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
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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!
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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