When you need an easy dinner that feels a little special, these smothered pork chops are the way to go. They’re crispy on the outside, juicy on the inside, and topped with a creamy mushroom gravy that’s full of flavor. Between the garlic, mushrooms, and that touch of Dijon mustard, this dish is full of hearty goodness without being complicated. Perfect for a quick weeknight meal or when you’re in the mood for something satisfying!

Smothered Pork Chops by Tessie's Table. — Photo credit: Tessie’s Table.

Smothered pork chops are a comfort food classic, but this recipe puts a tasty spin on the traditional version. The Parmesan crusted chops bring an extra layer of flavor and texture, while the creamy mushroom gravy ties it all together. These chops are perfect for a cozy dinner, cooking for yourself, or sharing with friends and family. You can even tweak the gravy or the breading to make it your own. Plus, it’s a one-skillet recipe—minimal cleanup!

Why you’ll love these Smothered Pork Chops

Easy, Yet Flavorful:
No need for fancy techniques! These pork chops are breaded, seared, and baked, making it simple to put together, but the taste is anything but ordinary.
Rich Gravy:
The creamy mushroom gravy is loaded with flavor from garlic, beef broth, and a touch of Dijon mustard, making every bite of the pork chop extra juicy.
Versatile:
This recipe is easy to adapt! You can swap out ingredients or even make the breadding gluten-free by using almond flour instead of breadcrumbs.

Smothered Pork Chop getting lifted out of the pan.

Something About Parmesan-Crusted Goodness

If you’re anything like me, you’re all about that crispy, golden crust on just about anything. These pork chops hit the mark with the perfect crunch from the Parmesan and breadcrumb coating. I love how the Italian breadcrumbs bring a little extra herby flavor to the mix, and it’s a great way to change up your standard pork chop routine. Plus, when you get that first bite of chop dipped in creamy mushroom gravy, you’re going to want to make this again (trust me, I’ve already had requests for a repeat!).

Ingredients Needed for Smothered Pork Chops

Pork Chops: Choose bone-in or boneless, about 1 inch thick for a juicy center and nice crust.
Italian Breadcrumbs: These add a great flavor to the crust, with hints of herbs that complement the Parmesan cheese.
Parmesan Cheese: Freshly grated is best, giving the breading a salty, nutty flavor that crisps up perfectly.
Egg: Helps the breadcrumb mixture stick to the pork chops.
Olive Oil: Used for searing the chops, giving them that golden color.
Mushrooms: Sliced mushrooms add an earthy, savory depth to the gravy.
Garlic: A couple of minced cloves really enhance the gravy, bringing a punch of flavor.
Beef Broth: This forms the base of the gravy, giving it a rich, hearty taste.
Heavy Cream: Adds a luxurious creaminess to the gravy.
Dijon Mustard: Adds just a hint of tanginess to balance the richness of the cream.
Parmesan Cheese (for the gravy): A little extra in the sauce because why not? It melts in and makes the gravy even creamier.
Salt and Pepper: These two are essential for seasoning everything perfectly.

How to make Smothered Pork Chops

**For more detailed instructions, please refer to the printable recipe card below.**

All the dry ingredients to make the breading in a bowl.

Mix breadcrumbs and Parmesan in one bowl, and beat the egg in another.

Dredging Station for the Smothered Pork Chops.

Pat the pork chops dry, dip in egg, then coat with the breadcrumb mixture.

Heat oil in a skillet and sear pork chops on both sides until golden.

Pork Chops on a baking sheet ready to go into the oven.

Transfer to the oven and bake until cooked through.

Mushrooms and garlic frying in a cast iron pan.

Cook mushrooms in the same skillet and add garlic

Cream and other liquid added to the pan.

Pour in beef broth, then add cream and mustard, letting it simmer.

Parmesan cheese added to the sauce in the pan.

Stir in Parmesan cheese and season with salt and pepper.

Smothered Pork Chops in a cast Iron pan.

Return pork chops to the skillet, spoon gravy over them, and let them simmer for a few minutes.

Variations

Herbed Crust: Add dried basil or thyme to the breadcrumb mixture for a herby twist.
Gluten-Free: Swap the breadcrumbs for almond flour or crushed pork rinds for a low-carb, gluten-free version.
Cheesy Upgrade: Use mozzarella or fontina in the breadcrumb mixture for an extra cheesy crust.
Creamy Garlic Gravy: Add roasted garlic to the gravy for even more of that garlicky goodness.
Wine Reduction: Swap the beef broth for white wine to create a wine-infused gravy that’s a little lighter but still packed with flavor.

Serving Suggestions

Crusty Bread: Serve with warm, crusty bread to soak up the flavorful sauce. Give this recipe for Rustic Bread a go.
With Mashed Potatoes: The creamy gravy pairs perfectly with classic mashed potatoes.
Over Rice: Serve these chops on a bed of fluffy rice to soak up all the rich sauce.
With Roasted Veggies: Pair the pork chops with roasted Brussels sprouts or carrots for a balanced meal.
With a Side Salad: A simple green salad with a light vinaigrette helps cut through the richness of the gravy.

Storage and Freezing

How should I store Smothered Pork Chops?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or gently on the stovetop to keep the pork chops moist.

Can I freeze Smothered Pork Chops?

You can freeze the pork chops and gravy in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove.

Don’t forget to pin this for later!

Share now!

A fork being put into the Smothered Pork Chop.

Tips & Tricks

Pat the Pork Chops Dry: This helps the breading stick better and gives you that golden-brown crust.
Use a Meat Thermometer: Make sure the internal temperature reaches 145°F so your pork chops are perfectly cooked.
Don’t Overcrowd the Pan: When searing the pork chops, give them space. If they’re too close together, they’ll steam instead of getting crispy.
Deglaze the Pan: Don’t skip deglazing with the beef broth! This adds tons of flavor from the browned bits left in the skillet.
Simmer the Gravy: Let the gravy simmer just long enough to thicken slightly—about 3-4 minutes should do it. You want it to be creamy but not too thick.

More Meaty Mains

FAQ

Can I use boneless pork chops? Yes! You can use either bone-in or boneless pork chops, but bone-in may take a little longer to cook through.
What if I don’t have heavy cream? You can substitute half-and-half or even whole milk, but the sauce will be less rich. You can thicken it with some cream cheese; about 4 oz will work, just let it melt in the pan with the mushrooms and other liquid.
Can I make this dish ahead of time? Absolutely. You can sear the pork chops and make the gravy ahead of time. Store them separately and then finish cooking in a pan when you are ready.
Can I add other veggies to the gravy? Sure! Try adding onions or bell peppers when you sauté the mushrooms for extra flavor.
How do I keep the breading crispy? After breading, you can chill the pork chops in the fridge for 15-20 minutes before frying to help the coating stick better.
What other meats can I use in this recipe? You can use chicken breasts or thighs in place of the pork chops—just adjust the cooking time accordingly.
Can I freeze the gravy separately? Yes, you can freeze just the gravy in an airtight container. Thaw and reheat it on the stovetop before serving.
What should I do if my gravy is too thin? You can mix a little cornstarch with cold water and stir it into the gravy to thicken it up, or add some cream cheese and let it melt in the pan with the rest of the ingredients.
Can I skip the breadcrumbs? Yes, you can cook the pork chops without breading, and they’ll still be delicious with the mushroom gravy!