How long it takes: 40 minutes Equipment you’ll need: large skillet Servings: 4 What about that word smothered? It can have heavy connotations like feeling choked, overwhelmed, or suffocated. Let’s think in culinary terms: Our smothered pork chops are enveloped, surrounded, heaped, and blanketed with loads of creamy flavorful gravy, mushrooms, and onions. Say no to dry, boring pork chops and say hello to Southern comfort. Smother your pork chops in love, or in this case, cream. Wait, maybe that’s the same thing!
About This Recipe
This recipe for smothered pork chops isn’t difficult but takes a bit of time, about forty minutes. You’ll need a large heavy skillet with a lid, a sharp knife and a cutting board. I’ll run through the recipe here to get you started with a little extra information.The complete instructions including measurements and nutrition information are on the recipe card below.
Ingredient Notes
How To Make Smothered Pork Chops
Prep and season. Begin by prepping the onions and mushrooms, and measuring out the other ingredients. Season the pork chops liberally with salt and pepper. Don’t go too light on the salt because it helps season and tenderize the meat.
Sear the chops. Heat the skillet to medium high heat, add the butter, and sear the pork chops, about three to four minutes per side. It’s better not to overcrowd the pan so do this step in batches. Adding pork chops all at once cools the pan down so much that it’s hard to get a nice golden brown sear. If you have a large cast iron skillet, you may find that the cast iron retains the heat so well that you have to lower the heat a bit. Sauté the veggies. Once the pork chops are golden brown on both sides but not cooked all the way through, remove them to a plate for now. Reduce the heat and add the onions, mushrooms (if using), and garlic. You’ll want to sauté them about ten minutes, until they’re soft and translucent. Thicken with flour. Add a few tablespoons of flour and cook, stirring constantly, for a couple of minutes. The flour will coat the onions in the pan and look pretty sticky but that’s okay, it’s there to thicken the sauce. Add liquids. Add broth, a half cup at a time, stirring and scraping any brown bits off the bottom of the skillet. The broth and flour will form a nice sauce. Finally, over low heat, stir in heavy cream, and nestle the pork chops into the sauce. It doesn’t matter if they overlap a bit. Simmer. Add fresh thyme to the pan, and put the cover on. Let the pork chops simmer for ten to fifteen minutes or until they’re done (145°F). Serve. Oh, they look so lovely smothered in that delicious creamy sauce! Bring on the mashed potatoes and green beans, we’re ready to eat!
What To Serve With Smothered Pork Chops
You’ll want to serve thse pork chops with something to soak up all that great sauce or you may notice guests surreptitiously spooning it out of the pan into their mouths. I like Instant Pot mashed potatoes or jasmine rice. Noodles or Parmesan herb spaghetti squash are wonderful, too. Couscous is a really fast and delicious option. If you’re more of a bread person, try homemade beer bread, a quick bread that you can stir up in 10 minutes. Another great choice is no-knead Dutch oven bread, an overnight recipe. Looking for a great side recipe to accompany the smothered pork chops? Try green beans Almondine or roasted green beans with Parmesan and basil. Roasted broccoli, Brussels sprouts, or sweet potatoes are fantastic, too. Sweet and sour German red cabbage is a classic side often served with rich pork dishes. Sautéed cabbage is a good choice, if you prefer green cabbage.
Recipe Variations
Use boneless pork chops. They won’t be quite as tender as bone-in but are still a good alternative. Always use thick-cut pork chops for this recipe. Thin pork chops will dry out too quickly. Omit the mushrooms if you’re not a fungi fan. Finely diced carrots work well, too. Stir in green peas right before serving. Make it lactose free. Sauté the pork in olive oil and omit the cream. The sauce is delicious without it, too. Try different herbs. Instead of thyme, stir in tarragon, rosemary, sage, or oregano.
Storage & Reheating Tips
Refrigerate: If you have leftover pork chops, store them with any leftover sauce in the fridge for up to two days. The sauce will help keep the pork from drying out. Freeze: Creamy sauces typically do not freeze well. Omit the cream if you plan on freezing this meal and stir it in while you are reheating the pork. If you’d like a different pork recipe that freezes well, try my pork chops with balsamic caramelized onions. Reheat: When reheating, simmer gently in a skillet until the pork is heated through or in the microwave. If necessary, add a bit of water, cream, or broth to thin the sauce. Reheating on the stovetop will yield better results and is less likely to result in dry, tough meat. Pork is a good source of protein, vitamins and minerals and, eaten in moderation, helps to build and maintain healthy muscle tissue (according to WebMD). I’m sure you’ll enjoy more of these tasty pork recipes. Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #29 or Meal Plan #72. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
