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These Smothered Pork Chops are juicy, tender, and packed with rich, savory flavors. Simmered in a creamy onion and mushroom gravy, each bite is comforting, hearty, and absolutely delicious.
Know Before You Scroll
- Flavor Profile: Juicy pork chops in a rich onion and mushroom gravy, topped with melty cheese—comfort food perfection!
- Difficulty Level: Intermediate. This recipe is totally doable, but it does take a little attention to detail.
- Equipment: Large bowl, plastic wrap, paper towels, knife, oven-safe pan, tongs, wooden spoon, meat thermometer.
- Top Tip: A meat thermometer is your best friend here! Pork chops are perfect when they hit 145°F (63°C). Pull them from the heat at around 140°F (60°C) and let them rest for a few minutes. This keeps them ultra-juicy and tender.
- Ingredient Swaps: No provolone or Gruyere? Swiss or Mozzarella work just as well!
- Perfect Pairings: You need something to soak up that rich onion gravy and fluffy sour cream mashed potatoes, which are perfect—velvety, tangy, and so good. For balance, add some roasted broccoli on the side.
Recipe
Smothered Pork Chops
Ingredients
For the Brined Pork Chops
- 4 cups water (at room temperature)
- 1 teaspoon baking soda
- ¼ cup kosher salt
- 1 tablespoon peppercorns
- ¼ cup packed light brown sugar (or dark brown sugar)
- 4 pork chops (at least 1½ inches/4cm thick, 8oz/227g each)
- 2 tablespoon light olive oil
Mushroom Gravy:
- 2 tablespoons Butter
- 1 large onion (sliced)
- 1 lb mushrooms (sliced)
- 3 garlic cloves (minced)
- 2 tablespoons flour
- 2 cups chicken stock
- 3 tablespoons parsley (chopped)
- 1 teaspoon vinegar (white wine or cider vinegar)
To top:
- 8 slices provolone cheese (or Gruyere)
Instructions
To Brine the Pork:
- Place the water, baking soda, salt, peppercorns, and brown sugar in a large bowl and stir to dissolve the salt and sugar.
- Add the pork chops, cover the bowl with plastic wrap and refrigerate for 1 to 8 hours.
To Sear:
- Remove the pork chops from the brine 20 to 30 minutes before you plan to cook them, and pat the chops dry with paper towels.
- If the pork chops have a layer of fat, score the fat layer with a knife making the cuts about 2 inches apart.
- Add the oil to an oven-safe pan and preheat the pan over high heat until the oil shimmers and starts to smoke slightly.
- Once the oil is hot, reduce the heat to medium and add pork chops to the pan. Cook undisturbed for 2 minutes (they should be golden brown but not fully cooked).
- If the fat is thick, pick up the pork chop with tongs and hold the pork chop upright, with the fatty edge on the pan. Cook until the fatty edge get’s crisp and brown, about 2 minutes.
- Remove from the heat and set aside.
- Preheat the oven to 400°F/200°C
For the Gravy:
- Add the butter to the same pan and melt over medium-low heat. Add the sliced onions, and cook until golden brown, stirring regularly.
- Add the mushrooms and saute until they are nicely browned, and their moisture has evaporated.
- Add the garlic and cook another minute.
- Season with salt and pepper and coat the mixture in the flour.
- Slowly mix in the chicken stock and cook for 3 minutes to thicken the sauce slightly. Taste for seasoning and season with salt as needed.
- Stir in the parsley and vinegar.
To Finish:
- Return the pork chops with the juices to the pan.
- Add the 2 slices of cheese to the top of each pork chop.
- Transfer the pan to the oven and bake until the cheese is melted and the pork chops have an internal temperature of 140°F/60°C.
- Let rest and serve once the internal temperature reaches 145°F/63°C.
Tips
- If you don’t have an oven-safe pan, you can sear the pork chops in a regular pan and then transfer them to an oven-safe dish before adding the sauce and cheese.
- To ensure the pork chops are cooked through, use a meat thermometer to check for an internal temperature of 145°F/63°C.
- Make sure the pan is good and hot for the perfect sear before adding the pork chops.
- Do not overcrowd the pan when searing the pork chops, or they will not brown properly. Cook them in batches if necessary.
- For perfect caramelized onions, cook don’t raise the heat too high. If you rush the process or they may burn.
- The sauce will thicken as it simmers. If it becomes too thick, you can thin it out with a little bit of water or chicken stock.
- If your sauce is too thin, you can cook it down over low heat until it reaches the desired consistency.
Step-by-Step Recipe Guide
Check out the step-by-step photos just below the recipe card to guide you every step of the way!
Detailed Instructions⬇️
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.These Smothered Pork Chops Are A Fan Favorite!
Originally published in 2015, this Smothered Pork Chops recipe has been a total hit on social media! People can’t get enough of the rich, savory flavors, the ultra-tender pork, and that creamy, cheesy onion and mushroom gravy. It’s the kind of meal that feels special but is surprisingly easy to make, which is probably why it’s one of the most-loved recipes around here. And in my own kitchen? My family devours this every single time. It’s cozy, hearty, and the perfect go-to for when you want something ridiculously delicious without a ton of effort.
