You just can't beat classic pork chops that are pan-fried and smothered in a mushroom and onion brown gravy. Serve these Smothered Pork Chops and Gravy with mashed potatoes, noodles or biscuits and a side of green beans for the best Southern comfort food dinner!
Southern Smothered Pork Chops Recipe
Smothered pork chops is a traditional Southern dish that's made by "smothering" or covering the meat in a flavorful onion gravy. Sometimes the chops are cooked low and slow with the gravy; however, I find that you get the most tender and juicy meat (without drying out the pork) by pan-frying lightly-breaded chops in a skillet first, and then whisking together the gravy. Everything cooks in the same pan, which means fewer dishes at the end -- an added bonus! Whether you pair the Southern smothered pork chops with cheese grits, biscuits, rice or potatoes, you'll have a cozy, comforting meal to serve your loved ones!
The Best Pork Chops to Use
You can really use just about any variety of chops that you prefer in this recipe -- thick-cut or thin, bone-in or boneless. I find that the bone-in, thick-cut chops are a bit more forgiving and easier to cook, while the thin chops have a tendency to dry out when slightly overdone. That said, the thin chops only require a few minutes in the pan, so they're ideal when you're in a hurry. Either way, keep a close eye on the temperature of your meat so that you know exactly when to remove the chops from the pan.
Ingredients
This is just an overview of the simple ingredients that you'll need to prepare the pork chops in brown gravy. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Butter: I prefer salted butter for flavor, but you can substitute with unsalted butter and just season the meat and gravy to taste. You'll use the butter to sauté the vegetables, to pan-fry the pork chops, and to make the gravy. It's definitely the star of this show!
- Onion: thinly-sliced to add sweet and savory flavor to the gravy. I love a Vidalia onion here, but you can use any sweet, yellow or white onion that you like.
- Mushrooms: I purchase sliced baby bella mushrooms, which are a convenient shortcut. You can use any variety of fresh mushrooms available.
- Garlic: for flavor!
- Pork chops: We like thick-cut pork chops, but any pork chops will work. You'll need to adjust the total cooking time depending on the size of your chops. Bone-in or boneless are fine!
- All-purpose flour: to bread the pork chops and to thicken the gravy.
- Kosher salt and pepper: to enhance the flavors in the dish.
- Chicken broth: the base of the gravy.
- Heavy cream: just a splash to give the gravy a velvety, smooth mouthfeel.
- Parsley: a bright, fresh garnish at the end.
How to Make Smothered Pork Chops from Scratch
Stove top pork chops with mushroom gravy turn out tender, juicy and flavorful every single time! You have complete control over the cooking time and temperature of the chops, so they don't get dried out, tough, or overdone in an oven or slow cooker. Best of all, there's only one skillet to wash at the end. This hearty, down-home meal is a cozy, simple and perfect way to feed your family.
- Sauté onions, mushrooms and garlic in butter. Remove to a plate and wipe out the skillet.
- Season the pork chops with salt and pepper, then dredge them in a light coating of flour.
- Fry the breaded chops in butter until golden brown on both sides and the meat reaches an internal temperature of 140-145° F. Remove the chops to a plate and tent loosely with foil to keep them warm.
- Whisk together the gravy with butter, flour, broth and cream.
- Add the onions and mushrooms back to the skillet.
- Smother the pork chops with the gravy, garnish with fresh parsley, and serve!
How to Cook Pork Chops So They Don't Dry Out
The best way to ensure perfectly cooked pork chops every time is to use an instant-read meat thermometer. The pork chops are done when they reach an internal temperature of 145° F. Remove them from the skillet as soon as they reach about 140-145° F, since the temperature of the meat will continue to rise slightly as it rests. This will yield moist, tender, and juicy pork chops every time!
Another good tip for juicy pork chops: pick thick-cut chops (boneless or bone-in) with plenty of marbling and fat. The more fat on the chops, the juicier they will be!
How Long to Cook
The total cooking time for the pork chops will vary greatly depending on the size, type, thickness and temperature of your pork when you add it to the skillet. I've shown thick center-cut bone-in pork chops here, which generally require about 7-10 minutes per side. If you're using very thin chops, they'll be done in as little as 2-3 minutes per side, while thick boneless pork chops will likely require about 4-6 minutes per side.
As always, use a thermometer for the most accurate timing. Remove the pork chops from the skillet when they reach an internal temperature of 145° F.
What goes with Smothered Pork Chops?
