Easy Smothered Pork Chops

If you’re craving chicken instead, head on over to my irresistible Smothered Chicken recipe, or try these tasty Meatballs and Gravy.

Why you’ll love it

This smothered pork chops recipe is ideal for busy weeknights. They’re made with simple ingredients that are transformed into a super cozy meal. It’s very straightforward, so there’s no fussing around with caramelizing onions or adding mushrooms, but you don’t lose flavor.

If you’ve never cooked pork chops before or they usually end up dry and overcooked, there’s absolutely no need to be intimidated. This post has a lot of information that will help you get perfectly juicy pork chops. No tough and rubbery meat here!

What you’ll need

• Pork chops – I used 4 bone-in chops that are seasoned with salt & pepper to help get a good crust and flavor. See all the specifics below for helpful hints and alternatives.
• Seasoning – garlic powder, onion powder, paprika, and cayenne pepper make up the seasoning blend for the smothered gravy. The cayenne just adds a gentle something-something, not making it spicy!

What kind of pork chops do I use?

• Use bone-in or boneless pork chops depending on what you prefer. Bone-in tend to be a little more flavorful and juicy, but either will work just fine.
• I used bone-in pork chops, a bit over 3/4″ thick. I seared them for 5 minutes on one side and 3 minutes on the other side, so if using thinner chops, I’d sear them for less time.
• If using ones over 1″ thick, I’d sear them for 5 minutes per side and then finish them in the oven.

How to make smothered pork chops

Take the pork chops out of the fridge at least 15-30 minutes prior to starting the recipe. Add the olive oil to a skillet and let it heat up until it’s good and hot and the oil is shimmering. Season the chops with salt & pepper. Sear the pork for on both sides until golden brown, and then transfer them to a plate. Do this in two batches if you’ve got larger bone-in pork chops. Do not crowd the pan, or they’ll steam instead of brown.

To make the gravy, add the butter to the same skillet, and then stir in the flour to make a quick roux. Whisk in the chicken broth, cream, garlic powder, onion powder, paprika, Worcestershire sauce, and cayenne pepper. Let it thicken for a couple of minutes, and then either add the pork chops back in or plate them and spoon the sauce over. Top with fresh parsley.

Pro tips

• The skillet needs to be very hot to get a good sear on the pork. If you’re finding it isn’t cooked after the suggested time, your pan probably isn’t hot enough. You will need to work quite quickly when making the gravy because the pan will still be very hot, so I suggest having all the ingredients measured out and ready to go for the smoothest cooking experience.
• Pork is easy to overcook and dry out, so using an instant read meat thermometer is a lifesaver. Pork is safe to eat when it’s a bit pink inside (145F). If you prefer your pork more cooked, you can sear the chops for a bit longer than suggested. Just watch that you don’t overcook them. Anything much over 145F is likely to be quite dry and overcooked.
• Your gravy may end up a bit paler if you have smaller pork chops and only fry them in one batch.

Want to add in onions and mushrooms?

• Try sautéing a chopped onion and/or some mushrooms after searing the chops. If the pan seems dry, you may need to add a splash more olive oil. I’d then take the sautéed onions/mushrooms out of the pan and proceed with the gravy as the recipe indicates, then add them back into the pan just before serving.
• Use one medium onion and/or 7 ounces of sliced cremini or white mushrooms.
• If you’re just adding onions, ensure the pan isn’t too hot so they soften up and brown nice and slowly (over 10-15 minutes or so) vs. getting scorched.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

• I use cooking tongs to easily flip the meat when searing it.
• I recommend using a cast iron skillet for best results. You don’t have to, but it’s definitely a good piece of cookware to own and lasts forever! Le Creuset is my personal favorite.
• This splatter guard makes for easier clean-up.

Substitutions and variations

• You can leave the cream out if you want, but then you may want to add a little more chicken broth. If you want to use half-and-half, buttermilk, or regular milk, I would be careful to turn the heat down and let the pan cool a bit so it doesn’t curdle. Keep in mind it may take a little longer for the sauce to thicken using lower fat alternatives and a lower stove temperature.
• Use beef broth for a darker gravy or add in a splash of Kitchen Bouquet, but be mindful of salt in the recipe.

Leftovers and storage

• These pork chops will keep for a few days in the fridge. Just make sure leftovers are stored in an airtight container.
• Reheat in a saucepan over a low heat until warmed through for best results. Take care to not overcook them while rewarming.
• You could freeze leftovers, but keep in mind the texture of the meat might not remain the same upon thawing.

Easy Smothered Pork Chops and Gravy

smothered pork chops are pan fried to perfection and coated in a delicious, rich homemade gravy that has a touch of cream. They're so comforting, tender, and juicy every time!