Ultimate One-Pan Smothered Pork Chops with Creamy Mushroom Gravy: Your Go-To Comfort Food
These Smothered Pork Chops offer the ultimate comforting experience, transforming simple ingredients into an extraordinary meal. Imagine tender, juicy pork chops, perfectly pan-seared to a golden crisp, then generously draped in a rich, creamy, homemade mushroom and onion gravy. This easy, one-pan wonder is designed to bring warmth and satisfaction to your dinner table with minimal fuss.
Much like beloved recipes such as French Onion Pork Chops or Creamy Mushroom Chicken, this dish epitomizes classic comfort food. It’s an ideal partner for fluffy mashed potatoes, capturing every drop of the delectable gravy, or served alongside a bed of steaming white rice for a truly wholesome meal.
Pork frequently features in our dinner rotations, and this smothered pork chops recipe stands out as an all-time favorite. Boneless pork chops are a staple in my grocery runs, often available at great prices, making them perfect for stocking up. They form the base for quick and delightful weeknight dinners, from Crispy Pork Cutlets to zesty Lemon Garlic Pork Chops. This particular recipe elevates succulent boneless pork chops by pairing them with a lusciously rich and savory homemade mushroom and onion gravy. What’s even better? This entire culinary masterpiece comes together in a single pan on your stovetop in just about 30 minutes, ensuring a speedy cleanup and a deeply satisfying meal.
Why You’ll Fall in Love with These Smothered Pork Chops
- Effortless One-Pan Comfort Food: Say goodbye to stacks of dirty dishes! This recipe is a brilliant, flavorful way to cook boneless pork chops entirely in one skillet. In 30 minutes or less, you can achieve incredibly tasty results, making weeknight meals or weekend indulgences wonderfully easy and cleanup a breeze. It’s the perfect blend of rich flavor and ultimate convenience.
- A Guaranteed Family Favorite: Prepare for empty plates! Every time I serve these smothered pork chops, my family devours them, often using warm dinner rolls to sop up every last bit of the incredible gravy. This dish has a timeless appeal that satisfies cravings and creates lasting culinary memories, making it a beloved classic any time of the year.
- Perfect for Any Day of the Week: Whether you’re navigating a hectic Tuesday evening or gathering for a relaxed Sunday dinner, these smothered pork chops are always a winning choice. Their versatility makes them suitable for various occasions. While typically served with hearty potatoes or rice, they are equally delicious alongside pasta or a medley of fresh, seasonal vegetables, adapting beautifully to your preferences.
Essential Ingredients and Smart Substitutions
For precise measurements and detailed instructions, please consult the FULL PRINTABLE recipe card at the bottom of this post.
The star of these smothered pork chops is undoubtedly the creamy mushroom gravy. Its profile is reminiscent of the rich sauces found in classic Stroganoff recipes, relying on flour as a key thickener and a selection of simple, flavorful ingredients to build its depth and savoriness. Each component plays a crucial role in creating this irresistible sauce.
- Pork Chops: For this recipe, I highly recommend using thick-cut, boneless pork chops, ideally around 1 inch thick. Their thickness allows for a beautiful pan-sear without drying out quickly, ensuring a perfectly juicy interior. If you opt for bone-in pork chops, remember they require a slightly longer cooking time, usually about 5 minutes per side instead of the 3-4 minutes suggested for boneless cuts, to cook thoroughly and achieve a golden crust.
- Oil: A good quality vegetable oil, or a similar high-smoke-point cooking oil like canola or grapeseed, is essential for searing the pork chops effectively and sautéing the aromatics. Its neutral flavor ensures the delicious flavors of the pork and gravy truly shine.
- Flour: All-purpose flour serves two vital purposes here. First, dredging the pork chops in flour before searing helps create a beautiful, caramelized, and slightly crispy crust. Second, additional flour is used to form a roux, which acts as the foundational thickener for the luxurious, creamy gravy. I haven’t personally tested this recipe with gluten-free flour, but if you do, please share your results in the comments to help others!
