Description
This Easy Smothered Pork Chops recipe features tender bone-in center cut pork chops seared to a golden brown and baked to juicy perfection. They are served with a rich and creamy onion and mushroom gravy made with sautéed onions, mushrooms, garlic, and chicken broth thickened with flour. A comforting and flavorful main course perfect for a hearty dinner.
Ingredients
Scale
Pork Chops
- 4 bone-in center cut pork chops 1 to 1 1/2-inch thick
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Gravy
- 1 large white onion, halved and sliced
- 8 ounces white or cremini mushrooms, sliced
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch pan with nonstick cooking spray to prepare for baking the pork chops.
- Season Pork Chops: Pat the pork chops dry with paper towels to ensure a good sear. Season both sides evenly with 1 teaspoon salt and 1 teaspoon black pepper.
- Sear Pork Chops: Heat a large skillet over medium-high heat. Add the pork chops and sear for 3 to 4 minutes on each side until they develop a golden brown crust. Then transfer the seared chops to the prepared pan.
- Bake Pork Chops: Place the pan with pork chops in the preheated oven and bake until the internal temperature reaches 145°F (63°C), about 15 minutes for the thickness specified.
- Sauté Vegetables: Return the skillet to medium-high heat. Add 1 tablespoon olive oil, then add the sliced onion and mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until the onions are softened and mushrooms are browned.
- Add Butter and Garlic: Stir in 2 tablespoons butter and 2 teaspoons minced garlic. Cook for 1 minute, stirring frequently, until fragrant.
- Create Roux: Sprinkle 2 tablespoons all-purpose flour over the vegetables. Stir for 1 minute until the flour is fully incorporated and no white streaks remain to form a roux.
- Make Gravy: Slowly pour in 2 cups chicken broth while stirring continuously to avoid lumps. Bring to a simmer and cook for 3 to 5 minutes until the gravy thickens. Taste and adjust seasoning with additional salt if needed.
- Combine and Serve: Once the pork chops are done baking, return them to the skillet with the gravy. Spoon the onion and mushroom gravy over the chops. Serve hot for a comforting meal.
Notes
- For thinner pork chops (about 1/2 inch thick), you can skip the oven and cook them fully in the skillet for 4 to 5 minutes per side, then set aside to make the gravy.
- Using thick-cut chops yields juicier results and better texture for smothering.
- If desired, you can add fresh herbs like thyme or parsley to the gravy for extra flavor.
- Make sure not to overcook the pork chops to keep them tender and moist.
- Use bone-in pork chops for more flavor; boneless can be used but may cook faster.
Nutrition
- Serving Size: 1 pork chop with gravy
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
