Your next plate of pork chops needs a rich mushroom gravy.

But these creamypork chopstake that comfort factor to the next level.

Bone-in pork chops are seared to golden brown and then simmered with an umami-rich mushroom gravy.

Smothered pork chops served in a pot

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All you should probably finish this smothered pork chops recipe is a side ofmashed potatoesor buttered egg noodles.

What Are Smothered Pork Chops?

To put it simply: Pork chops that are smothered in a creamy gravy.

Pork chops with salt and pepper, coated in flour

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Pork chops are usually seared to create a beautiful golden brown crust.

Then, a gravy is made with vegetables, flour, and liquids like stock or cream.

In this case, the gravy is made with mushrooms, onion, and garlic.

Pork chops cooking in a skillet

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Then whipping cream and chicken stock are added.

All of it is simmered with a little flour until it’s rich and thick.

Why Are My Smothered Pork Chops Tough?

Onions and mushrooms cooking in a skillet

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Pork chops get tough when they are overcooked.

This recipe presumes pork chops that are 3/4-inch thick.

Don’t go above 140F, or the thinner cuts could turn rubbery.

Mushroom and onions sprinkled with flour in a skillet

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What To Serve With Smothered Pork Chops

An array of heartypork chop sidesgo well with this recipe.

But after you’ve done that, reduce the heat to medium.

Finally, let the chops rest on the board or in the gravy for 10 minutes.

Onions and mushrooms mixed with chicken stock in a skillet

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Cutting into them early will let the juices escape.

Ingredients

1/3cup (about 1 1/2 oz.)

all-purpose flour

4(9 oz., 3/4-in.-thick) bone-in rib-cut pork chops

1 3/4tsp.

Pork chops placed in mushroom and onion sauce mixed with cream

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kosher salt, divided

3/4tsp.

black pepper, divided

1/3cup vegetable oil

1(8-oz.)

fresh cremini mushrooms, stemmed and thinly sliced (1 1/4 cups)

1small (6 oz.)

yellow onion, thinly sliced (3/4 cup)

1Tbsp.

minced garlic (from 2 large garlic cloves)

1cup chicken stock

1Tbsp.

Dredge chops in flour, shaking off excess flour; transfer to a platter.

Set aside 2 tablespoons of dredging flour in small bowl, and discard the remaining.

Sear pork chops:

Heat oil in a large, deep skillet over medium-high.

Do not wipe skillet clean between batches.

Saute mushrooms:

Reduce heat to medium.

Make gravy:

Add chicken stock to skillet; stir until incorporated and smooth.

Stir in Worcestershire sauce, mustard, and thyme.

Add cream to gravy:

Stir in heavy cream.

Reduce heat to medium-low; return pork chops and any accumulated juices to skillet.

Let rest before serving:

Transfer to a platter.

Let rest 10 minutes.

Temperature will continue to rise to 145F.

Garnish with additional thyme, and serve.