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Get It NowWhether you’re a pork lover or simply looking to try something new, these juicy smothered pork chops will win you over. No more worries about dry pork here! I must confess, while I wasn’t always the biggest fan of pork recipes (excluding bacon, of course!), this recipe totally converted me. It’s just as juicy as my classic baked pork chops, but cooking them in a creamy, savory onion gravy really takes them over the top. It’s easier than it sounds!
Why You’ll Love This Smothered Pork Chops Recipe
- Tender and juicy pork chops – Pork chops are very lean, so some recipes can make them dry. Not this one!
- Comforting and rich onion gravy – My favorite part! And I have a secret ingredient that makes it rich and creamy.
- Fast and easy – These smothered pork chops are made with simple, unprocessed ingredients (a.k.a. my jam). And there’s only 10 minutes of hands-on prep time. I love these on busy nights!
- Naturally gluten-free – There are no thickeners or flour roux. I use something surprising to thicken the gravy instead (see below!), and it tastes amazing.
- Great for picky eaters – This dish is a great choice to ease into enjoying pork if you (or a family member) are on the fence about it like I used to be.
Ingredients & Substitutions
This section explains how to choose the ingredients for the best smothered pork chops, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Pork Chops – I use thick cut boneless pork chops (sometimes called pork loin chops), but you can use bone-in pork chops or thin ones if that’s what you have. Just keep in mind that the time to cook will change.
- Seasonings – Since the gravy is already very rich, all you really need is salt and pepper, but I like to add some garlic powder and onion powder, which are optional. You could also add smoked paprika, or try my pork chop seasoning.
- Olive Oil – For searing the chops. Avocado oil, ghee, or any other neutral cooking oil works fine.
- Onion – I use sweet yellow onions because I love a slightly sweet gravy, but you can use white onions or red onions, depending on your taste preference. We’re going to caramelize the onions, so if you have some on hand you can add them in and just saute for a few minutes.
- Garlic – Sometimes I take a shortcut and use 1 teaspoon of jarred minced garlic instead.
- Fresh Thyme – Fresh will give you the best herby flavor, but you can substitute 1 teaspoon of dried thyme if needed, or try other herbs, such as fresh parsley or rosemary.
- Chicken Broth – I use reduced sodium chicken broth, as this dish is already salty enough. You can even make your own chicken broth if you have time, or use bone broth for extra richness.
- Cream Cheese – This is my secret ingredient to thicken the gravy, as it’s a natural cornstarch substitute in sauces and makes it creamy. You can opt for heavy cream instead, but in that case you’ll want to simmer the gravy for a while to thicken.
VARIATION: Make mushroom gravy!
Simply saute mushrooms together with the onions, or juse use mushrooms alone. You can also mix leftover creamy mushroom sauce together with the gravy.
How To Make Smothered Pork Chops
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Season and sear the pork. Pat the pork chops dry with paper towels. Sprinkle both sides with sea salt, garlic powder, onion powder, and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Add the pork chops and sear on both sides, until golden brown. Transfer to a plate and set aside.
- Saute the aromatics. Reduce to medium-low or medium heat. Using the same Dutch oven, saute the sliced onions until caramelized. Add the minced garlic and thyme leaves, and saute until fragrant.
- Deglaze and simmer. Add the chicken broth to the Dutch oven. Scrape any browned bits from the bottom of the pan. Bring to a gentle boil, then simmer until it gets thicker and the volume is reduced.
- Make it creamy. Remove from heat. Stir in the cream cheese until it melts into the sauce.
- Bake. Return the pork chops to the Dutch oven and spoon the sauce and onions over them. Cover with the lid. Bake smothered pork chops in the oven, until cooked through.
My Recipe Tips
- Let the cream cheese soften if you have time. If you cut the cream cheese into small chunks and allow it to soften at room temperature, it will melt in the sauce more quickly.
- Searing is just for browning, don’t cook all the way through. If you cook the pork chops completely during the stovetop step, they will be dry by the time they finish in the oven — and won’t absorb as much flavor from the gravy.
- Baking time will vary depending on thickness. Smothered pork chops usually come out very juicy because the gravy seals in moisture, but it’s still possible to overcook them. Just like baked chicken breast, they will taste dry if you do. Thinner chops will cook faster than thicker ones.
- Use a meat thermometer. The pork chops are done when they reach an internal temperature of 145 degrees F. This is my favorite regular instant-read thermometer, but I actually prefer to use a probe thermometer like this because it’s hands-off. If you use a regular one, start checking early in the oven time, just in case.
