Easy Smothered Pork Chops

Smothered Pork Chops are a classic American dish that is easy to make and full of flavor with a mushroom and onion gravy. A good pork chop is just as delicious and juicy as your favorite steak. Once you try this recipe, you’ll be hooked.

Make it a meal with our Herbed Butter Mashed Potatoes.

It’s believed that smothered pork chops originated in the Southern United States, where they were a popular and affordable way to prepare pork. The term “smothered” refers to the cooking technique of slow-cooking the pork chops in a flavorful liquid, such as broth or gravy, which helps to tenderize the meat and infuse it with rich, savory flavors.

Ingredient Notes

• Pork Chops: Choose chops that are 1–1 ½ inch thick for the best results. Thinner chops may overcook quickly. Bone-in or boneless both work—just be sure they’re of similar thickness for even cooking.
• Salt: Regular table salt works, but if you prefer kosher salt, use a slightly larger pinch for even seasoning.
• Black Pepper: Freshly cracked black pepper adds the best flavor. Pre-ground pepper works too but won’t have the same punch.
• Olive Oil: Substitute with any neutral cooking oil, such as vegetable or canola oil.
• Garlic: Freshly minced garlic provides the best flavor, but jarred minced garlic works in a pinch.
• Onion: Use a white or yellow onion. Cut in half and slice,
• Mushrooms: White button or the brown cremini mushrooms both work. For the best texture, use fresh mushrooms.
• Chicken Broth: You can use bouillon, canned broth, or chicken stock. Use low-sodium broth to better control salt levels.

Pork Chop Options

There are four different cuts of pork chops that you can purchase, each one slightly different, but all of them can be used in pork chop recipes. Just make sure you buy ones that are 1 to 1½ inches thick as they cook more evenly and are less likely to dry out. It is very easy to overcook a thinly sliced pork chop. Pork should be cooked to an internal temperature of 145°F.

Rib Chop: This is the most desirable cut of pork chop. It comes from the rib section (hence its name) and has a large bone running along one side. This cut is very tender with a nice pork flavor.

Loin Chop: This pork chop cut has a t-bone in the middle. It has two different kinds of meat on it, with loin meat on one side, and tenderloin meat on the other side. These two types of meat cook at different rates so it is a more difficult cut to work with.

Boneless Chop: This is the leanest cut of pork. It is very easy to overcook this cut and dry it out as it has very little fat, and connective tissue, and doesn’t have any bones. This is the most commonly sold pork chop cut in the United States, but it is certainly not the most desirable because it is lean and so easy to overcook.

Shoulder Chop: This is the least desirable cut of pork chop and is not commonly found in American grocery stores. It has lots of flavor, but also has a lot of gristle and bones. This cut of chop is best braised.

Use Those Leftovers!

You can also repurpose your pork chops into other delicious dishes. For example, you can slice the pork chops and use them in sandwiches or salads, or you can shred the meat and use it in tacos or burritos. You can also chop the pork chops and use them in soups or stews. The possibilities are endless, so feel free to be creative!

Watch the video below where Rachel will walk you through every step of the recipe. Sometimes it helps to have a visual and we’ve got you covered with a step-by-step video demonstration of how to make this recipe. You can see our full collection of videos on our popular YouTube channel, or right here on our website with their corresponding recipes.