Smothered Pork Chops and Gravy

5 from 1 vote

You just can't beat classic pork chops that are pan-fried and smothered in a mushroom and onion gravy!

Course Dinner

Cuisine American, Southern

Keyword smotherd pork chops, smothered pork chops and gravy, southern smothered pork chops

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 528kcal

Author Blair Lonergan

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.

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.