Creamy Smothered Pork Chops Recipe
Anyone who has cooked with pork chops may attest to the fact that they're not the juiciest cut of meat out there; even just a few minutes of overcooking can lead to dry, unappetizing chops. When cooked properly, however, pork chops are beautifully tender, and yes, even juicy. Perhaps the best way to retain moisture in pork chops is to smother them in a creamy sauce — which is exactly what recipe developer Jennine Rye does in her creamy smothered pork chops recipe. She assures us, "The pork chops end up really tender due to the method of cooking," which calls for a quick browning of the chops, before they finish off in a hot bath of that creamy, dreamy sauce.
The sauce in question is also loaded with mushrooms, onion, and garlic, making it aromatic, umami-rich, and ultra-savory. "The creamy mushroom sauce is such a great pairing with the pork chops," Rye says. Even when they're cooked properly, pork chops are pretty mild on their own — thanks to the sauce pairing, however, you can count on moist, flavorful pork chops every time.
Gather the ingredients for creamy smothered pork chops
While you can find both bone-in and boneless pork chops at most grocery stores, you'll want the latter option for this recipe. You'll also need a bit of salt and pepper for seasoning, as well as some neutral cooking oil for both browning the chops and sautéing the vegetables. Speaking of veg, you'll need an onion, white mushrooms, and a clove of garlic — chopped, sliced, and crushed, respectively. Not a fan of white or button mushrooms? No problem, according to Rye: "Wild mushrooms are a delicious swap, and if you want to really amp up the mushroom flavors, dried porcini mushrooms or a little porcini powder make the sauce super mushroomy."
To round out that creamy sauce, you'll need cream of course (Rye uses ultra-rich double cream), a bit of flour, some chicken stock (or a chicken bouillon cube), and a dash of Worcestershire sauce. And, if you really want to highlight the pork flavor, Rye says, "Adding chopped bacon also amplifies the pork flavor and adds a different taste to the dish." If you don't want to add that extra ingredient, you could instead swap out the chicken stock and opt for pork stock instead.
Brown the pork chops
To get a little crust and color on the pork chops, we'll kick off the recipe by browning them. Place a large pan or skillet on the stovetop over medium-high heat and add in 1 tablespoon of the oil. Season the pork chops with salt and pepper to taste on both sides, then add them to the pan. The goal is not to cook them through, so you only need to sear for about 3 to 4 minutes on each side. At that point, remove the chops from the pan and set them aside.
Build the creamy sauce
Into the same pan, add in the remaining tablespoon of oil. Next up, add in the chopped onion and sliced mushrooms, and allow those to sauté until softened. Add the garlic next and cook for just another minute or 2, until fragrant. Sprinkle over the flour and stir, making sure that it coats all of the vegetables in the pan. Add the chicken stock and stir, then pour in the cream. Finally, add in just a dash of Worcestershire sauce, which will really solidify the savory nature of this creamy sauce.
Smother the pork chops
Return the pork chops to the pan, comfortably nestling them into the sauce. Leave the lid off and allow the dish to simmer for about 10 minutes, during which time the chops will cook through. Use a meat thermometer to know exactly when the pork chops are done — the temperature should reach 145 F.
Serve these creamy smothered pork chops
These pork chops are best served hot and fresh from the pan — and, of course, smothered in plenty of that creamy sauce. To contrast the rich nature of the chops and sauce, a simple vegetable side dish is a good option here, though Rye has a few other suggestions. "My personal favorite pairing with this dish is parmentier potatoes with extra garlic," she says. "Rice, noodles, or potatoes make great sides as they absorb the juices of the dish really well." In the case of leftovers, Rye simply notes to enjoy them within three or four days.
- 4 thick-cut, boneless pork chops
- salt, to taste
- pepper, to taste
- 2 tablespoons cooking oil, divided
- 1 onion, chopped
- 8 ounces white mushrooms, sliced
- 1 clove garlic, crushed
- 1 tablespoon flour
- 1 ½ cups chicken stock
- ½ cup cream
- 1 dash Worcestershire sauce
- Place a large, deep pan on the stovetop over medium-high heat and add in 1 tablespoon of oil.
- Liberally season the pork chops with salt and pepper, then add them to the pan. Allow each side to brown for 3 to 4 minutes, then remove from the pan. Set the pork chops on a plate to one side.
- Add the remaining tablespoon of oil to the pan, then add the sliced onion and mushrooms. Sauté the vegetables until they are softened and colored. Add the crushed garlic to the pan and cook for a minute or 2 longer.
- Stir the flour into the vegetables, then add the chicken stock. Stir everything together, and then add the cream and a dash of Worcestershire sauce, and stir everything once more.
- Return the browned pork chops to the pan and allow them to simmer in the creamy mushroom sauce, lid off, for 10 minutes, or until just cooked through; the pork chops will be ready when a meat thermometer reads 145 F.
- Serve the pork chops hot and fresh from the pan, with extra sauce spooned on top. Store leftovers in an airtight container in the fridge.
| Calories per Serving | 515 |
| Total Fat | 33.5 g |
| Saturated Fat | 10.4 g |
| Trans Fat | 0.1 g |
| Cholesterol | 152.3 mg |
| Total Carbohydrates | 11.3 g |
| Dietary Fiber | 1.5 g |
| Total Sugars | 4.7 g |
| Sodium | 904.0 mg |
| Protein | 41.6 g |
