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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?
Leave a rating to help other readers, or get the recipe sent to your inbox.
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.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my 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
T.White
0Tried this dinner tonight – delish! The pork chops cooked perfectly and the gravy was great. Highly recommend.
Khrys
0This was worth the effort! It’s just so good. I think I found my new go-to recipe for pork chops from now on. Everyone absolutely loved it. And I’m adding this to our meal rotation!
Monique
0The pork was so tender and flavorful and the caramelized onions added a nice sweetness to the dish. The gravy was so creamy and It perfectly paired with broccoli rabe. So delish!
Heather
0These were so good! I made this when my parents came over for Sunday dinner and the whole family loved it. My mom doesn’t usually like pork chops that much, but she loved these.
Megan
0Oh man this was so good! We put it over some creamy mashed potatoes, the pork chops were so tender. Hubby has already requested it again lol
Carla
0This recipe was rich and decadent. I have never put cream cheese in my onion gravy before, but what a great add-on. It made it tangy and creamy. I will be using this trick in the future. Thanks for sharing.
Leanne Bull
0Hands down the best pork recipe I’ve ever had and I’m very hard to impress 😋
Kate Denkers
0We loved this dish. We served it over Cauliflower rice. The onions are so flavorful. I doubled the cream cheese to make thicker sauce. Delicious.
karen
0This was delicious! I will definitely make it again. The flavor is great. It would probably be great with chicken too.
Karen
0Do not hesitate to make this dish. It’s delicious! I didn’t change a thing… the pork chops were not dry at all, got compliments all around, and will make this one often.
SandyH
0Pork Chops were tender and the gravy is flavorful. Will make this again!
Dawn W.
0I added mushrooms…..it was deliciousness. And quick to make…only had 3 chops but it worked
well for us two.
Brodano
0These are some slammin’ pork chops!! Great recipe..
Jami
0I didn’t have any pork chops on hand and I’m trying to use the meats I have. I really wanted to try this so I substituted chicken. We loved it and will be making this again.
Robin L Hakeos
0Fixing thick stuffed pork chops bake at 350 for about 20 minutes, can I pour pork gravy on them and bake on oven top with aluminum foil, my pork chops always come out dry.
Amy Vunkannon
0I have 4 pork chops. About 2 inches thick.(3 1/2 pounds) I know I will have to double the sauce and cook time but will this gravy get too dry and sticky by cooking it longer?
Wholesome Yum D
0Hi Amy, You should be fine cooking the sauce a little longer than stated in the recipe.
Jo
0Is there a substitute for cream cheese?
Wholesome Yum D
0Hi Jo, You could omit the cream cheese and add a little heavy cream but the sauce won’t be as thick and creamy as in the pictures.
Bronte
0Do you think browning 8 pork chops in batches and then layering them in the oven would work? Or is that crazy? Recipe looks delicious!
Wholesome Yum D
0Hi Bronte, I think you could use 8 pork chops. Make sure you double the other ingredients and you may have to cook the pork chops longer to reach an internal temperature of 165 degrees.
Wholesome Yum A
0Without a doubt a family favorite! I doubled the recipe and had to use rosemary instead of thyme, I was all out. It tasted amazing! Definitely adding to my household’s regular menu.
Mary
0When I try new recipes they don’t always turn out good. I must say I love this one. I added more cream cheese, but I made xtra gravey. Very creamy and tasteful.
Karon Faught
0Hi! I can’t wait to try this and I’m planning to make for Christmas Eve. My husband likes a lot of gravy and I want to serve these with mashed potatoes so was thinking about doubling the sauce ingredients. Would that work or wjll that mess up the cooking of the pork chops?
Wholesome Yum M
0Hi Karon, Doubling the sauce should work just fine. Enjoy your meal!
Nicole.
0This is seriously yummy. It’s so good that an unknown member of my family risked certain death and ate the leftovers I lovingly packed for my own lunch. My only recommend is to double it so there is more to go around! I’ve now made this at least 5 times. Occasionally I mess with the original recipe adding mushrooms or peppers if I have some needing to be used up but it’s awesome as written and if you follow the recipe you’ll get rave reviews from your family!
