These smothered pork chops with mushroom gravy are the epitome of a hearty, satisfying meal! Tender, juicy pork chops are nestled in a rich, velvety mushroom gravy packed with flavor.
I’m telling you, serving them over a bed of creamy mashed potatoes or fluffy rice is pure heaven.
This meal is full of soul-satisfying, stick-to-your-ribs goodness. It tastes like something grandma would make!
Grab your skillet and get ready to experience comfort on a plate!
Why You’ll Love These Smothered Pork Chops with Mushroom Gravy
Full of Flavor: Savor the rich, umami-packed combination of tender pork and earthy mushrooms. It’s elevated by a velvety gravy coating every bite.
One-Pan Wonder: The entire meal is prepared in a single skillet. Cleanup is a breeze!
Comfort Classic: This timeless dish evokes memories of home-cooked meals and family gatherings. It’s perfect for cozy nights.
Impressive Presentation: Wow dinner guests with a restaurant-quality dish that looks as good as it tastes.
Ingredients
- Bone-In Pork Chops: These thick, juicy cuts retain their flavor and tenderness when cooked with the bone.
- Seasonings: A blend of garlic powder, onion powder, and smoked paprika adds depth and warmth. Salt and black pepper enhance the natural flavors.
- Olive Oil: Used for searing, it imparts a subtle richness and helps achieve a golden-brown crust on the pork chops.
- Butter: It adds a creamy richness to the mushroom gravy.
- Onion and Garlic: The onion provides sweetness and depth, while garlic brings a fragrant aroma.
- Mushrooms: Earthy and savory, they soak up the flavors of the gravy.
- All-Purpose Flour: It acts as a thickening agent for the gravy, creating a smooth and velvety sauce.
- Beef Broth: It provides a robust base for the gravy, enhancing its savory profile with rich, meaty undertones.
- Heavy Cream: It adds a luxurious creaminess to the gravy, making it silky and indulgent.
- Fresh Thyme Leaves: They give the dish a subtle, herbal note.
- Worcestershire Sauce: Optional but recommended for adding depth and complexity to the gravy’s flavor.
How to Make Smothered Pork Chops with Mushroom Gravy
This comforting meal is so easy to whip up! Follow these simple steps.
1. Season the pork chops. Pat the pork chops dry with a paper towel to ensure a good sear. In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning mix on both sides of the pork chops.
2. Sear the pork chops. Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet or cast-iron pan over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove and set aside on a plate.
3. Sauté the mushrooms. In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the sliced onions and mushrooms. Sauté for 5-7 minutes, stirring occasionally, until they’re softened and golden brown.
4. Add the garlic and flour. Add the minced garlic and sauté for an additional 30 seconds until fragrant. Sprinkle the flour over the mushrooms and onions, stirring constantly for 1 minute to cook out the raw flour taste.
5. Finish the gravy. Gradually pour in the beef broth, whisking to combine and create a smooth gravy. Stir in the heavy cream, thyme, Worcestershire sauce (if using), salt, and pepper to taste. Let the gravy simmer for 3-5 minutes until it thickens slightly.
6. Smother the pork chops. Add the seared pork chops back into the skillet, nestling them into the mushroom gravy. Reduce the heat to low, cover the skillet, and let the pork chops cook in the gravy for 10-12 minutes, or until the internal temperature of the pork reaches 145°F. Occasionally, spoon some of the gravy over the pork chops as they cook to keep them moist.
7. Serve. Remove the skillet from heat and let the pork chops rest for 5 minutes. This helps the meat retain its juices. Serve the pork chops smothered in the rich mushroom gravy, garnished with extra thyme or fresh parsley if desired.
Tips for the Best Smothered Pork Chops with Mushroom Gravy
These easy tips will make your pork chops even more irresistible.
- Pick the best pork. Choose bone-in pork chops about 1-inch thick for the most tender and flavorful results. Boneless pork chops can also be used.
- Resist the urge to poke. Avoid the urge to frequently flip or move the pork chops as they sear to allow a crust to develop.
