If you’re looking for a delicious and easy way to prepare pork chops, look no further. This recipe makes the juiciest smothered pork chops you will ever eat. Start by coating your chops with the perfect blend of seasonings, then pan-searing them up with a mushroom, onion, and garlic combo.
You are going to love these hearty, smothered pork chops. They make for the perfect family dinner!
Juicy Smothered Pork Chops
I am always on the hunt for new ways to prepare pork chops. When it comes to steak and chicken, I have more recipes than I know what to do with. But when it comes to pork chops I sometimes scratch my head wondering what to do.
If you have the same struggle, I am happy to share my smothered pork chops recipe with you today. This recipe makes the juiciest and most delicious pork chops ever! It has become my go-to way of making pork chops for the family.
Why We Love This Recipe
- Hearty and filling
- Easy to make
- Family and kid approved dinner option
Ingredients/Shopping List
- Boneless pork chops
- Onion powder
- Garlic powder
- Salt
- Black pepper
- Olive oil
- Onion
- Mushrooms
- Butter
- Garlic
- All-purpose flour
- Chicken broth
Variations / Options / Add-ins
- PORK CHOPS: I have found that for this recipe rib or loin cuts work the best.
- VEGETABLES: Feel free to add-in or take out veggies as you like. I love mushrooms and onions, but if you aren’t a fan you can leave them out or swap something else in their place.
How to Make Smothered Pork Chops
You will love this simple recipe and the easy-to-follow instructions. This is the quickest and most delicious way to prepare homemade pork chops on the stovetop.
- Shake onion powder, garlic powder, pepper, and salt together in a storage bag. Place raw pork chops into the bag and shake to coat.
- Heat olive oil in a frying pan. Sear each side of the pork chops, then set aside.
- Add butter, minced garlic, onion, and mushrooms to the frying pan and cook. Add flour to the frying pan and stir until there is no white.
- Pour chicken broth into the pan and boil, stirring often. Add pork chops back to the pan and cook.
- Serve hot.
Tips
- You want your pork chops to reach an internal temperature of 145 degrees. That is when you’ll know they are done. Use a meat thermometer to check the temp.
- Save yourself time cleaning up and use the same pan for the entirety of this recipe!
What to Serve with Smothered Pork Chops
To keep this meal hearty and filling, I love to pair my smothered pork chops with a potato or rice of some kind.
Mashed Potato Casserole, Twice-baked potatoes, or sauteéd potatoes are always great. Another good option for a side with this is to make simple sauteéd veggies or try out Feta and Bacon Green Beans!
How to Store Smothered Pork Chops
You should store any leftovers in a sealed food container in the fridge. Leftover pork chops tend to last for up to 3 days. I have found that these can get a bit dry and lose their juicy flavor when reheated, so I suggest eating them all up when they’re fresh, if you can!
More Great Dinner Recipes
Garlic Butter Steak Bites | One-Pot Chicken Parmesan Pasta | Korean Beef Bowl | Bang Bang Shrimp (Copycat Bonefish Grill) | Sheet Pan Quesadillas | Chicken Pot Pie Skillet | Meatball Parmesan | Instant Pot Pulled Pork | Chicken and Dumplings | Unstuffed Cabbage Rolls
Smothered Pork Chops
Ingredients
- 4 boneless pork chops about ¾” thick
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1½ teaspoon salt
- ½ teaspoon cracked black pepper
- 2 tablespoon olive oil
- 1 white onion chopped
- 8 ounces package mushrooms sliced (approx. 2 cups)
- 4 tablespoons butter
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken broth low sodium
Instructions
- In a large food storage bag, shake together onion powder, garlic powder, salt and cracked black pepper.1 tablespoon onion powder, 1 tablespoon garlic powder, 1½ teaspoon salt, ½ teaspoon cracked black pepper
- Place raw pork chops (one at a time), into the bag and shake to fully coat.4 boneless pork chops
- Heat olive oil in a large frying pan over high heat. Sear each side of pork chops (about 2 minutes per side) then remove pork chops from pan and set aside.2 tablespoon olive oil
- Using the same (now empty) frying pan, reduce the heat to medium-high and add butter, minced garlic, onion and mushrooms and cook over high heat until onions start to brown.1 white onion, 4 tablespoons butter, 2 cloves garlic, 8 ounces package mushrooms
- Add flour to the frying pan and stir until you no longer see any white.¼ cup all-purpose flour
- Pour chicken broth into the frying pan and bring to a boil over medium-high heat until mixture starts to thicken (4-6 minutes). Stir often so it doesn’t burn or stick to bottom of pan.2 cups chicken broth
- Add pork chops back to the frying pan and cook for about 10 minutes or until the pork chops reach an internal temperature of 145F.
- Serve hot.
