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What Makes This Smothered Pork Chops Recipe Hard to Resist

• One-pan comfort food. This is a super tasty, easy way to prepare boneless pork chops in one skillet in 30 minutes or less. Clean-up is quick!
• A family favorite. Every time I make this for my family, plates are licked clean (or at least mopped clean with dinner rolls). It’s a classic, and so satisfying any time of the year.
• Any day of the week. Whether it’s a busy weeknight or Sunday dinner, these smothered pork chops always hit the spot. I usually serve them with potatoes or rice, but they’re delicious with pasta or veggies, too.

Ingredients and Substitutions

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

The creamy mushroom gravy on these smothered pork chops is similar to the sauce you’ll find in stroganoff recipes. It uses flour as a thickener, with a handful of other easy ingredients to build up the flavor in the sauce. 

• Pork Chops – I make this recipe with thick-cut, boneless pork chops, which are great for pan-searing. Aim for chops that are around 1” thick. If you use bone-in pork chops, you’ll need to sear them for longer, about 5 minutes per side instead of the recommended 3-4 minutes in this recipe.
• Oil – Choose a good-quality vegetable oil or similar cooking oil.
• Flour – Dredging the pork in flour before searing helps create a caramelized, crispy crust on the outside. You’ll also need additional flour to make a roux, which thickens the gravy. I haven’t tested this recipe with gluten-free flour, but if you have, let me know in the comments!
• Seasoning – I season my pork chops with garlic powder, salt, and pepper. Paprika also pairs well with pork, or you could use a store-bought or homemade pork seasoning. Substitute Cajun seasoning for a spicy version.
• Onions – You’ll need a small white or yellow onion, or shallot, finely diced.
• Mushrooms – Thinly sliced. I would eat sautéed mushrooms with every meal if I could! White mushrooms, Baby Bellas, brown mushrooms, or any other kind will work, too.
• Garlic – Freshly minced, or you can substitute a slightly smaller amount of garlic paste. 
• Chicken Broth – I recommend low-sodium chicken broth or stock. You can substitute vegetable stock or beef broth if needed. Beef broth will give the gravy a deeper flavor.
• Milk – Swap milk for half-and-half or heavy cream for a richer gravy.

How To Make Smothered Pork Chops With Mushroom Gravy

A cast-iron skillet is the best way to get a perfect sear on everything from steak and hamburger steak to pork chops. So if you have one, I highly recommend it for this recipe! Otherwise, any large skillet will work. The steps below are an overview, so be sure to scroll for the full, printable instructions in the recipe card after the post.

• Season the pork chops. Whisk the flour with salt, pepper, and garlic powder. One at a time, dredge the pork chops in the seasoned flour mixture and set them aside. 
• Sear over high heat. Next, add the pork chops to a hot skillet with oil, and cook over high heat for 3-4 minutes per side. Searing tip: If you don’t hear the pork sizzle as soon as it touches the pan, that’s a sign that it still needs to heat up. Wait for the sizzle! When the pork chops are browned on both sides, move them to a plate and keep them covered to stay warm. 
• Make the mushroom gravy. Using the same skillet, lower the heat and sauté the onions and mushrooms for 5-6 minutes (see my post on how to cook mushrooms). Then add the garlic, and stir in the flour, followed by the broth and milk. Bring the gravy to a simmer.
• Smother the chops. Return the pork chops to the pan. Cook for 5-7 minutes while the gravy thickens and the chops cook through. Serve right away over your favorite starchy side, see below.

Frequently Asked Questions

Storing and Reheating Leftovers

• Refrigerating. Keep leftover smothered pork chops airtight in the fridge and reheat them within 3-4 days.
• Freezing. You can freeze the pork chops with the gravy in an airtight, freezer-safe container for up to 2 months. Thaw them in the fridge before reheating.
• Reheat. The best way to reheat smothered pork chops is in a skillet with a lid on the stovetop, or you can use the microwave. If you find the gravy has thickened too much, add a splash of water or broth when reheating.