Smothered Pork Chops With Mushroom And Onion Gravy Classic Southern Smothered Pork Chops

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Prep:
10 mins

Cook:
55 mins

Total:
65 mins

Servings:
4 servings

Yield:
4 chops
Nutrition Facts (per serving)
658 Calories
28g Fat
52g Carbs
46g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 4
Amount per serving
Calories 658
% Daily Value*
Total Fat 28g 36%
Saturated Fat 8g 40%
Cholesterol 142mg 47%
Sodium 611mg 27%
Total Carbohydrate 52g 19%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 46g
Vitamin C 3mg 14%
Calcium 93mg 7%
Iron 4mg 20%
Potassium 706mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Smothered pork chops are a Southern comfort classic of pan-fried pork chops covered in a creamy, savory onion gravy. Easy to make, these chops will be on the dinner table in less than an hour. This juicy recipe is great over white rice, mashed potatoes, or cauliflower mash to soak up the delicious sauce. Alternatively, homemade cornbread and a salad are great sides to serve a wholesome and filling meal.

Pork chops come from the loin of the pig, which can be roasted whole or cut into chops or cutlets. The best pork chops come from the center cut, so if you have the chance to buy them at a proper butcher’s place, ask the butcher to cut the chops from 1 to 1.5 inches in thickness. If the chops you already bought are thicker, use the flat side of a meat tenderizer to thin them out. Bone-in chops have the best flavor, so buy those when possible.

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Click Play to See This Perfectly Smothered Pork Chop Recipe Come Together

“The smothered pork chops and sauce were delicious. The buttermilk does tend to separate a bit, so make sure to add it after adding the chicken broth and water and keep the heat low to minimize curdling.” —Diana Rattray

Classic Southern Smothered Pork Chops Tester Image
A Note From Our Recipe Tester

Ingredients

  • 4 large pork chops, 1 1/2 inches thick (about 2 pounds)

  • 1 teaspoon poultry seasoning

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons vegetable oil

  • 1 tablespoon unsalted butter

  • 1 large yellow onion, sliced

  • 4 cloves garlic, finely minced

  • 1 tablespoon all-purpose flour

  • 1 1/2 cups chicken broth

  • 1/4 cup buttermilk

  • 1/4 cup water

  • 4 cups cooked white rice

Steps to Make It

  1. Gather the ingredients.

    Ingredients for smothered pork chops

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  2. Season the pork chops on both sides with the poultry seasoning and salt and pepper to taste.

    Seasoned pork chops

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  3. Heat the oil in a large frying pan over medium-high heat. When the oil is hot, brown the pork chops well, about 5 minutes per side. A good sear helps to keep the moisture inside and the chops tender and juicy; don’t cover the pan when searing as it will make the chops sweat and become soggy.

    Heat oil in large frying pan

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  4. Remove the chops from the pan and reserve on a plate.

    Place cooked pork chops on a serving plate

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  5. Pour off the excess oil and place the pan back on the stove over medium heat. Add the butter and the onion, along with a big pinch of salt.

    Onions in pan

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  6. Sauté for about 10 minutes, or until the onions are well browned. The onions need to caramelize for the best flavor.

    Cooking until onions are browned

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  7. Stir in the minced garlic and cook for 1 minute.

    Stir in garlic

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  8. Stir in the flour and cook for 2 minutes.

    Stir in flour

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  9. Add the chicken broth, buttermilk, and water. As the mixture comes to a simmer, use a wooden spoon to scrape any browned bits from the bottom of the pan.

    Add chicken broth

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  10. Turn the heat to low and let the onion gravy gently simmer for 15 minutes. Add a splash of water if it seems to be getting too thick.​

    Turn heat to low

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  11. Add the pork chops and any juices back into the pan and coat with the gravy. Cook for about 10 to 15 minutes, or until the pork is done. The internal temperature must reach at least 145 F for a safe level of doneness. Taste for seasoning and adjust if needed.

    Add pork chops and coat with gravy

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  12. Enjoy pork chops over white rice and topped with onion gravy.

    Serve over white rice

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Buttermilk Tip

To minimize the risk of the buttermilk separating, add it later. Add the chicken broth to the onion-and-flour mixture and cook over medium-low heat for 15 minutes, until thickened and reduced. Reduce the heat to low and whisk in the water and buttermilk and then add the pork chops and continue cooking for 10 to 15 minutes as directed. Make sure to keep the heat low once you’ve added the buttermilk.

