Smothered Pork Chops

My recipe for smothered pork chops with tender pork and rich onion gravy is the ultimate comfort food! I make this dish when I want something cozy that reminds me of family dinners from my childhood.

My Easy Smothered Pork Chops Recipe

When I was growing up, smothered pork chops were a Sunday dinner staple in my house. My mom would let the pork chops simmer low and slow in the pan, and by dinner time, the house smelled so good, I almost couldn’t stand it!

Now that I cook smothered pork chops for my own family, I’ve tried a lot of different recipes. I’ve baked them, cooked them in a pan on the grill, and even tried slow-cooking them. 

They were all tasty, but nothing compares to cooking them in a skillet with a rich, creamy gravy. The pan-seared crust combined with that onion and cream of mushroom mixture just can’t be replicated any other way. Plus, my son Connor loves using a spoon to sip up all the gravy at the end.

And, if you love a good pork chop recipe, try my recipes for pork chop casserole, oven baked bone-in pork chops, air fryer pork chops, brown sugar pork chops, and honey garlic pork chops.

Smothered Pork Chop Recipe ingredients

• Pork chops – I always use bone-in thick-cut chops because they stay so juicy and tender. Boneless pork chops will work as well.
• Salt and pepper – Simple seasonings bring out the natural flavor of the meat.
• Olive oil – This helps sear the pork chops and gives the outside a golden crust. I sometimes use melted butter instead.
• Onion – I slice my onion thin so it softens into the gravy and adds a natural sweetness.
• Garlic – Freshly minced is my favorite for that savory depth of flavor, but garlic powder will work in a pinch.
• Cream of mushroom soup – This is the base of the gravy that keeps it creamy and comforting. In my opinion, it’s the secret star of the dish.
• Chicken broth – A splash thins the gravy just enough while adding more richness. Veggie broth will also work here.
• Flour – I use this to dredge the pork chops, which helps them brown and also thickens the gravy later. 
• Italian seasoning blend – This mix of herbs is convenient and great for balancing the creaminess of the dish.

How to Make Smothered Pork Chops

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Pat the bone-in pork chops dry with a paper towel and then season them with salt and black pepper on both sides. 

STEP TWO: Lightly coat each chop in flour and shake gently to remove any excess flour. 

STEP THREE: In a large skillet, heat the olive oil over medium-high heat. Ensure the skillet is hot but not smoking.

STEP FOUR: Carefully place the seasoned thick-cut pork chops in the skillet to get a good sear. Cook each side for about 3-4 minutes until they turn golden brown, then transfer them to a plate.

STEP FIVE: In the same skillet, add the sliced onions and minced garlic. Stir and cook them for 2-3 minutes until the onions become soft.

STEP SIX: Pour in the cream of mushroom soup, then add the Italian seasoning and chicken broth. Stir well to create a rich onion gravy at the bottom of the pan.

STEP SEVEN: Place the browned pork chops back into the pan, cover with a lid, and simmer it over medium-low heat for 20-25 minutes until they are cooked through and reach 145 degrees F with a meat thermometer.

STEP EIGHT: Spoon the onion gravy over the pork chops and serve.

Tips for the Best Pork Chops and Gravy

• I use thick-cut pork chops for maximum juiciness. I’ve tried thin chops, and they still turn out tasty, but thicker ones stay tender and hearty.
• Pat the pork chops dry before searing. This gives me that golden crust that holds up well in the gravy.
• I make sure to shake off excess flour before cooking. It keeps the coating light and prevents clumping in the gravy.
• I heat the oil until hot but not smoking to avoid burning the crust. I wait until I see a shimmer before adding the meat.
• For perfectly cooked pork chops, I use a meat thermometer. Once the internal temperature reaches 145 degrees F, I know my chops are ready.
• To get the juiciest pork chops, I always let them rest before slicing and serving.

Smothered Pork Chop variations

• When I want extra earthy flavor, I’ll add a cup of sliced mushrooms to the pan along with the onions.
• Sprinkle in red pepper flakes for some heat. My husband loves when this dish has a little kick.
• I sometimes use heavy cream instead of broth for a richer sauce. I make this version when I really want to dial up the comfort.
• For a pop of fresh herb flavor, I’ll top the pork chops with fresh rosemary before serving. 
• If I want a subtle, smoky taste, I add some smoked paprika to the seasoning blend.

What to Serve with Smothered Pork Chops with Mushroom Soup

When I’m serving hearty comfort food like smothered pork chops, I love pairing it with cozy sides like mashed potatoes, Velveeta mac and cheese, or corn nuggets.
For fun and easy side dishes, I’ll make Cajun corn on the cob, Instant Pot carrots, or air fryer vegetables!

Smothered Pork Chops FAQs

How to store leftover pork chops and gravy

If I have any leftovers, I let them cool before transferring them to an airtight container with the gravy. I store them in the refrigerator for 3-4 days.

How should I reheat my smothered pork chops recipe

I reheat my smothered pork chops gently on the stove over medium-low heat so the meat stays nice and tender. If the gravy seems too thick, I’ll add a splash or two of chicken broth until I get the consistency I want.

Why is are my pork chops tough?

Whenever my pork chops turn out tough, it’s usually because they were overcooked. I’ve found that keeping the heat low and letting them simmer slowly in the gravy always gives me the tender texture I want.

More Easy Pork Recipes

• Pork tenderloin in the oven
• Instant pot pork loin
• Crock pot pork tenderloin
• Pulled pork in the oven
• Crockpot ranch pork chops
• Air fryer pork tenderloin