20 Delicious Smothered Pork Chop Recipes for Every Occasion

Craving hearty comfort food that's as easy as it is delicious? Look no further than smothered pork chops—the ultimate weeknight hero or weekend showstopper! Whether you're in the mood for creamy mushroom gravy, tangy apple cider glazes, or spicy Cajun flair, we've rounded up 20 mouthwatering recipes to satisfy every craving. Get ready to dig in—your next favorite dinner is just a scroll away!

Classic Southern Smothered Pork Chops

These tender, gravy-smothered pork chops are pure comfort food magic—rich, savory, and perfect over mashed potatoes.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 cup all-purpose flour
• 2 tbsp vegetable oil
• 1 medium yellow onion, thinly sliced
• 2 cups chicken broth
• 1/4 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions:

1. Pat pork chops dry, then season both sides with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp smoked paprika.
2. Dredge chops in 1/4 cup flour, shaking off excess. Heat 2 tbsp oil in a large skillet over medium-high. Sear chops for 3–4 minutes per side until golden. Transfer to a plate.
3. In the same skillet, cook onions for 5 minutes until softened. Sprinkle with remaining flour from dredging, stirring for 1 minute to make a roux.
4. Slowly whisk in 2 cups chicken broth, scraping up browned bits. Simmer for 3 minutes until thickened, then stir in 1/4 cup heavy cream.
5. Return chops to the skillet, spooning gravy over them. Cover, reduce heat to low, and simmer for 15 minutes until chops are tender.
6. Garnish with 2 tbsp parsley before serving.

The slow simmer in that creamy onion gravy transforms the chops into melt-in-your-mouth perfection—no knife required!

Tip: For extra depth, deglaze the skillet with a splash of bourbon before adding the broth.

Creamy Mushroom Smothered Pork Chops

These Creamy Mushroom Smothered Pork Chops are pure comfort food—tender chops smothered in a rich, garlicky mushroom sauce that’s perfect over mashed potatoes or rice.

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

1. Season pork chops with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until golden brown. Transfer to a plate.
2. In the same skillet, melt 1 tbsp butter over medium heat. Add mushrooms and cook for 5 minutes until softened. Stir in 3 cloves minced garlic and 1 tsp dried thyme, cooking for 30 seconds until fragrant.
3. Pour in 1 cup chicken broth, scraping up any browned bits. Simmer for 3 minutes, then stir in 1/2 cup heavy cream. Return pork chops to the skillet, spooning sauce over them. Reduce heat to low and simmer for 5 minutes until chops are cooked through (145°F internal temp).
4. Garnish with 1 tbsp chopped parsley before serving.

The secret to this dish? The sauce thickens just enough to cling to the pork chops, making every bite irresistibly creamy. Tip: For extra depth, swap half the broth for dry white wine.

Onion Gravy Smothered Pork Chops

These juicy pork chops swim in a rich, caramelized onion gravy that’s so good, you’ll want to drizzle it on everything.

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves

Instructions

1. Season pork chops evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chops for 3–4 minutes per side until golden, then transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Cook onions for 10 minutes, stirring occasionally, until deeply caramelized. Sprinkle with 2 tbsp flour and stir for 1 minute to coat.
3. Slowly pour in 2 cups beef broth and 1 tbsp Worcestershire sauce, scraping up any browned bits. Bring to a simmer and cook for 3–4 minutes until thickened. Stir in 1 tsp fresh thyme.
4. Return pork chops to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 8–10 minutes until chops reach 145°F internally.

The magic here? The onions melt into a velvety gravy that clings to every bite of pork—no fancy roux required!

Tip: For extra depth, deglaze the skillet with a splash of red wine before adding the broth.

Garlic Herb Smothered Pork Chops

These juicy pork chops get a flavor boost from a rich, garlicky herb sauce that’s perfect for spooning over mashed potatoes or crusty bread.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh parsley

Instructions:

1. Season pork chops evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until golden brown. Transfer to a plate.
3. Reduce heat to medium. Add minced garlic, 1 tsp dried thyme, and 1 tsp dried rosemary to the skillet. Cook for 30 seconds until fragrant.
4. Pour in 1/2 cup chicken broth, scraping up any browned bits. Simmer for 2 minutes, then stir in 1/4 cup heavy cream and 2 tbsp butter until melted.
5. Return pork chops to the skillet, spooning sauce over them. Simmer for 3–4 minutes until chops reach 145°F internally. Sprinkle with 1 tbsp fresh parsley before serving.

