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Smothered Pork Chops in Mushroom Gravy

Smothered pork chops in mushroom gravy: sear the chops and simmer them until fork-tender in a silky, deep brown mushroom sauce. Sautéed mushrooms and onions plus a flour-thickened chicken broth base create a rich gravy coating every bite.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops and seasoning
  • 4 boneless pork chops
  • 0.25 tsp Salt Season to taste.
  • 0.25 tsp pepper Season to taste.
Sauté base and gravy
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 2 cup chicken broth
  • 0.25 cup heavy cream

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork chops
  1. Season the pork chops with salt and pepper. Heat olive oil in a cast iron skillet over medium-high heat and sear until browned, 3–4 minutes per side, then remove and set aside with a visible crust.
Build the mushroom gravy
  1. In the same skillet, sauté the mushrooms and onion until softened and golden, 6–8 minutes. Stir every so often so they brown rather than steam.
  2. Add the garlic and cook for 30 seconds. Stir continuously until fragrant.
  3. Stir in the flour and cook for 1 minute. Keep it moving so the flour loses its raw taste while the mixture thickens slightly.
  4. Gradually whisk in the chicken broth and bring to a simmer. Continue simmering until the gravy thickens to a spoon-coating consistency.
Finish and simmer
  1. Stir in the heavy cream until the gravy looks smooth and lightens slightly in color. Return the pork chops to the pan.
  2. Simmer the pork chops in the mushroom gravy for 8–10 minutes until cooked through and tender. Spoon gravy over the chops occasionally; they should be fork-tender.

Notes

Pro tip: When whisking in chicken broth, add it slowly so the flour mixture stays smooth—this keeps the gravy silky. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet over medium-low, adding a splash of broth if needed. Freezing is not recommended because the cream can break when thawed. For a lighter option, use half-and-half instead of heavy cream for a slightly less rich gravy.