Easy Smothered Pork Chops

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Smoldering Pork Chops are a classic American dish that’s easy to make and delicious. Thick cut pork chops covered in a perfect, flavorful onion and mushroom gravy. so good!

A good pork chop is as tasty and juicy as your favorite steak. Once you try this recipe, you will be hooked. These ribs are tender and flavorful. They’re also great because they’re so easy to make and everyone will love them.

Smoldering pork chops are thought to have originated in the southern United States, where they were a popular and affordable way to prepare pork. The term “smothering” refers to the cooking technique of slow cooking pork chops in a savory liquid like broth or gravy, which helps tenderize the meat and infuses a rich, salty flavor. Over time, this simple and satisfying dish has become a staple of Southern cuisine and continues to be loved by many around the world.

Pro tip: Don’t buy thin ribs! Make sure you pay a little more, like you would for a good steak, and get a thick-cut pork chop 1 to 1 1/2 inches thick. If you don’t see any at the grocery store, you can often ask them to cut you some thick-cut pork chops at the meat counter.

This smothered pork chops recipe calls for searing the pork chops in a frying pan, then letting them finish cooking in the oven. While they’re cooking, you’ll caramelize your onions, sauté your mushrooms, and prepare the gravy that your chops will smother. Simple but stunning. The temptation to eat someone else’s pork chops may arise, but you’re better than that. Keep calm and make more pork chops.

Pork Chops Guide

You can buy four different pork chops. Each piece has different characteristics, but they can all be used in pork chop recipes. Whichever cut you buy, it’s recommended that you buy 1 to 1 1/2-inch thick cuts, as they cook more evenly and are less likely to dry out. Thinly sliced ​​pork chops can easily be overcooked. Pork should be cooked to an internal temperature of 145 degrees Fahrenheit.

  • Ribs: This is the most desirable pork chop. It comes from the rib section (hence the name) with a large bone on one side. The meat was tender and had a nice pork flavor.
  • Far cut: This pork chop has a T-bone in the middle. It has two different meats on it, one tenderloin and the other tenderloin. These two types of meat cook at different rates, making them harder to cut.
  • Boneless Short Ribs: This is the leanest pork. It’s easy to overcook and dry out this cut of meat because it has very little fat and connective tissue and doesn’t have any bones. This is the most common cut of pork chops in the US, but it’s certainly suboptimal because it’s lean and easily overcooked.
  • Shoulder cut: This is the least popular cut of pork chops and is not commonly found in American grocery stores. It has a lot of flavor, but also a lot of gristle and bone. These ribs are best braised.
Smothered Pork Chops Covered with Mushrooms in a Cast Iron Skillet.

Storage and Reheating Instructions

Storing Leftover Pork Chopstransfer the completely cooled pork chops to an airtight container or resealable plastic bag, and store in the refrigerator for up to 3 days.

when reheating leftover pork chops, you can use several different methods. The best way to reheat pork chops is in the oven, as this helps retain moisture and keeps them from drying out. To do this, preheat the oven to 350°F and place the pork chops on a baking sheet. Bake for about 10-15 minutes, or until they are heated through. Alternatively, you can reheat pork chops in the microwave by placing them on a microwave-safe plate and heating over high heat for about 1-2 minutes, or until they are heated through.

You can also repurpose your pork chops into other delicious dishes. For example, you can slice pork chops and use them in sandwiches or salads, or you can shred the meat and use them in tacos or burritos. You can also chop pork chops and use them in soups or stews. The possibilities are endless, so get creative!

related recipes

If you love pork chops, be sure to check out some of our other great pork chop recipes:

Just click on any of the pictures above for more restaurant-quality pork chops recipes that you can easily make at home.

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Smothered Pork Chops Covered with Mushrooms in a Cast Iron Skillet.

Smoldering Pork Chops are a classic American dish that’s easy to make and delicious. Thick cut pork chops are covered in a perfect, flavorful onion and mushroom gravy. so good!

Preparation time 10 minute

cooking time 20 minute

total time 30 minute

raw material

  • 4 Center Cut Bone-in Pork Chops 1 inch to 1 1/2 inches thick
  • 1 1/2 teaspoon Salt *
  • 1 teaspoon Black pepper
  • 1 tablespoon olive oil
  • 1 big white onion Halving and Slicing
  • 8 ounce mushroom slice
  • 2 tablespoon butter
  • 2 clove garlic minced
  • 2 tablespoon all purpose flour
  • 2 cup chicken soup

instruct

  • Preheat oven to 350 degrees. Heat a heavy, oven-safe skillet over medium-high heat. Season pork chops generously on both sides with salt and pepper.

  • Fry the ribs over high heat for 3 to 4 minutes per side. For thick chops (more than 1 inch thick), transfer them to a 9×13 pan and finish cooking in a preheated 350 degree oven until the internal temperature of the pork reaches 145 degrees F, about 15 minutes.

  • Return skillet to medium-high heat. Add the olive oil, onion, and mushrooms and saute for 5-7 minutes, until the mushrooms and onions are softened and translucent.

  • Add the butter and garlic and cook the garlic for 60 seconds.

  • Sprinkle with flour and stir until all white spots are gone, about 1 minute. Pour in the chicken stock and bring to a simmer, stirring until the sauce thickens.

  • When the pork is cooked, return the pork to the skillet. Serve hot with onion and mushroom sauce.

notes

* The exact amount of salt to season your pork chops depends on their size and thickness. Season generously.

Thick Ribs vs. Thin Ribs
This recipe is written for thick-cut pork chops that are 1 to 1 1/2 inches thick. For thin pork chops, you can cook them in a skillet without transferring them to the oven. Chops less than 1/2 inch thick will cook as fast as 4 to 5 minutes per side. For best results, use thick-cut pork chops.

Serve: 1pork chops | Calories: 339kcal | carbohydrate: 10G | protein: 32G | fat: 19G | Saturated fat: 7G | cholesterol: 105mg | sodium: 1421mg | Potassium: 829mg | fiber: 1G | sugar: 3G | Vitamin A: 175unit | Vitamin C: 12.6mg | calcium: 28mg | iron: 1.5mg

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