The creamy garlic-herb sauce clings to every bite, turning simple pork chops into a restaurant-worthy meal. Tip: For extra flavor, rub the chops with the dried herbs and salt 30 minutes before cooking.

Smothered Pork Chops with Apples and Sage

These tender pork chops get a cozy upgrade with sweet apples and earthy sage, all simmered in a rich, pan-seared gravy—comfort food at its finest.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 2 crisp apples (like Honeycrisp), cored and sliced
• 2 tbsp fresh sage, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard

Instructions:

1. Season pork chops with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear chops for 4 minutes per side until golden, then transfer to a plate.
2. In the same skillet, cook onion for 3 minutes until softened. Add apples, 2 tbsp sage, and garlic; sauté for 2 minutes until fragrant.
3. Pour in 1 cup chicken broth, scraping up browned bits. Stir in 1/2 cup heavy cream and 1 tbsp Dijon mustard. Simmer for 5 minutes until slightly thickened.
4. Return pork chops to the skillet, nestling them into the sauce. Cover and cook on low for 10 minutes, or until chops reach 145°F internally.

The magic here? The apples soften just enough to melt into the gravy, adding a subtle sweetness that balances the savory pork and sage.

Tip: For extra depth, deglaze the pan with a splash of apple cider before adding the broth.

Cajun Spiced Smothered Pork Chops

These juicy pork chops get a bold Cajun kick and a rich, velvety gravy that’ll have everyone asking for seconds.

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 2 tbsp Cajun seasoning (divided)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions:

1. Pat pork chops dry, then rub with 1 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper.
2. Heat olive oil in a large skillet over medium-high. Sear chops for 4 minutes per side until deeply browned. Transfer to a plate.
3. In the same skillet, sauté onion and bell pepper for 5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
4. Sprinkle flour and remaining 1 tbsp Cajun seasoning over veggies, stirring for 1 minute to toast. Slowly whisk in chicken broth, scraping up browned bits.
5. Simmer for 3 minutes until slightly thickened, then stir in heavy cream. Return chops to the skillet, spooning sauce over them. Cover and cook on low for 10 minutes until pork reaches 145°F.
6. Garnish with parsley before serving.

The magic here? The Cajun spice forms a crust on the chops while the creamy gravy mellows the heat—perfect balance in every bite.

Tip: For extra depth, deglaze the skillet with a splash of bourbon before adding the broth.

Smothered Pork Chops with Bell Peppers and Onions

These tender pork chops simmered in a rich, savory gravy with sweet bell peppers and onions are pure comfort food magic—no fancy skills required!

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp salt, divided
• 1 tsp black pepper, divided
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 1 tsp Worcestershire sauce
• 1 tsp smoked paprika

Instructions:

1. Season pork chops evenly with ½ tsp salt and ½ tsp black pepper. Heat olive oil in a large skillet over medium-high. Sear chops for 3 minutes per side until golden, then transfer to a plate.
2. In the same skillet, add onion, bell peppers, and remaining ½ tsp salt. Cook for 5 minutes, stirring, until softened. Add garlic and cook 30 seconds until fragrant.
3. Sprinkle flour over veggies and stir to coat. Pour in chicken broth, Worcestershire sauce, smoked paprika, and remaining ½ tsp black pepper. Scrape up any browned bits.
4. Return pork chops to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 15 minutes until chops reach 145°F internally.

The secret? Letting the peppers and onions melt into the gravy as it thickens—every bite is packed with sweet, smoky, and savory flavors.

Tip: For extra richness, swirl in a pat of butter at the end before serving over mashed potatoes.

Cheesy Smothered Pork Chops

These Cheesy Smothered Pork Chops are pure comfort food magic—tender chops smothered in a rich, melty cheese sauce that’ll have everyone asking for seconds.

• 4 bone-in pork chops (about 1 inch thick)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley (for garnish)

1. Season pork chops evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until golden brown. Transfer to a plate.
3. In the same skillet, add sliced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in 1 cup chicken broth and scrape up any browned bits. Simmer for 2 minutes, then stir in 1/2 cup heavy cream.
5. Reduce heat to low and sprinkle in 1 1/2 cups cheddar and 1/2 cup mozzarella, stirring until melted and smooth.
6. Return pork chops to the skillet, spooning sauce over them. Cover and simmer for 5–7 minutes until chops reach 145°F internally.
7. Garnish with chopped parsley before serving.

