Smothered Pork Chops with Mushroom Gravy

Tender and succulent pork chops, made in a skillet, are smothered in a rich and savory mushroom gravy. The earthy flavors of the mushrooms and the caramelized juices from the pork, create the most tender pork chops with a gravy that is out of this world.

Say goodbye to bland, dry pork chops – this smothered pork chops recipe will yield perfectly tender and moist pork chops every time. And they couldn’t be easier to make since the whole recipe only requires one skillet. These pork chops are also great for when you’re craving a home-cooked meal but don’t want to turn the oven on for pork chops and potatoes or peaches and pork chops.

These Southern smothered pork chops with mushroom gravy are rich, satisfying, and savory. It’s a classic Southern comfort food that makes an excellent main dish to serve with mashed potatoes and green beans for a dinner that everyone will be raving about.

The juicy pork chops are perfectly paired with the thick, savory gravy and tender mushrooms. First the pork is seared to give it a savory brown crust before it’s simmered in the gravy. The pork juices, mushrooms, and onions give the gravy so much flavor – it’s really the best part. It’s a pretty easy meal that gives incredibly flavorful results. 

These pork chops with mushroom gravy are perfect to serve over rice or egg noodles to sop up all that delicious gravy or with a mashed potato casserole and veggies, but they’re versatile and pair wonderfully with so many different side dishes. Try them with a parsley pasta salad or roasted potato salad and some air fryer biscuits or serve them with hashbrown potatoes and roasted carrots for a perfectly satisfying and balanced meal.

Whatever way you choose to serve them with, they are a real crowd-pleaser and are guaranteed to make their way into your regular dinner rotation.

If these sound good, you might also like pork served in a marsala mushroom sauce or pull out the slow cooker for pork chops in a creamy mushroom gravy.

Do I have to brown pork chops before I cook them? 

Yes, browning the pork chops is an important step in this recipe. It really helps to develop flavor and seal in the juices so that the pork chops don’t dry out.

The brown bits on the bottom of the pan after you sear the pork chops are called fond, and these little bits dissolve into the gravy, making it taste extra yummy. This is a step I definitely recommend doing because it is absolutely worth the little bit of extra time and effort. 

Can I make this recipe in the crock pot? 

This recipe can be adapted to make in a crockpot or slow cooker. Brown the pork chops and sauté the onions and mushrooms in a skillet on the stovetop. Then, transfer everything to the slow cooker along with the remaining ingredients, leaving out the buttermilk. Cook on low for 6 hours or on high for 2-3 hours. Stir in the buttermilk during the last 30 minutes of cooking.

Reasons to Make Mushroom Pork Chops 

• Quick and easy: It takes very little time to make this recipe, allowing you to enjoy a hearty meal without spending hours in the kitchen.
• Comforting and flavorful: The savory gravy, tender mushrooms, and juicy pork all work together to make the most amazing gravy!
• Versatile: This recipe pairs well with a variety of side dishes, giving you the freedom to customize your meal to suit what’s in season.
• Impressive but simple: Even beginner cooks can make this simple recipe that looks and tastes great but is so easy to put together. 

Why use mushrooms in this recipe?

Mushrooms contribute amazing, savory flavor (sometimes referred to as umami) in everything you put them in. They’re earthy and savory, and complement the pork perfectly. You can use any type of mushroom for these Southern smothered pork chops and it would be amazing, but personally, I think baby bella mushrooms are a great choice because they have both great flavor and texture and they’re readily available in most grocery stores.

Smothered Pork Chops Recipe Ingredients

• 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.

• Butter: Adding richness and flavor to the gravy, butter creates a velvety texture to the gravy.

• Onion: Onion adds tons of flavor.

• 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.

• Garlic: A few cloves of minced garlic add more flavor.

• Flour: The flour thickens the gravy into a luscious consistency. You can also use cornstarch, but the texture may be slightly different. 

• Chicken Stock: Chicken stock forms the gravy when mixed with flour. You can substitute it with beef or vegetable broth, too.

• Worcestershire Sauce: Worcestershire sauce adds another layer of savoriness and tang to the gravy. You can use a little bit of soy sauce if you don’t have any.

• 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.

• Vegetable oil: Vegetable oil helps the pork chops get a good brown crust as they sear in the pan. Any oil with a high smoke point, like canola, peanut, or avocado oil, will work too. 

How To Make Creamy, Savory Smothered Pork Chops 

Step 1: Season and sear the pork chops. 

Generously season each pork chop with salt and pepper. Next, heat the vegetable oil, and once it’s shimmering, add the pork chops. Once their beautifully golden brown on both sides, you can remove them.

Step 2: Cook the onions and mushrooms. 

Add some butter to the skillet and then add in the onions and saute until they begin to soften. Then, add in the mushrooms. Continue to cook until the mushrooms soften before adding in the garlic. 

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’re cooked through. You’ll know they’re cooked through when they’re at the right temperature, or when the center of the meat is no longer pink. Serve the pork chops while hot with plenty of gravy spooned over the top, and enjoy a comforting homemade meal. 

Tips for Making Tender Pork Chops 

• Don’t skip browning the pork chops! This step brings incredible flavor to both the pork chops 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.

Help! My gravy is too thin!

How do I fix thin gravy?

Flour is a really powerful thickener, but if you added too much liquid and now the gravy is too thin, there are a few things you can try. Remove the pork from the gravy so it doesn’t get overcooked, and bring the gravy up to a strong simmer. You can try to thicken it by cooking off some of the water in the gravy to give it a thicker texture.

If that doesn’t work, you can dissolve 1 tablespoon of cornstarch in 2 tablespoons of cool water to form a slurry. Pour the slurry into the simmering gravy and stir quickly to combine. The starch will almost instantly thicken the gravy to a glossy, thick consistency. 

Questions about Pork Chops

Can I use boneless pork chops instead of bone-in?

Any cut of pork chop will work for this recipe. Boneless or bone-in, rib or loin chop – use whatever you prefer or can find at the store! 

Can I make this recipe with beef or chicken? 

While this gravy is full of flavor and really complements pork chops, it also would be perfectly fine to serve it with other meats like sliced beef or chicken breast. Just make sure to alter the cooking time for whatever protein you choose to use. 

What else can I add to this dish for more flavor? 

This recipe is so amazing on its own, but you can add whatever spices or herbs you’d like to make it just how you want it. Try using rosemary, thyme, or cayenne pepper, to add another layer of flavor to the dish. 

How do I know my pork chops are done?

The safe temperature for pork is an internal temperature of 140°F. You can use a meat thermometer inserted in the thickest part of the pork chop to check for doneness. If you’re using bone-in pork chops, make sure to check near the bone. You can also cut open a pork chop to check. Look for fully cooked meat that is no longer shiny, and juices that are totally clear (not red or yellow).

More Mouthwatering Pork Recipes to Love

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.