Smothered Pork Chops are a classic American dish that is easy to make and full of delicious flavor. Thick cut pork chops are covered in a perfect, savory gravy with onions and mushrooms. So good!
If your idea of a pork chop is a thin, dry, little piece of rubbery meat, you simply have not had the right pork chops. A good pork chop is as delicious and juicy as your favorite steak. Once you try this recipe, you will be hooked. These chops are tender and flavorful. They’re great, too, because they’re easy to make, and everyone will love them.
This smothered pork chop recipe calls for searing of your pork chops in a skillet, then allowing them to finish cooking in the oven. While they cook, you will caramelize your onions, saute your mushrooms, and prepare the gravy that your chops will be smothered in. Simple but amazing. Listen, try to be civilized. The temptation to eat everyone else’s pork chops might arise, but you’re better than that. Keep calm and make more pork chops.
PRO TIP: don’t buy thin chops! Make sure you spend a little more, just like you would for a good steak, and get a nice, thick cut pork chops that is 1 to 1 1/2 inches thick. If you don’t see any in your grocery store, you can often ask for them to cut you some thick cut pork chops at the meat counter.
PORK CHOP CUT GUIDE:
There are four different cuts of pork chops that you can purchase. Each cut has different characteristic, but all of them can be used in pork chop recipes. Whichever cut you purchase, it is advisable that you buy one that is 1 to 1 1/2 inches thick as they cook more evenly and are less likely to dry out. It is very easy to overcook a thinly sliced pork chop. Pork should be cooked to an internal temperature of 145 degrees Fahrenheit.
- Rib Chop: This is the most desirable cut of pork chop. It comes from the rib section (hence its name) and has a large bone running along one side. This cut is very tender with a nice pork flavor.
- Loin Chop: This pork chop cut has a t-bone in the middle. It has two different kinds of meat on it, with loin meat on one side, and tenderloin meat on the other side. These two meats cook at different rates so it is a more difficult cut to work with.
- Boneless Chop: This is the most lean cut of pork. It is very easy to over cook this cut and dry it out as it has very little fat, connective tissue, and doesn’t have any bones. This is the most commonly sold pork chop cut in the United States, but it is certainly not the most desirable because it is lean, and so easy to overcook.
- Shoulder Chop: This is the least desirable cut of pork chop and is not commonly found in American grocery stores. They have lots of flavor, but also have a lot of gristle and bones. This cut of chop is best braised.
If you love pork chops, be sure to check out some of our other fabulous pork chop recipes:
- Apple Stuffed Pork Chops
- Easy Baked Pork Chops
- Perfect Thick Cut Pork Chops
- Pork Chop Marinade
- Perfect Grilled Pork Chops
- Smoked Pork Chops
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I’m amazed at how little seasonings are in this. But the flavor is so good. I get home late sometimes and have to cook dinner. We like home cooked food. So this was easy. I had all ingredients at home already and thought I would give it a go. … pork chops ( I used boneless) and sauce turned out amazing. I served with wild rice and peas ( hubby wanted). And I had some leftover garlic bread. HAPPY full belly’s I will definitely check out some other quick recipes from this site.
My husband and I loved this recipe! It was delicious!!
Delicious! I made this recipe tonight except that I used beef broth because I was out of chicken stock. The chops were tender and tasty and the gravy was some of the best ever.
Awesome, great easy recipe
Tonight I am making this recipe again as it was soooo delicious! It is amazing how rich the gravy turns out minus heavy cream or sour cream. The pork chops are tender and with the mushrooms and onion they are truly smothered! Thank you, Rachel for this recipe!
I tried these for the first time, super easy to do and it was moist and super YUMMY. The only thing I changed was I seasoned it with Steak seasoning and OMG the season put it thru the roof! Don’t be afraid, try it… You will not regret it… after it is cooked sprinkle some Parsley to make it pretty…
You might want to try Montreal Chicken Seasoning. It works really well with pork
It looks so good but what can you use in place the mushrooms if you don’t like them other than mushrooms the dish is perfect
This is a Great recipe. The only things I do differently is caramelize my onions and mushrooms together until very dark and sweet and add a little sea salt to help sweat them and release their water faster at the beginning of the cooking process. . Then, I add the chops back into the skillet. I also add 1-can of Cream Of Mushroom Soup with 14 Cup of beef broth instead of chicken broth. It just adds more intense flavor 💞 & cover with a lid for about 5 -10 minutes checking for doneness with a meat thermometer for accuracy.… Read more »
so the only thing you do different is the whole recipe?
Sounds great BOTH ways Yum!
Absolutely delicious! I made this tonight for my family and it was not only a hit but a true Keeper. Thank you! We watch your videos every day and love you.
I’ve made this recipe a few times. It’s always a crowd pleaser, even my fussy kids like it. However, rather than the sear-then-bake method, tonight I shall try the reverse using the “sous vide” method. This “water bath” cooking technique will cook them perfectly and evenly to 140 degrees F (five degrees less than the recipe), while also retaining all of their juices. I’ll then sear them in a cast-iron skillet to give them a nice crust before I nestle them into the onion and mushroom sauce. It will take longer due to the sous vide, but I’m sure it… Read more »
I took one look at the ingredients and knew I had to make this recipe ASAP! My son is allergic to whey protein in milk so he has to avoid almost all dairy products. Real butter is okay in smallish amounts, but no margarine or cream soups. We love thin pork chops lightly fried, but this looks so much better!
Delicius, will try.
We really enjoyed the smothered chops (so did our neighbors we shared with!)
Absolutely delicious! I’m a Stay at home chef fan!!
Very good. Next time I will use more seasoning on the chops. I only had low sodium chicken broth and unsalted butter in the house which may have affected the taste.
I did the same thing, used low sodium broth and unsalted butter, and thought the chops needed some added flavor. All in all, however, the ease of preparation, the gravy with the onions and mushrooms, and presentation itself were wonderful. I will be trying this out again, I’m sure.