This smothered pork chops are seared, then coated in the most delicious creamy mushroom and onion gravy. An easy dinner option that’s sure to satisfy even the heartiest appetites!

I love a tender and juicy pork chop, some of my go-recipes include marinated pork chops, fried pork chops, and these savory smothered pork chops. Serve a vegetable on the side, and dinner is ready!

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A pan of smothered pork chops topped with mushroom and onion gravy.

Pork chops are quick to make, inexpensive, and full of flavor. These smothered pork chops feature a flavorful mushroom and onion topping for a unique meal that’s sure to please the entire family. Dinner time will never be boring again!

How do you make smothered pork chops?

First, season your pork chops with salt and pepper and brown them in olive oil. When the pork chops are done, take them out of the pan and melt butter in that pan. Add in mushrooms and onions and cook them until tender. Toss in a little garlic, let it cook for a few seconds, and add some flour. Stir the flour as it cooks and whisk in beef broth. Stir in a little cream to finish the sauce. Place the pork chops back into the pan, and spoon the sauce over the top. Add a sprinkle of parsley, then serve and enjoy.

Browned pork chops in a skillet.

Tips for smothered pork chops

  • Use white button or cremini mushrooms, they taste great in the sauce and are readily available. You can use pre-sliced mushrooms to save on prep time.
  • You can use bone in or boneless pork chops. I prefer bone-in pork chops as they are less likely to dry out.
  • Use a thermometer to make sure the center of your pork cooks to the correct temperature. Cooking time can vary depending on the size of your chops.
  • You can make this dish with chicken breasts or pork tenderloin if you don’t have pork chops on hand.
  • Feel free to use other herbs instead of parsley such as thyme, basil or chives.

Sauteed mushrooms and onions in a skillet.

How to clean mushrooms

Clean your mushrooms with a damp paper towel. Gently rub each mushroom to remove any loose dirt. You can also rinse your mushrooms in a colander, but be sure to rinse them briefly; do not soak them in water.

Pork chops on top of gravy in a pan.


Cook pork to an internal temperature of 145 degrees F. To gauge whether your pork is done, simply insert a thermometer into the thickest part of the pork chop. Make sure that the thermometer doesn’t touch the bone, or you could end up with an inaccurate reading.

Smothered pork chops served with mashed potatoes and broccoli.

This smothered pork chop recipe is one of the best ways to enjoy pork chops. It’s a hearty meal that will satisfy even the biggest appetites!

More pork recipes you’ll enjoy

5 from 13 votes

Smothered Pork Chops

AuthorSara Welch
A pan of smothered pork chops topped with mushroom and onion gravy.
This smothered pork chops are seared, then coated in the most delicious creamy mushroom and onion gravy. An easy dinner option that's sure to satisfy even the heartiest appetites!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course Main
Cuisine American
Serves 4


  • 1 tablespoon olive oil
  • 4 pork chops I use bone-in chops
  • salt and pepper to taste
  • 1/4 cup butter
  • 8 ounces sliced mushrooms
  • 1 yellow onion thinly sliced
  • 1 teaspoon garlic minced
  • 1/4 cup flour
  • 1 3/4 cups beef broth
  • 1/4 cup heavy cream
  • 1 tablespoon chopped parsley


  • Heat the olive oil in a large pan over medium high heat. Season the pork chops with salt and pepper to taste.
  • Place the pork chops in the pan. Cook for 6-8 minutes per side or until a meat thermometer registers 145 degrees F.
  • Remove the pork chops from the pan; cover to keep warm.
  • Melt the butter in the pan. Add the mushrooms and onions, then season with salt and pepper to taste.
  • Cook the mushrooms and onions for 7-9 minutes or until tender and browned. Add the garlic and cook for 30 seconds.
  • Add the flour to the pan. Cook for 1 minute, stirring constantly.
  • Slowly add the beef broth; whisk until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the heavy cream. Season the sauce with salt and pepper to taste.
  • Add the pork chops back to the pan and spoon the sauce over the top. Sprinkle with parsley, then serve.


Calories: 343kcal | Carbohydrates: 4g | Protein: 32g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 115mg | Sodium: 343mg | Potassium: 713mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 1.4mg | Calcium: 18mg | Iron: 1.2mg

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5 from 13 votes

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Recipe Rating


  1. I found your website while searching for some new pork chop recipes. This one looked and sounded like what I was looking for, especially since I had mushrooms on hand. I cut the recipe in half except for the mushrooms because I really like mushrooms! I used a shallot instead of onion and two tablespoons of cream from a can of coconut milk since I did not have cream. The result was fantastic! I am looking forward to my second serving in a day or two. I am glad I didn’t halve the mushrooms because there was plenty of sauce/gravy. I will use the excess mushroom sauce as gravy over mashed potatoes or rice. I will definitely make this again!

  2. 5 stars
    This recipe is so good! I loved it and even my pickiest family members loved it too. The meat is so tender and the “gravy” is divine.

  3. 5 stars
    The only way I love preparing pork chop is using this amazing recipe! The topping for the pork chops is heavenly!!

  4. 5 stars
    Absolutely inviting, absolutely delicious! Cna’t wait to make this for dinner some time next week – with a few of my favorite sides. Yum!

  5. 5 stars
    Pork chops have always been a family favorite recipe in our home, but this kicked “delicious” into high gear! Easily, my new favorite way to enjoy pork chops!

  6. 5 stars
    This was such a nice change from our normal routine. My husband kept raving about how much he enjoyed it so I’m pretty sure I’ll be making it again and again.