Ingredients & Substitutions
Here I explain the ingredients for the best smothered pork chops, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Pork Chops – I use thick cut boneless pork chops (sometimes called pork loin chops), but you can use bone-in pork chops or thin ones if that’s what you have. Just keep in mind that the time to cook will change. Seasonings – Since the gravy is already very rich, all you really need is salt and pepper, but I like to add some garlic powder and onion powder, which are optional. You could also add smoked paprika, or try my pork chop seasoning. Olive Oil – For searing the chops. Avocado oil, ghee, or any other neutral cooking oil works fine. Onion – I use sweet yellow onions because I love a slightly sweet gravy, but you can use white onions or red onions, depending on your taste preference. We’re going to caramelize the onions, so if you have some on hand you can add them in and just saute for a few minutes. Garlic – Sometimes I take a shortcut and use 1 teaspoon of jarred minced garlic instead. Fresh Thyme – Fresh will give you the best herby flavor, but you can substitute 1 teaspoon of dried thyme if needed, or try other herbs, such as fresh parsley or rosemary. Chicken Broth – I use reduced sodium chicken broth, as this dish is already salty enough. You can even make your own chicken broth if you have time, or use bone broth for extra richness. Cream Cheese – This is my secret ingredient to thicken the gravy, as it’s a natural cornstarch substitute in sauces and makes it creamy. You can opt for heavy cream instead, but in that case you’ll want to simmer the gravy for a while to thicken.
How To Make Smothered Pork Chops
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Simply saute mushrooms together with the onions, or juse use mushrooms alone. You can also mix leftover creamy mushroom sauce together with the gravy.
Storage & Reheating
Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat: When ready to eat, reheat in the microwave or in a skillet, just until hot. Freeze: Store the pork chops and gravy together in a zip lock bag or container in the freezer. They’ll last for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
Smothered pork chop recipes go with just about any side dish, but I like to serve mine with something that can soak up the gravy. Here are my favorite sides to go with it:
Mash – Soak up the sauce with a bed of mashed potatoes, or my personal go-to choice, mashed cauliflower (pictured above). Rice – Soak up the sauce with fluffy rice, or go with the healthier option I choose more often, cauliflower rice. Noodles – Pour extra gravy over your favorite pasta for the perfect comfort food. If you need a lighter option, make zucchini noodles or quick and easy microwave spaghetti squash. Vegetables – I love these smothered pork chops (gimme that gravy!), but this is a very rich dish, so I like to balance it with a side of veggies. I often serve it with a side of roasted asparagus or a medley of roasted veggies to use up whatever I have on hand. For something you can make at the same time while the pork bakes in the oven, try sauteed patty pan squash or broccoli rabe.
More Juicy Pork Chop Recipes
Nobody likes dry, tough pork chops, so try these super juicy recipes instead: Please enter your first name for your account. Your saved recipe will also be sent to your email. *Nutrition info is for large, 8-ounce pork chops. Depending on what you’re serving them with, it may make sense to cut the serving size in half to 4 ounces instead. 📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle!
