Smothered Pork Chops with Mushroom Gravy

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Smothered pork chops with mushroom gravy are a tasty meal you can make in one pan. These juicy pork chops covered in rich gravy will make your mouth water. The recipe uses simple ingredients like onions, mushrooms, and beef broth to create a savory sauce.

You’ll love how quick and easy this dish is to prepare. In about 45 minutes, you can have a hearty dinner on the table that your whole family will enjoy. Serve the pork chops over rice or noodles to soak up all that yummy gravy.

Exact Ingredients List

Here’s a detailed breakdown of the ingredients you’ll need to make smothered pork chops with mushroom gravy. The list is split into two parts for easy shopping and prep.

For The Pork Chops

You’ll need 4 bone-in pork chops, about 1-inch thick. For seasoning, gather:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and black pepper to taste

For cooking, have on hand:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

These ingredients will give your pork chops a flavorful crust and keep them juicy.

For The Mushroom Gravy

To make the rich mushroom gravy, you’ll need:

• 2 tablespoons butter
• 1 medium onion, thinly sliced
• 8 oz mushrooms (baby bella or white), sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• ½ cup heavy cream
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• Salt and pepper to taste
• 1 teaspoon Worcestershire sauce (optional)

This combo creates a savory gravy that perfectly complements the pork chops. Make sure to slice your onions and mushrooms before you start cooking for smooth prep.

Instructions

Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Rub this seasoning on both sides of the pork chops.

Heat oil and butter in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Remove and set aside.

Reduce heat to medium and add butter to the skillet. Add onions and mushrooms, cooking for 5-7 minutes until softened.

Toss in minced garlic and cook for 30 seconds. Sprinkle flour over the vegetables, stirring for 1 minute.

Pour in beef broth while whisking to make a smooth gravy. Add cream, thyme, and Worcestershire sauce if using. Let it simmer for 3-5 minutes to thicken.

Return the pork chops to the skillet, nestling them in the gravy. Cook for a few more minutes until the pork is heated through and reaches your desired doneness.

Possible Substitutes List & Recipe Variations

You can swap out some ingredients to make this dish your own. Try these tasty alternatives:

• Chicken breasts instead of pork chops
• Vegetable broth for beef broth
• Half-and-half or milk in place of heavy cream
• Dried herbs if you don’t have fresh ones

For a lighter version, use boneless pork chops and skip the cream. You can also add veggies like bell peppers or spinach to the gravy.

Want more flavor? Try these additions:

• Dijon mustard (1 tablespoon)
• White wine (1/4 cup)
• Soy sauce (1 teaspoon)

For a crispy twist, coat the pork chops in seasoned flour before frying. You can also make this in a slow cooker – just brown the chops first and cook on low for 4-6 hours.

Remember, you can adjust the seasoning to your taste. Add more garlic or use different herbs like rosemary or sage for a new flavor profile.

Tips, Tricks & Storing

Choose thick pork chops for this recipe. They’ll stay juicy and won’t dry out as easily. Aim for chops that are about 1-inch thick.

Let the pork chops sit at room temperature for 15-20 minutes before cooking. This helps them cook more evenly.

Don’t overcrowd the pan when searing the chops. Cook them in batches if needed to get a nice golden crust.

Use a meat thermometer to check for doneness. Pork is safe to eat at 145°F (63°C).

For extra flavor, add a splash of white wine to the gravy while it simmers.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

To freeze, let the dish cool completely. Place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

When reheating, add a little broth or water to thin out the gravy if needed.