Beautifully seared until golden brown and served with a rich sauce, these Smothered Pork Chops with Boursin Gravy are the perfect comfort food. Boneless pork chops first seared and then simmered in a cheesy sauce that is fantastic over rice or egg noodles. With 30 minutes start to finish, it’s an easy weeknight meal.
Homemade Southern Smothered Pork Chops
This Southern smothered pork chops recipe gets a fresh take thanks to the addition of Boursin cheese in the gravy. The garlic and herbs of the Boursin infuse this delicious gravy with even more flavor than a traditional mushroom gravy recipe and are definitely the not-so-secret ingredient to making this dish shine.
If this is your first time making pork chops, don’t worry; it’s a very forgiving recipe. Whether it’s your first time or your millionth, my top tip is to use a meat thermometer to make sure they come out perfectly juicy and not dry. Pork is fully cooked at 145°F, and I recommend removing it from the heat once it hits 140°F as the meat will continue cooking for a few minutes.
This recipe works best with boneless pork chops which make it easier to serve with the gravy, but bone-in pork chops would be just as amazing. Bone-in chops tend to have more flavor but that bone gets in the way when they’re smothered in gravy.
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This is the perfect main dish to serve on top of mashed potatoes, rice, or egg noodles to soak up all the gravy. And trust me you don’t want to miss any of the gravy! This gravy recipe is super flavorful but only slightly thick, so I recommend using less chicken stock or broth if you prefer a really thick gravy.
I also like pairing these pork chops with roasted veggies like carrots or cauliflower. If you want something a little fresher and lighter on the side, try this green bean and potato salad or this vibrant broccoli salad.
What is Boursin cheese?
Boursin is a creamy, spreadable cheese that comes in a ton of flavors! I like the classic Garlic & Herbs flavor for this recipe. I would describe it as a cross between cream cheese and goat cheese. Using Boursin is an easy way to pump more flavor into creamy sauces that call for cream cheese—or anywhere else you would use cream cheese! (It would be awesome on a fresh bagel.)
Why This Is Perfect For Pork Lovers
- Juicy Pork Chops – Marinating, searing, and baking to just under 145°F guarantees that your chops will be moist and juicy instead of tough and dry.
- A Lot of Flavor – These pork chops are seared before baking to bring out as much flavor as possible before we even get to that Boursin-infused gravy.
- Easy Recipe – For such a decadent dish, it takes barely any time and just a few simple ingredients to make!
Just 5 Ingredients plus Buttermilk to Marinade
Pork Chops – I recommend thick-cut pork chops as they tend to hold more of their juices throughout the cooking process.
Buttermilk – Using a buttermilk marinade will help tenderize and flavor your pork.
Boursin – You can find this in the cheese section of your grocery store, sometimes it’s with the specialty cheeses!
Shallots – These smaller, milder onions add a ton of flavor to gravies and dressings. You can easily use a white onion or yellow onion instead if you prefer.
Pantry Staples – Flour and chicken broth.
How To Make a Pork Chop Dinner
Step One: Marinate Pork Chops
Place pork chops in a Ziplock bag and add buttermilk. Let marinate for at least 4 hours or overnight. When ready to cook, rinse, pat dry, and season both sides of the chops with salt and pepper.
Step Two: Get a Good Sear
Heat a large cast iron skillet over medium heat and add olive oil. When the oil shimmers, add pork chops and cook for 2-3 minutes per side or until golden brown. Remove from the pan and set aside.
Step Three: Make Gravy
Add butter and chopped shallots to the pan and cook until softened. Then whisk in flour and cook for one minute. You want to make sure there is no lingering raw flour taste in your gravy!
Slowly add chicken broth to the pan, whisking until it thickens. Make sure to scrape up any browned bits from the bottom of the pan, as that’ll add more flavor to your gravy. Add Boursin cheese and whisk until fully incorporated.
Step Four: Simmer Away
Add the pork chops back to the pan and simmer until they reach an internal temperature of 145º. For thicker pork chops, this will take about 5 minutes, but use your thermometer to check at 3 minutes so they don’t overcook.
Some More Ideas For Perfect Pork Chops and Gravy
- Feel free to add seasonings! Garlic powder, onion powder, and Worcestershire sauce are all great additions to gravy.
- Make mushroom gravy! Sneak in some extra veggies by adding some mushrooms with the butter and shallots.
How To Store Smothered Pork Chops
In The Fridge: Let pork chops cool completely and store in an airtight container for up to three days. You can store the gravy in the same container or a separate one.
In The Freezer: Smothered pork chops are great freezer meals. Let them cool completely, add them to an airtight container or freezer-safe bag, and they should stay fresh for a couple of months.
More Easy Pork Chop Recipes
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Smothered Pork Chops With Boursin Gravy
Ingredients
- 4 boneless pork chops
- 1 cup buttermilk for marinade
- 2 teaspoons olive oil
- 1 shallot finely chopped
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups chicken broth
- 5.2 ounces Boursin cheese garlic & herb
Instructions
- Add pork chops to a ziplock bag and pour buttermilk over them. Refrigerate for 4 hours or overnight. Rinse and pat dry. Salt and pepper both sides of the pork chops.
- Heat a large skillet over medium heat and add olive oil. When hot, add pork chops and brown on both sides for about 2-3 minutes per side. Remove to a plate.
- Add butter and shallots to the pan and cook until softened. Whisk in flour and cook for 1 minute. Gradually add chicken broth whisking until it starts to thicken, 2-3 minutes. Add Boursin cheese and whisk until melted.
- Add pork chops back to the pan and simmer until the pork chops reach an internal temperature of 145º. For thick pork chops, this will take about 5 minutes, but check at 3 minutes as you don’t want to overcook them.
- If you want a thicker sauce, reduce the broth by half.
Barbara’s Tips + Notes
- If you have time, try to marinate the pork chops in buttermilk, it will make them more tender.
- Remove the pork chops when they reach 140º.
- You can use either bone-less or bone-in but boneless are easier to eat when serving over rice with gravy.
Nutrition
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Kay Little says
These pork chops looks delicious. And the gravy…oh my!
Barbara Curry says
The gravy makes the dish!
Amy says
Good, cozy dinner. Took off one star because I felt like there was too much chicken broth used, and it took so long to boil down and get thicker that the chops weren’t terribly warm going back in. Flavors were good. Served over rice with a salad for an easy, fall dinner.
Barbara Curry says
Thanks for you feedback.
Sylvia L Ligon says
Thick cut chops, marinated at least 4 hours [I put in marinade the night before and added sliced shrooms to the shallot when cooking] Put rice on to cook while you dice shallot and slice shrooms and dinner is ready when the rice is. I did use less broth so it wouldn’t take as long to reduce. Less than 30 minutes for everything. The gravy is ART! SO damn good. Serve with something green [I did green bean, pickles beet, iceburg lettuce and thin sliced red onion in Salat’ vinaigrette. Think German restaurant salad.]
A hearty winter meal but also impressive enough for guests. They will think you’re some kinda Chef/Kitchen-Witch!
Barbara Curry says
I’m glad you liked it, I’m sure the shallots made it even better.