Shop
My
Custom
FREE 5-Ingredient Recipe EBook
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
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.
- 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!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Pat the pork chops dry with paper towels. Season 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, about 3 minutes per side without moving, until browned. Transfer the pork chops to a plate and set aside.
-
Reduce heat to medium-low or medium. Using the same Dutch oven, saute the sliced onions for 15-20 minutes, until caramelized.
-
Once the onions are caramelized, preheat the oven to 375 degrees F (190 degrees C).
-
Add the minced garlic and thyme leaves. Saute for about 1 minute, until fragrant.
-
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.
-
Remove from heat. Add the cream cheese. Stir in the cream cheese until it melts into the sauce.
-
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!
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.
📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
Smothered Pork Chops
97 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.
Ashley Swanner
0I had to stir to a while for it to melt completely. I even helped it along by smashing it with a spoon.
Jenni
0This was so good. I loved the flavor!
Trisha
1I 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
1Hi 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…
Janice Atkinson
0We LOVE this recipe! I always add more vegetables than it calls for (i.e. bell peppers, Brussells sprouts, celery, green beans, fennel, and/or whatever vegetables I have around), and I add more broth, cream, and seasoning to compensate. I have served this to company several times, and they all RAVED about it (even those who don’t usually like vegetables)! This is my favorite pork chop recipe, ever. It’s worth the time and effort it takes for the chopping!
Wholesome Yum D
0That’s great to hear, Janice! I love that you load it up with extra veggies, sounds like such a hearty, flavorful meal. Thanks for sharing your twist on it!
Susan Klein
0These chops tasted great, but I was disappointed because they weren’t tender at all. But I’m guessing that has more to do with the meat I bought and not the recipe. I used 6 oz boneless chops (maybe 1/2” thick) and reduced the cooking time to just over 15 minutes. I may try this again, but I’ll bake them longer at a lower temperature.
Maya | Wholesome Yum
0Hi Susan, Your smothered pork chops might have been overcooked if they were only 1/2 inch thick. Did you stop cooking promptly once they reached 145 degrees F?
Erin Kathleen Hoover
0It turned out Great, my husband and I both loved it. Served it with cauliflower mash.
Wholesome Yum D
0That sounds delicious, Erin! Pairing it with cauliflower mash is such a great idea, perfect combo. I’m so glad both of you enjoyed it.
Julie
0My family loves this! I don’t reduce the broth because we love sauces/gravy and it stays thick. Did half pork chops and half chicken breast sliced thin this time and it was so good!
I add mushrooms when I have them!
Wholesome Yum D
0That sounds delicious, Julie! Love the idea of mixing pork chops and chicken and mushrooms are always a great add.
E
0These were so good and the chops so tender. I will definitely be making them again.
Wholesome Yum D
0So glad to hear that! Pork chops can be tricky, but it’s the best when they come out tender. Hope they make it into your regular dinner rotation!
Deborah
0I fixed this recipe tonight and my oh my it was delicious!
Maya | Wholesome Yum
0I’m happy you liked it, Deborah! Hope you make it again soon.
Donna
0can these be cooked on top of the stove vs in the oven?
Maya | Wholesome Yum
0Hi Donna, This recipe starts on the stovetop, but I do recommend finishing in the oven as written.
Ashley Swanner
0I am from Louisiana where everything tastes better with a roux and tons of seasonings. I couldn’t believe how delicious this was without flour coming near the gravy and only a few spices. I am not usually a pork chop fan…but my husband is so decided to try this. I am a convert…bring on Maya’s pork chops any day so very good! I followed recipe as written. Next time I think will double up on everything but the chops …we love onions and extra gravy.
Maya | Wholesome Yum
0Thank you so much, Ashley! That means a lot. Yes, feel free to double the gravy ingredients next time!
slymthews
0Delicious! My family loves this recipe. Will be a weekly favorite.
Maya | Wholesome Yum
0I’m so glad to hear that. Best wishes to you and your family!
Ila.m
0They all look great. Have a great day ☺️
De Ann
0This is a really great recipe. Keto or not. Anyone would love this.
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.
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?