Smothered Pork Chops

5 from 5 votes

Smothered Pork Chops

These Smothered Pork Chops are perfect comfort food. Made with simple ingredients and a delicious mushroom gravy, you'll love this great dinner!

Prep Time5

Cook Time30

Total Time35

Servings: servings

Calories: 511kcal

Author: Lisa Longley

Ingredients

Pork Chops

2 pounds bone-in pork chops see note (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
fresh parsley chopped (optional)

Gravy

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 broth or chicken broth (473.176 ml)
1 tablespoon Worcestershire sauce

Instructions

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
On a plate or in a shallow bowl, 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 large 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 from the bottom of the pan 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 broth, 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.
Serve the pork chops with the gravy and garnish with parsley if desired.

Video

Notes

Look for thick-cut pork chops that are at least 1-inch thick. Thinner cut chops are going to require less cooking time and you will definitely want to use an instant read thermometer to ensure the pork does not get over cooked.

Nutrition