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5 from 1 vote

Smothered Pork Chops

By Britney
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 4
smothered pork chops in a skillet topped with fresh thyme in a mushroom and onion gravy.
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Tender, flavor packed, juicy Smothered Pork Chops in a creamy gravy with onions, garlic, and mushrooms. It's comforting and easy to make!

Equipment

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Ingredients 

For the Pork Chops

  • 4 Bone-In Pork Chops (about 1 inch thick), (thick cut, see notes for thinly sliced pork chops)
  • 2 tsp Onion Powder
  • 1 1/2 tsp Cajun Seasoning
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup All Purpose Flour
  • 2 tbsp Olive Oil

For the Gravy

  • 2 Celery Stalks , (diced)
  • 1 large Yellow Onion, (sliced)
  • 2 cups Baby Bella Mushrooms, (sliced)
  • 5 cloves Garlic, (diced)
  • 3 tbsp Salted Butter
  • 4 sprigs Thyme, (stems removed)
  • 3 tbsp All Purpose Flour
  • 1 3/4 cups Chicken Broth
  • 2 tsp Chicken Bouillon Paste
  • 1/2 cup Heavy Cream
  • 1 tbsp Dijon Mustard

Instructions 

  • Allow the pork chops to come to room temperature. Pat the pork chops dry with a paper towel. Combine garlic powder, onion powder, cajun seasoning, kosher salt, and black pepper in a small bowl. Mix together and sprinkle all over the pork chops, coating all sides. 4 Bone-In Pork Chops (about 1 inch thick) 2 tsp Onion Powder 1 1/2 tsp Cajun Seasoning 1 tsp Garlic Powder 1 tsp Kosher Salt 1/2 tsp Black Pepper
  • Add flour to a shallow plate and place pork chops into the flour, ensuring they’re completely coated on all sides. Tap off excess flour. (don’t discard, we’re using some of the leftover flour for the roux for the gravy) 1/2 cup All Purpose Flour
  • Place a 12-inch skillet or pot on the stove over medium high heat. Allow the skillet to warm for about 4-5 minutes, then drizzle in the olive oil. Add the pork chops to the skillet (cook in batches if needed to prevent overcrowding the pan). Cook for about 4-5 minutes on both sides, until golden brown. Pro Tip: Do not move the pork chops until they’re ready to flip over - this allows for a nice crust to develop. 2 tbsp Olive Oil
  • Remove the pork chops and place onto a plate. Cover with aluminum foil.
  • Reduce the stove to medium heat, then add celery, onion and mushrooms to the pan and cook for about 8-10 minutes, until slightly softened, then add the garlic and continue to cook for 2 minutes. (If pan gets dry, add in a drizzle of olive oil.) 2 Celery Stalks 1 large Yellow Onion 2 cups Baby Bella Mushrooms 5 cloves Garlic
  • Add butter to the skillet and use a wooden spoon or spatula to gently scrape the bits off of the bottom of the pan. Once the butter is melted, add in the flour and chicken bouillon paste. Mix until the flour is absorbed and thickened, about 2-3 minutes. 3 tbsp Salted Butter 3 tbsp All Purpose Flour 2 tsp Chicken Bouillon Paste
  • Mixing constantly, pour in the chicken broth, thyme, heavy cream, and dijon mustard. Mix together and bring to a slight boil, then reduce heat to low and cook for 5 minutes, stirring often. 1 3/4 cups Chicken Broth 4 sprigs Thyme 1/2 cup Heavy Cream 1 tbsp Dijon Mustard
  • Add pork chops back into the pan and continue to cook for about 5-6 minutes, until the gravy thickens and the pork chops are cooked to your desired level of doneness. Taste for salt and pepper and adjust as needed.

Video

Notes

 
  • It's very easy to overcook pork chops - so be careful here. It's helpful to use a meat thermometer to measure the internal temperature of the pork chops. It should register between 145-155 degrees for medium dones and 160 degrees F for well done. 
  • Rest before serving! Let the chops sit in the gravy for a few minutes before plating so the flavors fully soak in.
  • Don't forget to Deglaze the pan! Use chicken broth (or even a splash of white wine) to scrape up all the browned bits. That’s liquid gold for your sauce.
  • Adjusting Gravy Consistency. If your gravy is too thin, simmer uncovered to reduce or whisk in a small slurry of flour/cornstarch with broth. If it’s too thick, stir in a splash of chicken broth or cream to loosen it up.

Nutrition

Calories: 647kcal, Carbohydrates: 29g, Protein: 56g, Fat: 34g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.4g, Cholesterol: 208mg, Sodium: 1408mg, Potassium: 1224mg, Fiber: 2g, Sugar: 7g, Vitamin A: 1043IU, Vitamin C: 7mg, Calcium: 119mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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