Easy Smothered Pork Chops

Fully cooked pork chops and gravy in a cast iron skillet.

5 from 5 votes

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!

Prep Time15

Cook Time25

Total Time40

Course: Dinner Recipes

Cuisine: American

Servings: servings

Calories: 469kcal

Author: Samantha Erb

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.

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