Easy Smothered Pork Chops
Easy smothered pork chops are made with bone-in pork chops and mushroom soup for an easy yet creamy, savory, and flavorful dinner. Plus, it's made all in one skillet for an easy weeknight dinner clean up!
Equipment
- cast iron skillet or other skillet
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
- 10.5 ounce cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup flour
- 1 teaspoon Italian seasoning blend
Instructions
- Pat the 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 them 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 gravy over the pork chops then serve!
Notes
- Use thick-cut pork chops for maximum juiciness.
- Pat the pork chops dry before searing. This gives me that golden crust that holds up well in the gravy.
- Make sure to shake off excess flour before cooking. It keeps the coating light and prevents clumping in the gravy.
- Use a meat thermometer for perfectly cooked meat. Once the internal temperature reaches 145 degrees F, they're ready.
- To get the juiciest pork chops, let them rest before slicing and serving.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat leftovers on the stove over medium-low heat so the meat stays nice and tender. If the gravy seems too thick, add a splash or two of chicken broth until you get the consistency you want.
Nutrition
Serving: 1Calories: 469kcalCarbohydrates: 19gProtein: 41gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 122mgSodium: 841mgPotassium: 749mgFiber: 1gSugar: 1gVitamin A: 12IUVitamin C: 3mgCalcium: 49mgIron: 2mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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