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.
Easy Smothered Pork Chops
- 4 center cut bone-in pork chops 1-inch to 1 1/2-inches thick
- 1 1/2 teaspoons salt *
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large white onion halved and sliced
- 8 ounces mushrooms sliced
- 2 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- Preheat oven to 350 degrees. Heat a heavy, oven safe skillet over medium-high heat. Season the pork chops on both side generously with salt and pepper.
- Sear the chops for 3 to 4 minutes per side over high heat. For thick chops (over 1-inch thick) transfer them to a 9×13 pan and finish cooking in the preheated 350 degree oven until the pork reaches an internal temperature of 145 degrees Fahrenheit, about 15 minutes.
- Return the skillet to medium-high heat. Add in the olive oil, onion, and mushrooms and saute for 5-7 minutes until mushrooms and onions are soft and translucent.
- Add in butter and garlic and cook garlic for 60 seconds.
- Sprinkle in flour and stir until all white specks have disappeared, about 1 minute. Pour in the chicken broth and bring to a simmer, stirring until the sauce thickens.
- When pork is cooked through, return the pork to the skillet. Serve hot smothered with the onion and mushroom gravy.
 THICK CHOPS vs. THIN CHOPS
This recipe is written for thick cut pork chops that are 1 to 1 1/2 inches thick. For thin pork chops, you can cook them in the skillet without transferring them to the oven. Chops that are less than 1/2 inch thick can cook as quickly as 4 to 5 minutes per side. For best results, use thick cut pork chops.
