Go Back

Smothered Pork Chops in Mushroom Gravy

Smothered pork chops in mushroom gravy with browned butter, onions, and mushrooms for a silky, spoonable sauce. Thick-cut chops are seared until golden, then simmered in creamy gravy until heated through.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 thick-cut pork chops
  • 0.25 salt and pepper, to taste Use to taste.
flour for dredging and thickening
  • 0.25 cup all-purpose flour For dredging and later in the gravy.
  • 2 tablespoons flour Use for browning the gravy base.
sauté base and sauce
  • 2 tablespoons olive oil
  • 3 tablespoons butter Use for browned-butter flavor.
  • 1 yellow onion, sliced
  • 8 oz mushrooms, sliced
  • 2 garlic, minced
  • 2 cups beef broth
  • 0.5 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard

Equipment

  • 1 cast iron skillet

Method
 

Season and dredge
  1. Pat the pork chops dry, season with salt and pepper, and dredge in flour to lightly coat both sides.
Sear the pork chops
  1. Heat the olive oil in a large skillet over medium-high heat and sear the chops for 3 minutes per side until golden.
  2. Remove the chops to a plate and set aside while you make the gravy in the same skillet.
Cook the mushroom base
  1. Melt the butter in the same skillet, then sauté the onion, mushrooms, and garlic until softened.
  2. Sprinkle in the flour and whisk until browned, watching for a nutty aroma and color.
Make the mushroom gravy
  1. Slowly stir in the beef broth and heavy cream, whisking until smooth and lightly thickened.
  2. Add the Worcestershire sauce and Dijon mustard, then simmer for 5 to 8 minutes until the gravy thickens.
Smother and finish
  1. Return the pork chops to the skillet, spoon the gravy over top, and simmer for 3 to 5 minutes until heated through.

Notes

For the deepest flavor, let the flour brown in the skillet before adding liquid, scraping any browned bits from the bottom. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat with a splash of broth or cream. Freezing is not recommended because the cream-based gravy can separate when thawed. For a lighter option, use half-and-half instead of heavy cream and simmer until slightly thickened.