Smothered Pork Chops

A perfect weeknight meal that's quick and easy!

Where I come from we like our pork chops fried and smothered! These delicious chops are coated in Tony Chachere’s Creole Seasoning, tossed in cornstarch for a light crust, and cast iron fried golden!

To make things decadent, I smothered them in a homemade creamy mushroom basil gravy! Perfect to pair with rice or mashed potatoes. 

Smothered Pork Chops

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins Servings: 4 Best Season: Suitable throughout the year


A perfect weeknight meal that's quick and easy!



  1. Pour oil into cast iron skillet or other heavy bottomed pan, and set heat to medium high.

  2. Season pork chops in Cajun and Italian seasonings. Once oil is heated, coat chops in cornstarch, shake off excess and place in skillet.

  3. Cook on each side for about 5-7 minutes each, or until golden brown. Once complete, remove from pan and set aside.

  4. Pour off all but 1-2 tablespoons of the oil in the pan, leaving as many fried bits remaining.

  5. Lower heat to medium, add butter to the pan and melt. Stir in mushrooms and sauté until the mushrooms are browned, about 3 minutes.

  6. Add garlic and continue to cook for 30 seconds, or until fragrant. Stir in chicken broth or wine and cook for 2 minutes, or until the liquid is mostly evaporated. Stir in half-and-half and dried herbs, and stir for 1 minute.

  7. Place the pork chops back into the skillet, spoon sauce onto the chops, and cover for 1 minute.

  8. Garnish with fresh basil, and serve with rice, mashed potatoes, or your favorite vegetable.

Keywords: pork chops, smothered

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