Smothered Pork Chops

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Whether 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

Here I explain the ingredients for the best smothered pork chops, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• 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

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. 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.
2. 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.

3. 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.
4. Make it creamy. Remove from heat. Stir in the cream cheese until it melts into the sauce.

5. 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:

Air Fryer Pork Chops

Grilled Pork Chops

Stuffed Pork Chops

Pan Fried Pork Chops

Recipe Card

4.92 from 60 votes

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!

Prep: 10 minutes

Cook: 50 minutes

Total: 1 hour

Author: Maya Krampf from Wholesome Yum

Servings: 4 (adjust to scale recipe)

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Ingredients

[ See substitutions ]

U.S. – Metric

Tap underlined ingredients to see the ones I use.

• 4 8-oz Boneless pork chops ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Garlic powder (optional) ▢
• 1/2 tsp Onion powder (optional) ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Olive oil ▢
• 1 large Onion (sliced into thin half moons) ▢
• 2 cloves Garlic (minced) ▢
• 1 tbsp Fresh thyme (or 1 tsp dried thyme) ▢
• 1 cup Chicken broth, reduced sodium ▢
• 1.5 oz Cream cheese (cut into small chunks) ▢

Instructions

[ See step photos • See my tips ]

Tap on the times in the instructions to start a kitchen timer.

1. Pat the pork chops dry with paper towels. Season both sides with sea salt, garlic powder, onion powder, and pepper.

2. 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.

3. Reduce heat to medium-low or medium. Using the same Dutch oven, saute the sliced onions for 15-20 minutes, until caramelized.

4. Once the onions are caramelized, preheat the oven to 375 degrees F (190 degrees C).

5. Add the minced garlic and thyme leaves. Saute for about 1 minute, until fragrant.

6. 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.

7. Remove from heat. Add the cream cheese. Stir in the cream cheese until it melts into the sauce.

8. 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).)

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s 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.

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Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 541

Fat 35g

Protein 48g

Total Carbs 5g

Net Carbs 4g

Fiber 1g

Sugar 2g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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