Jordenne
0Delicious recipe!! Great flavor without a ton of different ingredients and steps. I seasoned the pork chops with Cavender’s All Purpose Greek Seasoning (since I didn’t have onion powder on hand). I will definitely make again!
kazy
0I have to give another review for this recipe. I do not feel I was appreciative enough because I am so in love with the flavor of this onion gravy. I did add some mushrooms, but still….this gravy can be used in so many dishes. In fact I made a mushroom cauliflower rice dish and one of the ingredients was to add some Alfredo sauce which I switched out for this onion gravy and mano manischewitz was that dish amazing. All because of your onion gravy. I will miss it when it’s gone and can’t wait to make it again. It was so simple and easy and so good and so savory that I cannot say enough about it. If any of your other recipes are close to this, I can’t wait to try them all. Thank you so much for sharing this.
kazy
0This came out great. I loved it. So creamy. So comforting. Note: Instructions say to season pork chops with salt, pepper, onion and garlic powder. There’s no listing for onion and garlic powder under ingredients. Just saying.
Roberta
0Hi Maya, could you please help me to find a way to enjoy this recipe even if I can’t have onions (nor scallions or other vegetbles of this group: I’m allergic to them and even a small amount causes me severe itches both on the skin and in the digestive tract, terrible and unbeareable!)… I don’t mind resemble the flavour, which of course depends on them, but the consistence and the final looking of the dish once finished. Maybe sliced red radicchio? Or Sliced roman lattuce? Any suggestion will be greatly appreciated 🙂
Wholesome Yum M
0Hi Roberta, A romaine lettuce or cabbage will match the same visuals from the recipe. If you would like to add a little flavor, you could slice bell peppers and use those as well. Enjoy!
Nicole M.
0Easy and delicious.
Kurka
0Mojemu cotu smakowało ♡ 10/10
Nicole
0Easy and delicious!
Mallory M
0How were the macros calculated for this? I did my own calculations and it’s telling me about 200 calories less than what is listed above- I just want to be as accurate as possible 🙂 Can’t wait to make this tonight!
Wholesome Yum M
0Hi Mallory, There are a few variances here. Pork chops, chicken broth, and cream cheese can all have different calorie counts depending on what you use. If you computed the nutrition facts with your specific ingredients, then you can go with your numbers! Enjoy!
Erin
0What are the measurement for onion powder and garlic powder. Didn’t see in list!
Wholesome Yum M
0Hi Erin, You just want to lightly coat your pork chops on both sides, 1/2 tsp of each garlic and onion powders is sufficient.
Beverly Townsend
0This is very good. I would like to see the sauce a little thicker. Wonderful flavor and tender to cut.
Scott Smith
0Added celery salt, mushrooms, more cream cheese (2oz.) And a dash of sage. Also smoked the chops for about 10-15 minutes while preparing the gravy
Carley
0This is delish! After making the gravy I put everything in the instant pot for 10 minutes (instead of in the Dutch oven). Oh. My. Word. So delish! I made it before bed so my husband and I have a hearty lunch tomorrow but after tasting it he had to have 1/2 a pork chop for a bedtime snack! So tender and so good! Thank you for creating such delicious recipes!
Debbie
0What did you cook your instant pot on?
Taylor
0Best I’ve ever had!
Theresa
0This was absolutely the best everyone loved it. But I thought onions were a big no no on the keto diet?
Maya | Wholesome Yum
0Hi Theresa, I’m glad you liked it – would appreciate a recipe rating if you get the chance! 🙂 Onions are fine for a keto diet. You can read more about keto friendly vegetables here.
Robert
0This recipe calls for only 1.5 ounces of cream cheese. Is this correct or a typo? In my mind it seems that it should be more.
Wholesome Yum M
0Hi Robert, The recipe is correct. It doesn’t take much cream cheese to give this recipe a creamy texture. Enjoy!
Terrilynn
0will this recipe work with bone in pork chops?
Wholesome Yum M
0Hi Terrilynn, Yes, but you will probably need to increase the cook time. Be sure to use a thermometer to make sure your pork chops hit 145 degrees F.
