Of course! Smothered Pork Chops are the epitome of Southern comfort food. They feature tender, slow-cooked pork chops blanketed in a rich, creamy onion and mushroom gravy. This is a hearty, satisfying dish that’s perfect for a family dinner.
Here is a detailed, foolproof recipe that will give you fall-off-the-bone tender chops and a gravy to die for.
Smothered Pork Chops with Creamy Gravy
This recipe uses a stovetop-to-oven braising method for maximum tenderness and flavor.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: About 1 hour 45 minutes
Servings: 4
Ingredients
For the Pork Chops & Seasoning:
· 4 bone-in pork chops, about ¾ to 1-inch thick (bone-in adds more flavor)
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon dried thyme
· 1 teaspoon paprika (smoked paprika is excellent here)
· Salt and black pepper to taste
· 2 tablespoons olive oil or vegetable oil
For the Gravy:
· 2 tablespoons unsalted butter
· 1 large yellow onion, thinly sliced
· 8 oz cremini or white mushrooms, sliced
· 2 cloves garlic, minced
· ⅓ cup all-purpose flour
· 2 cups low-sodium chicken broth
· 1 cup beef broth (or use all chicken broth)
· 1 teaspoon Worcestershire sauce
· 1 bay leaf (optional)
· ½ cup heavy cream, half-and-half, or whole milk
· 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat and Season: Preheat your oven to 325°F (165°C). Pat the pork chops completely dry with paper towels. This is crucial for getting a good sear. In a small bowl, mix the garlic powder, onion powder, thyme, paprika, salt, and pepper. Rub this seasoning blend generously onto both sides of the pork chops.
- Sear the Chops: In a large, oven-safe skillet (like cast iron or stainless steel), heat the olive oil over medium-high heat. Once the oil is shimmering, add the pork chops. Sear for 3-4 minutes per side, until a golden-brown crust forms. Do not crowd the pan; work in batches if necessary. Remove the chops to a plate and set aside.
- Sauté the Aromatics: Reduce the heat to medium. Melt the butter in the same skillet. Add the sliced onions and mushrooms and cook for 8-10 minutes, stirring occasionally, until the onions are soft and caramelized and the mushrooms have released their water and started to brown.
· Add the minced garlic and cook for 1 more minute until fragrant. - Make the Roux: Sprinkle the flour over the onion and mushroom mixture. Cook, stirring constantly, for about 2 minutes. This cooks the raw flour taste out and forms the base of your gravy.
- Deglaze and Simmer: While stirring, slowly pour in the chicken and beef broths. Add the Worcestershire sauce and the bay leaf (if using). Use your spoon to scrape up all the browned bits from the bottom of the pan—this is packed with flavor! Bring the gravy to a simmer, stirring constantly, until it begins to thicken.
- Braise to Tenderness: Return the seared pork chops and any accumulated juices back to the skillet, nestling them into the gravy. Spoon some of the gravy over the top. Cover the skillet tightly with a lid or foil and transfer it to the preheated oven.
- Bake: Bake for 1 to 1 ½ hours, or until the pork chops are incredibly tender and easily pull apart with a fork.
- Finish the Gravy: Carefully remove the hot skillet from the oven. Place it back on the stovetop. Transfer the pork chops to a serving platter and tent with foil to keep warm.
· Remove the bay leaf. Stir the heavy cream (or milk) into the gravy. Let it simmer on low heat for 2-3 minutes until warmed through and creamy. Taste and adjust seasoning with more salt and pepper if needed. - Serve: Pour the creamy onion and mushroom gravy over the pork chops. Garnish with fresh parsley. They are fantastic served over mashed potatoes, rice, or egg noodles to soak up every bit of that delicious gravy.
Key Tips for Success
· The Sear is Key: Don’t rush searing the chops. A deep brown crust equals immense flavor in the final gravy.
· Low and Slow is the Way to Go: Braising in a low oven for a longer time breaks down the connective tissue in the pork, transforming even less expensive chops into a melt-in-your-mouth meal.
· Don’t Skip the Fond: Those browned bits stuck to the pan after searing are pure flavor gold. Deglazing the pan properly with broth is essential.
· Use a Meat Thermometer (for safety): The pork chops are done when they are fall-apart tender, but for food safety, the internal temperature should be at least 145°F. After braising for this long, they will be well past that and perfectly safe.
· Cream at the End: Adding the cream at the end prevents it from curdling during the long cooking process.
Enjoy this ultimate comfort food classic! It’s a guaranteed winner for a cozy night in.