Smothered Pork Chops and Sausage
Indulge in the ultimate comfort food with this Smothered Pork Chops and Sausage recipe, a hearty dish packed with smoky, savory flavors and a creamy, homemade gravy that will have everyone coming back for seconds. Tender bone-in pork chops and seared smoked sausage are nestled in a rich, velvety sauce made from caramelized onions, cremini mushrooms, garlic, and a touch of thyme. The gravy, thickened with a golden roux and enriched with chicken broth and heavy cream, creates the perfect pairing for mashed potatoes or fluffy rice. With just 15 minutes of prep and a slow simmer that brings all the flavors together, this one-pan dinner is as satisfying as it is easy to make. Whether you're cooking for a cozy weeknight meal or entertaining guests, this smothered dish delivers comfort and bold taste in every bite.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 8 ounces smoked sausage
- 1 large yellow onion
- 8 ounces cremini mushrooms
- 3 cloves garlic
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 tablespoons (chopped) fresh parsley
Instructions
Season both sides of the pork chops with the salt, black pepper, paprika, and thyme. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage links and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Sear the pork chops on both sides until golden brown, about 3-4 minutes per side. They do not need to be fully cooked at this point. Remove from the skillet and set aside.
Reduce the heat to medium-low and add the remaining butter to the skillet. Add the sliced onion and cook for 5 minutes, stirring occasionally, until soft and beginning to caramelize.
Add the mushrooms to the skillet and cook for another 5 minutes until they release their liquid and soften.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onion and mushroom mixture and stir well to form a roux, cooking for 1-2 minutes to eliminate the raw flour taste.
Slowly pour the chicken broth into the skillet while continuously stirring to create a smooth gravy. Let the mixture simmer for 2-3 minutes until slightly thickened.
Stir in the heavy cream, then season the gravy with additional salt and pepper to taste.
Return the pork chops and sausage to the skillet, nestling them into the gravy. Cover the skillet and let simmer on low heat for 20-25 minutes, or until the pork chops are tender and fully cooked to an internal temperature of 145°F (63°C).
Garnish with freshly chopped parsley and serve hot over mashed potatoes, rice, or your favorite side dish.
Nutrition Facts
Calories |
4013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.6 g | 391% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1005 mg | 335% | |
| Sodium | 6546 mg | 285% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 14.7 g | ||
| Protein | 240.8 g | 482% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 302 mg | 23% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4829 mg | 103% | |
*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.
