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!
Love gravy? Try these Ranch Pork Chops or my Easy Chicken and Gravy recipe.
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.
- Substitutions:
- 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:
- I use cooking tongs to easily flip the pork 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. Le Creuset is my personal favorite.
- This splatter guard makes for easier clean-up.
Recipe Variations:
- 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
- Creamy Bacon Pork Chops
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
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
Instructions
- 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.
Notes
- 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.
Mel Noriega says
This recipe is amazing! I've already made it once and am referring back to make it again. Last time I served it with egg noodles, but tonight we're having it with mac & cheese. The gravy is so good and enough to go with mashed potatoes or rice.
Natasha says
That's so nice to hear!! 🙂 I really appreciate you taking the time to write me a comment, Mel!
Karla says
This was delicious! I added the onions which added additional flavor. The gravy was tasty and wonderful with mashed potatoes.
I love, love, love your recipes.
Natasha says
Awesome!! I'm so happy it was a hit. Appreciate your review, Karla! 🙂
Gene says
I made this and everyone loved the entire meal. I cooked the chops with the lid on most of the time to cut down on splatter so I had extra liquid with awesome brown bits. I had to add some additional flour to compensate which of course led to extra broth but it worked out great!
Loved the seasonings and this paired very well with some southern smashed potatoes (chicken broth is your friend) with white onions and a veggie mix of cut green beans, spinach, white onion, broccoli, bacon ends and a bit of butter.
Thank you Natasha for posting this recipe!
Natasha says
I'm glad it was a hit, Gene! Thanks for your detailed review! 🙂
Lu says
So good thank you! A hit with my daughter too. I'm making all your recipes at the moment, loving your site 🙂
Natasha says
You're welcome!! That's great to hear. 🙂 And so happy you're liking my recipes, Lu!
Lorna says
Simple and delicious! Will definitely make it again.
Natasha says
I'm so happy to hear that, Lorna!! Thanks for commenting. 😀
AmandaRose says
Great recipe and the family loved it! Will def make again! I’ve enjoyed making multiple recipes from your website and look forward to making more!
Natasha says
I'm so happy everyone enjoyed it!! Thanks so much for your kind comment. So pleased you're liking my recipes. 🙂
Kerri says
This is the second recipe from your website I’ve tried and my family is giving me all the credit for the great dinners. Thank you so much !! So. Much. Flavor!! I plan on trying every recipe of yours ❤️
Natasha says
You're very welcome!! 🙂 I'm so happy they're liking the recipes.
Renee says
This was GOOD! I’ve never been successful making a cream sauce / gravy adding flour to butter (some talents are not meant to be). I put the flour, chicken broth, and all the spices in a large (~20 oz.) covered jar, shook it up and added to the butter and remaining pork bits, stirring constantly until thickened. I popped the chops back into the sauce and added a small can of mushrooms (drained) and let it all simmer while I finished the sides.. Great instruction and tips, Thank you!
Natasha says
Glad you enjoyed it! 🙂
Jeanne says
I just made this for dinner and it was so quick, easy and delicious! Thanks so much for all of the tips and recipe directions you provide. I would have totally botched the gravy without them.
Natasha says
I'm so happy you enjoyed the recipe!! Also, thanks for reading the tips. I put a lot of time into them, and I am glad they helped you. 🙂
Tina says
I don’t eat pork but I’m sure this would work with chicken too? Looks delicious!
Natasha says
Yes, I would say so. You may need to adjust cooking time a bit, but that should be fine. I also have my chicken and gravy linked in the blog post... you may want to try that too. Let me know 🙂
Patricia Mapley says
I made this recipe last night. Delicious. I only made two center cut bone-in chops but they gravy I kept the same. Very easy and comforting. I will most certainly make this again.
Natasha says
Fantastic!! 😀 Thanks for commenting, Patricia!
Spencer Cundy says
Did this a couple of nights a go ,I had to use my BIG fry pan 31 cm about 13" so not to crowd my two pork chops that just fitted into the Pan.
I added about half an onion and a few mushrooms as suggested ,the gravy turned out excellent with perfectly cooked Big Pork Shops.
Doing the Chicken lemon Gnocchi tonight.
Spence.
Natasha says
Wonderful!! I'm so glad you enjoyed it, Spencer. 🙂 Thanks for taking the time to write me a review!
Ramya says
Will be making this soon with few subs perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Natasha says
Enjoy!
Heather Morley says
Just been looking for a new pork chop recipe and this came up. Will be making these later in the week and I’ll let you know how I get on.
Natasha says
I hope you enjoy them, Heather! 🙂
William Lyle says
Oh Hell yes!
Natasha says
🙂
Jessica says
I haven’t tried this recipe yet, but I wanted to thank you for going into so much detail in the recipe notes. Pork has always intimidated me - I’m 38 and have literally never purchased pork chops! Your details make me feel more confident so I’m definitely going to give this a shot!
Natasha says
You’re welcome! I spent a long time writing this one up since I know pork chops can be intimidating. I hope you enjoy the recipe! Let me know. ♥️