This recipe for Smothered Pork Chops checks all of the boxes. It's an entrée that can come together in minutes, and the gravy takes it up to the top of the comfort food meter.
Smothered Pork Chops are Comfort Food Done Right
If the title of a recipe starts with "smothered" it's bound to end with deliciousness. Whether it's smothered chicken served with mashed potatoes or slow cooked smothered Swiss steak and old school favorite. These pork chops are a beautiful meal you can have ready in no time making them ideal for busy day dinners.
Helpful Tips for Making Pork Chops
- Don't forget to scrape all of the brown bits from the bottom of the pan after browning the pork chops. This will add a flavor boost to the gravy.
- The chops don't need to cook all the way through when browning. They will finish cooking in the gravy.
- You can use bone-in chops if you prefer, but the cooking time will need to be extended by several minutes.
- The smoke of the bacon adds such a rich flavor to the pork chops.
- Using boneless pork chops no thicker than ½ inch allows you to put this dish together in 30 minutes.
- Serve these pork chops over rice, with a generous helping of homemade creamy mashed potatoes with a side of roasted vegetables such as this roasted asparagus. It's a family pleasing meal that's special enough to serve company.
Other Pork Inspired Recipes to Try
Pork is often on sale and makes a pleasant change from chicken entrees. A few other recipes you may like to add to the dinner menu are:
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Smothered Pork Chops with Bacon Gravy
- 4 slices bacon cooked and crumbled
- 10 ½ inch thick boneless pork chops
- 2 teaspoon garlic and herb Mrs. Dash divided
- 1 teaspoon seasoned salt divided
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 4 tablespoon olive oil
- 3 tablespoon butter or light butter
- 1 small onion diced
- 8 oz sliced portabella mushrooms
- 1 tablespoon Worcestershire sauce
- 2 clove garlic minced
- 3 cup milk
- 1 tablespoon fresh thyme leaves divided
- In a large skillet cook the bacon, then set aside on paper towels to drain. Reserve 2 tablespoon of pan drippings, discard or freeze the remainder.
- In a small bowl, mix together ¼ cup all-purpose flour, 1 teaspoon garlic and herb Mrs Dash, ½ teaspoon seasoned salt and black pepper. Season chops on all sides with the seasoned flour.
- In the same large skillet, heat olive oil over medium-high heat. Brown the pork chops over medium-high heat for 1-2 minutes on each side, then remove to a platter. Add additional oil as needed while cooking. Cook in batches, then remove from the pan, cover and keep warm.
- To the pan add the butter, onion, mushrooms, Worcestershire sauce and ½ of the fresh thyme to the pan. Scrape any brown bits from the bottom of the pan.
- Add the remaining 1 teaspoon Mrs. Dash, ½ teaspoon seasoned salt, and black pepper to your taste. Cook for 10 minutes then add the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the cooked mushrooms and onions with ¼ cup all-purpose flour. Mix the flour into the mushrooms and onions, cooking over medium-low heat until dissolved.
- Gradually add the milk and cook stirring constantly cooking over medium-high heat until it's beginning to thicken. Mix in the remaining thyme.
- Add the pork chops back to the pan, and simmer until cooked through and fork tender about 8-10 minutes.
- Sprinkle with crumbled bacon just before serving.