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.
My husband and I loved this recipe! It was delicious!!
Awesome, great easy recipe
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.
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 »
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
Delicious!
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!
Easy to understand and follow preparation in the video. Recipe looks great I’m gonna try it!
Wow these were a hit! Easy to make and very tasty (and I’m not a mushroom fan)!! Definitely going into my rotation.
Just made it tonight. Whol;e family loved it.
My husband loves these pork chops and so do I. I love how your recipes are quick, easy and use normal seasonings. So delicious.
Used boneless pork chops as that is what I had on hand. Very good. I will try bone-in porks chops next time as recipe states. Hubby really liked these (and the recipe works well for a keto diet).
AWESOME!