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, like with pan fried pork chops. These pork chops are also great for when you’re craving a home-cooked meal but don’t want to turn the oven on.
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.
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.
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.
How to Store Smothered Pork Chops
In the fridge: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
In the freezer: If you have extra, you can freeze them, they make great leftovers. Place the cooled pork chops and gravy in a freezer-safe container or bag, ensuring there’s no excess air. They can be frozen for up to 3 months.
How to reheat: Thaw frozen leftovers in the refrigerator overnight. Reheat the pork chops and gravy in a skillet over low heat, stirring occasionally until heated through. Alternatively, you can reheat them in the microwave in short intervals, stirring in between.
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.
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Smothered Pork Chops with Mushroom Gravy
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.