Smothered Pork Chops and Gravy
These Smothered Pork Chops upgrade classic comfort food with simple chef-inspired techniques for ultra-tender pork and a deeply savory, caramelized mushroom-onion gravy that’s downright swoon-worthy.
Servings 4 servings
Ingredients
Pork Chops
- 4 bone-in pork chops (see notes)
- 1 teaspoons kosher salt
- 1/4 cup flour
- 1/2 tsp EACH garlic powder, onion powder, pepper, paprika
- 1 1/2 tablespoons olive oil
Mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 oz. cremini mushrooms sliced ¼-inch thick
Caramelized Onion Gravy
- 2 tablespoons olive oil
- 1 large yellow onion, halved and sliced into 1/4-inch half moons
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 2 teaspoons reduced sodium soy sauce
- 1/4 cup flour
- 1 14.5 oz. can reduced sodium beef broth
- 1/2 cup half and half
- 1 teaspoon beef bouillon (base, crushed cube, or powder)
- 1 teaspoon dried parsley
- 1/2 tsp EACH dried oregano, dried thyme, ground mustard
Instructions
Prep the Pork and Mushrooms
- Brine Pork: Sprinkle both sides of the pork chops evenly with kosher salt. Let them sit out for 30-60 minutes. Afterwards, cover the pork with plastic wrap and pound it with a meat tenderizer. It doesn’t need to be thin; this helps tenderize the meat.
- Caramelize Mushrooms: Melt 2 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat in a large cast-iron skillet or heavy-bottomed pan. Increase the heat to medium-high, add the mushrooms, stir to coat, then arrange them in a single layer. Brown on each side for 3-4 minutes, then transfer to a plate using a slotted spoon.
- Dredge Pork: Whisk the 1/4 cup flour and pork spices together in a shallow dish. Pat the pork chops dry with a paper towel, then dredge each side with flour just before searing.
- Sear Pork: Heat 1 1/2 tablespoons olive oil over medium-high heat. Sear the pork chops until nicely golden, about 2-3 minutes per side (they will not be cooked through). Reduce the heat as needed to prevent them from blackening. I also use tongs to sear the pork's edges.
Make the Gravy
- Caramelize the Onions: Pull up a chair and melt 2 tablespoons of olive oil in the drippings over medium heat. Add the onions and cook, stirring occasionally, until caramelized and golden brown, about 15 minutes. Turn down the heat and/or add additional butter/olive oil if the onions start to scorch.
- Season the Onions: Once the onions are caramelized, turn the heat to medium and add 2 tablespoons of butter to melt. Then add the garlic, soy sauce, and Worcestershire sauce, and cook for 30 seconds.
- Make the Gravy: Add the flour and cook for one minute. Reduce the heat to low and slowly whisk in the beef broth, scraping up the brown bits from the bottom of the pan. Add the half-and-half, beef bouillon, and gravy seasonings.
Smother the Pork
- Season: Bring to a gentle simmer and season to taste, keeping in mind the pork chops are also seasoned. I add 1/4 teaspoon salt.
- Cook: Carefully add the pork chops to the skillet, and spoon some of the gravy over the top. Cover and cook for 4-8 minutes, until they reach 140°F. The gravy will thicken and deepen in color.
- Rest: Remove from the heat and let them rest for an additional 5 minutes (the internal temperature will rise to 145°F during this time).
- Serve: Add the mushrooms to the skillet. Serve over mashed potatoes with sides like roasted carrots or broccoli.
Notes
Pork chops: Use bone-in rib chops or center-cut loin chops because they stay juicier and more flavorful, and the bone adds extra richness to the gravy. Aim for 1 to 1 1/2 inches thick—the thicker the cut, the juicier they’ll be.