Tender smothered pork chops cooked in a skillet and finished in a rich mushroom gravy. All made from scratch with no canned soup. The pork is seared for a deep, savory crust, then simmered until perfectly tender in a creamy gravy with mushrooms and onions. It’s an easy, one-pan Southern dinner that’s reliable every time and perfect served over mashed potatoes or rice.
Pork Chops and Gravy From-Scratch Without Shortcuts
If you’ve struggled with dry or flavorless pork chops, this is one of those recipes you can rely on. Searing the pork first builds a deep, savory crust, then simmering it gently in the gravy keeps it tender and moist. The combination of mushrooms, onions, and pan drippings creates a rich, well-balanced sauce that brings everything together without any complicated steps.
These Southern smothered pork chops with mushroom gravy are a classic comfort food main dish.
Featured reader review
“Wow! I thought this would be just a good, simple weeknight dinner – I didn’t expect such terrific gravy from everyday cabinet ingredients! I’ve made a lot of similar recipes, so I don’t quite know what makes this recipe stand out, but stand out it does! I halved it for just my husband and me but I recommend making the whole gravy or even doubling it so you have enough for mashed potatoes or rice. That’s what I’ll do next time. This is going on my Blue Ribbon list! Thanks Barbara!”
Elizabeth
The pork chops are seared first to build flavor, then finished in a savory mushroom and onion gravy. As they simmer, the pan drippings combine with the vegetables to create a well-balanced sauce that keeps the pork tender and adds depth without extra steps.
Pork chops with mushroom gravy are perfect served over rice, egg noodles, or mashed potatoes to soak up every bit of that rich gravy.
They are best served with something that can soak up all that gravy. Creamy mashed potatoes are a classic, but they’re just as good alongside a scoop of mac and cheese for a richer option. For something lighter, a simple squash casserole or a green bean salad balance the meal nicely, and warm buttermilk biscuits are always a great choice for catching every bit of the sauce.
However you serve them, this is one of those reliable, crowd-pleasing dinners you’ll come back to again and again.
Smothered Pork Chops Recipe Ingredients
Get a list of all of the ingredients in the recipe card below.
- Pork Chops: Use any kind of pork chop you like. Keep in mind that bone-in pork chops may take a little longer to cook than boneless chops. A meat thermometer is your friend.
- Mushrooms: Sliced mushrooms bring an earthy and meaty taste to the gravy, complementing the pork chops beautifully. Use any type of mushrooms you like. I recommend white button mushrooms or baby bella mushrooms for the best flavor and value.
- Buttermilk: This ingredient adds a creamy richness to the gravy. If you don’t have buttermilk, you can use heavy cream or half-and-half as a substitute, or make your own buttermilk with pantry staples.
How To Make Creamy, Savory Smothered Pork Chops
Step 1: Season and sear the pork chops.
Step 2: Cook the onions and mushrooms.
Step 3: Create the gravy.
To make the gravy, stir the flour into the onion and mushroom mixture. Add the chicken broth a little at a time so you don’t end up with lumpy gravy.
Once all of the chicken broth is incorporated, stir in the buttermilk and Worcestershire sauce. Simmer the gravy, adding more buttermilk or chicken broth if it gets too thick.
Step 4: Simmer the pork chops and serve.
Add the pork chops back to the gravy and simmer until they’ve cooked through. You’ll know they’re done when they’re at 140º. Serve the pork chops while hot with plenty of gravy spooned over the top, and enjoy a comforting homemade meal. (This is the meat thermometer I use which makes this so easy!)
This is one of those meals you can come back to when you want something dependable that still feels like a step up from a basic weeknight dinner. The method is straightforward, the ingredients are familiar, and the results are consistently tender and flavorful. Whether you’re serving it for family or a small gathering, it’s a recipe that holds up and delivers every time.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Skillet Pork Chops with Mushroom Gravy (No Canned Soup Needed)
Ingredients
- 4 Pork chops
- 2 tablespoons Vegetable Oil
- 1 tablespoons Butter
- 1 Onion large, diced
- 8 ounce Mushrooms sliced
- 2 cloves Garlic minced
- 2 Tablespoons Flour
- 1 ½ cup Chicken Stock
- 2 teaspoons Worcestershire Sauce
- ¼ cup Buttermilk
Instructions
- Generously salt and pepper both sides of pork chops.
- Heat the oil in a large skillet over medium heat. When hot, add the pork chops and brown on both sides, about 5 minutes each depending on how thick they are. Remove and place on a plate, tent with aluminum foil to keep warm.
- Add butter to the skillet and add onions. Cook for about 5 minutes until softened then add the mushrooms and cook until browned, about 8 minutes. Add garlic and cook an additional minute.
- Stir in flour and cook for 1 minute then gradually add chicken broth, whisking until it starts to thicken. Add buttermilk and Worcestershire and turn to low. Simmer for 10 minutes. If it gets too thick, add a little water or chicken broth.
- Add pork chops back to the mushroom mixture and coat with the gravy. Simmer for about 10 minutes until pork chops are cooked through and meat thermometer reads at least 140º.
Barbara’s Tips + Notes
- If you use thinner pork chops then reduce the browning time.
- Don’t skip browning the pork chops! This step brings incredible flavor to both the pork chop and the gravy.
- Make sure to fully cook the flour after you add it to the butter and onion mixture to get rid of the raw flour taste. Cook it for a full minute before adding in the chicken broth.
Nutrition
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Elizabeth Mulgrew says
Wow! I thought this would be just a good, simple weeknight dinner – I didn’t expect such terrific gravy from everyday cabinet ingredients! I’ve made a lot of similar recipes, so I don’t quite know what makes this recipe stand out, but stand out it does! I halved it for just my husband and me but I recommend making the whole gravy or even doubling it so you have enough for mashed potatoes or rice. That’s what I’ll do next time. This is going on my Blue Ribbon list! Thanks Barbara!
Barbara Curry says
Your comment made my day, I read it to my husband who is 100% in agreement. I think the gravy gets so much flavor from a combination of browning the pork chops fist, the mushrooms and the buttermilk. I’m thrilled that it was a hit.
Elizabeth Mulgrew says
And the Worcestershire sauce too! Glad I made your day after you made mine!
Greg Magnolia Texas says
Excellent recipe.
I didn’t change a thing and the wife and I thought it was bada$$.
I got a pat on the back and you should too.
Barbara Curry says
Thanks Greg and thanks for the 5 star rating!
Lori says
Excellent!
Barbara Curry says
There’s nothing like mushroom gravy!
Michelle Nelson says
Is there something else I can use in the gravy other than a dairy product? My step-dad has an aversion to dairy but I would like to make this for he and my mom for dinner some evening.
Barbara Curry says
I would use all chicken broth, it will still be fabulous.
Michelle Nelson says
Thank you!
Don W Frost says
Fixed this for some neighbors and we all loved it.
Will reduce the thickness of the chops and reduce the amount of mushrooms next time around but it seems to be a keeper!
Barbara Curry says
I’m glad you liked it.
Wendy Mucci says
My family will have nothing and I mean nothing to do with mushrooms, Can another soup be used?
Barbara Curry says
It doesn’t have mushroom soup in the recipe, just raw mushrooms. You can just leave them out. It won’t have the same flavor but it still has lots of flavor in the gravy from the pork chops themselves.