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Smothered Pork Chops

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These juicy pork chops smothered in rich gravy are a total comfort food classic that everyone will love.

Close up of pork chops smothered in gravy.

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!

A tray of raw pork chops, bowls of chopped onion, broth, flour, butter, heavy cream, olive oil, spices and minced garlic.

Recipe Ingredients

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.
Four images. First two are plates with paper towel and raw pork chops. Second two are bowls of spices first unmixed and then mixed.

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.

A plate of seasoned raw pork chops and a small spatula.

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.

Four images grouped together. First is plate of flour. Second with raw pork chop on top. Third with pork chop coated in flour. Fourth is four pork chops coated in flour.

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.

Four images grouped together. First is melted butter and oil in pan. Second is raw floured pork chops in pan. Third is seared cooked pork chops in pan. Fourth is close up of pork chops.

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.

Four images grouped together. First is chopped onions in oil in pan. Second is cooked onions. Third is flour and thyme dumped on top. Fourth is onions mixed with flour and thyme.

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.

Four images grouped together. First is liquid simmering in pan. Second gravy ingredients mixed with chopped onion. Third cream poured into gravy. Fourth is bubbling gravy on in the pot.

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.

Seared pork chops with gravy in pan. Second image is gravy poured on top of pork chops.

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!

A pan with pork chops smothered in gravy.

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.
Close up of a spoon pouring gravy onto a smothered pork chop with gravy.

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Smothered Pork Chops

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients

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

Calories: 486kcal | Carbohydrates: 20g | Protein: 34g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 891mg | Potassium: 687mg | Fiber: 2g | Sugar: 4g | Vitamin A: 767IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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