Easy Smothered Pork Chops and Gravy

Name: Easy Smothered Pork Chops and Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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)

Published: Apr 10, 2021 / Updated: Jul 17, 2022 / 34 Comments

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These smothered pork chops are pan fried to perfection and coated in a delicious, rich homemade gravy that has a touch of cream. They're so comforting, tender, and juicy every time!

If you're craving chicken instead, head on over to my irresistible Smothered Chicken recipe.

close-up of easy smothered pork chops with gravy

Why you'll love it

This smothered pork chops recipe is ideal for busy weeknights. They're made with simple ingredients you're likely to already have on hand that are transformed into a super cozy meal. It's extremely straightforward, so there's no fussing around with caramelizing onions or adding mushrooms, but you don't lose any flavor. In fact, the rich gravy is perfect on its own! It's the ultimate creamy, savory sauce.

If you've never cooked pork chops before or they usually end up dry and overcooked, there's absolutely 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. No tough and rubbery meat here. You'll feel so satisfied when you master how to pan fry pork chops! The really tasty gravy is just the cherry on top.

What you'll need

Pork chops - I used 4 bone-in chops that are seasoned with salt & pepper to help get a good crust and flavor. See all the specifics below for helpful hints and alternatives.
Olive oil - for pan frying the meat
Butter and flour - to make a quick roux to thicken the gravy
Chicken broth - adds a deeper, richer flavor
Heavy cream - for that signature creamy touch
Seasoning - garlic powder, onion powder, paprika, and cayenne pepper make up the seasoning blend for the smothered gravy. The cayenne just adds a gentle something-something, not making it spicy!
Worcestershire sauce - it's a tried and true ingredient to add even more special savory flavor to sauces
Parsley - adding a little chopped parsley tops it off with a fresh note

What kind of pork chops do I use?

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. 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 ones over 1" thick, I'd sear them for 5 minutes per side and then finish them in the oven.

How to make smothered pork chops

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

seasoning pork chops and pan frying in a cast iron skillet

Take the pork chops out of the fridge at least 15-30 minutes prior to starting the recipe. Add the olive oil to a skillet and let it heat up until it's good and hot and the 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.

transferring pork chops to a plate and making smothered gravy

To make the gravy, add the butter to the same skillet, and 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 of minutes, and then either add the pork chops back in or plate them and spoon the sauce over. Top with fresh parsley.

Pro 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 for the smoothest cooking experience.
Pork is easy to overcook and dry out, 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. Anything much over 165F is likely to be quite dry and overcooked.
Your gravy may end up a bit paler if you have smaller pork chops and only fry them in one batch.

Substitutions and variations

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 and let the pan cool a bit so it doesn't curdle. 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 flavor. Increase it if you do want more of a kick, though.

smothered pork chops on a plate with mashed potatoes, green beans, and gravy

Tools for this recipe

I use cooking tongs to easily flip the meat when searing it.
I recommend using a cast iron skillet for best results. You don't have to, but it's definitely a good piece of cookware to own and lasts forever! Le Creuset is my personal favorite.
This splatter guard makes for easier clean-up.

A few classic variations

If you do want to change it up, 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 them back into the pan just before serving. Use 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 a bit for a touch of southwest flavor. Start with 1/4 to 1/2 teaspoon.
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!

What to serve with this recipe

These smothered fried pork chops go great with a mountain of Cream Cheese Mashed Potatoes or Roasted Red Potatoes with the irresistible gravy. If you're more of a pasta person, try pairing it with my Quick and Easy Garlic Butter Noodles. Rice is also a good starch.
For veggies, steamed green beans or carrots are great, or try my Easy Roasted Brussels Sprouts.
Craving a side salad? Dress up some mixed greens and veggies with my Chipotle Cilantro Lime Ranch Dressing.

Leftovers and storage

These pork chops will keep for a few days in the fridge. Just make sure leftovers are stored in an airtight container.
Reheat in a saucepan over a low heat until warmed through for best results. Take care to not overcook them while rewarming.
You could freeze leftovers, but keep in mind the texture of the meat might not remain the same upon thawing.

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smothered pork chops in a skillet on a marble background

Questions about this easy smothered pork chops recipe? Let me know in the comments below! If you enjoyed it, please leave a review. You can also tag me #saltandlavender on Instagram with any of your creations.

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