Smothered Pork Chops with Mushroom Gravy
For comfort food at its finest, this Smothered Pork Chops with Mushroom Gravy meal is the move. Succulent, tender, and flavorful pork chops pan-seared to perfection, combined with a rich and robust mushroom gravy pan sauce. There’s just too much depth and deliciousness going on here; it’s the perfect cozy meal for dinner but also for special occasions! It’s so easy…a low effort, high reward winner!
With the fall season approaching, I’ve been deep in my cozy bag developing all sorts of delicious meals for you. And friends, when I tell you that this Smothered Pork Chops with Mushroom Gravy is the real deal…whew.
Listen, you guys *love* my smothered chops minus mushrooms recipe (analytics tell me this all the time, ha!). I just knew I had to run it back, but with an inclusion for all of my mushroom lovers out there!
Smothered Pork Chops with Mushroom Gravy
Thick, juicy, and succulent pork chops swimming in a rich and flavorful gravy that’s loaded with mushrooms. The chops are well seasoned and seared to perfection. You’ll enjoy the scratch-made gravy with not a can of soup called for, too! It’s super easy to make from start to finish and incredibly flexible for Sunday night dinner or special occasions and holidays alike.
Ingredients Needed For This Recipe:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Bone-in pork chops: I recommend bone-in ribeye pork chops or French-style pork chops. These types of chops have the bone intact, often exposed, and they tend to be more flavorful with great marbling.
- Spices: Cajun seasoning, garlic powder, nutmeg, and salt/pepper.
- Flour: For coating the chops & developing the gravy.
- Butter & olive oil: For browning and cooking.
- Onion & mushrooms: In the development of this gravy, we need onions and mushrooms. Onion gravy is elite, but pairing it with mushroom flavor takes it up several notches.
- Garlic & fresh thyme: Woweeee does garlic amp up the savoriness in any dish, and fresh thyme gives the gravy a nice herbaceous punch, so swoon-worthy!
- Chicken broth & heavy cream: For the gravy, broth and cream are the ideal pairing for a flavorful and creamy gravy with the perfect texture.
How To Make Pork Chops with Mushroom Gravy:
(Note: please see the recipe card directly below for the complete written instructions.)
- Season the chops with the spices and massage the spices into the chops. Then set the pork chops aside.
- Add the flour to a shallow pie plate or dish. Dip each pork chop into the flour, coating well on all sides, and then shake off excess flour.
- In a large skillet with butter and olive oil, sear the chops until a nice brown sear/crust appears. Then transfer the fried pork chops to a clean baking sheet/platter and tent them with foil.
- Add the onion and mushrooms to the skillet and sauté, stirring often.
Developing The Mushroom Gravy:
- Sprinkle the reserved flour over the onion mixture and stir until all the flour begins to dissolve. Add the fresh thyme and stock and stir well. Continue cooking until slightly thick. Then stir in the heavy cream and let the mixture come up to a simmer.
- Return the pork chops to the pan, and spoon the mushroom gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10-15 minutes more.
- Serve these smothered pork chops with mushroom gravy immediately alongside your favorite sides and enjoy, yummers! 🤤
What To Serve With Your Creamy Pork Chops:
These smothered pork chops are absolutely divine sitting on top of some mashed potatoes, y’all.
However, you can also enjoy with rice (peep my dirty rice or red rice– yum!), cornbread, my beloved collard greens, or a nice caesar salad would pair well 👌🏾.
Have Leftovers?:
→ First, ensure all leftovers are room temperature. Then transfer leftover pork chops with mushroom gravy into airtight containers. Keep the leftover chops with gravy in the fridge, where they will keep for about 2-3 days. Simple reheat in the microwave until warmed through. Add a splash of water or broth to help rehydrate the gravy, as needed.
Oooeee y’all, this Smothered Pork Chops with Mushroom Gravy dish is truly one for the books. It’s a bonafide, comforting meal that the whole family will appreciate. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More incredible main dishes:
- Steak au Poivre
- The Best Burger Bowls
- Creamy Shrimp & Grits
- Miso Mushroom Pasta
- Pork Tenderloin w/ Cream Sauce
- Steak Lo Mein
Smothered Pork Chops with Mushroom Gravy
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4
- Category: Main Dishes
- Method: Sautéing
- Cuisine: American
Description
For comfort food at its finest, this Smothered Pork Chops with Mushroom Gravy meal is the move. Succulent, tender, and flavorful pork chops pan-seared to perfection, combined with a rich and robust mushroom gravy pan sauce. There’s just too much depth and deliciousness going on here; it’s the perfect cozy meal for dinner but also for special occasions! It’s so easy…a low effort, high reward winner!
Ingredients
- 4 bone-in ribeye or frenched pork chops (about 2.5 lbs)
- 1 tablespoon Creole Cajun Seasoning– homemade or store-bought
- 1 teaspoon garlic powder
- ½ teaspoon ground nutmeg
- Kosher salt & fresh ground black pepper, to taste
- ½ cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, cut & sliced into half moons
- 10 ounces sliced mushrooms of choice (we like shiitake or baby bella)
- 4 cloves of garlic, finely minced
- 6–8 sprigs fresh thyme, de-stemmed
- 2 cups chicken stock or broth
- ½ cup heavy whipping cream
Instructions
- Use a paper towel to pat dry the pork chops on both sides. Season the chops with Cajun seasoning, garlic powder, ground nutmeg, and salt/pepper- to taste, on all sides. Use your hands (fitted with disposable gloves, if desired) to massage the spices into the chops. Then set the pork chops aside.
- Add the flour to a shallow pie plate or dish. Dip each pork chop into the flour, coating well on all sides, and then shake off excess flour. Add the floured pork chops to a small baking sheet/platter and repeat the process until all the pork chops are coated in flour- but do not discard the remaining flour, set aside.
- In a large non-stick skillet (at least 10 inches or larger), heat the butter/olive oil over medium heat.
- Once the mixture sizzles, gently swirl the skillet to evenly coat the bottom, and add the pork chops to the skillet. Careful not to overcrowd the pan; depending on the size of your chops, you may have to cook them in batches. Cook the pork chops for about 4-5 minutes on each side, or until a nice brown sear/crust appears. Then transfer the fried pork chops to a clean baking sheet/platter and tent them with foil.
- Add the onion and mushrooms to the skillet and sauté, stirring often. Allow the onion and mushrooms to break down and caramelize until they reach a deeply golden-brown color, about 10-12 minutes. Then add in the garlic and continue stirring until fragrant, about 1 minute.
- Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until all the flour begins to dissolve. The flour should absorb most, if not all, of any butter/oil left in the skillet, making sure that all the flour has fully dissolved.
- Sprinkle in the fresh thyme and stir together once more. Pour in the stock and use a wooden utensil to stir the stock into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken slightly, about 2 minutes.
- Stir in the heavy cream to bring the gravy together and allow the mixture to come up to a simmer. Then taste the gravy and adjust it to your preference by adding more salt/pepper, as desired.
- Add in the pork chops along with any residual juices, and spoon the mushroom gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10-15 minutes more. The gravy will thicken nicely, take on a deeper color, and meld with the pork chops.
- Then remove from the heat and let the dish cool for 5 minutes. Serve the smothered pork chops immediately alongside your favorite sides like mashed potatoes, rice, veggies, or other desired side items. Enjoy!
Notes
- Gluten-free needs? Swap the all-purpose flour for any gluten-free all-purpose flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: Camera Eats First