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Step By Step Instructions
First up, the brine. This is totally optional, but If you want extra juicy pork chops, this brine is your best friend.
In a large bowl, mix four cups of room-temperature water with a teaspoon of baking soda. This helps break down muscle fibers, making the pork ultra-tender.
Next, stir in a quarter cup of kosher salt, a tablespoon of whole peppercorns for a little subtle heat, and a quarter cup of packed brown sugar—light or dark, totally up to you. This combo locks in moisture and brings a perfect balance of salty-sweet goodness.
Drop in four thick-cut pork chops—about an inch and a half thick, each weighing around eight ounces. Let them soak for at least 30 minutes, or up to 4 hours if you have the time. Trust me, this step makes all the difference!
Once brined, take them out and pat them completely dry. No need to rinse—just make sure they’re dry so we can get that perfect golden crust.
No time for brining? No problem! Just pat the chops dry, season them well before cooking!
Got pork chops with a layer of fat? Grab a knife and score it with cuts about 2 inches apart. This little trick keeps your chops nice and flat in the pan while helping that delicious fat render perfectly.
Heat two tablespoons of light olive oil in an oven-safe pan over high heat. Wait for it—it should shimmer and just barely start to smoke. That’s your cue!
Turn the heat down to medium-high and add the pork chops. Let them do their thing, undisturbed, for about 2 minutes until they develop that gorgeous golden-brown crust (you’re not fully cooking them at this point).
If your pork chop has a thick, fatty edge, grab your tongs, lift it up, and press that edge into the pan. Let it sizzle for about 2 minutes until it’s beautifully crisp and caramelized Remove the pork chops from the pan and let them rest while we make the gravy.
Preheat the oven to 400°F/200°C
In the same pan, melt two tablespoons of butter, then add one large onion, thinly sliced. Let it cook down for about 5 minutes until soft and start to caramelize.
Toss in the mushrooms and let them cook until they’re golden and all that liquid is gone. Stir in the garlic and let it do its thing for about a minute.
Sprinkle in a tablespoon of flour, stir, and let it cook for a minute or until no while flour is still visible.
Slowly pour in two cups of chicken stock, followed by 3 tablespoons of chopped parsley and 1 teaspoon of vinegar for brightness. Stir and let it simmer into a velvety, luscious sauce.
Now, nestle those juicy pork chops back into the pan, add the 2 slices of cheese to the top of each pork chop.
Pop the pan of Smothered Pork Chops into the oven and let it bake until the cheese is beautifully melted and the pork chops reach that perfect internal temperature of 140°F/60°C.
Remove the pan from the oven, transfer the pork chops to a serving platter, let them rest, and serve once the internal temperature reaches 145°F/63°C. Then serve and enjoy!
Erren’s Top Tips
- If you don’t have an oven-safe pan, you can sear the pork chops in a regular pan and transfer them to an oven-safe dish before adding the sauce and cheese.
- To ensure Smothered Pork Chops are cooked through, use a meat thermometer to check for an internal temperature of 145°F/63°C.
- Ensure the pan is good and hot for the perfect sear before adding the pork chops.
- Do not overcrowd the pan when searing the pork chops, or they will not brown properly. Cook them in batches if necessary.
- For perfect caramelized onions, cook. Don’t raise the heat too high. If you rush the process or they may burn.
- The sauce will thicken as it simmers. You can thin it out with a bit of water or chicken stock if it becomes too thick.
- If your sauce is too thin, you can cook it down over low heat until it reaches the desired consistency.
Storage & Freezing Instructions ❄
If you want to make this dish ahead of time, you can sear the pork chops and prepare the sauce up to a day in advance. Store in the refrigerator, and then finish assembling and cooking the dish when you’re ready to eat.
Alternatively, the sauce can be made ahead of time and reheated when you’re ready to cook the pork chops.
The pork chops can also be brined and seared before you’re ready to bake them.
To Freeze: Store your Smothered Pork Chops in a freezer-safe container and then freeze for up to 3 months. Thaw the sauce in the refrigerator overnight and then heat it in a pan on the stove over low heat until warmed.
The Perfect Pairings
Alright, let’s talk about serving these golden, juicy smothered pork chops. You need something to soak up that rich, creamy onion gravy, and fluffy sour cream mashed potatoes are the perfect move—so velvety, so tangy, so good. For a little balance, throw some roasted broccoli on the side. A little crispy, a little charred, and just the right contrast to all that cozy richness. Grab a plate, pile it high, and don’t be shy with the gravy!
FAQs
Do I have to brine the pork chops?
Nope! The brine is totally optional, but it does make the pork chops extra juicy and flavorful. If you’re short on time, you can skip it—just be sure to season the chops well before cooking.
Can I use boneless pork chops instead of bone-in?
Yes, but keep in mind that boneless chops cook faster and can dry out more easily. If using boneless, reduce the cook time slightly and keep an eye on them to avoid overcooking.
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