FREE 5-Ingredient Recipe EBook

• Why You’ll Love This Smothered Pork Chops Recipe
• Ingredients & Substitutions
• How To Make Smothered Pork Chops
• My Recipe Tips
• Storage & Reheating
• Serving Suggestions
• More Juicy Pork Chop Recipes
• My Favorite Tools For This Dish
• Smothered Pork Chops Recipe card
• Recipe Reviews

Whether 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 .

1. 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.
2. 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.

1. 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.
2. Make it creamy. Remove from heat. Stir in the cream cheese until it melts into the sauce.

1. 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

Air Fryer Pork Chops

Grilled Pork Chops

Stuffed Pork Chops

Pan Fried Pork Chops

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.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 8-oz Boneless pork chops ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Garlic powder (optional) ▢
• 1/2 tsp Onion powder (optional) ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Olive oil ▢
• 1 large Onion (sliced into thin half moons) ▢
• 2 cloves Garlic (minced) ▢
• 1 tbsp Fresh thyme (or 1 tsp dried thyme) ▢
• 1 cup Chicken broth, reduced sodium ▢
• 1.5 oz Cream cheese (cut into small chunks) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the pork chops dry with paper towels. Season both sides with sea salt, garlic powder, onion powder, and pepper.
2. 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.
3. Reduce heat to medium-low or medium. Using the same Dutch oven, saute the sliced onions for 15-20 minutes , until caramelized.
4. Once the onions are caramelized, preheat the oven to 375 degrees F (190 degrees C).
5. Add the minced garlic and thyme leaves. Saute for about 1 minute , until fragrant.
6. 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.
7. Remove from heat. Add the cream cheese. Stir in the cream cheese until it melts into the sauce.
8. 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 NotesYour Notes

© 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

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

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!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/baked-smothered-pork-chops-recipe/

Ingredients

• 4 8-oz Boneless pork chops
• 1 tsp Sea salt
• 1/2 tsp Garlic powder (optional)
• 1/2 tsp Onion powder (optional)
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 1 large Onion (sliced into thin half moons)
• 2 cloves Garlic (minced)
• 1 tbsp Fresh thyme (or 1 tsp dried thyme)
• 1 cup Chicken broth, reduced sodium
• 1.5 oz Cream cheese (cut into small chunks)

Instructions

1. Pat the pork chops dry with paper towels. Season both sides with sea salt, garlic powder, onion powder, and pepper.
2. 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.
3. Reduce heat to medium-low or medium. Using the same Dutch oven, saute the sliced onions for 15-20 minutes , until caramelized.
4. Once the onions are caramelized, preheat the oven to 375 degrees F (190 degrees C).
5. Add the minced garlic and thyme leaves. Saute for about 1 minute , until fragrant.
6. 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.
7. Remove from heat. Add the cream cheese. Stir in the cream cheese until it melts into the sauce.
8. 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).)

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 .

© 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. :)

FREE 5-Ingredient Recipe EBook

• Why You’ll Love This Smothered Pork Chops Recipe
• Ingredients & Substitutions
• How To Make Smothered Pork Chops
• My Recipe Tips
• Storage & Reheating
• Serving Suggestions
• More Juicy Pork Chop Recipes
• My Favorite Tools For This Dish
• Smothered Pork Chops Recipe card
• Recipe Reviews

Whether 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 .

1. 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.
2. 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.

1. 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.
2. Make it creamy. Remove from heat. Stir in the cream cheese until it melts into the sauce.

1. 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

Air Fryer Pork Chops

Grilled Pork Chops

Stuffed Pork Chops

Pan Fried Pork Chops

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.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 8-oz Boneless pork chops ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Garlic powder (optional) ▢
• 1/2 tsp Onion powder (optional) ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Olive oil ▢
• 1 large Onion (sliced into thin half moons) ▢
• 2 cloves Garlic (minced) ▢
• 1 tbsp Fresh thyme (or 1 tsp dried thyme) ▢
• 1 cup Chicken broth, reduced sodium ▢
• 1.5 oz Cream cheese (cut into small chunks) ▢

Instructions

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1. Pat the pork chops dry with paper towels. Season both sides with sea salt, garlic powder, onion powder, and pepper.
2. 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.
3. Reduce heat to medium-low or medium. Using the same Dutch oven, saute the sliced onions for 15-20 minutes , until caramelized.
4. Once the onions are caramelized, preheat the oven to 375 degrees F (190 degrees C).
5. Add the minced garlic and thyme leaves. Saute for about 1 minute , until fragrant.
6. 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.
7. Remove from heat. Add the cream cheese. Stir in the cream cheese until it melts into the sauce.
8. 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).)

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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.

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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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