Smothered Pork Chops
Tender, flavorful, and irresistibly comforting, smothered pork chops are the ultimate weeknight dinner that will have everyone coming back for seconds. This classic Southern-inspired recipe features bone-in pork chops seared to golden perfection, then simmered in a rich and creamy onion and mushroom gravy. Seasoned with pantry staples like paprika, garlic, and thyme, this dish delivers hearty, homestyle flavors in every bite. With only 45 minutes from start to finish, it’s a quick and satisfying meal perfect for busy nights. Serve these pork chops alongside creamy mashed potatoes, fluffy rice, or steamed vegetables to soak up every drop of the luscious gravy. Whether you're feeding the family or hosting a cozy dinner, this one-skillet recipe is bound to become a new household favorite.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 cup white mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 0.5 cup heavy cream
- 0.5 teaspoon fresh thyme leaves (optional)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season both sides of the pork chops with the salt, pepper, and paprika.
Dredge the pork chops in flour, making sure they’re evenly coated. Shake off any excess flour and set aside.
In a large skillet, heat the butter and olive oil over medium-high heat.
Sear the pork chops for 3-4 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, add the sliced onions and mushrooms. Sauté for about 5-6 minutes, stirring occasionally, until softened and lightly browned.
Add the minced garlic and cook for another minute, until fragrant.
Sprinkle 2 tablespoons of flour over the onion and mushroom mixture and stir to coat evenly. Cook for 1 minute.
Slowly pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer.
Stir in the heavy cream and fresh thyme (if using). Let the sauce simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
Return the pork chops to the skillet, submerging them partially in the sauce.
Reduce the heat to low, cover the skillet, and let the pork chops simmer for 10-15 minutes, or until they are tender and fully cooked (internal temperature should reach 145°F).
Taste the gravy and adjust the seasoning with additional salt or pepper, if needed.
Garnish with chopped parsley before serving. Serve hot with mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
2943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.8 g | 278% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 4002 mg | 174% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.4 g | ||
| Protein | 204.2 g | 408% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 207 mg | 16% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3535 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