The smothered pork chops pair well with so many different sides. Pick your family's favorites, such as:
- Egg Noodles or rice
- Mashed Potatoes
- Buttermilk Biscuits or Cheese Biscuits
- Baked Potatoes or Mashed Potatoes
- Wedge Salad
- Cheese Grits
- Skillet Cornbread, Corn Muffins or Pumpkin Bread
- Southern Collard Greens
- Crock Pot Mac and Cheese, Creamy Baked Mac and Cheese or Creamy Stovetop Mac and Cheese
- Jiffy Corn Casserole
- Arkansas Green Beans with Bacon
- Sauteed Spinach
- Roasted Broccoli
Storage
Leftover pork chops will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the cooked meat in an airtight container for up to 2 months.
To Reheat: Allow pork and gravy to come to room temperature on the counter for about 30 minutes. Place in a skillet over low heat. Cover and cook just until warmed through, about 5 minutes.
Tips for the Best Smothered Pork Chops Recipe
- Pat the pork dry before seasoning and breading. The seasoning will adhere better to the dry meat, and the pork will have a nicer sear and color.
- Dredge the chops in flour before pan-frying. This helps create a nice sear, adds flavor to the meat, and later thickens the gravy.
- Thick pork chops (bone-in or boneless) tend to stay juiciest. Thinner pork chops will work, but you need to keep a close eye on them in the skillet so that they don't become tough and dry.
- Don't be afraid to get some nice, dark color on the outside of the chops. This adds so much flavor, and it helps to lock in the juices.
- Season your pork with additional herbs and spices, if you like. I keep it simple with salt and pepper, but seasoned salt, all-purpose seasoning, garlic powder, onion powder and paprika are all nice options as well.
- Don't wash the skillet after you brown the pork. Scrape the browned bits from the bottom of the pan as you make the gravy. The pork drippings will add so much great flavor to the dish.
More Easy Pork Chops Recipes to Try
- Crock Pot Ranch Pork Chops
- Baked Cream of Mushroom Pork Chops
- Crock Pot Smothered Pork Chops
- 5-Ingredient Pan-Fried Pork Chops
- Crock Pot Pork Chops with Cream of Mushroom Soup
- Cream of Mushroom Stovetop Pork Chops
Smothered Pork Chops and Gravy
Ingredients
- 7 tablespoons salted butter, divided
- 1 large onion, thinly-sliced
- 12 ounces sliced fresh mushrooms
- 3 garlic cloves, minced or pressed
- 2-4 pork chops (bone-in or boneless)
- ½ cup plus 3 tablespoons all-purpose flour
- Kosher salt and pepper, to taste
- 1 ½ cups chicken broth
- 2 tablespoons heavy cream, at room temperature
- Optional garnish: chopped fresh parsley
- For serving: mashed potatoes or cooked noodles
Instructions
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the onions and mushrooms and cook until soft and lightly browned, about 10 minutes. Add garlic and cook for 1 more minute. Remove to a plate. Wipe out the skillet.
- While the onions are cooking, prepare the pork chops. Season pork chops liberally with salt and pepper on both sides. Place ½ cup of the flour in a shallow dish. Working with 1 pork chop at a time, dredge lightly in flour, shaking off excess; transfer to a tray.
- In the same skillet that you used for the onions and mushrooms, melt 2 more tablespoons of butter over medium heat. Add pork chops and cook until nicely browned on each side and the meat reaches an internal temperature of 140-145° F, about 7-10 minutes per side for thick-cut chops or about 2-3 minutes per side for thin chops. Remove pork chops to a plate and tent loosely with foil to keep warm.
- Add remaining 3 tablespoons of butter to the same skillet. Melt the butter over low heat, and then sprinkle 3 tablespoons of flour over top. Cook and stir for 2 minutes. Gradually add the broth, whisking constantly, until the mixture is smooth. Bring to a gentle simmer and let the gravy bubble until it thickens, about 1-2 minutes. Whisk in the cream.
- Return the onions and mushrooms to the skillet and stir to combine. Taste and season with salt and pepper. Spoon the gravy over the pork chops and serve. Garnish with chopped fresh herbs, if desired.
Notes
- Pat the pork dry before seasoning and breading. The seasoning will adhere better to the dry meat, and the pork will have a nicer sear and color.
- Dredge the chops in flour before pan-frying. This helps create a nice sear, adds flavor to the meat, and later thickens the gravy.
- Thick pork chops (bone-in or boneless) tend to stay juiciest. Thinner pork chops will work, but you need to keep a close eye on them in the skillet so that they don't become tough and dry.
- Don't be afraid to get some nice, dark color on the outside of the chops. This adds so much flavor, and it helps to lock in the juices.
- Season your pork with additional herbs and spices, if you like. I keep it simple with salt and pepper, but seasoned salt, all-purpose seasoning, garlic powder, onion powder and paprika are all nice options as well.
- Don't wash the skillet after you brown the pork. Scrape the browned bits from the bottom of the pan as you make the gravy. The pork drippings will add so much great flavor to the dish.
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