Treat yourself and your family to a real treat tonight, Smothered Pork Chops with Onions and Mushrooms! Tender pork chops are cooked to golden perfection before being doused in the most mouthwatering savory sauce with onions and mushrooms.

Smothered pork chops are presented next to green beans on a white plate.


Smothered Pork Chops

Listen, I love a good pork chop recipe! I really haven’t met a pork chop I didn’t like. With that being said, 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, and it’s no mystery as to why! It’s so good we even made these easy Smothered Chicken Breasts!

Honestly, I think any cut of meat that’s smothered in a savory sauce is always going to be delicious. However, there’s something particularly drool-worthy about the way the natural flavors of the pork chops are enhanced by the rich gravy.

I enjoy this pork chop recipe all year round, but it especially hits the spot during the fall and winter seasons. It’s a heavier entree, so it’s perfect to enjoy when the weather drops and you just need something comforting to fill you up and make you feel warm and cozy!

Really, this smothered pork chops recipe checks all the right boxes. It’s easy to make, tasty as can be, and is oh so comforting!

Ingredients

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

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

A skillet is filled with pork chops in brown gravy.

How to Make Smothered Pork Chops

  1. Pat dry. Pat the pork chops dry with a paper towel and set aside.
  2. Whisk. In a shallow bowl, whisk together the flour, garlic powder, onion powder, kosher salt and pepper.
  3. Heat the oil. Heat the olive oil and butter in a large skillet over medium-high heat.
  4. Dredge. Dredge the pork chops in the flour shaking off the excess and place in the pan once the oil is hot (shimmering). Do not discard the remaining flour.
  5. Fry them up! Fry the pork chops on each side until golden brown, approximately 3-4 minutes per side.
  6. Keep warm. Transfer the pork to a plate and cover to keep warm.
  7. Heat. Heat the remaining olive oil in the pan over medium heat.
  8. Cook the onions. Add the onions to the pan and cook until softened.
  9. Cook the aromatics and more. Stir in the mushrooms and cook until beginning to soften. Add the garlic and thyme cooking for 1 minute longer. 
  10. Add the tomato paste. Stir in the tomato paste and cook for an additional minute.
  11. Sprinkle flour. Sprinkle the 2 tablespoons of the remaining flour over the onion mixture and stir to coat.
  12. Boil. Stir in the beef stock and bring to a boil.
  13. Make it creamy. Turn the heat to low and slowly stir in the cream.
  14. Season. Season with salt and pepper, to taste.
  15. Cook. Return the pork chops to the pan and cook for 3-4 minutes.

Enjoy! Serve immediately with the sauce. Sprinkle with chopped parsley, if desired.

A spoon is placed in a skillet filled with gravy and pork chops.

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! You really don’t want a drop of that stuff going to waste.

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.

Gravy is being drizzled onto a pork chop.

Easy Pork Chop Recipes

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A spoon is placed in a skillet filled with gravy and pork chops.

Get the Recipe: Smothered Pork Chop Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Tender juicy pan seared Pork Chops smothered in an Onion Mushroom Gravy that are so good you'll want to lick the plate clean. Easy to make all in one pan.
5 from 3 votes
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Ingredients

For the Pork Chops:

  • 1 pound bone-in center cut pork chops approximately 1 inch thick
  • 1/2 cup flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter

For the gravy:

  • 1 tablespoon olive oil
  • 1 large Vidalia onion, sliced thin
  • 4 ounces sliced mushrooms
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon tomato paste
  • 3/4 cup beef stock
  • 1/2 cup heavy cream or half and half

Equipment

  • skillet

Instructions 

  • Pat the 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.
  • Heat the olive oil and butter in a large skillet over medium-high heat.
  • Dredge the pork chops in the flour shaking off the excess and 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.
  • Heat the remaining olive oil in the pan over medium heat.
  • Add the onions to the pan and cook until softened.
  • Stir in the mushrooms and cook until beginning to soften. Add the garlic and thyme cooking for 1 minute longer.
  • Stir in the tomato paste and cook for an additional minute.
  • Sprinkle the 2 tablespoons of the remaining flour over the onion mixture 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.
  • Return the pork chops to the pan and cook for 3-4 minutes.
  • Serve immediately with the sauce. Sprinkle with chopped parsley, if desired.

Notes

Smothered Pork Chops are best served soon after cooking. 
Calories: 386kcal, Carbohydrates: 24g, Protein: 30g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 488mg, Potassium: 828mg, Fiber: 2g, Sugar: 6g, Vitamin A: 258IU, Vitamin C: 9mg, Calcium: 80mg, Iron: 2mg
Author: Kellie
Course: Dinner
Cuisine: American