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Smothered Pork Chops with Mushroom Gravy​

Add soulful flavor to your weeknights with delicious Smothered Pork Chops with Mushroom Gravy. Tender, juicy pork chops smothered in savory gravy put the “comfort” in comfort meal.

Cooking time 1 hr 30 min
Preparation time Prep 25 min
Serves Serves 2

Ingredients

  • Pork Chops & Gravy​ ​ ​ ​ ​ ​​ ​ ​ ​​
  • 4 bone-in pork chops (about 1-inch thick)
  • 1 cup all-purpose flour (for dredging + gravy)​
  • Avocado oil or vegetable oil (enough to fill skillet about ½ inch deep)
  • 1 medium yellow onion, sliced​
  • 1 red bell pepper, sliced
  • 8 oz fresh mushrooms, sliced (or 1 can cream of mushroom soup as substitute)​
  • 2 ½ cups chicken broth​
  • 2 cloves garlic, minced (or 1 tbsp garlic paste)
  • 1 tsp onion powder​
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp Cajun seasoning (optional)​
  • 1–2 tsp Worcestershire
  • ½ tsp browning sauce (optional, for color)​
  • Salt & black pepper to taste
  • Fresh chives, finely chopped (for garnish)​
  • Creamy Herb Mashed Potatoes
  • 2–2½ lbs Yukon Gold potatoes, peeled & cut
  • ​ 1 cup heavy cream​
  • ​ ​4 tbsp salted butter
  • 2–3 sprigs fresh herbs (thyme, rosemary, or parsley)
  • Salt & pepper to taste​

Ingredients

  • Pork Chops & Gravy​ ​ ​ ​ ​ ​​ ​ ​ ​​
  • 4 bone-in pork chops (about 1-inch thick)
  • 1 cup all-purpose flour (for dredging + gravy)​
  • Avocado oil or vegetable oil (enough to fill skillet about ½ inch deep)
  • 1 medium yellow onion, sliced​
  • 1 red bell pepper, sliced
  • 8 oz fresh mushrooms, sliced (or 1 can cream of mushroom soup as substitute)​
  • 2 ½ cups chicken broth​
  • 2 cloves garlic, minced (or 1 tbsp garlic paste)
  • 1 tsp onion powder​
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp Cajun seasoning (optional)​
  • 1–2 tsp Worcestershire
  • ½ tsp browning sauce (optional, for color)​
  • Salt & black pepper to taste
  • Fresh chives, finely chopped (for garnish)​
  • Creamy Herb Mashed Potatoes
  • 2–2½ lbs Yukon Gold potatoes, peeled & cut
  • ​ 1 cup heavy cream​
  • ​ ​4 tbsp salted butter
  • 2–3 sprigs fresh herbs (thyme, rosemary, or parsley)
  • Salt & pepper to taste​

Directions

  1. Season pork chops with salt, pepper, garlic powder, onion powder, paprika and Cajun seasoning, if using. Lightly dredge in flour, shaking off excess. Reserve remaining flour for gravy. ​

  2. Heat oil in a large skillet over medium-high heat until about ½ inch deep. Fry pork chops 3–4 minutes per side until golden brown. Remove and set aside. ​

  3. Reduce heat to medium. In the same skillet, sauté onions, red bell peppers and mushrooms until softened and lightly caramelized. Add garlic and cook 30 seconds more. ​

  4. Sprinkle 2–3 tablespoons reserved flour into the skillet and stir into the drippings to form a roux. Cook 1–2 minutes until lightly browned. Slowly whisk in chicken broth until smooth. Stir in Worcestershire sauce and browning sauce, if using. Simmer until gravy thickens. ​

  5. Return pork chops to the skillet. Cover and bake at 350°F for 30–35 minutes, until tender and pork reaches an internal temperature of 145 – 160 degrees F. Let rest 3-minutes before serving. ​

  6. Spoon mashed potatoes onto plates, top with smothered pork chops and ladle mushroom gravy over top. Garnish with fresh chives​.
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  7. Add potatoes to a large pot of salted water and bring to a boil. Cook until fork-tender, about 15–20 minutes. ​

  8. While potatoes cook, combine heavy cream, butter and fresh herbs in a small saucepan. Warm over low heat to infuse flavor; do not boil. Remove herbs before using. Drain potatoes, mash until smooth, then gradually stir in the warm herb cream mixture until creamy. Season with salt and pepper to taste. Set aside. ​
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