- Seasoning: My go-to seasoning for the pork chops includes garlic powder, salt, and freshly ground black pepper, which perfectly complements the rich pork flavor. For an added layer of warmth, paprika is an excellent choice. Alternatively, you can use your favorite store-bought pork rub or a homemade pork seasoning blend. If you’re looking to add a spicy kick, consider substituting with a vibrant Cajun seasoning.
- Onions: A small white or yellow onion, finely diced, provides a sweet and aromatic base for the gravy. Shallots can also be used for a slightly milder, more delicate onion flavor. Their slow caramelization adds significant depth to the sauce.
- Mushrooms: Thinly sliced mushrooms are a crucial component, adding an earthy, umami richness to the gravy. I’m a firm believer that I could eat sautéed mushrooms with every meal! White button mushrooms, cremini (Baby Bellas), or brown mushrooms are all excellent choices, but feel free to experiment with other varieties for a unique twist.
- Garlic: Freshly minced garlic is indispensable for its pungent aroma and flavor, which forms the backbone of the savory gravy. If fresh garlic isn’t available, a slightly smaller amount of garlic paste can be used as a convenient substitute.
- Chicken Broth: I recommend using low-sodium chicken broth or stock to better control the overall saltiness of the dish. While chicken broth provides a fantastic base, you can substitute with vegetable stock for a vegetarian option, or beef broth for a deeper, more robustly flavored gravy that pairs wonderfully with pork.
- Milk: Whole milk contributes to the creamy texture of the gravy. For an even richer and more indulgent sauce, consider swapping the milk for half-and-half or heavy cream. This will result in a thicker, more luxurious gravy that coats the pork chops beautifully.
Mastering the Art of Smothered Pork Chops: A Step-by-Step Guide
For achieving that coveted perfect sear on proteins like steak, hamburger steak, and especially pork chops, a cast-iron skillet is truly your best friend. Its superior heat retention and even heating capabilities make all the difference. If you have one, I highly recommend using it for this recipe! Otherwise, any large, heavy-bottomed skillet will work beautifully. The steps below provide a comprehensive overview; please ensure you scroll down for the complete, printable instructions in the recipe card following this post.
- Prepare and Season the Pork Chops: Begin by creating your flavorful dredging mixture. In a shallow dish, whisk together the all-purpose flour with salt, black pepper, and garlic powder until well combined. Take each boneless pork chop, one at a time, and thoroughly dredge it in this seasoned flour mixture, ensuring it’s evenly coated on all sides. Set the coated chops aside on a clean plate while you prepare your skillet. This step is crucial for developing a crispy crust.
- Achieve a Perfect High-Heat Sear: Place your chosen skillet (preferably cast-iron) over high heat and allow it to preheat thoroughly for a few minutes. Add the specified amount of cooking oil, swirling it to coat the bottom evenly. A crucial searing tip: if you don’t hear an immediate, satisfying sizzle as soon as the pork chop touches the pan, your skillet needs more time to heat up. Patience is key! Once the pan is sufficiently hot, add the dredged pork chops and cook them over high heat for 3-4 minutes per side. This rapid searing locks in juices and creates a beautiful golden-brown crust. Once browned, transfer the seared pork chops to a clean plate and cover them loosely with foil to keep them warm while you prepare the gravy.
- Craft the Luscious Mushroom Gravy: Using the very same skillet—those browned bits (fond) in the pan are packed with flavor!—reduce the heat to medium. Add the diced onions and thinly sliced mushrooms. Sauté them for 5-6 minutes, stirring occasionally, until they soften and begin to brown. (For more tips on achieving perfectly cooked mushrooms, check out my post on how to cook mushrooms). Next, stir in the minced garlic and cook for another minute until fragrant. Sprinkle in the remaining flour and cook for about 1 minute, stirring constantly, to create a roux—this will thicken your gravy. Gradually whisk in the chicken broth and then the milk until smooth. Bring the mixture to a gentle simmer, allowing it to thicken slightly as it cooks.
- Smother the Chops and Finish: Carefully return the seared pork chops to the skillet, nestling them into the simmering mushroom gravy. Allow the chops to continue cooking in the gravy for an additional 5-7 minutes. During this time, the gravy will further thicken, and the pork chops will finish cooking through, absorbing the rich flavors of the sauce. The internal temperature of the pork should reach 145ºF for perfect doneness. Serve these sensational smothered pork chops immediately, spooning plenty of that incredible gravy over them and your favorite starchy side dish.
