These Smothered Pork Chops are the perfect comfort food. Made with simple ingredients and a delicious mushroom gravy, you’ll love this great dinner!
In a world where we are always looking to make dinner time go faster and more smooth, quick dinners are so helpful. This dinner looks like you sweated away in the kitchen, but in reality only comes together in just 35 minutes with minimal prep.
Your family will love this simple pork chop recipe. The gravy is smooth, flavorful, and the perfect compliment to these tender pork chops.
How to Make Smothered Pork Chops
These pan-seared pork chops with mushroom gravy come together in a few simple steps and are so delicious. Here is a brief overview of how to make them. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Season the pork chops. Pat them dry and season both sides with salt and pepper. Whisk the flour with the dry mustard and paprika. Press the pork chops into the flour mixture to lightly coat both sides. Reserve the leftover flour to use when making the gravy.
- Sear the pork chops. In a hot skillet with olive oil, cook the pork chops for about four minutes on each side. Remove them from the pan and set aside; they will finish cooking later.
- Sauté the vegetables. Melt the butter in the skillet, add in the onion and garlic, and cook for about three minutes. Add in the mushrooms and cook until tender.
- Make the gravy. Add the flour to the pan and toss the mushrooms in it. Slowly add in the beef stock and then stir in Worcestershire sauce. Cook for 10 minutes, stirring occasionally.
- Put it all together. Add the pork chops and cook for five more minutes, or until the pork has reached 145 degrees Fahrenheit and the gravy has thickened.
Buying Pork Chops
This smothered pork chops recipe uses bone-in pork chops. Like my BBQ Pork Chops recipe, the bone helps to keep the meat really juicy and tender. The cooking times you see in this recipe are based on bone-in pork chops that are about one inch thick.
If you prefer boneless pork chops, you can still make this recipe but know that the cooking times will be shorter.
Pan Searing Pork Chops
We start by pan-searing the pork chops, which deepens the flavor and gives them a nice brown crust on the outside. While this cooks the outside of the pork chop, they finish cooking while smothered in gravy later. This maximizes the flavor and keeps them tender and juicy.
To avoid overcooked pork that is dry and tough, I highly recommend using a meat thermometer. Pork chops are fully cooked at 145 degrees Fahrenheit. This is the temperature that is recommended for food safety purposes and to prevent overcooking your pork chops.
Instant-Read Meat Thermometer
The gravy in this recipe is full of flavor and comes together right in the skillet that the pork chops are seared in. It has a few purposes, including keeping the pork chops juicy and tender. “Smothering” the pork chops with gravy infuses an amazing flavor into them while they finish cooking.
This gravy gets its smooth, creamy texture by making a roux. A roux combines a fat (in this recipe, butter) and flour. Be sure to fully whisk in the flour and slowly add the beef broth. This process only takes a minute or two but isn’t one that you want to rush.
The most common reason I see pork recipes not turn out is that they are overcooked. Be sure to use an instant-read meat thermometer to take the pork chops off of the heat when they reach 145 degrees Fahrenheit. Other ways we keep the pork chops tender in this recipe is by using bone-in chops, pan-searing them, and letting them finish cooking in the gravy.
Pork is considered fully cooked when the internal temperature of the thickest part of it reaches 145 degrees Fahrenheit.
I haven’t tested this recipe in the crockpot, but have a great Crock Pot Pork Chop recipe that only has 10 minutes of hands-on time.
Crock Pot Pork Chops
Store any leftover pork chops with mushroom gravy in an airtight container for up to three days in the refrigerator. Reheat leftover smothered pork chops by putting them with the gravy in a skillet over low heat until heated through, or in the microwave at half power.
If you make this smothered pork chop recipe or any of my other recipes, please leave a comment below and let me know what you think!
Smothered Pork Chops
- 2 pounds bone-in pork chops (907.185 grams)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour 60 grams
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter (28.25 grams)
- 1/2 small yellow onion diced
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- dash ground black pepper
- 8 ounces white button mushrooms (226.796 grams) sliced and roughly chopped
- 2 tablespoons flour (reserved from dredging pork chops)
- 2 cups beef stock (473.176 ml)
- 1 tablespoon Worcestershire sauce
- Pat the pork chops dry. Season with salt and pepper on both sides.2 pounds bone-in pork chops, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Whisk the flour with the dry mustard and paprika. Dredge the pork chops with the flour. Reserve the flour to use when making the gravy.1/2 cup all-purpose flour, 1 teaspoon dry mustard, 1 teaspoon paprika
- Set a skillet over medium heat. Add the oil and heat. Add the pork chops and cook for 4 minutes on each side. Remove the pork chops and set aside.2 tablespoons vegetable oil
- Turn down the heat on the skillet. Melt the butter in the skillet. Add in the onion and garlic, season with salt and pepper, and sauté for about 3 minutes. Add in the mushrooms and cook until tender, about 3 minutes.2 tablespoons unsalted butter, 1/2 small yellow onion, 2 cloves garlic, 1/2 teaspoon kosher salt, dash ground black pepper, 8 ounces white button mushrooms
- Add the flour to the pan and toss the mushrooms in it. Slowly add in the beef stock, scraping up the browned bits as you slowly whisk it into the skillet. Stir in Worcestershire sauce. Turn up the heat. Bring to a simmer, bring the heat back down, and cook for 10 minutes, stirring occasionally.2 tablespoons flour, 2 cups beef stock, 1 tablespoon Worcestershire sauce
- Add the pork chops (plus any liquid that has accumulated on the plate) and cook for 5 more minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit and the gravy has thickened.