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Smothered Pork Chops are tender, savory, and satisfyingly covered in a creamy mushroom gravy. This one-pan dinner is the perfect comforting dinner at home that your family will love!
Forget everything you know about pork chops being dry and flavorless! These pork chops are so packed with flavor you won’t believe it, and they are so moist and perfectly cooked that my family instantly loved this recipe. After you try this recipe, you’ll have to try these fun Hawaiian Pork Chops, these delicious Baked Stuffed Pork Chops, and these easy Juicy Air Fryer Pork Chops.
Smothered Pork Chops in an Amazing Mushroom Gravy
When you need a restaurant-quality meal at home, these smothered pork chops are the perfect choice! The creamy gravy is so flavorful thanks to the one-pan method this recipe uses. Those delicious bits on the bottom of the pan get scraped up into the gravy along with earthy mushrooms and rich heavy cream. Smother your pork in this flavorful and satisfying gravy for the perfect juicy meat. I love to serve them with mashed cauliflower and some sautéed garlic asparagus with bacon!
This classic dish is not only incredibly delicious, but it is also affordable and a family favorite. The creamy gravy and tender, fall-apart meat is homemade goodness that will make you a very popular cook! This is a great recipe to add to the meal-planning dinner recipes. For other meal planning ideas, check out these totally delicious healthy meals!
Ingredients
One thing you won’t see in this ingredient list is canned soup! This is a made-from-scratch smothered pork chops recipe that is just as easy as using cans, without all those unknown ingredients. You could throw in some onions with the mushrooms to add a little extra flavor. You can find the exact measurements below in the recipe card.
- Olive Oil: Add to pan warmed to medium high heat before adding in pork chops.
- Salt and Pepper: These are used to add flavor and to bring out all of the flavors in the other ingredients.
- Thick Cut Pork Chops: Either bone-in or boneless will work, just adjust your cook time since bone-in will take a few minutes more on each side.
- Sliced Mushrooms: Crimini, white, or portobello all work well.
- Butter: Add to pan and whisk with flour to begin gravy.
- Flour: Whisk together with butter until brown to start your gravy.
- Beef Broth: Adds flavorful base to the gravy. You could use chicken broth instead.
- Heavy Cream: Thick rich cream in the gravy mixed together with Worcestershire.
- Worcestershire Sauce: Adds a little bit of tanginess to the gravy.
Smothered Pork Chop Recipe
Depending on the size of your pork chops, this could easily be a 30-minute meal! On top of being quick, clean-up is simple because it is all made in one pan! Just another reason that these smothered pork chops will be a family favorite.
- Heat Oil: In a medium sized skillet over medium high heat add the olive oil.
- Season Pork Chops and Cook: Salt and pepper the pork chops and add to the sauce pan. Sear on each side for 4-5 minutes on each side until cooked through and golden brown. Remove and set aside on a plate.
- Sauté Mushrooms: Add the mushrooms and sauté for 2-3 minutes or until tender. Set aside on plate with pork chops.
- Whisk Together Gravy: Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
- Combine and Simmer: Add the pork chops and mushrooms back to the skillet and let simmer for a couple of minutes.
- Serve: Plate and serve over mashed potatoes if desired.
Tips for Making Smothered Pork Chops
These smothered pork chops are so flavorful, and here I will share a few tips that make this recipe different from all the rest! They are super simple to whip up, and following these tips they will turn out perfect every time!
- Pork Chops: Bring meat to room temperature and pat them dry before seasoning and cooking. Make sure your pork reaches an internal temperature of 145 degrees.
- Mushrooms: Do not salt your mushrooms until after you have sautéed them to allow them to get great color.
- Don’t Wipe Out Pan: Leave the drippings and brown pieces in the pan after cooking the meat because it adds great flavor to the gravy. In fact you may want to scrape them off the bottom with your spatula to be sure they mix in.
Storing Leftovers
One of the reasons that I love making these smothered pork chops is that they make great leftovers, and you can freeze them! It’s so nice to have a precooked meal ready to pull out of the freezer when you are tired or don’t know what to make for dinner.