Frequently Asked Questions About Smothered Pork Chops
Since the pork chops are already pan-seared to develop a crust and partially cook, they typically only require an additional 5-7 minutes to finish cooking through while simmering in the rich gravy. The crucial aspect here is to avoid overcooking, which can lead to dry pork. Pork chops are perfectly cooked when they reach an internal temperature of 145ºF. For the most accurate reading, I highly recommend using a reliable instant-read thermometer like my Thermapen Mk4, which I’ve trusted for years to ensure perfectly juicy results every time. Insert the thermometer into the thickest part of the chop to get an accurate reading.
If, after simmering for a while, you find your gravy hasn’t reached your desired thickness, there’s an easy fix. Whisk together a small amount of extra all-purpose flour (about 1-2 teaspoons) with an equal amount of cold water or melted butter to create a smooth slurry. Gradually add this slurry, a little at a time, to the simmering gravy while whisking continuously. Allow the gravy to simmer for a minute or two after each addition to give it time to thicken before adding more, until it reaches your preferred consistency. This method ensures a smooth, lump-free gravy.
Absolutely! Incorporating more vegetables is a fantastic idea to boost flavor and nutrition. Feel free to sauté sliced bell peppers (any color), chopped green beans, zucchini, or other quick-cooking vegetables alongside the onions and mushrooms during the gravy preparation step. For softer greens, you can wilt fresh spinach directly into the gravy towards the end of cooking, or stir in some frozen green peas just a minute or two before serving for a pop of color and sweetness. Get creative with your favorite veggies!
While the stovetop method is highly recommended for its one-pan convenience, you can certainly adapt this recipe for the oven if you prefer. To do so, I suggest following the initial steps of dredging and browning the pork chops in a skillet on the stovetop as directed. Then, transfer the browned chops to a baking dish and follow the cooking directions for my oven-baked pork chops, reducing the baking time slightly since they’ve already been seared. Simultaneously, prepare the mushroom gravy on the stovetop in a separate pan. Once both components are ready, combine the baked pork chops with the hot gravy just before serving. Alternatively, boneless pork chops also cook beautifully in the air fryer for another hands-off option.
Perfect Pairings: What to Serve with Smothered Pork Chops
The rich, savory gravy of these smothered pork chops practically begs for a starchy side to soak up every last drop. Sometimes, when I know these pork chops are on the menu, I’ll prepare a batch of garlicky crockpot mashed potatoes in the morning, letting them cook slowly to creamy perfection. They are also incredibly delicious with a side of crispy smashed potatoes, offering a delightful textural contrast, or simply over fluffy white rice. Don’t forget your greens! A vibrant vegetable side like tender roasted green beans with sesame and garlic or quick air fryer asparagus rounds out the meal perfectly. And, of course, no comforting meal is complete without a soft bread to mop up any remaining gravy—think warm dinner rolls, classic Southern-style cornbread, or homemade biscuits.
Storing and Reheating Smothered Pork Chops
Proper storage and reheating ensure that these delicious smothered pork chops can be enjoyed again, tasting almost as good as fresh. Here are some tips:
- Refrigerating: To maintain freshness and flavor, transfer any leftover smothered pork chops and gravy to an airtight container. Store them in the refrigerator for up to 3-4 days. This keeps the pork juicy and the gravy flavorful.
- Freezing: Yes, you can freeze this comforting meal! Place the pork chops and their accompanying gravy into an airtight, freezer-safe container or a heavy-duty freezer bag. They can be safely stored in the freezer for up to 2 months. For best results, thaw them overnight in the refrigerator before reheating.
- Reheating: The ideal method for reheating smothered pork chops is gently on the stovetop. Place the leftovers in a skillet with a lid over medium-low heat, allowing them to warm through slowly to prevent the pork from drying out. You can also use the microwave for a quicker option, though the stovetop yields better texture. If you notice the gravy has thickened too much during refrigeration or freezing, simply add a splash of water or extra chicken broth when reheating to restore its creamy consistency.
