Baked smothered pork chops with onions and a creamy, savory, deliciously thick gravy is simple to make and oh so comforting and delicious.
One of my favorite pork chop recipes - and yours as well, it's crazy popular - is this easy skillet pork chops and gravy. It's 25 minutes and oh so delicious.
I created that as a bit of a shortcut version to today's recipe for baked smothered pork chops, which I am so happy to finally be sharing with you!
Side note: I actually went through some of my old community cookbooks and some of my grandmother's cookbooks and was surprised this recipe was not in any of them. It just feels like a throwback. I'm glad I have my own version to rely on!
Also, I have seen some versions of this dish that have bell peppers, bacon and other nonsense. That's a big no for me.
Maybe mine's more of a traditional Southern version (I'm born and raised in the Carolinas). Or at least, this is just the tried and true version I know and love.
To note: This is baked, not fried. (My grandmother might have fried it, that seems likely.) I just don't love the splatters and mess and babysitting that frying involves. This is prepped and then popped into the oven to finish cooking. Hands off for the win! 🙌
You get tender, perfectly cooked pork chops in a creamy, savory, deliciously thick gravy that you are going to want to pour over everything on your plate. (Pro tip: You definitely should do that.)
Whether for Sunday supper, friends or family coming over, or just when you need some cozy vibes at dinner, this baked smothered pork chops recipe has you covered.
OK, let's get cooking.
Recipe Notes:
Pork chops: I've tested this multiple times with both bone-in pork chops, which get more tender and flavorful, as well as with boneless pork chops, which can feel easier. I included notes in the recipe card for timing and details on both, so you can use what you have.
Flour: You can use all purpose flour, white wheat flour or whole wheat flour, whatever you've got. I've made it with all of those and they each work great.
Soup: I prefer the cream of mushroom soup and the mushroom vibes for the gravy. However, I've had to sub cream of chicken soup before and it worked just fine, so if that's what you have, go for it.
Greek yogurt: I use plain Greek yogurt for the creamy element in this recipe, but sour cream works too.
Note on pans: I've written the recipe so that you sear the pork chops, add them to a baking dish, then make the gravy and add it to the baking dish to go in the oven.
I've also made and tested this recipe by keeping it in the same skillet - it must be oven-proof - and just returning the pork chops to the gravy and putting the whole thing in the oven. If you have a pan that will work for that, go for it. (Do still cover it with aluminum foil, carefully, so that the dish retains the extra moisture as it bakes.)
Twist: If you want a fun flavor twist on this sometime to mix things up, try seasoning the pork chops with Cajun seasoning and/or adding a few dashes of hot sauce to the gravy.
Also, if you want to bump up the mushroom flavor, add some sliced mushrooms with the onion to saute down and get tender. I do that when I have some on hand.
Ready to round out the meal and eat? Let's do it.
Serving Ideas:
These pork chops go really well with mashed potatoes, so you can drizzle some extra gravy over everything. Add some warm green peas and you are in for a delightful dinner. Cue slurping sounds.
You could also serve this pork and gravy with easy microwave baked potatoes and a steamed veggie. Broccoli, broccolini, green beans or asparagus would all work great.
Creamy polenta would be another good option for a side dish pairing.
I hope you give these smothered pork chops a try for a little taste of comfort and goodness.
Happy cooking and enjoy!
XO,
Kathryn
Baked Smothered Pork Chops
Ingredients
- 4 (1-inch thick) bone-in pork chops (see notes for boneless pork chop variation)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup all purpose flour
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) can cream of mushroom soup (or cream of chicken soup)
- ⅓ to ½ cup low sodium chicken broth
- ¼ cup plain Greek yogurt (or sour cream)
Instructions
- Preheat the oven to 350 degrees F.
- Season both sides of the pork chops lightly with salt and black pepper.
- Place the flour in a low bowl or plate. Dredge the pork chops in the flour to give a light coating, shaking off any excess flour.
- Heat the oil and butter in a large skillet over medium high heat. Once hot, add the pork chops and sear for 3-4 minutes per side, until nicely browned.
- Transfer the pork chops to a 9x13 baking dish.
- Reduce the heat to medium. Add the onion to the same skillet and saute for 5 minutes, until softened. Add the garlic and saute for 1 more minute, until fragrant.
- Add the cream of mushroom soup and ⅓ cup of the broth to the pan. Stir well and scrape any browned bits off the bottom of the pan. Add the additional broth, if needed to loosen the mixture up a bit. (It should be on the thicker side though, not watery or soupy.)
- Turn off the heat and remove the pan from the heat. Stir in the Greek yogurt until well mixed with the sauce.
- Pour the onion gravy mixture over the pork chops in the baking dish. Cover the dish with aluminum foil.
- Bake at 350 for 22-24 minutes, or until the pork chops are cooked to an internal temperature of 135 degrees F.
- Remove and let the pork chops sit for 5 minutes to rest. Serve the pork chops with plenty of the gravy mixture and enjoy!
Save This Recipe
We'll email this post to you, so you can come back to it later!
Notes
Nutrition
If you're a gravy lover like me, try this quick chicken and gravy skillet dinner that's a sure-fire weeknight winner.
And if you're always looking for more yummy pork recipes, check out this pork chop casserole and sheet pan pork chops with potatoes and broccoli.
Leave a Reply