What is Smothered Pork Chops
Smothered pork chops refer to a dish where pork chops are cooked in a flavorful and often rich gravy or sauce until they are tender and well-seasoned.
The term “smothered” comes from the cooking process where the chops are generously covered or “smothered” with a savoury sauce, often made with ingredients like onions, mushrooms, and broth.
This method of cooking results in moist, fork-tender pork chops with a deliciously seasoned sauce. Smothered pork chops are a comfort food classic and are often served with sides like mashed potatoes or rice to soak up the flavorful gravy.
This smoked pork chops recipe is perfect baked in an air fryer and on the grill or barbecue or cook low and slow on the stove. This does not, compromise flavour – it is still ridiculously delicious any way you cook it!
We love this recipe for one pot smothered pork chops because it is flavour-packed, super easy and can be made ahead of time. This recipe has no flour and is also low-carb and keto-friendly. It is also gluten-free and grain-free, so that everyone can enjoy this delicious dinner.
Related Pork Chop Recipes: Country Style Pork Ribs / Keto Sweet and Sour Pork.
Note: For a creamy rich onion gravy, you can add thickened heavy cream (heavy whipping cream) and parmesan cheese to the sauce. Increase the cooking time until the gravy is rich, thick, and creamy. Prefer smothered pork chops without cream. You, do you!
How to Make Low-Carb Smothered Pork Chops
Step 1. Pat the pork chops dry with paper towels. Coat with olive oil and season really well with salt and pepper. Set aside for 10 minutes to bring to room temperature before cooking.
Step 2. Season a large cast-iron pan generously with salt flakes, place pork chops into the pan and sear (cook two at a time if the pan isn’t big enough) until golden and cooked through. Transfer seared pork chops to a plate and loosely cover in foil. Set aside.
TIP: Use a Meat Thermometer: To avoid overcooking, use a meat thermometer. Pork chops are safe to eat when the internal temperature reaches 145°F (63°C).
Step 3. Melt butter in the pan over medium heat. Add onions and a pinch of salt, cook, stirring intermittently, until onions are soft and lightly golden. Monitor the temperature. You do not want to burn the onions. I cook them for about 8-15 minutes until they are soft and tender.
Step 4. Add the garlic and mushrooms. Sauté until the mushrooms are golden.
Step 5. Turn the heat up to medium-high heat. Add the Worcestershire, tomato sauce, and chicken stock. Scrape any golden tasty bits from the bottom of the pan. Cook, stirring, until the broth reduces by half. Serve with a sprinkling of freshly chopped parsley or follow the next step for a creamy gravy.
Step 6. (Optional) Add the cream and parmesan. Stir to combine. Simmer, uncovered, for 3 minutes or until sauce has thickened slightly. Add the pork chops and turn to coat with the sauce.
What to Serve With It
Well all love a good side dish, don’t we? I love these low-carb smothered pork chops served with a big dollop of cauliflower mash or Fondue Mash from Festive Table (so much better than mashed potato), green beans, and Soul Bread to mop up the delicious sauce. Italian Peperonata and Grilled Zucchini and Yellow Squash are awesome side dishes to compliment the pork.
How to Cook Pork Chops
- Choose the Right Cut: Opt for bone-in pork chops for added flavor and juiciness. Look for well-marbled cuts or moisture-infused for tenderness.
- Bring to Room Temperature: Allow the pork chops to come to room temperature before cooking. This ensures even cooking throughout the meat.
- Dry Brine for Flavor: Season the pork chops with salt a few hours before cooking to dry-brine. This enhances flavour and helps retain moisture.
- Pat Dry Before Cooking: Pat the pork chops dry with paper towels. Removing excess moisture promotes better browning.
- Sear for Flavor: Sear the pork chops in a hot pan sprinkled with salt flakes. Searing creates a flavorful crust.
- Pork chops can be seared and finished in the oven, if preferred. Fried pork chops or grilled pork chops can also be used. Simple place the cooked pork into the gravy when ready to serve.
Frequently Asked Questions
Store in the fridge for up to 3 days.
I do this in a skillet with a lid on over gentle heat. The lid helps to keep the heat in and warm the inside of the pork faster. I like to sometimes chop the pork off the bone and reheat it in the gravy.
You absolutely can. Freeze in an airtight container. Defrost them in the fridge overnight. Gentle reheat in a skillet with the lid on.
Next Recipes To Try
I sure hope you love my keto-smothered pork chops. Here are just a few more delicious low-carb dinner recipes to try soon.
