Smothered Pork Chops
These easy Smothered Pork Chops give you the most tender, juicy pork in a rich mushroom gravy. It tastes like it simmered all day, but you can knock this dinner out in one pan on the stovetop in 30 minutes. A Southern classic using simple ingredients that delivers comforting Granny's cooking vibes. Perfect for weeknight dinners, Sunday suppers, or anytime you want an old-fashioned, cozy meal. Mashed potatoes are an absolute MUST.
Servings: 8
Calories: 329kcal
Ingredients
- 2 pounds thin cut pork chops also called pork cutlets or breakfast cut pork chops
- 1 tablespoon Lawry's seasoning salt
- 1 and 1/2 teaspoons garlic powder
- 1 teaspoon black pepper freshly ground
- 1/2 cup flour for dredging pork chops
- 2 tablespoons butter for searing pork
- 2 tablespoons light olive oil for searing pork (any vegetable oil)
- 1 large yellow onion thinly sliced
- 8 ounces mushrooms sliced, button or baby bella
- 4 cloves garlic minced, about 1 tablespoon
- 2 tablespoons flour to sprinkle on onions and mushrooms
- 1 tablespoon tomato paste
- 1 tablespoon lower sodium soy sauce
- 1 and 1/2 tablespoons apple cider vinegar
- 2 teaspoons brown sugar
- 1 and 1/2 cups chicken broth*
- 1/3 cup heavy cream found in the dairy section, not coffee creamer
Instructions
- Prepare the veggies. Wash 8 ounces of mushrooms. Slice off the tough stems and slice them.
- Smash and mince 4 cloves of garlic.
- Thinly slice 1 yellow onion (check out this post on how to cut an onion if you need a refresher). Set aside all the veggies.
- Prepare the pork chops: Line the pork chops up in a single layer on a work surface. Pat the pork chops dry with a paper towel, top and bottom.
- Snip the fat caps. Use scissors to make 2 small cuts along the edge of each pork cutlet, severing the fat cap in two locations, at least 1 inch apart. This is so that the pork chop doesn't curl up in the pan as it's cooking. It makes it hard to cook it evenly when it curls.
- Season: In a small bowl, add 1 tablespoon seasoning salt, 1 and 1/2 teaspoons garlic powder, and 1 teaspoon freshly ground black pepper. Mix it together. Sprinkle half over the top of the dried pork chops, using your hands to rub it in. Flip each chop and season the other side.
- Add 1/2 cup all purpose flour onto a pie plate or regular plate. Dredge each chop in the flour, pressing it in to ensure a good coasting. Shake off the excess and keep the pork chops in a single layer, not stacked.
- Preheat a large cast iron skillet (or any large skillet) over medium-high heat on the stove for at least 2 minutes, until it is very hot. Add 1 tablespoon butter and 1 tablespoon vegetable oil. Swirl to coat.
- Cook the pork chops in batches: Add the first batch of floured pork chops to the pan, with at least an inch of space between each one. We want them to sear, not steam, and they need room.
- Cook them on the first side for 2-3 minutes, until golden brown, then use tongs to flip each chop. Sear them on the second side for another 1-2 minutes, adding a bit more butter/oil if the pan looks dry. (Don't drown them though, or the chops won't brown. Just a thin layer of butter/oil on the pan.)
- If you like you can check to make sure the chops reach at least 140 degrees, but since they're so thin, they cook pretty quickly. Once they are browned on both sides, they are cooked.
- Take the pork chops off the heat and place them on a large plate. Keep the chops in a warm place while you cook the rest. I like to put mine in my turned-off microwave. Or cover with foil.
- Add the remaining tablespoon of butter and tablespoon of olive oil to the pan set over medium high heat. When it's hot, cook the second batch of chops, then remove and keep warm.
- Cook the veggies: Turn the heat down to medium. Add a little more butter/oil if the pan is dry.
- Add the sliced onion to the pan, sauteing for 2-3 minutes. Scrape up the browned bits from the pork chops.
- Add 8 ounces of sliced mushrooms. Cook for 2 more minutes, or until the mushrooms are starting to shrink in size and soften as they lose moisture.
- Add 4 cloves of minced garlic. Saute for 1 minute, until the garlic is fragrant.
- Sprinkle 2 tablespoons flour over the veggies. This will help thicken our gravy. Stir for 1 minute.
- Add 1 tablespoon tomato paste, 1 tablespoon soy sauce, 1 and 1/2 tablespoons apple cider vinegar, and 2 teaspoons brown sugar. Stir this for 1-2 minutes until the tomato paste is all incorporated.
- Add 1 and 1/2 cups chicken broth* and stir. Bring to a simmer and cook for 2-3 minutes, until the gravy has thickened slightly.
- Slowly add 1/3 cup heavy cream while you are stirring, so it doesn't curdle. Turn the heat down to a very low simmer. Let it cook for 1 minute with the cream, make sure it's gentle, not a hard boil, or the sauce will separate.
- Add the pork chops back to the gravy. If your pork chops have cooled off, bury the chops in the sauce and cover the pan to let everything heat up.
- When everything is heated through, it's ready!
- Serve with Aunt Shirley's Mashed Potatoes or with Colcannon (Irish mashed potatoes with cabbage) it's so good.
- Store leftovers in the fridge for about 5-7 days. Follow your nose.
- Freezing: Let the pork chops and gravy cool completely, then transfer them to a freezer-safe container or ziplock for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave.
Notes
*Chicken Broth: In the photos, you can see that I used some chicken broth that I had saved from a rotisserie chicken the day before. (Have you ever saved that bit of broth? It's GOLD). It was in the fridge and had congealed, which is why it looks lumpy. You can use your favorite chicken broth in this recipe, or use 1 and 1/2 teaspoons Better than Bouillon Chicken Base with 1 and 1/2 cups water.
Nutrition
Calories: 329kcal | Carbohydrates: 13g | Protein: 28g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 96mg | Potassium: 616mg | Fiber: 1g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
