Get ready to transform an ordinary dinner into a comforting meal with these irresistible smothered pork chops. This dish delivers restaurant-quality flavor right at your table with tender, juicy pork chops in a rich, savory gravy with caramelized onions and earthy mushrooms. Using a simmering technique, you can help the meat become fork-tender while it absorbs all the gravy flavors. This dish is perfect for special occasions, yet simple enough for weeknights and can likely satisfy just about any palate you serve.
Learn how to make smothered pork chops with our tips and recipe.
What Are Smothered Pork Chops?
Smothered pork chops are a classic Southern dish that features bone-in or, more commonly, boneless pork chops that are seared for flavor and to lock in moisture, then simmered in a delicious gravy until fork-tender. The gravy typically spotlights caramelized onions and mushrooms, plus spices like garlic, salt, and pepper. However, some people put their own twists on this dish with additional herbs, like rosemary and thyme, and other additions, like grated or shredded cheese melted over the top.
But you can’t speed this dish up with quick cooks. The magic behind smothered pork chops is the simmering technique, which helps the pork chops absorb all the flavors from the gravy and remain super moist while cooking. Once smothered pork chops are done, they’re tender enough to enjoy on their own or atop rice, mashed potatoes, or grits.
What Type of Pork Chop Should I Use?
While bone-in chops offer exceptional flavor, boneless pork chops are ideal for smothering. Their uniform thickness ensures even cooking and makes them easier to eat once topped with gravy. Center-cut loin chops work great for this dish, offering the perfect balance of tenderness and flavor. For extra richness, consider boneless shoulder chops, also known as blade chops, which have more marbling that breaks down and tenderizes the meat as it simmers.
Selecting quality pork chops makes all the difference in your final dish. Here’s what to look for:
- Choose chops at least one inch thick to prevent overcooking
- Look for pinkish-red meat with white (not yellow) fat
- Some fat is good for juicier results, so watch for thin strips of fat, known as marbling, running through the pork
- Avoid chops with excessive liquid in packaging, which is a sign that they may have been fully or partially frozen and thawed
- Select chops of similar size for even cooking
What Cooking Method Should I Use?
Using a Dutch oven is unquestionably the best technique for creating perfect smothered pork chops. This method gives pork chop fibers and proteins a little bit of time to break down, resulting in meat that falls apart with your fork. The extended cooking time also allows flavors to come together and penetrate every part of the meat, creating that strong flavor that defines this classic dish.
While braising smothered pork chops in a Dutch oven leads to the best results, you can also use a pressure cooker to make this dish if you’re in a pinch. Pressure cookers cut down on time but can still yield tender pork chops with a whole lot of flavor, although they can be a little trickier to time correctly.
Tips for Making Smothered Pork Chops
Before you start cooking using the recipe below, here are a few tips that can help you get the best results:
- Deglaze thoroughly: After searing the chops, scrape up the flavorful brown bits from the pan and stir them into the gravy’s ingredients for maximum flavor.
- Control thickness: For a thicker gravy, use a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) stirred in during the final few minutes of cooking.
- Add herbs: Fresh thyme or rosemary sprigs added during the simmering process will boost the dish’s flavor.
Smothered Pork Chops Recipe
Use a Dutch oven to create this smothered pork chops recipe.
Ingredients
- 4 boneless pork chops, each about 1 inch thick
- ¼ cup flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 tbsp flour
- 8 oz sliced mushrooms
- 1 cup chicken broth
- ¼ cup heavy whipping cream
Instructions
- Mix ¼ cup flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow dish. Pat the pork chops dry with paper towels and dredge each chop in the seasoned flour until evenly coated.
- Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add the pork chops and sear for 3-4 minutes per side until golden brown (the chops won’t be fully cooked yet). Transfer to a plate and set aside.
- In the same skillet, add diced onions and cook for 4-5 minutes until softened and starting to caramelize. Add mushrooms and cook for another 3-4 minutes until they begin to brown.
- Sprinkle the 2 tablespoons of flour over the vegetables and stir constantly for about 1 minute.
- Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a simmer and let it thicken for 2-3 minutes, stirring occasionally.
- Stir in the heavy cream and return the pork chops to the skillet, along with any accumulated juices.
- Reduce heat to low, place the lid on the Dutch oven, and simmer for 15-20 minutes until the pork chops are tender and reach an internal temperature of 145°F. The gravy will also thicken during this time.
- Spoon the mushroom gravy over each pork chop to serve.
Notes
If desired, use a pressure cooker to make smothered pork chops. After searing the chops in the pressure cooker on the sauté setting, transfer them to a clean plate. Then, sauté the onions and mushrooms for 2-3 minutes. Sprinkle the flour over the vegetables, stir briefly, then whisk in the chicken broth and return the pork chops to the pot. Close the pressure cooker, cook on high pressure for 8 minutes, then perform a quick release. Stir in the heavy cream after releasing pressure, allowing the natural residual heat to thicken the gravy for about 5 minutes before serving.
Recipe Variations
While our smothered pork chop recipe is the classic way to make this dish, it’s not the only way. Here are a few variations with different flavor profiles to create something completely new each time:
- Cajun-style: Add 1-2 teaspoons of Cajun seasoning to your flour mixture and incorporate diced bell peppers with the onions for a slightly spicy kick.
- Creamy herb: Stir in 2 tablespoons of fresh chopped herbs (parsley, thyme, chives) just before serving, and increase cream to ½ cup for a creamier dish.
- Wine: Replace ¼ cup of the chicken broth with dry white wine to elevate the gravy.
- Cheesy: Mix ½ cup of shredded Gruyère or white cheddar into the finished gravy for a savory twist.
- Bacon: Cook 4 strips of chopped bacon in the pan, then use the bacon fat instead of olive oil to sear the chops. Sprinkle the cooked bacon over the finished pork chops.
Wrapping Up: How to Make Smothered Pork Chops
Now you have everything you need to make smothered pork chops in your kitchen. Try our hearty, center-cut boneless pork chops, which you can order online and have shipped to your door. Our pork chops come vacuum-sealed and flash-frozen to preserve their quality as they make their way to you.
Smothered Pork Chops
Ingredients
- 4 boneless pork chops each about 1 inch thick
- ¼ cup flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- 1 medium onion diced
- 2 tbsp flour
- 8 oz sliced mushrooms
- 1 cup chicken broth
- ¼ cup heavy whipping cream
Instructions
- Mix ¼ cup flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow dish. Pat the pork chops dry with paper towels and dredge each chop in the seasoned flour until evenly coated.
- Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add the pork chops and sear for 3-4 minutes per side until golden brown (the chops won’t be fully cooked yet). Transfer to a plate and set aside.
- In the same skillet, add diced onions and cook for 4-5 minutes until softened and starting to caramelize. Add mushrooms and cook for another 3-4 minutes until they begin to brown.
- Sprinkle the 2 tablespoons of flour over the vegetables and stir constantly for about 1 minute.
- Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a simmer and let it thicken for 2-3 minutes, stirring occasionally.
- Stir in the heavy cream and return the pork chops to the skillet, along with any accumulated juices.
- Reduce heat to low, place the lid on the Dutch oven, and simmer for 15-20 minutes until the pork chops are tender and reach an internal temperature of 145°F. The gravy will also thicken during this time.
- Spoon the mushroom gravy over each pork chop to serve.
