These juicy pork chops smothered in rich gravy are a total comfort food classic that everyone will love.
Smothered Pork Chops Overview
Smothered pork chops are total classic comfort food made with tender pork chops and cooked in a yummy gravy sauce.
First, you'll season those pork chops and sear them in a hot skillet until they're nice and golden. Then, toss in some chopped onions to caramelize-trust me, the smell is amazing!
After that, whip up a quick gravy, add the chops back in, and let them get all smothered in that delicious sauce. It's such an easy dish to serve up with mashed potatoes and green beans-perfect for a cozy family dinner!
Recipe Ingredients
- 4 boneless pork chops - room temperature
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp ground black pepper
- ½ cup all-purpose flour - reserve 2 Tbsp flour for the gravy
- 2 Tbsp salted butter
- 1 Tbsp olive oil
Gravy:
- 1 Tbsp salted butter
- 1 cup chopped yellow onion
- 4 minced garlic cloves
- 1 Tbsp fresh thyme - or 1 tsp dried thyme
- 1 cup chicken broth
- ¾ cup heavy cream
Kitchen Equipment Used
- Cast Iron Skillet - These pans get an even hot heat that is perfect for searing meat like pork chops to get that golden crispy coating. But this recipe can also be made in any frying pan you already have.
- Measuring spoons - this is a magnetic set that sticks together in the drawer to keep organized.
How To Make Smothered Pork Chops
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Pat dry 4 boneless pork chops with paper towel. Let them sit at room temperature for 15 minutes before cooking.
STEP 2: In a small bowl, mix together the dry rub spices: 2 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, and ½ tsp ground black pepper.
STEP 3: Sprinkle the seasoning mix over all sides of the 4 boneless pork chops. Rub it into the meat using a spatula or hands.
STEP 4: Sprinkle ½ cup all-purpose flour (scoop 2 Tbsp flour out first to make the gravy with) on to a plate. Add the seasoned 4 boneless pork chops to the plate coating them on all sides with the flour. Shake off any excess and add to a separate plate.
STEP 5: Heat a skillet over medium-high heat. Add 2 Tbsp butter and 1 Tbsp olive oil. Once the butter has melted and the pan is hot, add the seasoned pork chops in a single layer to the hot pan. Sear on each side for 3-4 minutes, until a crispy golden brown crust forms. Remove and transfer to a plate.
STEP 6: In the same hot pan, add the extra 1 Tbsp butter. Once it has melted, add 1 cup chopped yellow onion and cook about 5 minutes, until the onions carmelize and get a little crispy.
STEP 7: Stir in the reserved 2 Tbsp all-purpose flour and 1 Tbsp fresh thyme. Stir together to mix with the onions.
STEP 8: Pour in 1 cup chicken broth and bring to a gentle simmer. Scrape off any crispy pieces from the bottom of the pan using a spatula (these add flavor). Cook for 1-2 minutes until the liquid thickens.
STEP 9: Now add ¾ cup heavy cream and stir together.
STEP 10: Add the 4 cooked pork chops back to the pan. Scoop the sauce over top of each one. Let everything gently simmer until the pork chops are heated through and fully cooked. You can use a meat thermometer to check for an internal temperature of 145°F. Once cooked, the pork chops are ready serve!
Recipe Tips
- During the searing step, you may notice that little bits of the porkchop are sticking to the pan. Leave them there, they will release when the liquid is added and will enhance the flavor so much more.
- If gravy is too thick, add a splash of cream to help thin it out. If gravy is too thin, add a sprinkle of flour to help thicken it.
- Check that the pork is done by poking it with a meat thermometer. The pork should reach 145°F internally.
- Searing the pork chop in a hot pan will add flavor. Once cooked, let the pork chops rest for 5 minutes before cutting into them. This will help redistribute the internal juices.
- These pork chops can be served with side mashed potatoes and green beans. For another easy creamy pork chop recipe try my garlic parmesan pork chops.
How To Store Leftovers
- Refrigerate - Keep in the refrigerator for up to 3 days when stored in an airtight container. Water may start to separate from the sauce after 1 day. Simply stir while reheating.
- Reheat - You can reheat your leftovers in the microwave or over medium heat in a pan. Stir the sauce as it heats to keep it from burning.
Ingredients
- 4 boneless pork chops - room temperature
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp ground black pepper
- ½ cup all purpose flour - reserve 2 Tbsp for the gravy
- 2 Tbsp salted butter
- 1 Tbsp olive oil
Gravy:
- 1 Tbsp salted butter
- 1 cup chopped yellow onion
- 4 minced garlic cloves
- 1 Tbsp fresh thyme - 1 tsp dried thyme
- 1 cup chicken broth
- ¾ cup heavy cream
Instructions
- Pat dry 4 boneless pork chops with paper towel. Let them sit at room temperature for 15 minutes before cooking.
- In a small bowl, mix together the dry rub spices: 2 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, and ½ tsp ground black pepper.
- Sprinkle the seasoning mix over all sides of the 4 boneless pork chops. Rub it into the meat using a spatula or hands.
- Sprinkle ½ cup all-purpose flour (scoop 2 Tbsp flour out first to make the gravy with) on to a plate. Add the seasoned 4 boneless pork chops to the plate coating them on all sides with the flour. Shake off any excess and add to a separate plate.
- Heat a skillet over medium-high heat. Add 2 Tbsp butter and 1 Tbsp olive oil. Once the butter has melted and the pan is hot, add the seasoned pork chops in a single layer to the hot pan. Sear on each side for 3-4 minutes, until a crispy golden brown crust forms. Remove and transfer to a plate.
- In the same hot pan, add the extra 1 Tbsp butter. Once it has melted, add 1 cup chopped yellow onion and cook about 5 minutes, until the onions carmelize and get a little crispy.
- Stir in the reserved 2 Tbsp all-purpose flour and 1 Tbsp fresh thyme. Stir together to mix with the onions.
- Pour in 1 cup chicken broth and bring to a gentle simmer. Scrape off any crispy pieces from the bottom of the pan using a spatula (these add flavor). Cook for 1-2 minutes until the liquid thickens.
- Now add ¾ cup heavy cream and stir together.
- Add the 4 cooked pork chops back to the pan. Scoop the sauce over top of each one. Let everything gently simmer until the pork chops are heated through and fully cooked. You can use a meat thermometer to check for an internal temperature of 145°F. Once cooked, the pork chops are ready serve!
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Deborah says
I made these smothered pork chops for my family and they were so pleased with the flavour of the chops and loved the gravy. My son-in-law asked if I would share the recipe with them. They couldn’t get enough and there were no left overs to be had. Thank you for this delicious recipe.