Smothered Pork Chops are what’s for dinner tonight! This easy-to-make entree is flavor-packed and oh-so-satisfying. Pork chops are cooked to golden brown tender perfection on the stovetop before being smothered with the most mouthwatering creamy sauce. This is my favorite recipe to cook for my family when everyone is craving comfort food.
What’s in This Smothered Pork Chops Recipe?
My pork chops are dredged before being pan-fried to create that signature golden brown exterior while still being plenty tender and juicy. As tasty as the meat is all by itself, I think the real star of the show here is the creamy sauce! It’s so rich with flavor and the consistency is what my dinner time dreams are made of.
- Pork Chops: There are 4 cuts of pork chops available: rib chop, loin chop, boneless chop, and shoulder chop. I recommend boneless chop for this recipe.
- Flour: All-purpose flour helps create a crispy crust.
- Spices: Kosher salt, black pepper, garlic powder, and smoked paprika add a smoky and savory flavor to these chops.
- Onion + Garlic: Create a savory and earthy base of flavor for the gravy.
- Broth: Low-sodium beef broth creates an umami base for the sauce. Chicken or vegetable broth will also work well.
- Heavy Cream: Makes the gravy rich and creamy. Half-and-half, whole milk, or coconut milk will all work in a pinch, but the gravy will not be as creamy or rich. Make sure it’s at room temperature so it doesn’t curdle.
- Worcestershire Sauce: Adds a punch of umami flavor to the gravy.
- Parsley: Adds a pop of color and freshness.
Variations to Try
- This recipe can be made with bone-in pork chops. You may need to cook the pork longer to ensure it is cooked through. I recommend rib chop, as it is the most tender. Loin chop and shoulder chop are more difficult to work with and often have more gristle.
- Feel free to add the mushrooms of your choice to this recipe. Simply cook them with the onions.
How to Store and Reheat
Store leftover smothered pork chops in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 10-15 minutes, or until heated through.
How to Freeze
Freeze smothered pork chops in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These pork chops can be served with any number of starches, such as rice or mashed potatoes. Cornbread, biscuits, or dinner rolls would be great gravy-soakers. For veggies, keep it simple with roasted broccoli, green beans, or asparagus.
Notes from the Test Kitchen
Next time you need a hearty, classic, and easy dinner on the table that’s just as comforting as it is delicious, make some Smothered Pork Chops! This family favorite dinner is a staple in my weeknight recipe routine and it’s sure to become one in yours as well.
5-Star Review
“I finally got around to making this, and we thought it was delicious! My pork chops were much larger than called for, so as suggested, I just sauteed them longer, maybe 15 minutes in total. In all honesty, the sauce was so good, I could have had that on its own ;-). Anyway, will definitely be making this again.” -Helen
Smothered Pork Chops Recipe
Equipment
- Cast Iron Skillet
- Instant Read Meat Thermometer
Ingredients
- 8 ounces boneless pork chops
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 cup low-sodium beef broth
- ½ cup heavy cream room temperature
- 1 tablespoon worcestershire sauce
- 1 tablespoon chopped parsley plus more for garnish
Instructions
- Pat the pork chops dry.8 ounces boneless pork chops
- In a shallow bowl, whisk the flour, salt, pepper, garlic powder, and smoked paprika together.½ cup all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon smoked paprika
- Dredge the pork chops in the flour and shake off any excess. Reserve ¼ cup of the remaining flour.
- Heat the oil in a cast-iron skillet or sauté pan set over medium heat. Add in the pork chops and cook on both sides until deeply golden, about 3 minutes per side. Remove from the pan and set aside.2 tablespoons olive oil
- Add in the onion and sauté until translucent, about 5 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Whisk in the reserved ¼ cup flour, cooking for 30-60 seconds.1 onion, 2 cloves garlic
- Slowly whisk in the broth. Bring the mixture to a simmer and cook for 5 minutes to thicken slightly.1 cup low-sodium beef broth
- Stir in the cream, worcestershire sauce, and parsley. Return the pork to the pan, spoon the sauce over the pork, cover and cook until the pork is cooked through, about 3-5 minutes.½ cup heavy cream, 1 tablespoon worcestershire sauce, 1 tablespoon chopped parsley
- Garnish with parsley and serve.