The double-cheese sauce clings perfectly to the juicy chops, creating a gooey, savory blanket in every bite. Tip: For extra flavor, swap half the cheddar for smoked Gouda!

Smothered Pork Chops with Bacon and Cheddar

These juicy pork chops get a double dose of indulgence with crispy bacon and melty cheddar—comfort food at its finest.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 4 slices bacon, chopped
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the pan.
2. Season the pork chops with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Heat 1 tbsp olive oil in the same skillet over medium-high. Sear the chops for 4 minutes per side until golden. Remove and set aside.
3. Add the sliced onion to the skillet and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Pour in 1 cup chicken broth, scraping up any browned bits. Simmer for 2 minutes, then stir in 1/2 cup heavy cream. Return the pork chops to the skillet, spooning sauce over them.
5. Sprinkle 1 cup shredded cheddar and the cooked bacon over the chops. Cover and cook on low for 5 minutes until the cheese melts. Garnish with fresh parsley before serving.

The creamy, smoky sauce clings to every bite, while the crispy bacon adds the perfect crunch. Serve over mashed potatoes to soak up all that cheesy goodness!

Tip: For extra flavor, use thick-cut bacon and let the pork chops rest for 5 minutes after cooking.

Smothered Pork Chops with Creamy Mustard Sauce

These tender pork chops smothered in a rich, tangy mustard sauce are the ultimate comfort food—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tsp fresh thyme leaves

Instructions:

1. Season pork chops evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until golden brown. Transfer to a plate.
3. In the same skillet, sauté onion for 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
4. Pour in 1 cup chicken broth, scraping up any browned bits. Simmer for 2 minutes.
5. Whisk in 1/2 cup heavy cream, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, and 1 tsp thyme. Return pork chops to the skillet, spooning sauce over them.
6. Reduce heat to low, cover, and simmer for 10–12 minutes until pork reaches 145°F internally.

The double-hit of mustards adds a punchy depth to the velvety sauce, while the quick braise keeps the chops juicy. Tip: For extra flavor, let the chops rest in the sauce for 5 minutes before serving.

Smothered Pork Chops with Sweet Potato Mash

These smothered pork chops are pure comfort food—tender chops bathed in a rich onion gravy, paired with creamy sweet potato mash for the ultimate weeknight win.

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp butter
• 1/4 cup milk
• 1/2 tsp ground cinnamon

Instructions

1. Season the pork chops: Pat chops dry and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
2. Sear the chops: Heat 1 tbsp olive oil in a large skillet over medium-high. Cook chops for 4 minutes per side until golden. Transfer to a plate.
3. Make the gravy: In the same skillet, add remaining 1 tbsp olive oil. Cook onion for 5 minutes until soft. Add garlic and cook 30 seconds. Stir in flour, then slowly whisk in broth. Simmer for 3 minutes until thickened.
4. Simmer the chops: Return chops to the skillet, spooning gravy over them. Cover and simmer on low for 10 minutes.
5. Mash the sweet potatoes: Meanwhile, boil sweet potatoes in salted water for 12 minutes until tender. Drain, then mash with butter, milk, cinnamon, remaining 1/2 tsp salt, and 1/4 tsp pepper.

The magic here? The gravy soaks into the sweet potato mash just enough to tie everything together—savory, sweet, and oh-so-satisfying.

Tip: For extra flavor, deglaze the skillet with a splash of apple cider before adding the broth.

Smothered Pork Chops with Caramelized Onions

These smothered pork chops are the ultimate comfort food—tender chops swimming in a rich, oniony gravy that’s just begging to be sopped up with mashed potatoes or crusty bread.

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 ½ cups chicken broth
• 1 tsp Worcestershire sauce
• ½ tsp dried thyme

1. Season pork chops evenly with ½ tsp salt and ½ tsp pepper. Heat olive oil in a large skillet over medium-high heat. Sear chops for 3–4 minutes per side until golden, then transfer to a plate.
2. Reduce heat to medium-low. Add butter and onions to the skillet, scraping up any browned bits. Cook for 15 minutes, stirring occasionally, until deeply caramelized.
3. Sprinkle flour over onions and stir for 1 minute. Gradually whisk in chicken broth, Worcestershire sauce, thyme, remaining ½ tsp salt, and ½ tsp pepper. Simmer for 3–4 minutes until thickened.
4. Return chops to the skillet, nestling them into the gravy. Cover and simmer on low for 10–12 minutes, until pork reaches 145°F internally.