- Hang onto the browned bits. Leave the browned bits in the pan after searing the pork to add rich flavor to the mushroom gravy.
- Make them nice and tender. If you prefer extra tender pork chops, you can let them simmer in the gravy a bit longer on low heat. Just don’t overcook them to avoid dryness.
- Jazz up the flavor. Substitute white wine for part of the beef broth for a more rustic flavor.
- Make it a meal to remember. Serve the smothered pork chops over mashed potatoes, rice, or egg noodles to soak up the flavorful mushroom gravy. Pair with a green vegetable like sautéed spinach or green beans.
How to Store
Keep leftover pork fresh with these simple steps.
To Store: Place cooled pork chops and gravy in an air-tight container. Refrigerate for up to 3-4 days.
To Freeze: Transfer cooled pork chops and gravy to a freezer-safe container or bag. Freeze for up to 2-3 months, thawing overnight in the refrigerator before reheating.
To Reheat: Warm in a covered skillet over medium-low heat until heated through. You can also microwave in 30-second intervals, stirring the gravy between each interval.
Smothered Pork Chops with Mushroom Gravy
4
servings10
minutes35
minutes563
kcalThese smothered pork chops with mushroom gravy are such a hearty treat! This one-pan meal is sure to please the entire family.
Ingredients
- For the Pork Chops:
4 bone-in pork chops (1-inch thick)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
- For the Mushroom Gravy:
2 tablespoons butter
1 medium onion, thinly sliced
8 oz mushrooms (baby bella or white mushrooms), sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
½ cup heavy cream
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and pepper to taste
1 teaspoon Worcestershire sauce (optional, for depth of flavor)
Instructions
- Pat the pork chops dry with a paper towel to ensure a good sear. In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning mix on both sides of the pork chops.
- Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet or cast-iron pan over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove and set aside on a plate.
- In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the sliced onions and mushrooms. Sauté for 5-7 minutes, stirring occasionally, until they are softened and golden brown.
- Add the minced garlic and sauté for an additional 30 seconds until fragrant. Sprinkle the flour over the mushrooms and onions, stirring constantly for 1 minute to cook out the raw flour taste.
- Gradually pour in the beef broth, whisking to combine and create a smooth gravy. Stir in the heavy cream, thyme, Worcestershire sauce (if using), salt, and pepper to taste. Let the gravy simmer for 3-5 minutes until it thickens slightly.
- Add the seared pork chops back into the skillet, nestling them into the mushroom gravy. Reduce the heat to low, cover the skillet, and let the pork chops cook in the gravy for 10-12 minutes, or until the internal temperature of the pork reaches 145°F. Occasionally spoon some of the gravy over the pork chops as they cook to keep them moist.
- Remove the skillet from heat and let the pork chops rest for 5 minutes. This helps the meat retain its juices. Serve the pork chops smothered in the rich mushroom gravy, garnished with extra thyme or fresh parsley if desired.
Notes
- If you prefer extra tender pork chops, you can let them simmer in the gravy a bit longer on low heat. Just don’t overcook them to avoid dryness.
- Bone-in pork chops add more flavor and stay juicier than boneless, but you can use either.
- For a more rustic flavor, substitute white wine for part of the beef broth.
This recipe is awesome! The absolute best! I could make it every night, it’s that good!!!!!
So glad you enjoy the recipe, Mary!
Absolutely delicious…. would not change a thing. A big hit.
So glad you enjoyed them, Anna!
The flavors in this dish were wonderful. I will make it again! I had some thin (a little less than half an inch) boneless pork chops in the freezer that I usually use to make schnitzel. Because they were thin, I seared them for about two minutes and let them cook in the gravy for about three minutes; they rested for about 4 minutes. They turned out perfectly.
I look forward to using bone-in, one-inch pork chops in the future!
I used 1.5 cups of beef broth, 0.5 cups of white wine, and Worcestershire sauce.
We had rice as a side, which was perfect for the gravy.
Sounds absolutely yummy!!
I’ve never liked mushrooms so thinking of thinly sliced Vidalia onions. your thoughts ?