Becky’s Tips
- I recommend using ¾-inch to 1-inch thick-cut pork chops with some fat on them for the most tender results.
- Use in a seasoned cast-iron skillet for the most even heating, but you can also use a nonstick skillet.
- Generously season both sides of the pork chops before cooking.
- Use room temperature heavy cream for the creamiest gravy.
- If your gravy becomes too thick, thin it out by adding more beef broth.
- Once simmering in the gravy, check the internal temperature of the pork chops with an instant-read thermometer. Remove them from the heat as soon as they reach 145°F internally.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Smothered Pork Chops Step by Step
Dredge the Pork: Pat 8 ounces of boneless pork chops dry. In a shallow bowl, whisk ½ cup of all-purpose flour, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, ½ teaspoon of garlic powder, and ½ teaspoon of smoked paprika together. Dredge the pork chops in the flour mixture and shake off any excess. Reserve ¼ cup of the remaining flour.
Sear the Pork: Heat 2 tablespoons of olive oil in a cast-iron skillet or sauté pan set over medium heat. Add in the pork chops and cook on both sides until deeply golden, about 3 minutes per side. Remove from the pan and set aside.
Sauté the Onions: Add in 1 diced onion and sauté until translucent, about 5 minutes. Add in the 2 minced cloves of garlic and cook until fragrant, about 30 seconds. Whisk in the reserved ¼ cup flour, cooking for 30-60 seconds.
Make the Gravy: Slowly whisk in 1 cup of low-sodium beef broth. Bring the mixture to a simmer and cook for 5 minutes to thicken slightly. Stir in ½ cup of heavy cream, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of chopped fresh parsley. Return the pork to the pan, spoon the sauce over the pork, cover, and cook until the pork is cooked through, about 3-5 minutes.
The most common reason pork chops go tough is that they are overcooked. Pork chops are incredibly lean and cook much faster than expected. Be sure to use an instant-read thermometer to check for doneness, and remove them from the heat as soon as they reach 145°F.
Soaking pork chops in milk helps to tenderize the meat and prevent overcooking. Because this recipe cooks the chops relatively slowly and with the sauce as an insulator, you do not need to soak the chops before cooking them. If you would like to, you certainly can soak your chops; just be sure to pat them dry before using them.
I prefer to pan-fry because you’ll still need to pan-sear the chops and veggies before adding everything to the oven. If you do want to bake smothered pork chops in the oven, sear the pork chops in a Dutch oven, then remove them and sauté the onions and garlic. Preheat oven to 375°F and add the broth to the Dutch oven. Bring to a boil, then simmer for 2-3 minutes. Stir in the heavy cream, then add the pork chops, cover with sauce, cover the Dutch oven with the lid, and bake for 20-25 minutes, or until cooked through.
Just made this for dinner tonight. It was so delicious. I did add about an extra cup of beef stock. Served it with sauteed green beans and jasmine rice. Yum-O! Will definitely archive this recipe for future use.
It was soo good and juicy! Love this recipe!
We’re so glad to hear you loved it, Amber! Thanks so much for sharing!
Can I use bone-in pork chops for this recipe?
Yes, but they will take quite a bit longer to cook!
This is my family’s first time trying this recipe. And it is very good, this from a person who stopped enjoying pork chops….Thank you for sharing this recipe.
Wow, those look delicious! Thanks so much for sharing!
I finally got around to making this, and we thought it was delicious! My pork chops were much larger than called for, so as suggested, I just sauteed them longer, maybe 15 minutes in total. In all honesty, the sauce was so good, I could have had that on its own ;-). Anyway, will definitely be making this again.
Hi Becky! These look really delicious and easy to make, but I just want to be sure about the quantity of meat. You say “8 ounces boneless pork chops,” and you have four chops in the picture, so is that 8 ounces total, or four pork chops weighing 8 ounces each? I have a pack of three boneless pork chops that weighs 1.66 pounds so am trying to figure if they’d work out or if they’re too big. Thanks in advance!
8 ounces total! So our four pork chops weighed about 2 ounces each!
Thanks, Becky! I guess I’ll have to look for smaller pork chops before I make it.
You can use bigger pork chops! You’ll just need to increase the cook time.