See my guide on how to use an Instant Pot.

Smothered Pork Chops are one of the best comfort food recipes! Bone-in pork chops are seared until golden brown and cooked in a creamy mushroom gravy.

Smothered pork chops with creamy mushroom gravy in cast iron skillet.

When you’re craving comfort food, these smothered pork chops are sure to satisfy. Tender pork chops, mushrooms and onions are served in a savory, flavorful gravy. You can add heavy cream to the gravy to make it creamy, but personally we love it without the cream. Either way, this easy dinner idea is full of flavor and so delicious served with Instant Pot mashed potatoes or noodles. 

This is one of those meals that makes you look like you worked harder than you did in the kitchen. The recipe steps are simple yet the ingredients come together into a meal that’s sure to impress.

Love pork chops? Try these favorite pork chop recipes next: Crock Pot Pork Chops, Baked Pork Chops and Instant Pot Pork Chops.

Ingredients

Ingredients for smothered pork chops recipe.

  • Center-Cut Bone-In Pork Chops: Look for pork chops that are at least 1-inch thick because thick-cut pork chops will stay juicy and not dry out when cooking.
  • All-Purpose Flour: The flour is used to coat the pork chops and also to thicken the gravy.
  • Seasonings: The pork chops are seasoned garlic powder, onion powder, paprika, salt and pepper. You can also make a batch of pork chop seasoning to keep on hand and use that to season the pork chops.
  • Olive Oil & Butter: The pork chops are seared in olive oil. Butter adds richness to the gravy.
  • Onion & Garlic: Sliced yellow onion and minced fresh garlic add flavor to the dish.
  • Cremini Mushrooms: I love adding mushrooms to this smothered pork chops recipe because they bring another layer of flavor. If you don’t care for mushrooms, feel free to leave them out.
  • Chicken Broth: This is the base for the gravy. Use low sodium chicken broth so that you can better control the amount of salt in your meal.
  • Fresh Thyme: The flavor of fresh thyme pairs perfectly with the pork, mushrooms and onions!
  • Heavy Cream: Optional, to make the gravy creamy.

How to Make Smothered Pork Chops

In just a few steps and less than 40 minutes you can have these delicious pork chops on your table. Here is an overview of how to make this recipe. Find the full recipe with ingredient amounts and instructions in the recipe card below.

  1. Combine flour and seasonings in a wide, shallow dish. Flour and seasonings in dish.
  2. Pat the pork chops dry and then coat them in the flour mixture. Coating pork chop in flour mixture.
  3. Heat the olive oil in a large cast iron skillet or other heavy skillet over medium heat.
  4. Brown the pork chops on both sides. Then transfer them to a clean plate and cover to keep them warm. Browned pork chops in cast iron skillet.
  5. Add the butter and onion to the pan. Cook the onion for 3 minutes, stirring often. Sauteed onion in cast iron skillet.
  6. Add the sliced mushrooms to the pan and cook until softened and browned, about 7 minutes. Mushrooms added to pan with onions.
  7. Stir in the flour and garlic. Garlic and flour added to pan.
  8. Pour in the chicken broth. Add the fresh thyme, salt and pepper. Stir and scrape up any flavorful browned bits that are stuck to the bottom of the pan. Broth, thyme, salt and pepper added to skillet.
  9. Return the pork chops to the pan and cook until the gravy thickens and the pork chops cook through to 145° F. Pork chops added back to skillet.
  10. Stir in the heavy cream, if using. Then serve and enjoy!

Pork chop on a wooden serving spoon in skillet.

Smothered Pork Chops Recipe Tips

  • The best way to tell when pork chops are done is to measure their internal temperature with an instant read thermometer. According to the USDA, pork chops should be cooked to 145° F and then allowed to rest for 3 minutes before consuming. 
  • The exact cook time will depend on the thickness of the pork chops. I recommend using pork chops that are at least 1 inch thick for best results (meaning juicy and tender pork chops!).
  • Bone-in pork chops work best in this recipe. The bone keeps the meat from drying out. You may use boneless pork chops, but be sure that they are at least 1 inch thick and be careful to not overcook them.
  • If the gravy gets too thick you can stir in a little more broth to thin it out.

Serving Suggestions

This dish goes especially well with mashed potatoes since you can spoon extra gravy over the potatoes. You can also serve the pork chops with egg noodles, pasta or roasted potatoes. For a vegetable side dish, I recommend green beans, roasted broccoli or roasted Brussels sprouts. Biscuits or dinner rolls are always a welcome addition to this comforting meal.

Pork chops and mushrooms with creamy gravy in cast iron skillet.

More Pork Recipes

Close up of smothered pork chops in pan with mushrooms and gravy.
4.58 from 7 ratings

Smothered Pork Chops

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
When it's comfort food you're craving, these Smothered Pork Chops are sure to satisfy. Juicy bone-in pork chops are browned and cooked in a flavorful mushroom gravy. This one is a family favorite!
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Ingredients

  • 4 center cut bone-in pork chops, at least 1-inch thick
  • ⅓ cup all-purpose flour
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups low sodium chicken broth
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup heavy cream, optional

Instructions
 

  • Pat the pork chops dry with paper towels.
  • In a wide, shallow dish, whisk together the ⅓ cup flour, garlic powder, onion powder, paprika, 1 teaspoon salt and ½ teaspoon pepper.
  • In a large heavy duty skillet, such as a cast iron skillet, heat the olive oil over medium heat.
  • Once the pan is hot, dredge each pork chop in the flour mixture, coating both sides and gently shaking off any excess flour. Add pork chops to the pan and cook until browned on both sides, 4-5 minutes per side. Transfer pork chops to a clean plate and cover to keep warm.
  • Add the butter to the pan. Once melted, add the onion. Cook the onion, stirring often, for 3 minutes. Then add the mushrooms and cook, stirring often, for 7 minutes, until onions and mushrooms are very soft and browned.
  • Add the minced garlic and 2 tablespoons of flour and cook, stirring, for 30 seconds.
  • Pour in the broth and add the thyme, ¼ teaspoon salt and ¼ teaspoon pepper. Stir and scrape up any browned bits stuck to the bottom of the pan.
  • Return the pork chops to the pan. Cook for 4-8 minutes, or until the gravy has thickened and the pork chops are cooked through to 145° F when measured with an instant read thermometer. If the pork chops are very thick (thicker than 1 inch), it is best to cover the pan while they cook through and then uncover it for a minute or two to thicken the gravy. If the gravy thickens too much, you can stir in a little more broth to thin it out.
  • Stir in the heavy cream, if using. Serve pork chops topped with the onion and mushroom gravy.
Calories: 557kcal, Carbohydrates: 20g, Protein: 42g, Fat: 35g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 152mg, Sodium: 869mg, Potassium: 1052mg, Fiber: 2g, Sugar: 2g, Vitamin A: 677IU, Vitamin C: 4mg, Calcium: 79mg, Iron: 3mg
Nutrition information is an estimate.
Cuisine: American
Course: Main Course
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