The magic here? Those slow-cooked onions melt into a silky-sweet gravy that clings perfectly to every bite of juicy pork. Tip: For extra depth, deglaze the pan with a splash of white wine before adding the broth.

Smothered Pork Chops with Green Beans and Almonds

These tender pork chops smothered in a rich onion gravy and paired with crisp green beans and toasted almonds make for a comforting weeknight dinner that feels extra special.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1/2 lb fresh green beans, trimmed
• 1/4 cup sliced almonds, toasted

Instructions:

1. Season pork chops with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chops for 3–4 minutes per side until golden, then transfer to a plate.
2. In the same skillet, add remaining 1 tbsp olive oil and sauté onion for 5 minutes until softened. Stir in garlic and cook for 30 seconds. Sprinkle flour over onions and cook for 1 minute, stirring constantly.
3. Gradually whisk in chicken broth, scraping up browned bits. Bring to a simmer, then return pork chops to the skillet. Cover and cook for 10 minutes over low heat.
4. Meanwhile, steam green beans for 5 minutes until tender-crisp. Drain and toss with toasted almonds, remaining 1/2 tsp salt, and 1/4 tsp black pepper.
5. Serve pork chops smothered in onion gravy alongside the green bean mixture.

The toasted almonds add a nutty crunch that plays perfectly against the silky gravy—this dish is all about balancing textures.

Tip: For extra flavor, deglaze the skillet with a splash of white wine before adding the broth.

Smothered Pork Chops with Spinach and Feta

These juicy pork chops get a Mediterranean twist with a creamy spinach and feta topping—comfort food that feels a little fancy but comes together in one pan.

Ingredients:

• 4 bone-in pork chops (1 inch thick)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 5 oz fresh baby spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup heavy cream

Instructions:

1. Pat pork chops dry and season both sides with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear pork chops for 4 minutes per side until golden, then transfer to a plate.
3. In the same skillet, sauté onion for 3 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant.
4. Stir in spinach by handfuls until wilted (about 2 minutes). Pour in 1/4 cup heavy cream and simmer for 1 minute.
5. Return pork chops to the skillet, nestling them into the spinach. Top with 1/2 cup feta, cover, and cook on low for 5 minutes until cheese softens and pork reaches 145°F internally.

The salty feta melts into the creamy spinach, creating a lush sauce that clings to every bite of the smoky pork. Tip: For extra richness, let the chops rest covered for 5 minutes before serving—the sauce thickens perfectly.

Smothered Pork Chops with Red Wine Reduction

These smothered pork chops with red wine reduction are the ultimate comfort food—rich, savory, and perfect for a cozy weeknight dinner.

• 4 bone-in pork chops (1-inch thick)
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup beef broth
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme leaves

1. Season the pork chops evenly with 1 tsp kosher salt and 1 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork chops for 4–5 minutes per side until deeply browned. Transfer to a plate.
3. In the same skillet, add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
4. Pour in 1 cup red wine, scraping up any browned bits. Simmer for 3–4 minutes until reduced by half. Add 1 cup beef broth and 1 tbsp thyme leaves, then return the pork chops to the skillet.
5. Reduce heat to low, cover, and simmer for 15–20 minutes until the pork is tender. Stir in 2 tbsp butter until melted and glossy.

The red wine reduction transforms these chops into something special—deeply flavorful with a silky, luxurious sauce that begs to be sopped up with crusty bread.

Tip: For extra richness, swirl in another tablespoon of butter right before serving.

Smothered Pork Chops with Creamy Parmesan Sauce

These juicy pork chops smothered in a rich, garlicky Parmesan sauce are pure comfort food magic—ready in under 30 minutes!

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Season pork chops evenly with 1 tsp salt and 1 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until golden brown. Transfer to a plate.
3. In the same skillet, sauté 3 cloves minced garlic for 30 seconds until fragrant. Pour in 1 cup heavy cream, scraping up any browned bits.
4. Whisk in 1/2 cup Parmesan cheese, 1 tsp dried thyme, and 1/2 tsp red pepper flakes (if using). Simmer for 3–4 minutes until slightly thickened.
5. Return chops to the skillet, spooning sauce over them. Cook for 2 more minutes to heat through. Garnish with 2 tbsp fresh parsley.

The sauce’s velvety texture and savory Parmesan depth make these chops feel restaurant-worthy—without the fuss. Tip: For extra tenderness, let the chops rest for 5 minutes after searing before adding them back to the sauce.