Storage & Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: When ready to eat, reheat in the microwave or in a skillet, just until hot.
- Freeze: Store the pork chops and gravy together in a zip lock bag or container in the freezer. They’ll last for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
Smothered pork chop recipes go with just about any side dish, but I like to serve mine with something that can soak up the gravy. Here are my favorite sides to go with it:
- Mash – Soak up the sauce with a bed of mashed potatoes, or my personal go-to choice, mashed cauliflower (pictured above).
- Rice – Soak up the sauce with fluffy rice, or go with the healthier option I choose more often, cauliflower rice.
- Noodles – Pour extra gravy over your favorite pasta for the perfect comfort food. If you need a lighter option, make zucchini noodles or quick and easy microwave spaghetti squash.
- Vegetables – I love these smothered pork chops (gimme that gravy!), but this is a very rich dish, so I like to balance it with a side of veggies. I often serve it with a side of roasted asparagus or a medley of roasted veggies to use up whatever I have on hand. For something you can make at the same time while the pork bakes in the oven, try sauteed patty pan squash or broccoli rabe.
More Juicy Pork Chop Recipes
Nobody likes dry, tough pork chops, so try these super juicy recipes instead:
My Favorite Tools For This Dish
- Dutch Oven – It heats evenly and goes straight from stovetop to oven!
- Meat Thermometer – This instant thermometer is the easiest way to ensure that these easy smothered pork chops are perfectly cooked every time.
Smothered Pork Chops
A tender and juicy smothered pork chops recipe cooked with caramelized onions, garlic, and creamy gravy. These are the perfect comfort food!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Pat the pork chops dry with paper towels. Season both sides with sea salt, garlic powder, onion powder, and pepper.
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Heat the olive oil in a Dutch oven over medium-high heat. Add the pork chops and sear on both sides, about 3 minutes per side without moving, until browned. Transfer the pork chops to a plate and set aside.
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Reduce heat to medium-low or medium. Using the same Dutch oven, saute the sliced onions for 15-20 minutes, until caramelized.
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Once the onions are caramelized, preheat the oven to 375 degrees F (190 degrees C).
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Add the minced garlic and thyme leaves. Saute for about 1 minute, until fragrant.
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Add the chicken broth. Scrape any browned bits from the bottom of the pan. Bring to a gentle boil, then simmer for about 2-3 minutes, until it gets thicker and the volume is reduced by at least 1/4.
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Remove from heat. Add the cream cheese. Stir in the cream cheese until it melts into the sauce.
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Return the pork chops to the Dutch oven and spoon the sauce and onions over them. Cover with the lid and bake for 20-25 minutes, until cooked through. (Time will vary depending on the thickness of your pork chops — use a thermometer to check and cook to 145 degrees F (63 degrees C).)
Did You Like It?
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Recipe Notes
Serving size: 1 pork chop with gravy*
*Nutrition info is for large, 8-ounce pork chops. Depending on what you’re serving them with, it may make sense to cut the serving size in half to 4 ounces instead.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
76 Comments
Chay Anderson
1Very good! I served mine with mashed cauliflower and roasted baby broccolini. I also added 1/4 cup of Chardonnay after the onions were carmelizied. Delicious!
Joyce Oster
1This recipe was delicious! I checked the internal temp of the pork chops after 15 min in the oven as mine were not as thick as recommended. Perfectly cooked! Only issue I had was that the cream cheese did not “melt” totally, but gravy still tasted great.
Jenni
0This was so good. I loved the flavor!
Wanda Bobo
0Cooked these today and they were so tender and tasted great. Changed oven to 350 and baked for 25-30 minutes. Used thin pork chops and they turned out really well. Put oven on hold and heat as I finished up rest of meal. Had steamed squash and potatoes cut into wedges with them. Thanks for your amazing recipes. Appreciate them.
Teri
0These were fabulous! My husband says they are a definite do over. My oven is very old and the pork chops became overcooked yet they still fell off of the bone. Very tender and succulent. The onion “gravy” was terrific. I could make it into a soup and eat it just as it was. The leftovers were even more delicious the next day. Next time I may try adding a bit of dijon mustard for a zesty twist. Keep the recipes coming, Maya!
Amy M.
0Made these yesterday. Delicious! I did use heavy cream (and a little Xanthum Gum) because hubby doesn’t care for the cream cheese taste in gravy.
Barbara Lusk
0I am on Keto and losing weight. Your recipe have really helped. Thank you.