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Easy Smothered Pork Chops
Equipment
Ingredients
- 4 (4) bone-in pork chops (1 kg/2.25 lbs), see notes
- 1 tablespoon (1 tablespoon) olive oil
- Salt flakes and black pepper
- 3 tablespoons (3 tablespoons) butter (45g)
- 1 large (1 large ) brown onion thinly sliced, (170g)
- 1 clove (1 clove) garlic finely chopped
- 200 g (2 cups) mushrooms sliced
- 1 tablespoon (1 tablespoon) Worcestershire see notes, (15g)
- 1 tablespoon (1 tablespoon) sugar-free tomato sauce
- 1/2 cup (½ cup) chicken stock
FOR A CREAMY GRAVY
- ¾ cup (¾ cup) thickened cream or heavy cream
- ¼ cup (¼ cup) parmesan
- Chopped fresh parsley
Instructions
CONVENTIONAL METHOD
- Pat the pork chops dry with paper towels. Coat with olive oil and season really well with salt and pepper. Set aside for 10 minutes to bring to room temperature before cooking.
- Season a large cast-iron pan generously with salt flakes cook pork chops (cook in two at a time if the pan isn’t big enough) until golden and cooked through. Transfer to a plate and loosely cover in foil. Set aside.
- Melt butter in the pan over medium heat. Add onions and a pinch of salt, cook, stirring intermittently, until onions are soft and lightly golden.
- Add the garlic and mushrooms. Sauté until the mushrooms are golden.
- Turn the heat up to medium-high heat. Add the Worcestershire, tomato sauce, chicken stock scrape any golden tasty bits from the bottom of the pan. Cook, stirring, until the broth reduces by half. Serve with a sprinkling of fresh chopped parsley or follow the next step for a creamy gravy.
- Add the cream and parmesan. Stir to combine. Simmer, uncovered, for 3 minutes or until sauce has thickened slightly. Add the pork chops and turn to coat with the sauce.
Notes
Your Own Notes
Nutrition
15 responses to “Easy Smothered Pork Chops”
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Oh MY!!! I cooked this tonight – a bit of slicing and stirring and the resulting dish tasted amazing! I used pork scotch fillets and they were so tender. The Mushroom gravy was next level delicious (I did the creamy version) – who knew that Worcestershire sauce and parmesan cheese would taste so good together? Megan Ellam, that’s who! You’re an absolute genius, Megan! 5 stars – wish I could give it more. 😘 -
Hi Meghan
Thank you so much for sharing your Keto link in the Blogger Round Up Requests FB Group. I am working and finalizing this ASAP and it should be published on March 3. Thanks again! -
Oh my! Thanks Megan – another wonderful, delicious dish! I made it with chicken breasts and it worked so well. Next time, I’ll try it with pork chops as per the recipe – I’ve never had much luck with pork chops, so I’ll let you know how I go with them. I’m sure they will be just as moist and unctuous as the chicken. 😋😋😋 -
These were absolute perfection. Melt in the mouth deliciousness! My non-keto partner and son loved them, comments were that they tasted like stroganoff but nicer. I recommend adding the cream and parmesan if your calories allow. Served with buttery cauliflower mash. Oh so good. Devouring the leftovers for lunch as I type this. -
These were so good! Tender and really well seasoned. I might try the same seasoning. For some chicken next time! -
Thank you so much for your detailed instructions. I have a few pork chops in my freezer and I was looking for an easy yet flavorful recipe and I found yours. They were perfect and absolutely delicious. -
Oh my gosh, seeing this dish makes my mouth watering. The meat is so tender and looks delicious! -
It looks so tasty! I want to try this tomorrow, thanks for sharing this! -
This is an AWESOME easy smothered pork chops recipe! The step by step photos and tips were super helpful. Thanks for the recipe! -
Such an easy and mouthwatering pork recipe to make. This is perfect for our family dinner! -
Easy and so delicious! The pork came out perfectly, and we loved the garlic and mushrooms. Thanks for all of your tips, including patting the meat dry – this ensured they came out just perfectly! -
I don’t cook with mushrooms all that often, so my husband was very happy to see these smothered pork chops on the table. They were delicious and I’d definitely make them again! -
Thanks for all the detailing to this recipe. The Soft and juicy Pork chops and the combination of the mushroom gravy are delicious. -
I’m not a pork chop eater but my mother-in-law loves them so I tried this recipe when she came over for dinner. She loved them, thanks! -
We had these for dinner today and they were so amazing. I have tried creamy versions of smothered pork chops before but I much prefer this version more. Thanks for a tasty and easy recipe Megan.
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