Best Smothered Pork Chops with Onions and Mushrooms

I love a good pork chop recipe! These smothered pork chops might just be my favorite! Favorite isn’t ever a term I use loosely, especially when it comes to pan fried pork chops. However, these tender pork chops are fried before being smothered with the most delicious mushroom and onion sauce are just too delicious!

This is a tried and true family recipe that I’ve been whipping up for years. No one at my kitchen table can resist these perfect pork chops with creamy gravy, and it’s no mystery as to why! It’s so good we even made these easy Smothered Chicken Breasts!

Really, this smothered pork chops recipe satisfies that comfort food craving especially when piled high on a mound of mashed potatoes. It’s easy to make, tasty as can be, and is oh so comforting!

Simple Every Day Ingredients

• Pork Chops – Bone-in, center cut pork chops will ensure your chops stay tender and juicy. Buy thick-cut pork chops that are about 1 inch thick.
• Seasoning – Flour, garlic powder, onion powder, kosher salt and black pepper help add flavor to the mild tasting meat. It also helps season the gravy.
• Cream – You can use either heavy cream or half and half to add richness to the gravy.
• Vegetables – Sliced Onion and mushrooms are fried until golden which enhances the sauce.
• Beef Stock – We love using beef stock instead of beef broth for its rich flavor. You can swap it if you don’t have stock on hand or substitute with chicken broth.

For the full ingredient list, check out the recipe card at the bottom of the post.

How to Make Smothered Pork Chops

1. Prep the pork chops. Pat the bone-in pork chops dry with a paper towel and set aside. In a shallow bowl, whisk together the flour, garlic powder, onion powder, kosher salt and pepper. Dredge the pork chops in the all purpose flour shaking off the excess.
2. Fry the pork. Heat the olive oil and butter in a large skillet over medium-high heat. place in the pan once the oil is hot (shimmering). Do not discard the remaining flour. Fry the pork chops on each side until golden brown, approximately 3-4 minutes per side. Transfer the pork to a plate and cover to keep warm.
3. Make the Sauce. Heat the remaining olive oil in the pan then add the onions and cook until softened. Stir in the mushrooms and cook. Add the garlic and thyme cooking for 1 minute longer. Stir in the tomato paste and sprinkle the 2 tablespoons of the remaining flour over the caramelized onions and stir to coat. Stir in the beef stock and bring to a boil. Turn the heat to low and slowly stir in the cream. Season with salt and pepper, to taste.
4. Simmer. Return the pork chops to the pan and cook for 3-4 minutes or until the internal temperature registers 145˚F on an instant read thermometer or meat thermometer.

Enjoy! Serve immediately over egg noodles, white jasmine rice or mashed potatoes with the rich onion gravy. Sprinkle with chopped parsley, if desired.

How To Store Leftover Pork Chops

In an airtight container in the fridge, these smothered pork chops will stay fresh for up to 3 days. Enjoy them reheated in the microwave, but they’re even better when reheated right back in the pan! If you find that the gravy isn’t as thick once reheated, try adding a small splash of melted butter or olive oil.

Best Sides to go with Pork Chops

First and foremost, you should have something like Easy No Knead Sourdough Bread or The Very Best Mashed Potatoes to soak up any extra gravy!

To keep things light on your plate along with all the heavier items, try adding some delicious veggie side dishes! Here are just a few of my favorites to enjoy with these pork chops.

• Green Beans Almondine
• Garlic Parmesan Baked Asparagus
• Grilled Asparagus in Foil
• Honey Roasted Carrots with Tarragon

Easy Pork Chop Recipes

• Stuffed Pork Chops with Wild Rice, Date and Apple Stuffing
• Honey Garlic Pork Chops
• Easy Slow Cooker Pork Chops
• Parmesan Crusted Baked Pork Chops
• Instant Pot Pork Chops in a Dijon Pan Sauce
• Apple Cider Brined Pork Chops with Apples and Bacon
• Pan Fried Pork Chops