- In the Refrigerator and Freezer: Allow meat to cool completely before storing in an airtight container. Cooked pork chops with gravy will keep well for up to 3 days in the refrigerator or 2-3 months in the freezer.
- Reheat: To warm up stored leftovers, place on a skillet on medium low until warm throughout.
More Favorite Pork Chop Recipes
Don’t underestimate how flavorful pork chops can be! There is not a dry pork chop in sight among these recipes. They are all packed with flavor, juicy, and super easy to whip up. You’re whole family will love these recipes!
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Smothered Pork Chops
Ingredients
- 2 Tablespoons Olive Oil
- salt and pepper for seasoning the pork chops
- 4 pork chops
- 6 ounces sliced mushrooms
- 4 Tablespoons butter
- 3 Tablespoons flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 Tablespoon Worcestershire sauce
- 1 teaspoons Dijon mustard
Instructions
- In a medium sized skillet over medium high heat add the olive oil. Salt and pepper the pork chops and add to the sauce pan. Cook on each side for 4-5 minutes on each side until cooked through and golden. Remove and set aside on a plate.
- Add the mushrooms and sauté for 2-3 minutes or until tender. Set aside on plate with pork chops.
- Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
- Add the pork chops and mushrooms back to the skillet and let simmer for a couple of minutes. Serve over mashed potatoes if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this in my cast iron skillet while camping and WOW, it was SO GOOD. I practically drank the gravy on my plate.
I also added about half a bag of spinach and it turned out amazing. My partner won’t stop talking about it, I definitely recommend this recipe.
This was sooo outstanding. My husband wants a quart of the gravy to just drink…lol.
Thank you so much for sharing this!
SO GOOD! This sauce really is amazing. I served it with red mashed potatoes and corn. I cooked my pork chops in the air fryer, just so it would all be done at the same time and the whole meal was just perfect. I love all of your recipes. They never disappoint!
Super yummy. The gravy came out so good and was easy to make. My partner said it seemed complicated. She always says that.😄
I made this amazing Garvey and served it with a stuffed pork roast. I will make this again for a holiday dinner. Yum.
The recipe was very easy to follow. I substituted 2% milk for the heavy cream. Absolutely delicious. We all loved it and I will make it again. Thank you!
Love it! So delicious and satisfying. I used less cream, to cut down on calories and fat content, and added a tablespoon of paprika. Great recipe – Yum!
Could you add white wine to sauce
I have not tried that before, but that does sounds like it will add some flavoring to the pork chops. Let me know what you used and how much.
Just curious, you call for 5 Tbs butter but only talk about 4 of them in the sauce. What’s the plan for the last Tbs of butter?
I wondered that myself but ended up using the 5 tbs in the sauce ( it’s cooking as I type this ) looks good so far lol
looks delis, i would like to make this for 2 people?
I forgot to note that I used a whole container of crimini mushrooms (for me personally, I could have added another whole container) and heavy whipping cream since I’ve never used it before and didn’t know there was a difference, lol. I will definitely be utilizing more of your recipes 😋!
I made this for Thanksgiving this year, though, because I had 6 porkchops I added (eyeballed) a little more mustard and worsteshire… this was THE BOMB!!! It was definitely rich but the best EVER! Thank you!
I cooked this for dinner tonight and I have to say it was a winner. With this COVID situation we’re in, I couldn’t get fresh or dried mushrooms so I used canned. All I had to do was cook it a bit longer to get the excess water water. Sooo delicious 😋. Thanks for the recipe. ❤️
This information was very helpful so i learn something always new from this page.
Very nice. I am waiting for your new recipes. I loved so much your all articles. Thanks for recipe.
Dear Alyssa,
I am new to this website and have been wanting to cook a number of your very delicious looking dishes like smothered pork chops etc but I notice that the below websites I go to does not have a video of this dish. Instead it have other “latest/recommended” dishes video and these videos does not have a recipe. I dont know how to go to the recipe and the video. It is like I either have video on your cooking dishes but no recipe attached or recipe but no video like below link.
https://therecipecritic.com/smothered-pork-chops/
Amazing! It looks heavenly, I couldn’t want anything more than to attempt to make one of this day that sort of treat. Much obliged to you for making it progressively extraordinary. I love it. Great job!