Smothered Pork Chops with Roasted Garlic Gravy

These tender pork chops smothered in a rich roasted garlic gravy are pure comfort food magic—ready in under an hour but tasting like you simmered it all day.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 large yellow onion, thinly sliced
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 4 cloves roasted garlic, mashed
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Season pork chops evenly with 1/2 tsp salt and 1/2 tsp black pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until deeply golden. Transfer to a plate.
2. In the same skillet, cook sliced onion for 5 minutes until softened. Sprinkle 1 tbsp flour and 1 tsp smoked paprika over onions, stirring for 1 minute to toast.
3. Whisk in chicken broth, scraping up any browned bits. Stir in heavy cream and mashed roasted garlic. Simmer for 3–4 minutes until slightly thickened.
4. Return pork chops to the skillet, spooning gravy over them. Reduce heat to low, cover, and cook for 10–12 minutes until chops reach 145°F internally.
5. Garnish with fresh parsley before serving.

The roasted garlic melts into the gravy, adding a sweet, mellow depth that balances the smoky paprika perfectly. Tip: For extra flavor, rub the chops with a little extra smoked paprika before searing.

Smothered Pork Chops with Honey Glaze

These tender, juicy pork chops get a double dose of love—smothered in savory onions and finished with a sticky-sweet honey glaze that’ll have everyone licking their plates.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp butter
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Season pork chops evenly with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until deeply golden. Transfer to a plate.
3. In the same skillet, add sliced onion and cook for 5 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in 1 cup chicken broth, scraping up any browned bits. Bring to a simmer, then return pork chops to the skillet. Cover and cook for 10 minutes over low heat.
5. In a small bowl, whisk together 1/4 cup honey and 2 tbsp soy sauce. Pour over pork chops, flipping to coat. Simmer uncovered for 3–4 minutes until glaze thickens slightly.
6. Remove from heat and swirl in 1 tbsp butter until melted. Garnish with chopped parsley.

The magic here? The honey glaze caramelizes into a glossy, finger-licking sauce that balances the rich pork and sweet onions perfectly.

Tip: For extra depth, add a pinch of red pepper flakes to the honey glaze—just enough to tingle, not overpower.

Smothered Pork Chops with Creamy Dijon Sauce

These tender pork chops smothered in a rich, tangy Dijon sauce are the ultimate comfort food—ready in under 30 minutes!

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• 2 tbsp Dijon mustard
• 1 tsp fresh thyme leaves

Instructions:

1. Season pork chops evenly with 1 tsp salt and ½ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until golden. Transfer to a plate.
3. In the same skillet, sauté onion for 3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
4. Pour in 1 cup chicken broth, scraping up any browned bits. Simmer for 2 minutes.
5. Whisk in ½ cup heavy cream, 2 tbsp Dijon mustard, and 1 tsp thyme. Return chops to the skillet, spooning sauce over them. Simmer for 3–4 minutes until sauce thickens slightly.

The magic here? The Dijon adds a subtle sharpness that cuts through the creamy sauce, making every bite irresistible.

Tip: For extra flavor, deglaze the skillet with a splash of white wine before adding the broth.

Smothered Pork Chops with Herb Butter

These juicy pork chops get a double dose of love—first seared to golden perfection, then smothered in a rich, herby butter sauce that’ll have everyone asking for seconds.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter, softened
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp lemon juice

Instructions:

1. Pat pork chops dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until deeply golden. Transfer to a plate.
3. In a small bowl, mix 3 tbsp softened butter, 1 tbsp rosemary, 1 tbsp thyme, and 2 cloves minced garlic.
4. Reduce heat to medium. Add 1/2 cup chicken broth and 1 tbsp lemon juice to the skillet, scraping up browned bits. Simmer 2 minutes.
5. Return chops to the skillet, spooning sauce over them. Drop herb butter by tablespoons onto the chops. Cover and cook 3–4 minutes until just cooked through (145°F).

The magic here? That herb butter melts into the pan sauce, creating a glossy, fragrant glaze that clings to every bite. Serve with crusty bread to soak it all up!

Tip: For extra flavor, let the herb butter soften at room temp for 30 minutes before mixing—it’ll blend more evenly.

Conclusion

With 20 mouthwatering smothered pork chop recipes, there’s something here for every craving and occasion! Whether you’re cooking for a weeknight dinner or a special gathering, these dishes are sure to impress. Give them a try, and don’t forget to leave a comment with your favorite—or share this roundup on Pinterest to spread the deliciousness. Happy cooking!