Easy Smothered Pork Chops (2024)

Why you’ll love it

This smothered pork chops recipe is ideal for busy weeknights. They’re made with simple ingredients that are transformed into a super cozy meal. It’s very straightforward, so there’s no fussing around with caramelizing onions or adding mushrooms, but you don’t lose any flavor.

If you’ve never cooked pork chops before or they usually end up dry and overcooked, there’s absolutely no need to be intimidated. I’ve packed this blog post with a lot of information that will help you get perfectly juicy pork chops. No tough and rubbery meat here. You’ll feel so satisfied when you master how to pan fry pork chops!

What you’ll need

• Pork chops – I used 4 bone-in chops that are seasoned with salt & pepper to help get a good crust and flavor. See all the specifics below for helpful hints and alternatives.
• Olive oil – for pan frying the meat
• Butter and flour – to make a quick roux to thicken the gravy
• Chicken broth – adds a deeper, richer flavor
• Heavy cream – for that signature creamy touch
• Seasoning – garlic powder, onion powder, paprika, and cayenne pepper make up the seasoning blend for the smothered gravy. The cayenne just adds a gentle something-something, not making it spicy!
• Worcestershire sauce – it’s a tried and true ingredient to add even more special savory flavor to sauces
• Parsley – adding a little chopped parsley tops it off with a fresh note

How to make smothered pork chops

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Take the pork chops out of the fridge at least 15-30 minutes prior to starting the recipe. Add the olive oil to a skillet and let it heat up until it’s good and hot and the oil is shimmering. Season the chops with salt & pepper. Sear the pork for 3-5 minutes/side until golden brown, and then transfer them to a plate. Do this in two batches if you’ve got larger bone-in pork chops. Do not crowd the pan, or they’ll steam instead of brown.

To make the gravy, add the butter to the same skillet, and then stir in the flour to make a quick roux. Whisk in the chicken broth, cream, garlic powder, onion powder, paprika, Worcestershire sauce, and cayenne pepper. Let it thicken for a couple of minutes, and then either add the pork chops back in or plate them and spoon the sauce over. Top with fresh parsley.

Substitutions and variations

• You can leave the cream out if you want, but then you may want to add a little more chicken broth. If you want to use half-and-half, buttermilk, or regular milk, I would be careful to turn the heat down and let the pan cool a bit so it doesn’t curdle. Keep in mind it may take a little longer for the sauce to thicken using lower fat alternatives and a lower stove temperature.
• Use beef broth for a darker gravy or add in a splash of Kitchen Bouquet, but be mindful of salt in the recipe.
• The pinch of cayenne pepper doesn’t make the sauce particularly spicy, but it adds a little extra flavor. Increase it if you do want more of a kick, though.

Substitutions and variations

• Try sautéing a chopped onion and/or some mushrooms after searing the chops. If the pan seems dry, you may need to add a splash more olive oil. I’d then take the sautéed onions/mushrooms out of the pan and proceed with the gravy as the recipe indicates, then add them back into the pan just before serving. Use one medium onion and/or 7 ounces of sliced cremini or white mushrooms.
• If you’re just adding onions, ensure the pan isn’t too hot so they soften up and brown nice and slowly (over 10-15 minutes or so) vs. getting scorched.
• I’ve seen some smothered pork chop recipes use chili powder, so you could definitely add a bit for a touch of southwest flavor. Start with 1/4 to 1/2 teaspoon.
• Want a more herby flavor? Add in a couple dashes of dried Italian seasoning or dried thyme. A couple sprigs of fresh thyme would work too!