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Easy Smothered Pork Chops in Creamy Garlic Mushroom Gravy

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Tender bone-in pork chops smothered in a rich, creamy garlic mushroom gravy. This one-pan comfort food is budget-friendly, picky eater approved, and ready in under 45 minutes.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons all-purpose flour, for dusting
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour, for gravy
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pat the pork chops dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, and smoked paprika. Season both sides of the pork chops generously. Lightly dust each chop with 2 tablespoons of flour, shaking off excess.
  2. Heat a large skillet over medium-high heat and add olive oil. Place pork chops in the skillet without crowding. Cook for 4-5 minutes on the first side until deeply golden brown. Flip and cook for another 3-4 minutes. Internal temperature should reach 145°F (63°C). Transfer chops to a plate and tent with foil.
  3. Reduce heat to medium and add butter to the same skillet. Add sliced mushrooms and cook without stirring for 2 minutes, then stir and cook for another 3-4 minutes until tender and golden.
  4. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle 2 tablespoons of flour over mushrooms and garlic, stirring constantly for 1 minute.
  5. Slowly pour in chicken broth while whisking continuously. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
  6. Reduce heat to low and stir in heavy cream, dried thyme, and red pepper flakes if using. Simmer gently for 3-4 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste.
  7. Return pork chops to the skillet, nestling them into the gravy. Spoon some gravy over the tops. Simmer on low heat for 5-7 minutes.
  8. Remove from heat and garnish with fresh parsley. Let rest for 5 minutes before serving.

Notes

For best results, use bone-in pork chops for juiciness. Pat chops dry before seasoning for a good sear. Let mushrooms brown without stirring for deeper flavor. If gravy is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in. If too thick, add a splash of broth or cream. Leftovers keep for 3 days in the refrigerator and reheat well.

Nutrition

Keywords: smothered pork chops, creamy mushroom gravy, one-pan dinner, comfort food, easy weeknight dinner, pork chop recipe

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