When your smothered pork chops are bathed in a rich onion-mushroom gravy, every bite is pure comfort. Tender, juicy pork soaks up all that savory goodness in this one-pot Southern classic.

Smothered pork chops in a mushroom gravy sauce, served in a cast iron skillet.

Southern Smothered Pork Chops

Few dishes capture the essence of cozy comfort food like a smothered pork chops recipe, and this dairy-free version is just as creamy and delicious without requiring heavy cream. Pork chops are seasoned and pan seared until golden brown, then simmered in a savory mushroom gravy. You may be tempted to smother your other proteins in the sauce, but it especially pairs perfectly with pork!

While many pork chop recipes have you season each piece first then dredge in flour, why dirty another dish when you can shake it in spices and it coat at the same time? The flour thickens the sauce rather than create a crust, giving the gravy a rich, velvety texture (no cream needed). So you get moist and tender meat made with minimal effort and maximum flavor every single time.

Ingredients for the Best Smothered Pork Chops

Pork chops: For this pork chop recipe, I find that rib (aka bone-in ribeye chop or rib end cut) or loin cuts work best. Bone-in pork chops tend to retain more moisture and flavor, especially when simmered in a rich gravy like this one. However, if you prefer the leaner, boneless pork loin chops, keep in mind that they might cook a little faster than bone-in, so you’ll want to adjust the cooking time accordingly.
Onion powder
Garlic powder
Salt
Cracked black pepper
Olive oil: Avocado oil or vegetable oil can also be used in a pinch.
Onion
Mushrooms
Butter: You can use a plant-based substitute to make this a dairy-free dish.
Minced garlic
All purpose flour
Chicken broth: Use a low sodium broth or chicken stock so your sauce isn’t too salty.

See the recipe card for full information on ingredients and quantities.

How to Make Smothered Pork Chops Step by Step

Make The Spice Mixture: In a large ziplock bag, shake together the onion powder, garlic powder, salt, and pepper.
Shake In The Spices: Place the raw pork chops, one at a time, into the bag and shake to coat. Save the leftover spices in the bag for the onion gravy.
Sear: Heat the oil in a large skillet over high heat. Sear the seasoned pork chops, about 4 minutes per side, then remove from the pan and set aside.
Cook The Onions: In the same skillet, add the butter, garlic, onion and mushrooms. Cook over high heat until the onions start to brown.
Stir The Sauce: Stir the flour into the pan until you no longer see any white. Pour the chicken broth and leftover spices into frying pan and boil until the sauce starts to thicken, stirring often so it doesn’t burn or stick to bottom of pan.
Simmer In Sauce: Add pork chops back into the pan and simmer in the sauce until the pork reaches an internal temperature of 145F.
Serve: Serve hot and enjoy!

pork chops cooked in the pan. cooking the gravy in the pan. adding the pork chops into the pan.

What to Serve with Smothered Pork Chops

Serve your smothered pork chops over mashed potatoes, white rice, or egg noodles and some garlic green beans, steamed vegetables, or a salad on the side. My Little Caesars Crazy Bread and Cauliflower Breadsticks also pair well with the pork and are perfect for sopping up the sauce.

To keep with the southern-style, serve your pork with a side of my mini cornbread muffins. The slightly sweet and crumbly texture of cornbread complements the savory richness of the pork and mushroom gravy perfectly!

Tips for Perfect Smothered Pork Chops

Bone-In Cuts are Best: For the most flavor and juiciness, go with bone-in pork chops like rib cuts (ribeye or rib end cuts). The bone helps retain moisture and adds flavor as the chops cook. Bone-in chops also have a better texture when simmered in gravy, making them perfect for smothering.
Choose Your Chops: Choose chops that are about 1-inch thick. Thick-cut pork chops can handle longer cooking times without drying out, giving you that perfect tender bite. Thin cuts can overcook too quickly for pork recipes like this.
Fat Has Flavor: The more marbled (fat within the meat) the pork chop, the juicier and more flavorful it will be. Look for fat around the edges or through the meat itself.
Don’t Discard the Drippings: After searing the pork chops, use the leftover fat and browned bits in the bottom of the pan to create your gravy. This will give the gravy a deep, rich flavor. Don’t clean the pan before making the gravy!
Sear, Then Simmer: Searing the pork chops first over high heat creates a golden-brown crust, but remember, the pork chops will continue to cook in the sauce. If you’re worried about overcooking, you can finish them off with a lower simmer, keeping the sauce at a gentle bubble.
Test The Temperature: Pork chops are best cooked to an internal temperature of 145°F (62.8°C) followed by a 3-minute rest. This ensures they’re cooked through but still juicy. Don’t rely on time alone, as cooking times can vary depending on the thickness of your chops. Use a meat thermometer to check the temperature.
Fill With More Flavor: You can add extra flavor to your gravy by incorporating herbs like fresh thyme, rosemary, or sage, or even a little garlic or shallots.

Smothered pork chop with mushroom gravy served over mashed potatoes on a white plate.

Variations of Smothered Pork Chops to Try

Set It and Forget It: For an easier, hands-off approach, try making your smothered pork chops in the slow cooker. Simply sear the pork chops first to get that golden crust, then place them in the slow cooker with the onion gravy ingredients. Cook on low for about 6-7 hours or until the pork is tender and the gravy is thick.
Make With More Mushrooms: For an extra depth of flavor, add sautéed mushrooms to your gravy. They’ll soak up the savory sauce while adding an earthy richness to the dish. You can use cremini, button, or portobello mushrooms depending on your taste.
Serve It Spicy: If you like a little heat, try adding jalapeños, cayenne pepper, or hot sauce to the gravy. A dash of smoked paprika or chili powder can also give the sauce a deeper, smoky kick.
Make Without Mushrooms: For those who aren’t a fan of mushrooms, my French Onion Pork Chops are smothered in caramelized onions and a homemade gravy made with white wine.

Storing and Reheating Smothered Pork Chops

Store the cooled smothered pork chops in airtight containers in the fridge for 3-4 days to preserve the flavor and prevent the meat from drying out. If you have multiple chops, you can separate them into smaller containers for easy reheating later.

If you prefer to store the gravy separately, you can keep it in a small container and pour it over the pork chops when reheating. This prevents the gravy from soaking into the meat too much and helps retain the texture when reheated.

You can reheat your pork chops on the stovetop, in the oven, or in the microwave, but be careful not to overheat or they lose their moisture. I recommend reheating in small portions to avoid drying out the entire dish. If the gravy is too thick after reheating, add a splash of broth or water to loosen it up.

More EAsy Dinner Ideas

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