Smothered Pork Chops

There’s nothing quite like a meal that warms you from the inside out, and this smothered pork chops recipe does just that.

I’m talking about juicy pork chops seared to golden-brown perfection, then nestled into a rich, savory gravy loaded with bacon, mushrooms, and onions. The secret to this dish is the low and slow simmer, which makes the pork chops so tender they practically fall apart with a fork. It’s comfort food at its absolute finest, and guaranteed to be a hit at your dinner table!

There’s a special kind of magic that happens when you cook one single pan. Not only does it make cleanup a breeze (and who doesn’t love that?), but it also means every bit of flavor stays right there in the skillet, building on itself with each step. This recipe is a perfect example of that magic.

In less than an hour, you’ll go from searing those beautiful pork chops to spooning a rich, creamy gravy over them and mashed potatoes. It’s a recipe that delivers big, bold flavor without the fuss.

The combination of smoky bacon, savory mushrooms and onions, and that subtle kick of hatch pepper makes this dish a true showstopper. You’ll get tender, juicy pork in a gravy so good you’ll want to lick the plate clean. It’s the kind of meal that feels like a special occasion, but is easy enough to make any night of the week!

Key Ingredients

Pork Chops: The star of the show! Thick-cut, bone-in pork chops are best for searing and slow simmering. They hold up beautifully and stay incredibly juicy.

Bacon: Not just for breakfast! Bacon adds a smoky, savory depth to the gravy and its rendered fat is the perfect base for building flavor.

Hatch Pepper & Rosemary: This dynamic duo elevates the entire dish. The crushed hatch pepper brings a subtle, smoky heat, while the fresh rosemary adds a fragrant, earthy note that pairs perfectly with the pork.

Onions & Mushrooms: These classic partners get tender and sweet as they cook down, adding a wonderful texture and a savory, earthy flavor to the creamy gravy.

Heavy Cream: The secret to a luscious, velvety finish. A touch of cream stirred in at the end transforms the gravy, making it rich, smooth, and utterly decadent.

Tips & Tricks for Perfect Smothered Pork Chops

Choose the Right Chops: For this recipe, thicker, bone-in pork chops are your best friend. They stand up well to the initial searing and the long simmer without drying out. Aim for chops that are at least 1-inch thick.

Don’t Rush the Sear: The initial sear is crucial for building a beautiful crust and locking in flavor. Make sure your cast iron skillet is properly heated and the oil is shimmering before adding the pork. Don’t overcrowd the pan; sear the chops in batches if necessary to ensure a deep, golden-brown color.

Scrape the Skillet: After searing the pork chops and rendering the bacon, you’ll notice browned bits on the bottom of the pan—this is called fond, and it’s pure flavor! When you add the broth, be sure to scrape the bottom of the skillet with a wooden spoon or spatula to release these bits and incorporate them into your gravy.

Control the Heat: The key to a fall-apart tender pork chop is a low and slow simmer. Once the chops are nestled back in the gravy, reduce the heat to low. The gravy should be gently bubbling, not boiling vigorously. This prevents the pork from becoming tough.

To Check for Doneness: The best way to know when your pork chops are done is with a meat thermometer. For a juicy, tender chop, pull them from the heat when they reach an internal temperature of 145°F. If you’re going for that classic “fall-apart” texture, cook them to 195-200°F.

Smooth Gravy: To ensure your gravy is perfectly smooth and lump-free, be sure to whisk constantly when you add the flour and again when you pour in the broth. Adding the broth slowly also helps prevent lumps from forming.

Wait for the Cream: Adding the heavy cream at the very end is important. Simmering cream for too long can sometimes cause it to break or separate. Stirring it in after the pork chops are cooked and off the heat gives you a luscious, velvety finish to your gravy;)

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Smothered Pork Chops with Bacon and Mushrooms

These smothered pork chops are the ultimate comfort food. Starting with a quick sear for a perfect crust, the chops are then slow-simmered in a rich, velvety gravy loaded with smoky bacon, savory mushrooms, and onions. A one-pan meal that delivers big, bold flavor with minimal cleanup, making it a perfect weeknight dinner that feels like a special occasion.

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Course: dinner, Easy Dinner

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 38 minutes minutes

Servings: 4 servings

Calories: 462kcal

Author: Juliea Huffaker

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Ingredients

For the Pork Chops

• 3-4 pork chops
• 2 tablespoons oil for searing I use coconut or avocado
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper ground
• 1 1/2 teaspoons hatch pepper dry crushed
• 1 teaspoon rosemary chopped, fresh

For the Gravy

• 2 tablespoons butter
• 3 slices bacon chopped
• 3 cloves garlic minced
• 2 small onions or 1 large onion sliced
• 1 cup chicken or beef broth
• 1 cup baby bella mushrooms sliced
• 1/2 cup heavy cream

Instructions

• In a shallow dish, combine the flour, salt, black pepper, crushed hatch pepper, and rosemary. Mix well. Dredge each pork chop in the flour mixture, coating all sides. Set aside.
• Heat a large cast-iron skillet over medium heat and add 2 tablespoons of oil. Sear the pork chops for 3-4 minutes per side, until a deep brown crust forms. Remove the pork chops and set them aside on a plate.
• Reduce the heat to medium-low and add the butter and chopped bacon to the skillet. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered. Remove the crispy bacon and set it aside.
• Add the remaining flour mixture from the dredging to the skillet with the butter. Whisk constantly for 1-2 minutes until the flour is golden brown and fragrant.
• Add the minced garlic, sliced onions, and sliced mushrooms to the skillet. Whisk and cook until the vegetables are tender. Slowly pour in the broth, whisking continuously until the gravy is smooth and thick.
• Return the seared pork chops to the skillet, nesting them into the gravy, mushrooms, and onions. Sprinkle the crispy bacon on top.
• Cover the skillet and reduce the heat to low. Simmer for 20-30 minutes, or until the pork chops reach your desired internal temperature. For a tender, slightly firm chop, cook to 145°F. For a well-done, fall-apart chop, cook to 195-200°F.
• Remove the fully cooked pork chops from the skillet. Stir the heavy cream into the gravy. Whisk for about a minute until the gravy is creamy and heated through.
• Return the pork chops to the skillet and serve immediately with creamy mashed potatoes or rice. Spoon the extra gravy on top and enjoy!

Notes

Feel free to adjust the heat level by adding more or less crushed hatch pepper. You can also experiment with different types of mushrooms or a different herb like fresh thyme instead of rosemary.

Salt: The bacon will add a good amount of salt to the gravy. Be sure to taste the gravy before you add the heavy cream and adjust with more salt if needed.

Serving Suggestions: This dish is fantastic served with creamy mashed potatoes, a side of rice to soak up all that delicious gravy, or even with some crusty bread for dipping.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition

Serving: 1g | Calories: 462kcal | Carbohydrates: 17g | Protein: 26g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 998mg | Potassium: 628mg | Fiber: 2g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg