Got more pork chops? Try these incredibly juicy Baked Pork Chops, these quick-cooking Air Fryer Pork Chops or these Glazed Crock Pot Pork Chops. Pork chops get a bad rep, but after perfecting these Baked Pork Chops I was inspired to make some more! I’ve got a few tips up my sleeve to make sure you have the juiciest pork chops ever 😉 Pork has a tendency to dry out quickly, but both my baked pork chops and these rich and flavorful Smothered Pork Chops stay so moist and juicy, they have converted our family of so-we-thought pork chop critics. “Oh my goodness, great recipe! I typically do the cooking in the family, and pork of one of our least favorite…but this was delicious! I made 1 simple adjustment and added mushrooms to the sauté portion.”– Jason Add your review In this recipe, the pork is seared first to lock in the moisture, then it is simmered in a rich and creamy gravy to add tons of flavor and moisture and make it so delectably tender. Oh, and it’s all made in just one pot! And we all know I love One Pot Meals 😉
Ingredients Needed:
Pork Chops: use thick-cut, boneless pork chops. Bone-in pork chops will take longer to cook and I haven’t yet tested this recipe with them. If your pork chops are cut thinner they will dry out more quickly. Flour: coating the pork chops in flour absorbs moisture and creates that perfect sear. Seasonings: we’re mixing the flour with a blend of seasoning salt, onion powder, paprika, garlic powder, dried thyme, and black pepper. It’s the perfect way to add tons of flavor to the pork chops. Bacon: diced thick cut bacon adds delicious saltiness and texture to the gravy. Onion: diced onion adds a touch of sweetness and even more texture. Butter: mixed with the flour and seasoning mixture to form a roux which helps to thicken the gravy. Use this only if your bacon did not create enough fat to absorb the flour. Chicken Broth and Heavy Whipping Cream: creates a rich, creamy, and flavorful base for our gravy. Be sure to use low sodium broth, or your sauce may be too salty.
How to Make Smothered Pork Chops
These Smothered Pork Chops are ready in under 30 minutes! More detailed instructions can be found in the recipe card below.
What is the best way to cook pork chops without them drying out?
Smother them! Seriously. Smothering (like braising) is a cooking technique in which you cook food in a liquid over low heat. Smothering pork chops is such a great way to make sure they’re incredibly moist and tender.
Why are my Smothered Pork Chops tough?
If your pork chops are tough, then they’re likely overcooked. I recommend keeping a close eye on them when they’re simmering to make sure that this doesn’t happen. They will likely only need 4-5 minutes to cook all the way through. As soon as the internal temperature reaches 145ºF, remove the pork from the heat.
How to store leftover Smothered Pork Chops:
Leftover Smothered Pork Chops will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 1 month. To reheat, thaw overnight in the fridge if frozen, then warm on low on the stove until everything is heated through.
Tips and Notes for Pan Fried Pork Chops
Use thick-cut pork chops. Aim for chops that are about 3/4-1″ thick. These cook at just the right rate! Bring the pork to room temp. I recommend setting the pork out on the counter roughly 30 minutes before cooking. This helps it cook more evenly. Check the temp. Use a meat thermometer to double check the internal temperature of the pork before serving. It should be 145ºF.
Serving Suggestions
These Smothered Pork Chops can be paired with so many different side dishes! I love to serve them alongside Mashed Potatoes, Green Beans with Bacon, a pile of rice, a slice of cornbread, or Homemade Dinner Rolls. For more ideas, check out my 25 Easy Sides for Pork Chops!
More Pork Chop Recipes to Try
Baked Pork Chops
Instant Pot Pork Chops with Gravy
Air Fryer Pork Chops
Glazed Crock Pot Pork Chops
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