Dredged in seasoned flour, seared, and covered in a rich, cozy gravy, this 30-minute, easy, smothered pork chop recipe is the perfect, quick weeknight dinner!
I haven’t met a cooked pork chop I don’t like! Baked in a casserole, deep fried, grilled, rotisserie, you name it…I LOVE it! When I was young, my mom made pork chops on a regular basis. They were an inexpensive protein that the whole family liked, and they went with so many side dishes. I remember having them with soup beans, cornbread, and kraut quite a bit!
There are a lot of pork chop skillet recipes that are delicious, and this is one of my favorites! The layers of flavor with the dredged and seared pork chops along with the onions and mushrooms put it over the top. It creates a rich, cozy gravy.
These southern smothered pork chops are excellent served by themselves or over mashed potatoes, mashed cauliflower, noodles, or rice. Of course, a hefty ladle of gravy is essential! It’s a perfect comfort meal that’ll have everyone digging right in!
Table of Contents
What You’ll Need
- Boneless Thick-Cut Pork Chop Loins
- All Purpose Flour
- Cajun Seasoning or Seasoning Salt
- Italian Seasoning
- Vegetable Oil
- Yellow Onion
- Cream of Mushroom Soup
Tools You’ll Need
- Large Skillet
How to Make Smothered and Covered Porkchops
- First, dredge the pork chops in a mixture of flour and seasoning, and set aside. You’ll need to keep the seasoned flour mixture for thickening the gravy in a later step.
- In a large skillet over medium-high heat, heat the oil. You can add a pinch of flour to test for readiness. If it immediately sizzles, you’re ready. If it sizzles and smokes, it’s too hot. No sizzle, not ready. Once the oil is ready, add the pork chops and cook for 2-3 minutes on each side. You just want to get a nice brown color on both sides, not cook them through. If your pan isn’t big enough to fit all of them, you can work in batches. Transfer the par-cooked chops to a plate.
- Now we’re going to make that delicious gravy you need for smothered pork chops. Add the onions and mushrooms to the skillet. Stir and cook for about 5 minutes, scraping up any solid bits from the bottom of the pan. Once the onions are translucent and the vegetables slightly tender, add the garlic and cook an additional minute.
- Add 1 ½ tablespoons of the reserved flour mixture to the vegetables. Stir and cook for 1 minute. This mixture will be very thick. Carefully stir in the broth and cream of mushroom soup until combined well. Allow the mixture to simmer on medium heat for 5 minutes. The gravy will thicken during this time and flavors will develop. Taste the gravy and add additional seasoning as you’d like.
- Return the par-cooked pork chops to the skillet, coating them on each side. Cover and simmer for 5-8 minutes or until the pork chops reach an internal temperature of 145°F.
- Serve smothered pork chops over noodles, rice, mashed potatoes, or mashed cauliflower.
Tips and Substitutions
- You can use bone-in or boneless pork chops as they’re the same cut of pork. The boneless has the bone cut off and a bit more fat trimmed off. They’re a bit easier for fitting in the pan and serving. However, the bone-in has an added depth of flavor from the juices from the bone and fat.
- Pork tip: 30 minutes before you plan to cook your chops, take them out of the refrigerator to come to room temperature. It allows for more even cooking throughout the meat.
- The thickness of the pork chop can vary the time needed for safe-temperature cooking. For pork, The USDA recommends an internal temperature of 145°F then resting for 3 minutes. The combination of searing for a couple of minutes on both sides and then returning to the skillet to simmer for 5-8 minutes should yield this internal temperature. You can use a meat thermometer to confirm.
- Lots of vegetable side dishes can complement these pork chops, but a few favorites are:
- Crispy or Canned Green Beans
- Roasted Brussels Sprouts
- Steamed Broccoli
- Pan Seared Asparagus
- Turnip or Collard Greens
Frequently Asked Questions
Thick-cut chops will make a more tender smothered pork chop. Thinner cuts cook through more quickly and can lead to a tougher pork chop.
When you get ready to cook, take the pork chops out and let them come up to room temperature for at least half an hour before you start cooking.
Baste them with butter while they cook. After cooking, let the pork chops rest for a few minutes to let the juices in the pork chop redistribute through the meat.
More Recipes Like This
- Garlic Butter Pork Chops and Gravy
- Southern Fried Pork Chops and Gravy
- Crispy Green Beans
- Creamy Whipped Mashed Potatoes
Smothered and Covered Pork Chops
- 3 lb boneless thick-cut pork chop loins about 1-inch thick
- ½ cup all purpose flour
- 2 teaspoon Cajun or seasoning salt more to taste
- 1 ½ teaspoon Italian seasoning
- ¼ cup vegetable oil
- 1 small onion sliced
- 8 oz mushrooms sliced
- 3-4 garlic cloves minced
- 14.5 oz chicken broth
- 10.75 oz cream of mushroom soup
- In a shallow bowl, whisk together the flour, Cajun or seasoning salt and Italian seasoning. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Reserve the flour mixture.
- Heat oil in a large skillet over medium-high heat. Once hot, add the pork chops to the pan, and cook 2-3 minutes on each side. Remove them to a plate. Work in two batches if needed.
- Add the onions and mushrooms to the skillet and cook for about 5 minutes, until the onions are translucent and vegetables slightly tender. Add garlic and cook an additional minute. Add 1 ½ tablespoon of the reserved flour mixture, stir and cook 1 minute.
- Carefully stir in the broth and cream of mushroom soup until it’s a cohesive mix. Allow the mixture to simmer on medium heat for 5 minutes. Taste and add additional seasoning if desired. Return the pork chops to the skillet, coating them on each side. Cover and simmer for 5-8 minutes or until the pork chops reach an internal temperature of 145°F.
- Serve over noodles, rice or mashed potatoes.