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Pork on a plate with mushroom gravy, topped with fresh thyme.
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4.86 from 7 votes

Smothered Pork Chops Recipe (one pan!)

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Pork
Cuisine: American
Servings: 4 servings
Author: Rachel Gurk

Ingredients

  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 2 pounds bone-in, thick-cut pork chops (4 to 6 chops, depending on how large they are)
  • 2 tablespoons unsalted butter
  • 2 medium sweet onions, sliced into ¼ -inch half-moons
  • 8 oz. 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.
  • Melt the butter in a skillet over medium-high heat. Place the pork chops in the pan and sear until a nice golden crust forms, about 3 to 4 minutes per side (cook in batches if necessary). Remove the pork chops from the pan and set aside on a plate.
  • Reduce the heat to medium and add the onions, mushrooms, and garlic. Sauté until tender, caramel in color, and glossy, about 10 minutes.
  • Add the flour, cook and stir for 2 minutes. The onions will become very thick as the flour and juices form a paste.
  • 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 this until you’ve used all of the broth. Increase heat to medium-high if necessary during this process to maintain a simmer.
  • Lower heat to medium-low, add the heavy cream, and stir to combine.
  • 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 should reach 145°F. 
  • Remove thyme stems before serving. Serve chops with gravy spooned over the top.

Video

Notes

  • 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 fungi fan. Finely diced carrots work well, too. Green peas 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, stir in tarragon, rosemary, sage, or oregano.

Nutrition

Serving: 8oz. | 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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