Smothered Pork Chops
Smothered pork chops are pure comfort food! Thick bone-in pork chops are pan-seared, and then smothered in a delicious creamy onion and mushroom sauce.
Servings: 4
Ingredients
- 4 bone-in, thick-cut pork chops (about 2 pounds)
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 2 tablespoons unsalted butter
- 2 medium sweet onions, sliced into ¼ -inch half-moons
- 8 ounces sliced mushrooms
- 3 cloves garlic, thinly sliced
- 3 tablespoons all-purpose flour
- 2 cups reduced-sodium chicken broth
- ½ cup heavy cream
- 4 to 6 sprigs fresh thyme
Instructions
- Season the pork chops liberally with salt and pepper.4 bone-in, thick-cut pork chops , 2 teaspoons kosher salt, 1 teaspoon coarse ground black pepper
- Melt the butter in a skillet over medium-high heat. When the pan is hot, sear the pork chops until a nice golden crust forms, about 3 to 4 minutes per side (cook in 2 batches if necessary). Remove the pork chops from the pan and set aside on a plate. They won't be cooked all the way through.2 tablespoons unsalted butter
- Reduce the heat to medium and add the onions, mushrooms, and garlic. Sauté until tender, caramel in color, and glossy, about 10 minutes.2 medium sweet onions, sliced into ¼ -inch half-moons, 8 ounces sliced mushrooms, 3 cloves garlic, thinly sliced
- Add the flour, cook and stir for 2 minutes. The onions will become very thick as the flour and juices form a paste.3 tablespoons all-purpose flour
- Add ½ cup chicken broth and stir, scraping any browned bits from the bottom of the pan as you go. When the sauce thickens, add another ½ cup of broth, and stir. Continue doing this until you’ve used all of the broth. Increase heat to medium-high if necessary during this process to maintain a simmer.2 cups reduced-sodium chicken broth
- Lower heat to medium-low, slowly add the heavy cream, stirring to combine.½ cup heavy cream
- Return the pork chops to the pan and nestle into the sauce, overlapping if necessary. Add thyme sprigs, cover the pan, and simmer on medium-low heat until the pork is cooked through, about 10 to 15 minutes. The internal temperature of the pork chops should reach 145°F.4 to 6 sprigs fresh thyme
- Remove thyme stems before serving. Serve chops with gravy spooned over the top.
Video
Notes
- Pork chops: You can substitute boneless pork chops, if desired. They won't be quite as tender as bone-in but are still a good alternative. Always use thick-cut pork chops for this recipe. Thin pork chops will dry out too quickly.
- Try different vegetables. Omit the mushrooms if you're not a fan. Finely diced carrots work well, too. Green peas or baby spinach can be stirred in right before serving.
- Lactose free: Sauté the pork in olive oil and omit the cream. The sauce is delicious without it, too.
- Experiment with herbs. Instead of thyme, try tarragon, rosemary, sage, or oregano.
Nutrition
Serving: 8ounce pork chop with gravy | Calories: 582kcal | Carbohydrates: 15g | Protein: 55g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 201mg | Sodium: 1322mg | Potassium: 1266mg | Fiber: 2g | Sugar: 5g | Vitamin A: 673IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 2mg
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