Smothered Pork Chops with Onions & Mushrooms
Smothered pork chops are a classic comfort meal—tender, juicy chops covered in a flavorful, savory gravy with onions, mushrooms, and garlic. This dish is simple to make and perfect for a hearty, home-cooked dinner.
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This recipe delivers rich, deep flavors with minimal effort. The pork chops are first seared until golden brown, then finished in the oven to keep them moist. The creamy gravy is made in the same pan, picking up all the delicious browned bits for extra flavor.
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If you’ve ever ended up with dry pork chops or bland gravy, this method will change that. With the right seasoning and technique, you’ll have a dish that’s both flavorful and satisfying—one that’s sure to become a favorite at your table. I don’t know why more people don’t love pork chops! These are so crazy good!
Ingredients
- Bone-in pork chops – About 2 pounds of pork chops.
- Dried thyme – You’ll need dried thyme for this recipe, not fresh. Dried has a stronger flavor that works better in this recipe.
- Garlic powder – Powder, not salt. If you use garlic salt, reduce the amount of salt in the rest of the recipe by about half.
- Onion powder – Not onion salt, or the pork chops will be too salty.
- Paprika – Paprika gets stale fast! Use fresh paprika for the best flavor. Sometimes I make this recipe with smoked paprika for a bit of heat and smoky flavor.
- Kosher salt – Use ½ teaspoon of table salt.
- All-purpose flour – Just scoop the flour and level it off without tapping it.
- Butter – I cook with salted butter. If you use unsalted butter, just check the seasonings in the sauce before serving.
- Olive oil – You can use any kind of cooking oil. I like olive oil, but anything will work, even bacon fat!
- Onion – I cook with yellow aka brown onions, but anything will work. Use a sweet onion or even shallots if you don’t like strong onion flavor.
- Mushrooms – Any kind of mushroom will work in this recipe, but I like it best with button or cremini mushrooms. Anything else is overkill or too strong. Don’t buy expensive mushrooms for this dish.
- Garlic – Fresh garlic makes all the difference!
- Chicken broth – Use low or no sodium-added.
- Heavy whipping cream – You can lighten it up with half and half cream, but hwc is my favorite in this recipe.
How To Make Smothered Pork Chops with Onions & Mushrooms
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat the oven to 375°F and line a baking pan with parchment or foil. Rinse the chops under warm water to wash off any bone fragments, then pat them completely dry. Dry chops are non-negotiable, a wet surface steams instead of searing and you won’t get the golden crust.
Mix the thyme, garlic powder, onion powder, paprika, salt, and fresh black pepper, then coat both sides of each chop. Spread the flour on a plate and press each seasoned chop into it, coating all sides, then shake off the excess.
Heat the butter and olive oil in a large skillet over medium-high heat until the butter foams. Sear the chops 2 to 3 minutes per side until golden brown, then move them to the baking pan. Don’t crowd the skillet, work in batches if you have to, or they steam instead of browning.
Bake the chops about 8 minutes, until they hit 145°F internal. Pull them at 145 and let them rest. They climb a few more degrees off the heat, and that rest is what keeps them juicy instead of dry.
In the same skillet, add the onions, mushrooms, and garlic and cook over medium heat 5 to 6 minutes until the onions soften. Use the skillet you seared in without wiping it. Those browned bits on the bottom are where the gravy gets its flavor.
Turn off the heat and whisk in 2 tablespoons of the leftover flour until it’s fully absorbed. Slowly pour in the chicken broth while whisking so it doesn’t lump. Adding the broth off the heat and whisking the whole time is the difference between smooth gravy and a lumpy one.
Return the heat to medium and cook 3 to 4 minutes until the gravy thickens. Stir in the heavy cream, season to taste, and spoon the gravy over the resting chops. Serve hot.
Chef Jenn’s Tips
- Bone-in chops stay juicier and more flavorful but you can use boneless. Just watch you don’t overcook them.
- If your chops are thicker, cook them a bit longer. Pork is cooked when it reaches 145-F. It can have a blush of pink.
- Letting the chops rest before serving helps retain their juices.
- Deglaze the skillet with a splash of white wine for extra flavor before adding the broth.
Make It A Meal
Pair these pork chops with mashed potatoes or rice to soak up the gravy. Serve with roasted green beans or a fresh salad for balance. If you love bread, crusty rolls are perfect for mopping up every drop of the sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to maintain the gravy’s consistency. For longer storage, freeze the chops and gravy separately for up to 3 months. Thaw overnight in the fridge before reheating.
Smothered Pork Chops with Onions & Mushrooms
Ingredients
- 4 bone-in pork chops about 2 pounds of pork chops
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¾ teaspoon kosher salt use ½ teaspoon of table salt
- ½ cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 white onion sliced into half moons or strips
- 8 ounces mushrooms cleaned and sliced
- 2 cloves garlic finely minced
- 2 cups chicken broth low or no sodium-added
- ½ cup heavy whipping cream
Instructions
- Heat the oven to 375°F. Line a baking pan with parchment paper or foil and set aside.
- Rinse the chops under warm running water to remove any bone fragments, then pat them dry with a paper towel.
- Mix the thyme, garlic powder, onion powder, paprika, salt, and some freshly ground black pepper. Evenly coat both sides of the pork chops with the seasoning.
- Spread the flour onto a plate. Press each pork chop into the flour, making sure they are well coated on all sides, then shake off the excess.
- Heat the butter and olive oil in a large skillet over medium-high heat until the butter begins to foam. Sear the chops for 2-3 minutes on each side until golden brown. Transfer them to the prepared baking pan.
- Place the chops in the oven and bake for about 8 minutes, or until they reach an internal temperature of 145°F. Once done, remove from the oven and let them rest.
- Add the onions, mushrooms, and garlic. Cook over medium heat for 5-6 minutes until the onions soften.
- Turn off the heat and whisk in 2 tablespoons of the remaining flour until fully absorbed. Slowly pour in the chicken broth while whisking to prevent lumps.
- Return the heat to medium and cook for 3-4 minutes until the gravy thickens. Stir in the heavy cream, season to taste, and spoon the gravy over the resting pork chops.
- Serve & enjoy!
Notes
Chef Jenn’s Tips
- Bone-in chops stay juicier and more flavorful.
- A good sear adds depth to the dish—don’t skip this step.
- For thicker chops (over 1 inch), extend the baking time slightly.
- Letting the chops rest before serving helps retain their juices.
- Deglaze the skillet with a splash of white wine for extra flavor before adding the broth.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.