a splash of white wine before adding the broth.

Recommended

Make It A Meal

Pair these smothered pork chops with creamy mashed potatoes, buttery rice, or roasted vegetables. A crisp salad or steamed green beans make a great side to balance the richness. If you want to go all out, serve with warm, crusty bread to soak up every last bit of gravy.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet over low heat, adding a splash of broth or cream to keep the gravy smooth. For freezing, store the pork chops and gravy separately in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.