Tender and juicy smothered pork chops and gravy are a classic Southern favorite. Cooked in a rich brown gravy with mushrooms and caramelized onions, these homestyle pork chops are an easy weeknight dinner made in just one-pot!
Why You’ll Love This Smothered Pork Chop Recipe
These smothered pork chops are classic Southern comfort food and one of my favorite dinners to make during the week! We use a skillet on the stovetop to make the juiciest pork chops smothered in homemade brown gravy. Here’s why I know you’ll love this recipe:
- Comforting: Simmered with tender mushrooms and caramelized onions in rich homemade gravy afterward, these tender smothered pork chops melt-in-your-mouth and are totally delicious.
- Simple to Make: These juicy pork chops in mushroom gravy are both tasty AND quick, with very little to do in terms of prep. Have dinner on the table in less than an hour!
- One-Pan: Cooking the pork chops, onions, mushrooms, and gravy all in the same pan packs in all that savory flavor AND makes for an extra easy cleanup.
I think everything is better smothered in a rich gravy! If you agree, try more weeknight-friendly meals like this easy chicken and gravy and juicy beef tips and gravy.
Ingredients You’ll Need
Simple ingredients make this recipe for smothered pork chops that much better. You’ll find some quick notes on what you’ll need here. Scroll down to the recipe card for exact amounts.
- Pork Chops: I like to use thick-cut, boneless pork chops, however bone-in chops can be used. They will take a bit longer to cook though, so keep that in mind.
- Flour: Just like in my recipe for fried pork chops, a light coating of all-purpose flour makes the chops’ outside nice and crispy!
- Seasoning: We use our favorite homemade pork chop seasoning (just 5 ingredients!). If you don’t have all the spices on hand, season your chops with paprika, salt, and pepper. You can also use a store-bought seasoning blend.
- Olive Oil: To get the pork chops, mushrooms, and onions sizzling in the pan. Any good-quality cooking oil, like avocado oil, also works here.
- Butter: Mixing melted butter and flour makes what’s called a “roux”, which helps to thicken the gravy.
- Onion: You’ll want to use yellow onion, brown onion, or shallot.
- Chicken Broth: We use regular broth, but you can use low-sodium chicken broth or stock if you prefer. You can also use beef broth or bone broth.
- Mushrooms: I sliced up baby portobello mushrooms, but white, cremini, or brown mushrooms are all good choices.
How to Make Smothered Pork Chops with Mushroom Gravy
We’ve found that nothing brings out more flavor than cooking everything in one pan all together on the stovetop. Below is a quick rundown of the steps, but be sure to scroll to the recipe card at bottom of the post for full detailed instructions.
- Brown the pork chops. Season the pork chops and coat in flour. Sear the chops in a large skillet, on both sides, until they’re golden brown and cooked through. Keep the pork chops covered on a plate while you make the gravy.
- Cook the onions. Sauté the onions in melted butter, then stir in the flour, and keep stirring while it cooks for a couple of minutes.
- Make the gravy. Slowly add the broth and don’t stop stirring! When the gravy starts to thicken, that’s your cue to add the mushrooms.
- Combine. Add the pork chops back into the pan and simmer with the gravy for 10 minutes. Once they’re heated through, it’s time to serve and enjoy!
The Secret to Tender Chops
It’s happened to the best of us. We’ve made smothered pork chops only to have them turn out, well, chewier than expected. The #1 reason that your pork chops are tough? Overcooking.
For tender, juicy boneless pork chops, you only need to sear them for about 3 minutes per side. The pork chops are done as soon as they reach 145°F on an instant-read meat thermometer. So, stay close to the stove, and then let them rest afterward. This lets the juices redistribute throughout the chops until you add them back into the gravy.
Cook’s Notes and Variations
- Coat the pork chops on all sides. Make sure to get the whole pork chop rubbed with seasoning, and then with flour.
- Keep stirring. Whisk constantly while you’re cooking the flour for the gravy. You want it to brown evenly, and it also keeps it from clumping.
- Adjust the consistency of the gravy. The gravy will thicken the longer it sits. If needed, you can thin it out a bit by adding spoonfuls of broth as needed.
- Add the mushrooms at the last minute. Mushrooms cook quickly. To avoid soggy mushrooms, only add them to the gravy in the last minutes of cooking time.
What to Serve With Smothered Pork Chops and Gravy
- Starchy Sides: With plenty of savory gravy to go around, nothing pairs better with smothered pork chops than a mountain of mashed potatoes. This fluffy garlic rice or parmesan butter noodles are close seconds.
- Vegetables: We love serving our chops with peas, roasted green beans or parmesan roasted broccoli on the side to bring some color to our plate.
- Bread: Make sure to have a basket of homemade garlic bread or crusty beer bread on hand for sopping up any leftover gravy!
Yield: 4 pork chops
Smothered Pork Chops and Gravy
Make juicy, tender smothered pork chops and brown with caramelized onions and earthy mushrooms for an easy comfort food dinner. Ready in just one pan in 45 minutes!
Ingredients
- 1 ½ pounds boneless pork chops
- ½ cup all-purpose flour
- 1 tablespoon pork chop seasoning
- 1 tablespoon olive oil, or avocado oil
- 3 tablespoons butter
- 1 large yellow onion, diced
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 8 oz sliced mushrooms
Instructions
- Pat the pork chops dry with a paper towel. Season with pork chop seasoning and then rub flour onto all sides of the pork chops. Set aside.
- In a large skillet, heat the olive oil over medium heat. Once the oil is hot, carefully place the pork chops into the skillet. Cook on each side for 3 minutes, until golden brown, try to only flip them once.
- Remove the cooked pork chops from the skillet and place them on a plate with a lid over it.
- Melt the butter in the skillet, then add the onion. Sauté, stirring often, until the onion has caramelized, about 10 minutes.
- Whisk in the flour and cook, constantly whisking, until the flour becomes fragrant and darkens in color, about 2 to 3 minutes.
- Slowly pour in the broth, continue whisking making sure to get in the sides of the skillet until well combined. Cook until the gravy starts to thicken, about 2 minutes. Add the mushrooms and cook an additional 2 minutes.
- Add the pork chops back to the skillet and cover with the gravy. Simmer over low heat for 10 minutes.
- Serve warm with mashed potatoes or rice and crusty bread for the gravy!
Notes
Store: Transfer any leftover pork chops to an airtight and store for up to 4 days.
Reheat: Warm the pork chops and gravy in a skillet for best results, or you can speed things up in the microwave. If you notice that the gravy’s thickened up a lot, add a splash of extra broth.
Freezer: The cooled pork chops and gravy can be stored in airtight containers and frozen for up to 3 months. For best results, defrost in the fridge overnight before reheating.
Don’t Overcook: For tender, juicy boneless pork chops, you only need to sear them for about 3 minutes per side. The pork chops are done as soon as they reach 145°F on an instant-read meat thermometer.
Gravy Tips: Whisk constantly while you’re cooking the flour for the gravy. You want it to brown evenly, and it also keeps it from clumping. The gravy will thicken the longer it sits. If needed, you can thin it out a bit by adding spoonfuls of broth as needed.
Nutrition
Serving: 1 chop, Calories: 486kcal, Carbohydrates: 23g, Protein: 41g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 138mg, Sodium: 516mg, Potassium: 976mg, Fiber: 3g, Sugar: 4g, Vitamin A: 865IU, Vitamin C: 3mg, Calcium: 38mg, Iron: 3mg
