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Serving of Cast Iron Smothered Pork Chops in a black plate.

Cast Iron Smothered Pork Chops

Chef Jenn
Cast Iron Smothered Pork Chops are the ultimate comfort food! Juicy, perfectly seared pork chops are simmered in a rich, savory onion gravy, creating a hearty and flavorful dish. Made in a cast-iron skillet for maximum flavor, this meal pairs perfectly with mashed potatoes or rice for a classic Southern-style dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine South American
Servings 6 servings
Calories 432 kcal

Ingredients
  

  • 4 bone-in pork chops about 2 pounds of pork chops
  • 2 teaspoons dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ¾ teaspoon kosher salt use ½ teaspoon of table salt
  • ½ cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 white onion sliced into half moons or strips
  • 8 ounces mushrooms cleaned and sliced
  • 2 cloves garlic finely minced
  • 2 cups chicken broth low or no sodium-added
  • ½ cup heavy whipping cream

Instructions
 

  • Preheat your oven to 375-F and line a baking pan with parchment paper or foil and set it aside.
  • Rinse the pork chops under warm running water, rubbing them with your hands to remove any bone chips. Then pat them dry on both sides with a paper towel.
  • Combine the dried thyme, garlic powder, onion powder, paprika, salt, and a few grinds of freshly ground pepper in a small bowl and mix well. Sprinkle this seasoning over both sides of the pork chops and rub it in gently.
  • Add the flour into a shallow plate or dish. Dip each pork chop into the flour, coating well on all sides, then shake off excess flour. Set the floured chops aside.
  • Preheat your cast iron skillet over medium-high heat, then heat the butter and olive oil until it starts to foam. Add the seasoned and dusted chops to the skillet and brown on each side for 2-3 minutes. Transfer the browned chops to a parchment paper-lined baking tray and bake at 375°F for about 8 minutes or until cooked through to 145°F on a digital meat thermometer. Remove from the oven and set aside to rest.
  • Add the onion, mushrooms, and garlic to the skillet with the remaining butter and oil and cook over medium heat for about 5-6 minutes or until the onion softens.
  • Turn off the heat and whisk in 2 tablespoons of the remaining flour until it’s absorbed, then slowly stream in the chicken broth while whisking.
  • Turn the heat to medium and cook for 3-4 minutes until thickened.
  • Stir in the heavy cream, season with salt and pepper, and spoon over the hot chops.
  • Enjoy!

Notes

Chef Jenn's Tips

  • Use bone-in pork chops for maximum flavor and juiciness—they hold up better to the cooking process.
  • Don’t skip the sear! A good sear locks in moisture and adds tons of flavor.
  • If your chops are thick (over 1 inch), add a few extra minutes in the oven to ensure they cook through.
  • Let the chops rest for a few minutes after baking so the juices redistribute properly.
  • For an extra boost of flavor, deglaze the skillet with a splash of white wine before adding the broth.

Nutrition

Serving: 1servingCalories: 432kcalCarbohydrates: 13gProtein: 27gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 122mgSodium: 654mgPotassium: 605mgFiber: 1gSugar: 3gVitamin A: 710IUVitamin C: 3mgCalcium: 58mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Cast iron pork chops, Cast Iron Smothered Pork Chops, smothered pork chops
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