Smothered Pork Chops
Smothered Pork chops with mushroom gravy is the ultimate comfort food. Tender, juicy pork smothered in a mushroom and onion gravy that takes the ordinary pork chop to the extraordinary, your family will be begging you to make this again and again.
Have this smothered pork chop or apple stuffed pork loin recipe with some Instant pot mashed potatoes Or Slow cooker Mashed Potatoes, for a quick, hearty weeknight dinner that will be on the table in under 35 minutes.
Ingredients for Smothered Pork Chops
- Kosher Salt
- Black Pepper
- Pork Chops: Approximately 1” inch thick Bone or Boneless
- Olive Oil: We used extra virgin olive oil, but you can use any olive oil.
- Butter: We use real butter. Do not use margarine.
- Bella Mushroom: Sliced You can use any mushrooms in this recipe.
- Onion: Sliced White Onions work best in this recipe.
- Chopped Garlic: We used fresh garlic, but you can use minced or garlic powder.
- All-Purpose Flour
- Chicken Stock: Chicken Broth or better than bouillon also works.
- Worcestershire Sauce
- Heavy Cream: You can also use full-fat milk or half and half.
- Fresh Rosemary: dried rosemary can be used, but we did use fresh.
- Fresh Chopped Parsley: Fresh parsley for garnish.
Step by Step Directions for Pork Chops with Mushroom Gravy
Step 1:
- Salt and pepper all sides of the pork chops.
- Heat the olive oil over medium-high heat in a 10” or larger cast iron skillet.
- Sear the pork chops for 5-6 minutes per side, transfer to a plate and set aside.
Step 2:
- Add the butter to the cast iron skillet and melt over medium heat.
- Add the mushrooms and saute for 6-8 minutes; add onions and garlic and saute for another 5 minutes.
- Stir in the flour until there are no lumps.
Step 3:
- Stir in the chicken stock and Worcestershire sauce and heat over medium until thickened, stirring constantly.
- Pour in the heavy cream and stir.
Step 4:
- Add in the seared pork chops along with the juices on the plate.
- Add the rosemary sprig and simmer in the skillet over medium heat until thickened and reduced by half and the internal temp reaches 145 degrees, about 8-10 minutes.
- Season to taste with salt and pepper.
- Remove from the heat and stir in the fresh parsley. Serve over mashed potatoes and stir. Enjoy!
Tips and Tricks for Smothered Pork Chops
- 1 tsp of dried rosemary in place of the fresh.
- Sliced button mushrooms can be used in place of the baby Bella, or you can leave the mushrooms out altogether.
- Use half n half in place of heavy cream.
Frequently Asked Questions
Store in an air-tight container in the fridge for 3 days.
145 degrees is safe to eat pork chops.
Microwave for 2-3 minutes or in a pan over medium heat for 3 minutes or until the desired temp.
yes, for this recipe, you can use bone-in or boneless pork chops.
More Recipes
Smothered Pork Chops
Smothered Pork chops with mushroom gravy is the ultimate comfort food. Tender, juicy pork smothered in a mushroom and onion gravy that takes the ordinary pork chop to the extraordinary, your family will be begging you to make this again and again.
Ingredients
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 4 Pork Chops, Approximately 1” thick Boneless or Bone-in
- 1 Tbsp Olive Oil
- 2 Tbsp Butter
- 8 oz Baby Bella Mushroom, Sliced
- 1 Small Onion, Sliced
- 1 Tbsp Chopped Garlic
- 2 Tbsp All-Purpose Flour
- 1 1/2 Cups Chicken Stock
- 1 Tbsp Worcestershire Sauce
- ½ Cup Heavy Cream
- 1 Sprig Fresh Rosemary
- 2 Tbsp Fresh Chopped Parsley
Instructions
- Salt and pepper all sides of the pork chops.
- Heat the olive oil over medium-high heat in a 10” or larger cast iron skillet.
- Sear the pork chops for 5-6 minutes per side, transfer to a plate and set aside.
- Add the butter to the cast iron skillet and melt over medium heat.
- Add the mushrooms and saute for 6-8 minutes; add onions and garlic and saute for another 5 minutes.
- Stir in the flour until there are no lumps.
- Stir in the chicken stock and Worcestershire sauce and heat over medium until thickened, stirring constantly.
- Pour in the heavy cream and stir.
- Add in the seared pork chops along with the juices on the plate.
- Add the rosemary sprig and simmer in the skillet over medium heat until thickened and reduced by half and the internal temp reaches 145 degrees, about 8-10 minutes.
- Season to taste with salt and pepper.
- Remove from the heat and stir in the fresh parsley. Serve over mashed potatoes and stir. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 588Total Fat: 39gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 183mgSodium: 628mgCarbohydrates: 14gFiber: 2gSugar: 5gProtein: 45g
