Go Back

Creamy Smothered Pork Chops – Comforting, Cozy, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 pork chops (about 1-inch thick; bone-in preferred for juiciness)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika (smoked or sweet)
  • 2 tablespoons all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 8 ounces cremini or button mushrooms, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour (for the roux)
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter sauce)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • Fresh parsley, chopped (for garnish)

Method
 

  1. Season and dredge: Pat the pork chops dry. Mix salt, pepper, garlic powder, and paprika. Season both sides, then lightly dredge the chops in 2 tablespoons flour, shaking off excess.
  2. Sear the chops: Heat olive oil in a large skillet over medium-high. Add chops and sear 3–4 minutes per side until well browned. Transfer to a plate; they will finish cooking in the sauce.
  3. Sauté aromatics: Reduce heat to medium. Add butter, then the onion and mushrooms with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and lightly browned. Add garlic and cook 30 seconds until fragrant.
  4. Build the roux: Sprinkle 2 tablespoons flour over the vegetables. Stir for 1 minute to cook off the raw flour taste.
  5. Add liquids: Slowly whisk in chicken broth, scraping up browned bits. Stir in cream, Dijon, Worcestershire, and thyme. Bring to a gentle simmer; the sauce will thicken slightly.
  6. Return chops to the pan: Nestle the pork chops into the gravy. Reduce heat to low, cover, and simmer 6–10 minutes, turning once, until the chops are just cooked through. Target 145°F internal temperature for juicy chops.
  7. Adjust and finish: Taste the sauce and add salt and pepper as needed. If the sauce is too thick, splash in more broth or cream. If too thin, simmer uncovered a few minutes. Garnish with parsley and serve hot.