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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:Â 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.
This is definitely not a 15 minute cook time lol you can’t even get a good gravy in 15 minutes….
This was delicious! I made a mistake and accidentally added a TABLESPOON mustard rather than teaspoon. That was unideal 🙂 added more broth and a smidge more cream, and the mustard taste still was there but didn’t overpower. While I was trying to fix I sautéed more mushrooms over high heat and added to the sauce to add more non-mustard flavor. Ended up still being super delicious despite my error. Next time I’ll make it the correct way and I bet it will be even better 🙂
Really good. I sautéd onions after the mushrooms and used vegetable broth as I didn’t have beef. I halved the recipe for 2 chops. Will definitely make again.
My husband liked this recipe but I thought it was a bit bland. My chops took longer to reach desired temp. I think the addition of sherry as mentioned by one reviewer is a good idea or maybe garlic.
Hi Alyssa!
Do you think this will be ok without the heavy cream?….can I use chicken broth or white wine to create the gravy?
Thanks!
My husband smokes a lot of meat on the smoker on the weekends and then we use it in meals throughout the week. Would the flavor come out the same for the gravy if you didn’t get the juices from cooking the meat?
My guess is you would get more of a Smokey flavor versus with the juice
I make this at least very 2-3 weeks. My husband loves it. I add in pierogis to the sauce. It’s awesome!
Amazingly delicious! Made these for dinner tonight and just bookmarked the recipe!
Easy and delicious. I even impressed myself. Was great without onions. I definitely will be making this again. Thank you for recipe.
Made this the other day and it was wonderful. The list of ingredients lists 5 Tbs of butter but the instructions only call for 4Tbs. Just went with 4 1/2 and it was great!
Recipe now says 4 Tbs butter
Sauce is amazing! I cooked the mushrooms with a little Sherry and did pork medallions but very tasty and over some egg noddles! Thanks!
Easy to follow directions. It was delicious! Thank you!
Agreed, needs onions too. And where does the 5th tablespoon of butter get used??
I’m in the process of making this and that is my question too!
That was a typo. Only 4 Tablespoons of butter are needed! It’s all fixed, thanks for catching that!
What? No onions? That was about the only change I made.
I put mine on polenta made from the tubes. Found a recipe to make it creamy.
Well pleased with the outcome.
In my medium large (I thought) skillet I ran out of room. I could only get 3 pork chops in after everything else.
I will be doing this again. Thank you.
My husband is not a fan of pork but served with this gravy he loved it. This gravy is so good you could eat it by itself! Definitely a keeper.
I’m new to this website and was searching for cast iron skillet meals to prepare on my woodstove during a snowstorm with no electricity! This recipe is not only easy and fast to prepare, the dish turns out simply amazing! I’m a really accomplished at home chef and this is absolutely one of the tastiest skillet creations I’ve come across! The Dijon mustard coupled with the Worcestershire sauce compliments the creamy sauce and smothered over the pork chops, is simply divine! The chops came out so tender they melted in your mouth! My family gave this recipe five gold forks!