This Southern smothered pork chops recipe is comfort food at its best! With juicy pan-fried pork chops in a rich onion and mushroom gravy, this is the dish your family will ask for on repeat.

For more comfort meals, try my creamy garlic mushroom parmesan chicken or these juicy air fryer bone-in pork chops next!

Few things are as comforting as pork chops, and in my home, we love them with heaps of gravy.

This is my take on the classic Southern smothered pork recipe, and it all comes together super quickly in a single pan.

What I do differently is adding the flour to the gravy instead of dredging the pork chops in it. That way, your gravy won't turn gritty, and the pork chops will brown nicely.

Why you'll love these smothered pork chops

You can have it on the table in 35 minutes using just one skillet.
The pork chops get seared and braised and the result is fork-tender meat that you barely need a knife for.
The gravy is super flavorful!

close up photo of pieces of meat in a sauce

What you'll need

Olive oil - Just a bit to get the pan nice and hot for searing the pork chops.
Boneless pork chops - I like to make this with chops around an inch thick so they stay juicy through the simmer.
Butter - This is the base of the gravy and what makes it super flavorful and creamy.
Onion - I slice the onions here instead of dicing them so they melt into ribbons in the finished gravy.
Mushrooms - Cremini are best here, but you can use whatever kind you have.
Garlic - Adjust the quantity to your taste.
All purpose flour - This is what thickens the gravy.
Chicken stock - Low sodium is best since the gravy reduces down.
Worcestershire sauce - For that extra savory depth.
Tomato paste - To give the gravy a little color and even more flavor.
Heavy cream - For a smooth, extra creamy gravy. It's best to have it at room temperature.

Pro tip

You can make this with bone-in pork chops, too; just give them a couple more minutes in the pan.

Smothered Pork Chops with parsley on top

How to make smothered pork chops

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Pat the pork chops dry and season with salt and pepper. Heat the olive oil in a large skillet and sear the pork chops for 3-4 minutes per side. Remove to a plate.

Seared pork chops for making smothered pork chops

Melt the butter in the same skillet and cook the sliced onion and mushrooms for 5 minutes, stirring occasionally.

Stir in the garlic and cook for 1 minute, then sprinkle over the flour and cook for another minute. Pour in the chicken stock, then stir in the Worcestershire sauce and tomato paste.

adding tomato paste to Smothered Pork Chops

Pour in the heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes until the gravy thickens slightly.

Return the pork chops to the skillet and simmer until the chops reach an internal temperature of 145°F.

Taste and adjust the seasoning. Scatter over the chopped parsley and serve immediately.

pouring heavy cream to Smothered Pork Chops

Substitutions and variations

Bone-in chops work well here. Give them an extra minute or two per side and a little longer in the gravy.
Half-and-half instead of heavy cream makes a lighter gravy, though it won't thicken quite as much.
Use a splash of dry sherry or white wine before adding the stock for some restaurant-worthy flavor.

Helpful tips

Pat the chops completely dry before seasoning so they brown properly.
If your skillet is small, sear the pork chops in two batches. If you crowd the pan, the temperature will drop, and you won't get a nice crust.
Use a thermometer and pull the chops at 145°F. They continue cooking as they rest in the hot gravy.

What to serve with smothered pork chops

Mashed potatoes is the traditional choice.
A side of Southern Smothered Cabbage
These delicious Honey Garlic Roasted Potatoes
Or simply a slice of my Easy Cheesy Cornbread

Leftovers and storage

Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a covered skillet over low heat with a splash of stock to loosen the gravy back up.
Freezing isn't the best idea with this one, since cream gravies tend to split on thawing.

More recipes you'll love

If you've tried this smothered pork chops recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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