Smothered Pork Chops with Garlic Mushroom Gravy

Smothered pork chops feature tender fried chops, coated in a creamy, mushroom gravy. This from-scratch recipe, loaded with fresh garlic is a satisfying dinner entree, perfect for any night of the week.

3 pork chops, bone-in or boneless
flour, for dredging
1 Tbsp. ghee or avocado oil
2 Tbsp. butter, divided
8 cloves garlic, sliced
1½ cups cremini mushrooms, sliced
¾ cup chicken bone broth
¼ tsp. garlic powder
¾ cup heavy cream
¼ cup fresh parsley, chopped
sea salt
black pepper, freshly ground

Rinse your chops and pat dry. Add a whisper of salt & pepper on both sides coat them in the flour.

Add ghee or cooking oil and 1 tbsp of butter to a cast-iron skillet over medium-high heat. Once the pan gets hot, add the chops and cook on each side for 5-6 minutes or until it's crisp and golden. If you have a cooking thermometer, check the thickest part of the chop for temperature and cook until you get a reading of 140°F. Once thoroughly cooked, remove from the pan and set aside.

Reduce the heat to medium and add remaining butter to the pan. Add the garlic cloves. Cook garlic for 1-2 minutes stirring often until fragrant. Add mushrooms and cook for 2-3 minutes.

Add chicken broth and garlic powder to the pan. Bring to a simmer and cook for 3 minutes or until the liquid has reduced.

Stir in cream and add the chops back to the pan. Cook for 4 minutes. Once the sauce has reduced, stir in parsley.

To plate, slice chops thinly and place over a bed of rice. Spoon creamy mushroom sauce on top and serve.

Smothered Pork Chops in Oven:
To adjust this recipe for the oven, sear the seasoned and floured pork chops in a cast-iron skillet on the stovetop as instructed, then set them aside. Add the garlic and mushrooms to the skillet, followed by the chicken broth, garlic powder, and heavy cream.

Return the pork chops to the skillet, spoon some sauce over them, and transfer the skillet to a preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the internal temperature of the pork chops reaches 140°F, then let them rest for 3-4 minutes before serving.

Cook's Notes:

• Bone-in or boneless? Bone-in pork chops help prevent dryness and add flavour. Choose a bone-in chop that’s 1-1½" thick for best results. Boneless chops are leaner and require careful attention to avoid overcooking.
• Cook at room temperature: Never start cooking pork chops straight from the fridge because this can result in an overcooked exterior. The internal temperature never catches up, resulting in an undercooked center. To prevent this, let the pork chops sit at room temperature for 30-45 minutes before cooking.
• Use a cast-iron skillet: They are excellent heat conductors that evenly distribute heat, making them ideal for achieving a consistent, beautiful crust on meat like pork chops. Preheating the skillet until it’s scorching hot - either on the stovetop or in the oven - ensures crispier, well-seared results.
• Thickness matters: Both thick and thin pork chops work for this recipe, but thicker cuts provide more flexibility with cooking time and are less prone to overcooking. Thinner chops require careful timing to avoid dryness.
• Cook to a safe internal temperature: It is safe to cook pork chops to 145°F, though removing them at 140°F and allowing them to rest will bring them to the ideal temperature. Use a thermometer inserted into the thickest part for accuracy.
• Resting is key. Let creamy pork chops rest for 3-4 minutes after cooking to allow the juices to redistribute and prevent them from spilling out when cut. This recipe includes resting time while making the sauce.

Storage:

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Warm it on the stovetop over low heat until it’s warmed through.

Frequently Asked Questions:

• Why are my smothered pork chops tough? Tough pork chops are usually a result of overcooking, which causes the meat to dry out. To prevent this, use a meat thermometer to check that the internal temperature reaches 140°F, then let them rest to allow the temperature to rise to 145°F.
• Should I brine my pork chops? Brining your pork chops is optional but can be beneficial for extra moisture and flavor. A simple brine of salt, water, and optional aromatics can help keep the meat juicy and tender during cooking.
• How do I prevent my gravy from becoming too thick? To keep the gravy from thickening too much, monitor the simmering stage closely and add a splash of chicken broth if it reduces too quickly. This will help maintain a smooth, pourable consistency.