One-Pan Smothered Pork Chops Recipe

By Editor On Sep 24, 2025

by Heidi Larsen Published: Sep 22, 2025

There’s no canned soup needed to make juicy, thick-cut pork chops coated in creamy mushroom gravy. These smothered pork chops come together in one skillet and put the “comfort” in comfort food.

Smothered Pork Chops in skillet with mushroom gravy

This Pork Chop Recipe is Hearty, Filling, and Oh-So-Flavorful

Smothered pork chops with homemade gravy are two of my husband’s favorite things: pork chops + creamy gravy :).

There’s no canned cream of mushroom soup in this recipe, the pork chops and gravy are made in the same skillet, and since we’re working with thick-cut chops there’s little chance of them overcooking.

While the pork chops are simmering, have a pot of potatoes boiling to make a quick batch of mashed potatoes for soaking up all that mushroom gravy. Or, egg noodles would be yum too. If you time everything correctly, you’ll have dinner on the table in less than an hour!

Enjoy!

Heidi’s Tips for Success

Skip the thin, boneless chops and choose bone-in pork chops that are about an inch thick. Thicker pork chops can safely simmer in the mushroom gravy and turn out moist and juicy every time.
I’ve tested this recipe with various mushrooms, and brown mushrooms are my favorite. They’re budget-friendly, but are more flavorful than white button mushrooms and give the dish more color.
The splash of white wine livens up the cream sauce. Choose a dry white wine that you’d gladly pour yourself a glass of, and leave anything labeled as “cooking wine” at the store.

Ingredients needed to make smothered pork chops and gravy

What’s in This Recipe?

The full recipe, with amounts, can be found in the recipe card below.

Pork chops — You might have to go to the butcher’s counter at your local grocery store to find pork chops that are thick enough for this recipe.
Oil — Sear the pork chops in oil since it has a higher smoke point and won’t burn.
Butter — My secret ingredient to creating a rich tasting gravy with a glossy sheen.
Aromatics — Onion, celery, and garlic are essential for building up the flavor of the gravy.
Mushrooms — Slice them about ⅛ inch thick. (It’s okay, you can just eyeball it!)
All-purpose flour — Thickens the gravy without making it gluey.
Chicken broth — Is much more flavorful than water, which is why we’re using it as the base for the gravy.
White wine — The acidity from the wine helps balance out the meaty pork and thick cream.
Heavy cream — Just ¼ cup creates a delightfully creamy gravy without making it too thick.
Seasonings — Fresh thyme, salt, and pepper are all you need to flavor this dish.

Pork chops frying in skillet next to skillet with mushrooms, celery, and onion

How to Make Smothered Pork Chops

Brown the pork chops. You’re not looking to cook them through all the way, you simply want to sear them to create a golden crust. Preheat your skillet before adding the pork chops so they start to develop color as soon as they touch the hot oil.
Cook the aromatics and mushrooms. Pop the pork chops onto a plate while you cook the celery, onion, garlic, and mushrooms. I always cover my pan with a lid to speed up this process.

Mushroom gravy with flour and spatula in skillet next to skillet with smooth mushroom gravy

Sprinkle with flour. You’ll want to coat all the vegetables in the flour and cook it for about 30 seconds to remove the raw flour flavor.
Add the chicken broth and white wine. Stir the gravy well to scrape up any golden bits stuck to the bottom of the pan (those are pure flavor!).

Pork chops in skillet with mushroom gravy

Simmer baby, simmer. Place the pork chops back into the skillet, cover, and simmer for about 20 minutes. You want the chops to be fully cooked after the simmer period is over.
Thicken the gravy. Place the cooked pork chops onto a clean serving platter. Stir a little extra butter and cream into the gravy to thicken it up before pouring over the pork chops to smother them.

FAQs

How do you prevent pork chops from drying out?

Set the chops on your counter for about 30 minutes before starting this recipe. Pork chops that are still cold from the fridge won’t cook evenly when added to a screaming hot skillet, which can result in dry, tough edges.

Also aim to flip the pork chops just one time as they sear. Developing a good sear on the pork chops helps seal in moisture, which keeps them juicy.

Last but certainly not least, use bone-in pork chops that are about 1 inch thick. If you use thinner pork chops, they’ll finish cooking long before the gravy does.

How can you tell when pork chops are done?

If you have a meat thermometer, bust it out to test the temperature of the thickest part of the chop. They’re done when they reach 145ºF.

Or, do what I do and make a tiny cut in the top of one of the pork chops. If the center is no longer pink (or is just barely pink), they’re done.

Storage Tips

The smothered pork chops and gravy can be refrigerated for up to 5 days. I’m not sure you’d be able to freeze this dish, as the pork chops might dry out and the texture of the gravy would change.

Smothered Pork Chops with Mushroom Gravy on plate with rice

What to Serve With Smothered Pork Chops

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

Smothered Pork Chops Recipe

This is an easy, one-skillet recipe for juicy pork chops smothered in mushroom gravy. Now that’s what I call comfort food!

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Course Main Course

Cuisine American

Keyword smothered pork chops

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Calories 523kcal

Ingredients

4 bone-in pork chops, about 1-inch thick
Kosher salt and freshly ground pepper
2 tablespoons canola oil
2 tablespoons butter, divided
1 medium onion, diced
3 stalks celery, chopped
1 cup sliced brown mushrooms
3 cloves garlic, minced
2 teaspoons fresh thyme, minced
3 tablespoons all-purpose flour
2 cups chicken broth
½ cup white wine
¼ cup heavy cream

Instructions

Season the pork chops with kosher salt and black pepper. In a large skillet or cast-iron pan, heat oil over medium-high. Add pork, and cook until browned on underside, about 4 minutes. Turn and cook until browned on second side, about 4 minutes more. Transfer to a plate.
Reduce heat to medium and melt 1 tablespoon butter in the same pan. Add onion, celery, mushrooms, and garlic, and stir with a wooden spoon to loosen any browned bits in the pan. Cover and cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in the thyme. Sprinkle with flour and stir well to coat the vegetables. Stir in the chicken broth and wine and bring to a simmer.
Return pork chops to the pan and reduce heat to medium-low. Cover and simmer until there’s no sign of pink when chop is pierced at the bone, about 20 minutes. Transfer pork chops to a platter and tent with foll to keep warm. Stir cream into the gravy and bring to a boil. Cook until thickened, about 1 minute. Stir in the remaining butter until the gravy is glossy. Taste for seasoning then pour the gravy over the pork. Serve with egg noodles, mashed potatoes, or white rice.

Nutrition

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