Simple and easy these delicious Smothered Pork Chops are done in under 40 minutes. They are the perfect addition to your weeknight menu routine.
My family loves pork chops around here. Well pork in general, we are talking pulled pork, bacon, pork loins, pork chops, you name it, everyone eats it up.
I used to never really be the biggest pork lover (besides bacon because, duh) until I met my husband and his family was really into eating it and then they kind got me hooked.
Some of my favorite pork recipes that I have on my site are Baked Pork Chops and Rice, Mojo Baked Pork Tenderloin and my Slow Cooker Pork Carnitas.
WHY THIS RECIPE WORKS:
- With pantry staple ingredients it is easy to just whip up at the flip of a hat.
- From start to finish is under less than 40 minutes.
- Can easily be doubled to feed a larger crowd.
So one of my favorite flavors to go with pork is thyme. I have always thought that thyme really went well and made things like pork chops and tenderloin just so much more tastier.
Plus it is one of my favorite herbs to use, that and rosemary, those two together give you an amazing flavor combination for sure.
HOW TO MAKE SMOTHERED PORK CHOPS, STEP BY STEP:
- Pat pork chops dry with paper towel and sprinkle each side with salt and pepper.
- Heat 2 tbsp of oil in a large skillet over medium high heat. Sear porkchops on each side for about 2 minutes. Remove pork chops to a plate and set aside.
- Add butter, onions, mushrooms and garlic to the pan and heat over medium heat until onions
and mushrooms are soft. - Stir in the flour until everything is coated.
- Then add the chicken broth, buttermilk, worcestershire and thyme. Stir to combine.
- Add the pork chops and heat for about 5 minutes then flip and cook an additional 5 minutes until gravy is thick and pork chops are cooked through.
WHAT TEMPERATURE SHOULD PORK CHOPS BE COOKED TO?
The minimum temperature that pork should be cooked to is 140 degrees F. The maximum to ensure tenderness would be 160 degrees F, anything over that you may run the risk of them being dry or tough.
I myself love a good tender fall apart pork chop. These Smothered Pork Chops are the perfect combination of the two. Tender enough to chew but stiff enough to not fall apart or be dried out.
WHAT GOES WITH SMOTHERED PORK CHOPS?
Pork chops alone are amazing, but you can serve with your favorite homemade mashed potatoes, over some egg noodles, etc.
Some sides that we love to serve with these Smothered Pork Chops include cornbread which helps soak up the nice juicy gravy, or even some homemade biscuits!
This Smothered Pork Chop Recipe is really a delicious and easy dinner idea that the whole family will enjoy. We are fortunate enough where our kids aren’t against eating mushrooms or onions,
This has gradually became one of our go-to recipes for when we want dinner on the table fast, and we usually have some sort of pork chops in our freezer.
WHAT KIND OF PORK CHOPS SHOULD I USE?
We like to use thicker boneless pork chops for this recipe. It produces more meat contend and they don’t shrink as much when they cook.
You can also use thinner cut, you will also be a able to get more per serving with those, and you can use bone in pork chops if you wish, as long as they are able to fit in the pan.
TIPS AND TRICKS FOR MAKING SMOTHERED PORK CHOPS:
- We like to use a thicker pork chop for this but thinner or even bone in will work fine as well.
- Make sure you sear your pork chops before anything this will seal in the juices.
- If you do not have buttermilk, regular milk will work just as well, it just won’t be as rich.
- We use white button mushrooms for this recipe, but you can use your favorite.
So if you are looking for that simple and perfect dinnertime meal, let me help you take the guesswork out of it and have you whip up these Smothered Pork Chops!
If you like this recipe you might also like:
If you’ve tried these SMOTHERED PORK CHOPS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Smothered Pork Chops
Ingredients
- 2 Tbs of olive oil
- 4 Pork chops boneless or bone in, approximately 1 inch thick
- Salt and pepper
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 8 oz Mushrooms sliced
- 1/4 cup Flour
- 1 1/2 cups Chicken broth
- 1/2 cup buttermilk
- 1 Tbs worcestershire sauce
- 1 tsp thyme
Instructions
- Pat pork chops dry with paper towel and sprinkle each side with salt and pepper.
- Heat 2 tbsp of oil in a large skillet over medium high heat. Sear porkchops on each side for about 2 minutes. Remove pork chops to a plate and set aside.
- Add butter, onions, mushrooms and garlic to the pan and heat over medium heat until onions and mushrooms are soft.
- Stir in the flour, then add the chicken broth, buttermilk, Worcestershire and thyme. Stir to combine.
- Add the pork chops and heat for about 5 minutes then flip and cook an additional 5 minutes until gravy is thick and pork chops are cooked through.
Notes
- We like to use a thicker pork chop for this but thinner or even bone in will work fine as well.
- Make sure you sear your pork chops before anything this will seal in the juices.
- If you do not have buttermilk, regular milk will work just as well, it just won't be as rich.
- We use white button mushrooms for this recipe, but you can use your favorite.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Claire D
The gravy was delicious. The recipe, however, says to cook for 5 minutes each side once you put them back in the gravy. Maybe my porkchops were a little thicker but they were far from cooked after that time. My suggestion is to cover and simmer for at least a half hour to ensure that they are done. This will also make them more tender. I might even simmer them longer. Also, the recipe does not say how much butter to use.
Jess
Tried this for dinner tonight. Was so delicious! But just out of curiosity how much butter do you use? The is no amount listted in the ingredients. I went with about 2 tbsp and it seemed to be plenty. Also substituted corn starch for the flour to make it gluten free. Will be adding this to the rotation.