Smothered Pork Chops – a super easy boneless pork chops recipe with a creamy mushroom gravy over the top! Easy, comforting and delicious.
You may remember the recipe I share a couple weeks ago for a Crispy Pork Cutlet. After my time in Sioux Falls I just have pork on the brain! I don’t know about you, but I swear we have pork for dinner at least once a week, sometimes more.
Sheet Pan pork tenderloin is a favorite for busy weeknights when we just don’t have a ton of time. By now I think most people know that I love mushrooms. I could eat sauteed mushrooms at just about every meal.
Boneless pork chops are on sale pretty much every other week at my grocery store, so I like to stock up and always have them on hand. Pork chop recipes are kind of a staple in my house. French Onion Pork Chops are a great fall comfort food dinner too.
These smothered pork chops come together rather quickly. I browned the pork chops first to get the outside crispy and full of flavor. Then it was time for the mushrooms and onions to cook and become tender and yummy.
After the mushrooms are cooked you mix in some chicken stock and a little bit of milk to make a gravy. The pork chops then are added back to the pan and finish cooking with the gravy. They are tender, juicy, and the gravy gives it such a great sauce.
Knowing how to cook pork chops is such a great skill to have. In my lemon garlic pork chops recipe post, I walk you through my favorite way to keep them tender and juicy. And searing the outside is the most important step! That and not over cooking it!
Pork has always been a staple in our diets, it was growing up and it still is today. But I have to say after spending time with the pig farmer in South Dakota, I am even more happy to feed pork to my family. Seeing the work they put into everything, the pride and the care they have is amazing.
So next time you are at the store, pick up some boneless pork chops so you can make this smothered pork chop recipe for your family! Trust me, they will want to lick their plates clean!
Here are some of my favorite kitchen items I used to make this recipe:
- Knives: A good set of kitchen knives is essential for preparing any meal. We splurged on these Global knives about 14 years ago, and to this day they are still my favorite. These are hands down my favorite knives I have owned.
- Pots and Pans – A good set of pots and pans is a must! You want the food to cook evenly, and the pans to last for years and years! I have had these Calphalon Comtempory pans for many years, and I will love them.
- Liquid Measuring Cup – whether you are measuring oil for muffins, or milk for a sauce a good, sturdy measuring cup is a must.
- Silicone Tongs – These tongs are coated in silicone, so they are great for use on non-stick pans. They work for cooking a stir fry, or just tossing together a salad
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Smothered Pork Chops - a super easy boneless pork chops recipe with a creamy mushroom gravy over the top! Easy, comforting and delicious.
- 4 boneless pork chops
- 2 Tbls vegetable oil
- 1/4 cup flour
- 1 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbls vegetable oil
- 1 small onion, finely chopped
- 8 oz white mushrooms, thinly sliced
- 1 tsp garlic, minced
- 2 Tbls flour
- 1 cup chicken stock
- 1/3 cup milk
- salt and pepper to taste
Heat a large skillet over high heat.
Mix together flour, salt, pepper, and garlic powder. Dredge pork chops in flour mixture. Set aside.
Add 2 Tbls vegetable oil to the hot skillet. Swirl to coat.
Add pork chops to the pan, and cook for 3-4 minutes on each side until browned.
Remove from pan and keep warm.
Add remaining 1 Tbls vegetable oil to the pan. Reduce heat to medium high.
Add onions and mushrooms to the pan. Cook for 5-6 minutes until soft and starting to brown. Add garlic and cook for 1 minute.
Mix in flour, and stir until it is no longer white.
Whisk in chicken stock and milk. Bring to a simmer. Season with salt and pepper to taste.
Add pork chops back to the pan. Simmer for 5-7 minute until the gravy has thickened and the pork chops are cooked through.
**This post is sponsored by the National Pork Board. All thoughts and opinions are 100% my own.