Trisha
0I don’t have a Dutch oven or cast iron skillet. After I sear on stove and make gravy in that same pan can I transfer it to a regular baking dish and make?
Wholesome Yum M
0Hi Trisha, Yes that will work great! Enjoy.
Emily A
0Or leave it in the cast iron & cover with foil.
I wished I had some mushrooms, I sliced up a green apple AND added a touch of white wine with the broth… we are not completely Keto, low carb…
D. Nelson
0Wonderful recipe. My husband loved it!
Kimberly Bogelund
0My daughter is dairy free: would it work to use coconut cream instead of cream cheese?
Wholesome Yum M
0Hi Kimberly, You would get a totally different flavor profile and consistency using coconut cream. I recommend using dairy free cream cheese if there is a dairy allergy in your home.
Jody Hagedorn
0Maybe because you used fresh thyme? You may want to try dried but you have to be careful because it is much stronger. I also amped up the garlic a bit. One last thought, letting your meat “sit” seasoned for a while will give them more flavor when seared. Love this recipe!
Megan
0I just made it tonight. This is good, but I will say that the flavor isn’t really that strong. I thought it was kind of plain. I would like to see an edit maybe with some tips to make it even better!
Wholesome Yum M
0Hi Megan, I’m sorry this didn’t turn out the way you had hoped. The seasonings can be adjusted to taste without making an impact on the nutrition listed for the recipe.
Elena
0Easy and delicious!
Cindy
0Smothered pork chops are my favorite. I like to serve them over rice. So good!
Debra Danielson
0SO GOOD!! Will definitely make again. May try with chicken over egg noodles next time!
Lisalia
0Ohhh SO GOOD! I love me some pork chops but have had them too dry in the past. This recipe was DELICIOUS and a great excuse to use my new Staub dutch oven I got back at christmastime. Thank you!
Sandra
0Well, I promised a follow-up, and here I am.
These are the BEST pork chops that my family and I have ever had! So easy to make too.
Next time they’re made, I will make about 1 1/2 the amount for the caramelized onions though. Don’t get me wrong, the recipe the way it’s made is just fine. We like onions around here, and think that just a bit more of the onions & sauce would be better. The nutrition value addition shouldn’t be a problem with us. Another reason that it needs more is because the pork chops were not of equal size, and there were 4 chops instead of 3, so that also was a factor to make a little more of the sauce. Note: Two of the chops were 8 oz., 1 was at 6 oz., and the 4th one was only around 3 oz., making it 25 oz. total, instead of 24 oz.
They were tender. Next time, either the temperature will have to be lowered just a bit down to 370 or 365 degrees (yes, that can be done with this oven, since it’s digital) or shorten the baking time to about 18 minutes. The oven is on the “sharp side”, so many recipes have to be adjusted a little.
Maya, thank you for posting this one. It’s a keeper for sure!!
Shelli
0I don’t have a Dutch oven so can I use a cast iron pan instead? Thanks.
Wholesome Yum M
0Hi Shelli, Yes, that will work fine.
Jeanie Rancka
0Can I use 1 cup of heavy cream with 1 8 oz cream cheese??
Wholesome Yum M
0Hi Jeanie, I have not tried this, but it sounds like it would create a thick sauce to go alongside your pork chops. Please let us know how it turns out if you decide to try it!
Sandra
0What a perfect timing! I was just thinking of getting some pork chops at the store today, and here, you have a recipe up for them. This sounds fantabulous (a word I invented a long time ago), and I just have to try this one. Bet both of my fussy guys will like this ( DH & adult son). I’m already liking this one!!
Won’t be able to use an enameled dutch oven though as my stove is one of those glass-top ceramic ones, & enameled pots & pans are a big no-no (they could fuse together from the heat of the burner). Not to worry, there is another great dutch oven in the house that can be used.
Will let all of your know how this turns out. All they need is a side dish, and maybe that cucumber salad recipe that I spotted.
Wish me luck! My guys are going to be very surprised at this one!!
Denise
0Delicious! Even my finicky husband loved it.