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A close-up of a plate features smothered pork chops topped with sliced mushrooms and brown gravy. Garnished with chopped parsley, it sits alongside creamy mashed potatoes and steamed broccoli. A fork and knife rest on the right side for easy dining.
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4.80 from 5 votes

Smothered Pork Chops

Succulent pork chops smothered in caramelized onion and mushroom gravy topped off with melted cheese - A delicious plate of comfort!
Course Dinner, Main
Cuisine American
Keyword pork chops and gravy, Smothered Pork Chops
Prep Time 10 minutes
brining: 30 minutes
Total Time 40 minutes
Servings 4
Calories 547
Author Erren Hart

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 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
US Customary - Metric

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.

Notes

  • 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⬇️

Nutrition

Calories: 547 | Carbohydrates: 30g | Protein: 46g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 135mg | Sodium: 7920mg | Potassium: 1163mg | Fiber: 2g | Sugar: 19g | Vitamin A: 785IU | Vitamin C: 9mg | Calcium: 381mg | Iron: 3mg