My smothered pork chops recipe that’s made all in one pan my family can have a delicious dinner and easy clean up!
This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
This post is sponsored by the Iowa Pork Association. All opinions and content are my own and have not been altered due to any compensation or product received.
If you’re craving the hearty comfort of a smothered pork chops recipe, there’s one simple trick you have to try to get a restaurant-quality dish right in your own kitchen.
All you have to do is make the gravy right in the same pan where you seared the pork chops! You’ll capture all those golden bits left behind for an unbelievable depth of flavor.
I stumbled into this tip one night when I was making this recipe for dinner and was trying to find a way to make less dishes for myself. And, since then, I won’t make it any other way!
It provides the gravy with so much flavor that complements the pork chops. Even my husband noticed a change for the better in the taste!
And, did you know that around one third of the pork produced in the U.S. comes from Iowa? It’s true! So when you’re picking up pork at the grocery store to make recipes like these baked pork chops, pulled pork, air fryer pork loin, and this smothered pork chops recipe, you’re also supporting family farms.
You will love this Smothered Pork Chops Recipe
- One-pan recipe
- Minimal hands-on prep
- Packed with protein
- Super tender pork chops
- Rich, flavorful gravy
- Simple ingredients
- Ready in less than 45 minutes
- Great for entertaining
Smothered Pork Chop Recipe ingredients
- Bone-in pork chops — thick-cut is best
- Salt and pepper
- Olive oil
- Onion
- Garlic
- Cream of mushroom soup
- Chicken broth
- Flour
- Italian seasoning blend
How to Make Smothered Pork Chops with Gravy
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 3-4 minutes until they turn golden brown, then transfer to a plate.
STEP FIVE: In the same skillet, add the sliced onions and minced garlic. Stir and cook for 2-3 minutes until the onions become soft.
STEP SIX: Pour in the cream of mushroom soup, then add 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 over medium-low heat for 20-25 minutes until the bone-in chops are cooked through and reach 145 degrees F with a meat thermometer.
STEP EIGHT: Spoon the onion gravy over the pork chops and serve.
How to make gravy for Smothered Pork Chops
The key to rich, super-flavorful gravy is deglazing the pan after you sear the pork chops.
After you set aside the seared chops, just add the onions, garlic, cream of mushroom soup, and chicken broth into the same pan. The gravy will soak up all those flavorful bits for a mouthwatering sauce that complements the pork beautifully!
Smothered Pork Chop variations
- Add a cup of sliced mushrooms to the pan along with the onions for some extra earthy goodness.
- Throw in a teaspoon of crushed red pepper flakes to give your dish a little heat.
- Use heavy cream in place of some or all of the chicken broth for an even richer, creamier gravy.
- Top with fresh rosemary before serving for an extra pop of fresh herb flavor.
Tips for this Recipe for Smothered Pork Chops
- Use thick-cut pork chops for maximum juiciness. I’ve used thin cut and it’s still delicious, but thick cut just transforms this recipe.
- Pat the pork chops dry before searing to get that perfect golden crust.
- Remove excess flour by gently shaking the pork chops before searing.
- Heat the oil until it’s hot but not smoking to avoid burning.
- Simmer the smothered pork chops with onions low and low to keep them tender.
- Use a digital meat thermometer to ensure the pork reaches a safe temperature of 145 degrees F.
Sides for Smothered Pork Chops with Onions
- Cream Jalapeno Corn
- Dutch Oven Mac and Cheese
- Instant Pot Carrots
- Mashed Potatoes Without Milk
- Sauteed Butternut Squash
How to store a Smothered Pork Chop
Let the pork chops fully cool before transferring them to an airtight container. They can be refrigerated for up to 3 days.
Smothered Pork Chops Recipe FAQs
Why are my smothered pork chops tough?
If your pork chops turn out tough, they might have been cooked at too high a heat or not long enough in the gravy. Low and slow is the key to tenderness.
Does pork get more tender the longer you cook it?
As long as you’re using a low heat, pork chops will continue to get more tender as you cook them. Simmering them in gravy also helps lock in their juiciness.
Does soaking pork chops in milk make them tender?
For a super-tender smothered pork chop recipe, you have the option to soak them in a milk-based marinade ahead of time. This will help break down the proteins in the meat.
This step is entirely optional and I don’t usually take the extra step to get dinner on the table for the family quicker.
More Pork Recipes
- Pork Chop Sandwich
- Crockpot Ranch Pork Chops
- Instant Pot Pork Chops
- Cast Iron Pork Tenderloin
- Air Fryer Fried Pork Chops
Smothered Pork Chops with Onions
Ingredients
- 4 bone-in pork chops thick-cut for a juicy and tender result
- salt and pepper
- 2 tablespoons olive oil
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 1 can 10.5 oz cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup flour
- 1 teaspoon Italian seasoning blend
Instructions
- Pat your bone-in pork chops dry with a paper towel, and then season them with salt and black pepper on both sides.
- Lightly coat each chop in flour for a golden brown crust and shake them gently to remove any excess flour.
- In a large skillet, heat the olive oil over medium-high heat. Ensure the skillet is hot but not smoking.
- Carefully place the seasoned thick-cut pork chops in the skillet to get a good sear. Cook each side for 3-4 minutes until they turn golden brown, and then transfer them to a plate.
- In the same skillet, add the sliced onions and minced garlic. Stir and cook for 2-3 minutes until the onions become soft.
- Pour in the cream of mushroom soup, Italian seasoning, and chicken broth. Stir them well to create a rich onion gravy at the bottom of the pan.
- Place the browned pork chops back into the pan, cover it with a lid, and simmer over medium-low heat for 20-25 minutes until the bone-in chops are cooked through.
- Spoon the rich onion gravy over your juicy pork chops, and feel free to serve them over mashed potatoes, egg noodles, or white rice, or pair them with green beans for a complete and delicious main dish.
Notes
- Use a meat thermometer to make sure their internal temperature reaches a safe level for pork. It should read 145°F (63°C).
