These smothered pork chops are pan fried to perfection and coated in a delicious, rich homemade gravy that has a touch of cream. So comforting!
These smothered pork chops with gravy are perfect for busy weeknights! They're made with simple ingredients that you're likely to already have on hand.
I did some testing, and I decided to keep this recipe quite straightforward, so there's no caramelizing of onions or the addition of fresh mushrooms involved, like in some versions of this recipe. If you want to do that, however, I explain how in the "variations" section below.
If you've never cooked pork chops before or they usually end up dry and overcooked, there's no need to be intimidated. I've packed this blog post with a lot of information that will help you get perfectly juicy pork chops.
How to make smothered pork chops (summary)
Take the pork chops out of the fridge at least 15-30 minutes prior to starting the recipe (up to an hour or so). Add the olive oil to a skillet and let it heat up until it's good and hot (oil is shimmering). Season the chops with salt & pepper. Sear the pork for 3-5 minutes/side until golden brown, and then transfer them to a plate. Do this in two batches if you've got larger bone-in pork chops (do not crowd the pan or they'll steam instead of brown). To make the gravy, add the butter to the same skillet, then stir in the flour to make a quick roux. Whisk in the chicken broth, cream, garlic powder, onion powder, paprika, Worcestershire sauce, and cayenne pepper. Let it thicken for a couple minutes then either add the pork chops back in or plate them and spoon the sauce over. (Full ingredients & instructions are in the recipe card below)
Recipe notes & success tips:
- The skillet needs to be very hot to get a good sear on the pork. If you're finding it isn't cooked after the suggested time, your pan probably isn't hot enough. You will need to work quite quickly when making the gravy because the pan will still be very hot, so I suggest having all the ingredients measured out and ready to go.
- Pork is easy to overcook (it'll be dry and leathery), so using an instant read meat thermometer is a lifesaver. Pork is safe to eat when it's a bit pink inside (145F). If you prefer your pork more cooked, you can sear the chops for a bit longer than suggested... just watch that you don't overcook them (again, this is where the meat thermometer comes in handy!). Anything much over 165F is likely to be quite dry/overcooked.
- Use bone-in or boneless pork chops depending on what you prefer. Bone-in tend to be a little more flavorful and juicy, but either will work just fine.
- I used bone-in pork chops (a bit over 3/4" thick, and I seared them for 5 minutes on one side and 3 minutes on the other side), so if using thinner chops, I'd sear them for less time.
- If using pork chops over 1" thick, I'd sear them for 5 minutes/side then finish them in the oven.
- You can leave the cream out if you want, but then you may want to add a little more chicken broth. If you want to use half-and-half, buttermilk, or regular milk, I would be careful to turn the heat down/let the pan cool a bit so it doesn't curdle/separate (keep in mind it may take a little longer for the sauce to thicken using lower fat alternatives and a lower stove temperature).
- Use beef broth for a darker gravy or add in a splash of Kitchen Bouquet (but be mindful of salt in the recipe).
- The pinch of cayenne pepper doesn't make the sauce particularly spicy, but it adds a little extra something-something. Increase it if you do want more kick, though.
- Your gravy may end up a bit paler if you have smaller pork chops and only fry them in one batch.
- Tools used:
- Try sautéing a chopped onion and/or some mushrooms after searing the chops. If the pan seems dry, you may need to add a splash more olive oil. I'd then take the sautéed onions/mushrooms out of the pan and proceed with the gravy as the recipe indicates, then add 'em back into the pan just before serving. Try using one medium onion and/or 7 ounces of sliced cremini or white mushrooms. If you're just adding onions, ensure the pan isn't too hot so they soften up and brown nice and slowly (over 10-15 minutes or so) vs. getting scorched.
- I've seen some smothered pork chop recipes use chili powder, so you could definitely add some (try 1/4-1/2 teaspoon) for a touch of southwest flavor.
- Want a more herby flavor? Add in a couple dashes of dried Italian seasoning or dried thyme. A couple sprigs of fresh thyme would work too.
More delicious pork recipes to try:
- Easy Pan Seared Pork Chops
- Creamy Spinach Mushroom Pork Chops
- Creamy Garlic Pork Chops
- Easy Pork Marsala
What to serve with smothered fried pork chops?
Try these Cream Cheese Mashed Potatoes, Roasted Red Potatoes, or pasta (or egg noodles). Smothered pork chops and rice also go great together. For veggies, boil some green beans or carrots, or try my Easy Roasted Brussels Sprouts.
Questions about this easy smothered pork chops recipe? Let me know in the comments below! And if you've enjoyed this recipe, I'd love you to leave a review.
Smothered Pork Chops
- 4 pork chops see note
- Salt & pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1/3 cup heavy/whipping cream
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 pinch cayenne pepper optional
- Fresh chopped parsley optional, to taste
- Take the pork chops out of the fridge at least 15-30 minutes prior to starting the recipe. Prep the other recipe ingredients.
- Add the oil to a skillet over medium-high heat. Heat the pan for a few minutes (I heated my cast iron for 5 min). It needs to be HOT for the pork chops to get a good sear and cook through fast.
- Meanwhile, pat the pork chops dry with paper towel. Season each pork chop with salt & pepper on both sides.
- Add the pork to the pan and cook for 3-5 minutes/side (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Pork should be golden brown and cooked through. Test for doneness at this point. It's safe to eat at 145F (a bit pink inside), and the temperature will rise a bit as it rests. If the pork chops aren't quite cooked through yet, sear them for a little longer (don't overcook). Transfer the pork to a plate and set aside. If the pork chops are particularly large, sear them in two batches (don't crowd the pan or they'll steam).
- Reduce the heat to medium. Add the butter to the skillet, and once it's melted, stir in the flour and cook for about a minute.
- Whisk in the broth until the flour has been incorporated/dissolved, and then stir in the cream, garlic powder, onion powder, paprika, Worcestershire sauce, and cayenne pepper. The gravy should thicken up quite quickly (within a few minutes).
- Pour the juices from the plate the pork has been resting on back into the skillet and stir them into the gravy, then take the pan off the heat. Gravy too thick? Add in a splash more broth or cream.
- You can add the pork back to the pan and spoon some sauce over top and then serve, or just add each pork chop to a plate and spoon the sauce over top that way. Season with extra salt & pepper if needed and serve with fresh parsley sprinkled over top if you wish.
- Use bone-in or boneless pork chops. I used bone-in pork chops that were about 3/4" thick and cooked them for 5 minutes on the first side and 3 minutes on the second side.
- Pork is easy to overcook. It's safe to eat at 145F. I recommend using an instant read meat thermometer to test doneness. The pork's temperature will continue to rise once you stop cooking it, so if it's close, take it out of the skillet.
- Troubleshooting tips: the skillet needs to be very hot to get a good sear on the pork (I preheated my cast iron skillet until it was lightly smoking and the oil was shimmering). If you're finding it isn't cooked after the suggested time, your pan probably isn't hot enough. You will need to work quite quickly when making the gravy because the pan will still be very hot, so I suggest having all the ingredients measured out and ready to go. The blog post contains more success tips, so I recommend reading through if you haven't.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.