Explore More Delicious Pork Recipes
If you love the versatility and flavor of pork as much as we do, you’re in for a treat! Here are some other fantastic and easy pork recipes to add to your culinary repertoire, each offering a unique and delightful way to enjoy this protein:
- Slow Cooker Pork Chops: Tender, fall-apart pork chops made effortlessly in your slow cooker, perfect for a hands-off meal.
- Grilled Pork Chops: Achieve perfectly charred and juicy pork chops on the grill, ideal for summer cookouts.
- Instant Pot Pork Chops: Quick, flavorful, and incredibly tender pork chops prepared in your pressure cooker for busy nights.
- Air Fryer Pork Tenderloin: Enjoy a wonderfully moist and flavorful pork tenderloin with a crispy exterior, all thanks to the air fryer.
- Instant Pot Pulled Pork: Create succulent, melt-in-your-mouth pulled pork in a fraction of the time, perfect for sandwiches and more.
Smothered Pork Chops
Video
Equipment
- Pot and Pan Set
- Measuring Spoons
- Global Knives
Ingredients
For the Pork Chops
- 4 4-ounce boneless pork chops
- 2 Tablespoons vegetable oil
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mushroom Gravy
- 1 Tablespoon vegetable oil
- 1 small onion, finely chopped
- 8 oz white mushrooms, thinly sliced
- 1 teaspoon garlic, minced
- 2 Tablespoons all-purpose flour
- 1 cup chicken broth
- 1/3 cup milk
- salt and pepper to taste
Instructions
Pork Chops Preparation
- Begin by placing a large skillet, preferably cast iron, over high heat on your stovetop. Allow it to heat thoroughly until shimmering slightly.
- In a shallow dish, combine the 1/4 cup all-purpose flour with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 1/2 teaspoons garlic powder. Whisk well to mix. One at a time, dredge the 4 boneless pork chops in this seasoned flour mixture, ensuring an even coating on all sides. Set the dredged chops aside on a clean plate.4 4-ounce boneless pork chops, 1/4 cup all-purpose flour, 1 1/2 teaspoons garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add 2 Tablespoons of vegetable oil to the hot skillet. Swirl it gently to ensure the bottom of the pan is evenly coated.2 Tablespoons vegetable oil
- Carefully add the dredged pork chops to the hot pan. Cook over high heat for 3-4 minutes on each side until they develop a beautiful golden-brown sear. This creates a flavorful crust and locks in moisture.
- Once seared, remove the pork chops from the pan and place them on a clean plate. Tent them loosely with foil to keep them warm while you prepare the gravy.
Mushroom Gravy Creation
- Using the same skillet (don’t clean it, those bits are flavor!), add the remaining 1 Tablespoon of vegetable oil. Reduce the heat to medium-high.1 Tablespoon vegetable oil
- Add the finely chopped 1 small onion and 8 oz thinly sliced white mushrooms to the pan. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and start to brown. Then, add the 1 teaspoon of minced garlic and cook for an additional minute until fragrant.1 small onion, 8 oz white mushrooms, 1 teaspoon garlic
- Sprinkle in the 2 Tablespoons of all-purpose flour. Stir continuously for about 1 minute until the flour is fully incorporated and no longer white, forming a roux. This helps thicken the gravy.2 Tablespoons all-purpose flour
- Gradually whisk in the 1 cup of chicken broth and the 1/3 cup of milk until the mixture is smooth and lump-free. Bring the gravy to a gentle simmer, allowing it to thicken. Season generously with salt and pepper to taste, adjusting to your preference.1 cup chicken broth, 1/3 cup milk, salt and pepper to taste
- Carefully return the seared pork chops to the pan, nestling them into the simmering mushroom gravy. Continue to simmer for another 5-7 minutes, or until the gravy has thickened to your desired consistency and the pork chops are cooked through to an internal temperature of 145°F.
- Serve your incredibly flavorful smothered pork chops immediately, ensuring each chop is generously coated with the creamy mushroom gravy. Enjoy!
Nutrition Information
Nutrition information is automatically calculated and should be used as an approximation. Variations may occur based on specific ingredients and preparation methods.
Additional Recipe Information
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