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.
Yummmmm!!! I made this for dinner this evening. It is VERY tasty!
Was really good had to add extra seasoning to the gravy. Rather have a recipe under seasoned so I can add then under. Think next time I will use 1/2 broth 1/2 cream.
Easy to follow recipe and the result taste yummy. Thanks
adding cream to the broth sounds very good. I will try that next time, or maybe sour cream.
I added some Dijon mustard and reduced the chicken stock by adding some white wine. I skipped the oven and simmered my boneless chops in the sauce (8-10 mins) with the cremini mushrooms and onions. Made some egg noodles and tossed them with the sauce. Finished with fresh thyme from my garden. Delish!!
first time making smothered pork chops and this was Thee perfect recipe for my first attempt. thank you so very much! simply delish
This was really good, my kids don’t like pork chops but they ate this! Easy, too.
I’ve made these many times but with not as thick pork chops. I usually just finish them in the pan on stove top but absolutely delicious served with rice! I also add a little cream of chicken soup.
I feel like it needs a bit more spices—kind of tasted like chicken broth with mushrooms
The gravy is DELICIOUS,,,,, so much flavour of mushroom, this is a keeper for sure and I made it according to instructions and did not add anything extra. This recipe works “as is”. Takes me back to the days when mom made it for us as kids only she used canned soup (back in the ’60’s). I will make this a lot, I love pork and again the gravy is fab.
This was absolutely delicious. Thank you!
this is a solid recipe!! I used unsalted butter and added a bit of rosemary and thyme.
(salt it later)
Aaron
Excellent recipe!! This has become a regular on my menu now. My husband and Son love it. In fact, I have to use at least six pork chops and double to sauce because my Son likes to take leftovers to school for his lunch. I, myself, love the gravy with onions and mushrooms over mashed potatoes.
Pretty sure these are the best pork chops I have ever made, the sauce was so delicious, smothered it all over the pork chops & mashed potatoes. I will make this again.