Saucy Smothered Pork Chops
Add Preferred SourceSmothered 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
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 375°F and line a baking pan with parchment paper or foil. Rinse the pork chops and pat dry.
Mix thyme, garlic powder, onion powder, paprika, salt, and black pepper. Rub evenly over both sides of the pork chops. Spread flour on a shallow plate and dredge each chop, shaking off excess.
Heat a cast-iron skillet over medium-high heat. Add butter and olive oil, then sear the pork chops for 2-3 minutes per side until golden. Transfer to the baking pan and bake for 8 minutes, until the internal temperature reaches 145°F. Let rest.
In the same skillet, sauté onions, mushrooms, and garlic over medium heat for 5-6 minutes until softened. Sprinkle in 2 tablespoons of flour and stir to combine. Gradually whisk in chicken broth.
Simmer over medium heat for 3-4 minutes until thickened. Stir in heavy cream, season with salt and pepper, and pour the gravy over the pork chops. Serve hot.
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.
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.
Saucy Smothered Pork Chops
Ingredients
- 4 bone-in pork chops about 2 pounds of pork chops
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¾ teaspoon kosher salt use ½ teaspoon of table salt
- 1/2 cup all-purpose flour
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 yellow onion sliced into half moons or strips
- 8 ounces mushrooms cleaned and sliced
- 2 cloves garlic finely minced
- 2 cups chicken broth low or no sodium-added
- 1/2 cup heavy whipping cream
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve hot.
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
