Smothered Pork Chops Recipe

What’s in This Smothered Pork Chops Recipe?

My pork chops are dredged before being pan-fried to create that signature golden brown exterior while still being plenty tender and juicy. As tasty as the meat is all by itself, I think the real star of the show here is the creamy sauce! It’s so rich with flavor and the consistency is what my dinner time dreams are made of.

Pork Chops: There are 4 cuts of pork chops available: rib chop, loin chop, boneless chop, and shoulder chop. I recommend boneless chop for this recipe. Flour: All-purpose flour helps create a crispy crust. Spices: Kosher salt, black pepper, garlic powder, and smoked paprika add a smoky and savory flavor to these chops. Onion + Garlic: Create a savory and earthy base of flavor for the gravy. Broth: Low-sodium beef broth creates an umami base for the sauce. Chicken or vegetable broth will also work well. Heavy Cream: Makes the gravy rich and creamy. Half-and-half, whole milk, or coconut milk will all work in a pinch, but the gravy will not be as creamy or rich. Make sure it’s at room temperature so it doesn’t curdle. Worcestershire Sauce: Adds a punch of umami flavor to the gravy. Parsley: Adds a pop of color and freshness.

Variations to Try

This recipe can be made with bone-in pork chops. You may need to cook the pork longer to ensure it is cooked through. I recommend rib chop, as it is the most tender. Loin chop and shoulder chop are more difficult to work with and often have more gristle. Feel free to add the mushrooms of your choice to this recipe. Simply cook them with the onions.

How to Store and Reheat

Store leftover smothered pork chops in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 10-15 minutes, or until heated through.

How to Freeze

Freeze smothered pork chops in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

These pork chops can be served with any number of starches, such as rice or mashed potatoes. Cornbread, biscuits, or dinner rolls would be great gravy-soakers. For veggies, keep it simple with roasted broccoli, green beans, or asparagus.

Notes from the Test Kitchen

Next time you need a hearty, classic, and easy dinner on the table that’s just as comforting as it is delicious, make some Smothered Pork Chops! This family favorite dinner is a staple in my weeknight recipe routine and it’s sure to become one in yours as well.

How to Make Smothered Pork Chops Step by Step

Dredge the Pork: Pat 8 ounces of boneless pork chops dry. In a shallow bowl, whisk ½ cup of all-purpose flour, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, ½ teaspoon of garlic powder, and ½ teaspoon of smoked paprika together. Dredge the pork chops in the flour mixture and shake off any excess. Reserve ¼ cup of the remaining flour. Sear the Pork: Heat 2 tablespoons of olive oil in a cast-iron skillet or sauté pan set over medium heat. Add in the pork chops and cook on both sides until deeply golden, about 3 minutes per side. Remove from the pan and set aside. Sauté the Onions: Add in 1 diced onion and sauté until translucent, about 5 minutes. Add in the 2 minced cloves of garlic and cook until fragrant, about 30 seconds. Whisk in the reserved ¼ cup flour, cooking for 30-60 seconds. Make the Gravy: Slowly whisk in 1 cup of low-sodium beef broth. Bring the mixture to a simmer and cook for 5 minutes to thicken slightly. Stir in ½ cup of heavy cream, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of chopped fresh parsley. Return the pork to the pan, spoon the sauce over the pork, cover, and cook until the pork is cooked through, about 3-5 minutes.