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!
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.
it is believed that smothered pork chops originated in the Southern United States, where they were a popular and affordable way to prepare pork. The term “smothered” refers to the cooking technique of slow-cooking the pork chops in a flavorful liquid, such as broth or gravy, which helps to tenderize the meat and infuse it with rich, savory flavors. Over time, this simple and satisfying dish has become a staple of Southern cuisine, and it continues to be enjoyed by many people around the world.
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.
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. The temptation to eat everyone else’s pork chops might arise, but you’re better than that. Keep calm and make more pork chops.
Pork Chop Cut Guide
There are four different cuts of pork chops that you can purchase. Each cut has different characteristics, 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 types of meat cook at different rates so it is a more difficult cut to work with.
- Boneless Chop: This is the leanest cut of pork. It is very easy to overcook this cut and dry it out as it has very little fat, and 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. It has lots of flavor, but also has a lot of gristle and bones. This cut of chop is best braised.
Storage and Reheating Instructions
To store leftover pork chops, transfer the completely cooled pork chops to an airtight container or a resealable plastic bag and store them in the refrigerator for up to 3 days.
When it comes to reheating leftover pork chops, there are a few different methods that you can use. The best way to reheat pork chops is in the oven, as this will help to preserve their moisture and prevent them from drying out. To do this, preheat your oven to 350 degrees Fahrenheit and place the pork chops on a baking sheet. Bake them for about 10-15 minutes, or until they are heated through. Alternatively, you can reheat the pork chops in the microwave by placing them on a microwave-safe plate and heating them on high for about 1-2 minutes, or until they are heated through.
You can also repurpose your pork chops into other delicious dishes. For example, you can slice the pork chops and use them in sandwiches or salads, or you can shred the meat and use it in tacos or burritos. You can also chop the pork chops and use them in soups or stews. The possibilities are endless, so feel free to be creative!
If you love pork chops, be sure to check out some of our other fabulous pork chop recipes:
Just click on any of the images above to take yourself to more restaurant-quality pork chop recipes you can easily make at home.
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
So easy to make and very tasty. I had only had smothered pork chops from restaurants and due to the Pandemic our favorite place is closed. I tried this recipe and it was perfect, my husband said definitely restaurant quality.
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 will be great. Thanks for the recipe!
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!
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
Learn to like them ! I would say cauliflower or broccoli would also be good. The mushrooms probably help tge gravy turn out good so your going to want a seasoning to replace that. Maybe a mushroom packet gravy. Maybe. Don’t have the mushrooms but has the deep flavor.
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.
So easy and absolutely delicious.