There’s nothing better than juicy, tender smothered pork chops in a rich, savory gravy. This recipe delivers serious comfort food vibes – golden-seared chops, crispy bacon, and a creamy, flavorful sauce that’s perfect for soaking up with mashed potatoes!
Why this recipe works
- Amazing flavor: A perfect blend of paprika, garlic, onion, and thyme gives these pork chops incredible depth and seasoning.
- Velvety gravy: Crispy bacon, caramelized onions, and a splash of cream come together in a rich, savory sauce you’ll want to lick off the plate.
- Perfectly juicy: Pounding plus a quick sear locks in moisture, while a gentle simmer in the flavorful gravy keeps every bite melt-in-your-mouth tender.
My tips for success
- Room temperature meat: Let the pork chops sit out for 15-20 minutes before cooking – they sear better and turn out juicier!
- Ingredient swaps: Pork chops: Thick-cut boneless or bone-in work; adjust cook time. Bacon: Adds depth; turkey bacon works too. White wine: Enhances sauce; swap for broth if preferred. Heavy cream: Adds richness; half-and-half works for a lighter touch.
- Proper searing: To get the best golden crust, do not overcrowd the pan; sear in batches if necessary.
- Deglazing: Use wine or broth to scrape up any browned bits – the add a lot of flavor to the gravy.
- Avoid overcooking: Simmer the chops just until they reach the USDA-recommended 145°F internally for the best juiciness!
Printable recipe
Smothered Pork Chops
Ingredients
Meat
- 2 slices thick-cut bacon
- 4 thick-cut boneless pork chops (1" thick, ~1 ½ lbs, at room temp (let sit on counter for 15-20mins before cooking))
Seasoning
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce
- 1 tablespoon butter
- 1 medium onion (finely diced (~1 cup))
- 2 cloves garlic (minced)
- 1 tablespoon flour (use 2 tablespoons if preferring very thick gravy)
- ⅓ cup dry white wine (or extra broth)
- 1 cup chicken broth (low-sodium preferred)
- 2 teaspoons Worcestershire sauce
- ¼ cup heavy cream
Instructions
- Cook bacon: In a large skillet over medium heat, cook 2 slices thick-cut bacon until crispy. Remove and crumble; set aside, leaving bacon fat in pan.
- Prep pork chops: Place 4 thick-cut boneless pork chops between two pieces of plastic wrap. Gently pound 4-5 times with a rolling pin or flat side of a meat mallet to tenderize without flattening.
- Season: In a small bowl, mix 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Season both sides of pork chops.
- Sear pork chops: Heat skillet over medium-high heat. If needed, add 1 tablespoon oil to bacon fat. Sear pork chops for 4-5 minutes per side until golden brown. Remove and set aside (pork does not need to be cooked through at this point).
- Cook onions and garlic: Reduce heat to medium and add 1 tablespoon butter to skillet. Sauté 1 medium onion (chopped) for 6-7 minutes until softened. Stir in 2 cloves garlic (minced) and cook for 30 seconds.
- Make sauce: Sprinkle in 1 tablespoon flour and stir for 1-2 minutes until no dry flour remains. Deglaze pan with ⅓ cup dry white wine, scraping up browned bits. Simmer for 1 minute, then stir in 1 cup chicken broth and 2 teaspoons Worcestershire sauce.
- Simmer pork chops: Return bacon and pork chops (plus any juices) to the skillet, coating them in the sauce. Simmer for 4-5 minutes until sauce thickens and the pork reaches 145°F internal temperature.
- Finish with cream and serve: Stir in ¼ cup heavy cream and warm through. Check for seasoning, add salt/pepper/Worcestershire as needed. Serve immediately.
Helpful recipe hints
Recipe variations
- Mushrooms: Add sliced mushrooms with the onions for an extra-flavorful gravy.
- Spicy cajun pork chops: Swap the seasoning for Cajun spice blend and add a dash of hot sauce to the gravy for a bold, smoky kick.
- Add herbs: Stir in chopped soft herbs like sage, thyme or parsley at the end for extra freshness.
Troubleshooting & storage questions
Make sure you cook the flour for the recommended time, and allow the sauce to simmer until it reaches your preferred thickness.
If the gravy is still too thin for your liking, combine 1-2 teaspoons of cornstarch with 1-2 teaspoons of cold water. Stir this slurry into the gravy and simmer until thickened.
Toughness often results from overcooking or cooking at too high a heat. Pork chops are lean and can become dry if not cooked properly.
To ensure tenderness, cook the chops over low heat, allowing them to simmer gently in the gravy. Using a meat thermometer to check for an internal temperature of 145°F can help prevent overcooking.
Let the pork chops cool completely before storing. Place them in an airtight container with the gravy and refrigerate for up to 3 days.
For the best texture, reheat slowly on the stovetop over low heat, adding a splash of broth or cream if needed to loosen up the gravy. You can also reheat in the microwave, covered, in 30-second intervals, stirring the gravy occasionally.
Serving tips
Let the pork chops rest for a few minutes before serving – this helps lock in the juices and lets the gravy thicken just right.
We love these with a pile of mashed potatoes, fluffy rice, or warm dinner rolls to soak up every drop of that rich, savory sauce. Add a side of roasted broccoli, sautéed green beans or a crisp green salad with ranch dressing to round out the meal!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
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