Smothered and Covered Pork Chops

Name: Smothered and Covered Pork Chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 lb boneless thick-cut pork chop loins (about 1-inch thick); 1/2 cup all purpose flour; 2 tsp Cajun or seasoning salt (more to taste); 1 1/2 tsp Italian seasoning; 1/4 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

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Dredged in seasoned flour, seared, and covered in a rich, cozy gravy, this 30-minute, easy, smothered and covered pork chop recipe is the perfect, quick weeknight dinner!

a smothered porkchop with brown gravy and mushrooms served over noodles

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
Mushrooms
Garlic
Broth
Cream of Mushroom Soup

ingredients for smothered porkchops are shown on a countertop

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.

raw porkchops being dredged in flour and seasoning

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.

onions and mushrooms being cooked with garlic in a pan

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.

porkchops in a pan full of brown mushroom gravy

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

Are thick-cut or thin-cut pork chops better?

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.

How can I ensure my pork chops cook evenly?

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.

How can I make sure my pork chops are juicy?

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

This a picture of a pork chop on top of yellow noodles with brown gravy with mushrooms poured on top. Green asparagus is laying next to it.

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