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.
How To Make Smothered Pork Chops
- Mix together flour, salt, pepper, and garlic powder. Dredge pork chops in flour mixture until they are lightly coated. Set aside.
- Heat oil in a large skillet over high heat. Add the pork chops and cook for about 3-4 minutes on each side, until browned. Remove from the pan and keep them warm while you make the gravy.
- Add the remaining oil to the pan and reduce the heat to medium high. Add the onion and mushrooms and cook for 5-6 minutes, until the onions start to soften and the mushrooms are browned.
- Add the garlic and coo for about 1 minute, until you can start to smell it.
- Mix in the flour until no white streaks remaining.
- Whisk in the chicken stock and milk until smooth. Season with salt and pepper, and bring the mixture to a simmer.
- Add the pork chops back to the pan and simmer for 5-7 minutes until the gravy has thickened and the pork chops are cooked through.
How Long To Cook Pork Chops
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!
The most important thing is to not over cook pork chops. They need to be cooked to 165º F and no further.
I use the Thermapen Mk4 to check the temperature of the meat throughout the cooking process. It is the most accurate thermometer I have found and have been using it for years!
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! And to make sure you have the perfect mushrooms don’t miss my How To Cook Mushrooms for great tips.
Other Great Dinner Recipes to Try
- Hamburger Steaks with Mushroom Gravy
- Old Fashioned Goulash
- Copycat Olive Garden Minestrone Soup
- Pierogies Sausage Skillet
- Smoked Tri Tip
- Sous Vide Chicken Breasts
- Garlic Tomato Baked Chicken
- Tuscan Chicken Pasta
Smothered Pork Chops
Smothered Pork Chops - a super easy boneless pork chops recipe with a creamy mushroom gravy over the top! Easy, comforting and delicious.
- 4 (4 oz) boneless pork chops
- 2 Tablespoons vegetable oil
- 1/4 cup all-purpose flour
- 1 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Tablespoon vegetable oil
- 1 small onion, finely chopped
- 8 oz white mushrooms, thinly sliced
- 1 teaspoon garlic, minced
- 2 Tablespoon all-purpose flour
- 1 cup chicken broth
- 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.
- Serve immediately
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Amount Per Serving Calories 256Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 36mgSodium 603mgCarbohydrates 16gFiber 2gSugar 3gProtein 14g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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**This post is sponsored by the National Pork Board. All thoughts and opinions are 100% my own.
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Monday 8th of May 2023
What can I do to cut down all the fat in the nutritional info ? Trying to lower my cholesterol
Monday 8th of May 2023
You can make sure to use skim or low fat milk, you can cut down on the oil a little, and just monitor the size of the pork chop. I updated the recipe card to include the size of pork chop, and it change the nutrition information, so look at the updated numbers. and just make sure to measure everything.
Friday 7th of January 2022
YUM! The only way I ever want to eat pork chops again!
Monday 3rd of January 2022
I really love how comforting this is!! Everyone at my house really loved this!
Sunday 18th of April 2021
I made this recipe, but substituted green chiles for mushrooms (husband is not a mushroom fan) and it was delicious!!
Monday 22nd of February 2021
The sauce makes these so delicious!