Description
A hearty and flavorful recipe for smothered pork chops cooked in a rich mushroom gravy. The pork chops are seared for a golden crust then simmered with sautéed mushrooms, onions, and a creamy gravy made from chicken broth and heavy cream. This comforting American classic is perfect served over mashed potatoes, rice, or egg noodles.
Ingredients
Scale
Pork Chops & Seasoning
- 4 bone-in pork chops (about 1 inch thick)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup all-purpose flour (for dredging)
Cooking Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini or button mushrooms (sliced)
- 1 small onion (thinly sliced)
- 2 cloves garlic (minced)
- 1 ½ cups low-sodium chicken broth
- ½ cup heavy cream
- 1 tsp Worcestershire sauce
- 1 tbsp chopped fresh parsley (optional for garnish)
Instructions
- Season and Dredge Pork Chops: Season the pork chops evenly on both sides with salt, black pepper, garlic powder, and onion powder. Lightly coat each chop in all-purpose flour, shaking off any excess to ensure a thin, even layer.
- Sear the Pork Chops: Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3 to 4 minutes on each side until they develop a golden-brown crust. Remove the chops from the skillet and set aside to rest.
- Sauté Vegetables: Reduce the heat to medium and add unsalted butter to the same skillet. Once melted, add sliced mushrooms and thinly sliced onions. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables have softened and taken on some color.
- Add Garlic and Flour: Stir in the minced garlic and cook for one additional minute. Then add about 1 tablespoon of the leftover flour from the dredging process. Cook the mixture for another minute to develop the roux base for the gravy.
- Make the Gravy: Slowly pour in the chicken broth while continuously stirring to prevent lumps. Add the heavy cream and Worcestershire sauce, then bring the mixture to a gentle simmer.
- Simmer Pork Chops in Gravy: Return the seared pork chops back to the skillet. Cover with a lid and reduce the heat to low. Let simmer for 20 to 25 minutes, or until the pork chops are tender and the mushroom gravy thickens to your desired consistency.
- Garnish and Serve: Optionally garnish with chopped fresh parsley before serving. Serve the smothered pork chops over mashed potatoes, rice, or egg noodles for a complete comfort meal.
Notes
- Serve the smothered pork chops over mashed potatoes, rice, or egg noodles to soak up the delicious gravy.
- For a lighter version, substitute half-and-half for the heavy cream.
- Bone-in pork chops provide more flavor and juiciness, but boneless chops can be used as a substitute.