Mushroom Gravy

This delicious variation on the gravy is very easy to make:

  • Add 2 cups of any sliced mushrooms of your liking—such as baby bella, white, portobello, or cremini—at the same time as you add the onions to the pan.
  • Let the onions caramelize and the mushrooms brown.
  • Add a splash of sherry before proceeding with the subsequent steps.

Serving Suggestions

Smothered pork chops with onion gravy over rice is a hearty meal that doesn’t need much in the way of sides. Nonetheless, here are a few side dish ideas that complement the savory flavors of the dish:

  • Bread: Cornbread and corn muffins are always tasty partners with anything that features pork. Substitute with French or sourdough bread for a milder flavor, or make garlic bread for a pungent punch.
  • Veggies: Serve with cooked green vegetables or legumes like broccoli, mustard greens, peas, green beans, or lima beans. Or make a salad dressed in a citrusy vinaigrette.
  • Pasta: Try our creamy baked macaroni and cheese, or serve with a simple spaghetti aglio e olio.
  • Rice: This delicious mushroom risotto beautifully enhances the onion flavor in the gravy.
  • Wine: Try pinot noir or shiraz for a satisfying pairing.

How can I make gluten-free gravy?

Although flour is the classic addition to make a roux, there is a way of thickening gravy without the use of wheat:

  • Make a slurry with one tablespoon of cornstarch and one tablespoon of water. Mix it well in a small bowl.
  • Add the slurry to the pan after you’ve added the chicken broth but before the buttermilk and water.
  • Proceed with the recipe as directed.

Helpful Links

  • How to Cook Pork Chops
  • How to Make Basic Gravy
  • Southern Side Dishes

Video about Smothered Pork Chops With Mushroom And Onion Gravy

JUICY Smothered Pork Chops With CREAMY Mushroom Gravy (🥘 ONE Pan | 30 Minutes!)

Smothered pork chops with mushroom gravy is a dinnertime dream that’ll bring all the comfort food vibes to your table.

These smothered pork chops come topped with a creamy mushroom gravy made completely from scratch. No condensed soups or super processed ingredients are found here — and you WILL taste the difference!

Even though this smothered pork chop recipe comes together completely from scratch, you won’t find it hard to make. It’s surprisingly easy, coming together in one pan AND in less than 30 minutes — that’s a family dinner win!

🖨 ⬇️ 🖨 ⬇️ 🖨 ⬇️ 🖨 ⬇️
You can print out the recipe here: https://www.theanthonykitchen.com/pork-chops-with-mushroom-gravy/

Here’s what you’ll need:
4 (3/4-inch thick) boneless pork loin chops
2 teaspoons Kosher salt, separated
1 teaspoon garlic powder
1/2 teaspoon black pepper, plus a generous pinch, separated
3 tablespoons canola or avocado oil, separated
3 tablespoons unsalted butter
1 small yellow onion, finely chopped
1 (8-ounce) package sliced button mushrooms
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1/3 cup heavy whipping cream
2 teaspoons soy sauce

How to Make Smothered Pork Chops with Mushroom Gravy:
Pat the pork chops dry with a paper towel and set them aside. Combine 1 1/2 teaspoon salt, the garlic powder, and 1/2 teaspoon pepper in a small bowl and mix.

Drizzle the pork chops evenly with 1 tablespoon of oil and rub all over. Then, add the seasoning and rub all over to adhere once more to adhere.

Add the remaining 2 tablespoons of oil to a large sauté pan over medium-high heat and allow to come to temperature.

Add the pork chops to the pan and cook for 2 1/2 minutes on the first side or until golden-brown. Then, flip and sear and 2 minutes more. Remove from the pan and set aside.

Reduce the heat to medium and add the butter. As the butter melts, use it to scrape up any browned bits from the bottom of the pan. Do not allow the butter to burn.

As soon as it has melted, add the mushrooms and the diced onions. Sauté about 6-8 minutes, stirring often until the mushrooms and onion are cooked through.

Sprinkle the flour across the onions and mushrooms and stir until evenly coated.

Add in the chicken broth one big splash at a time, whisking well after each addition. Once all of the broth has been incorporated, add the cream, soy sauce, 1/2 teaspoon Kosher salt, and a generous pinch of black pepper. Stir to combine.

Reduce the heat to maintain a slow simmer and add the pork chops back into the pan. Simmer for an additional 8-10 minutes, turning the pork chops half-way through the cooking. Once the pork chops have finished cooking, serve and enjoy.

❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

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