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Creamy Smothered Pork Chops

A pan full of Creamy Smothered Pork Chops

These Creamy Smothered Pork Chops are tender and so delicious after lightly simmering in a creamy and flavourful sauce. Serve over egg noodles.  Ready in less than 1 hour.

One hour weeknight meals are my jam.  If I can get a healthy and delicious meal on the table in less than 1 hour I’m a happy Mom.  So when I have a recipe that I think you’ll love too, I have to share it!  These Creamy Smothered Pork Chops are that kind of recipe.

Creamy Smothered Pork Chops

What I love most about this recipe, aside from the fact that it’s SO delicious, is that you make everything in one dish.  Sear the chops, saute the vegetables and simmer the creamy sauce all in one pan…making clean up so simple.  Ok…full disclosure…you will need one more pan to boil the noodles in 😉

Creamy Smothered Pork Chops

But really, this is such a quick and easy meal to make. With just a few minutes of prep, you’re less than an hour away from a delicious dinner.

Creamy Smothered Pork Chops

The end result is tender pork chops in a creamy sauce that’s delicious over egg noodles.  You can also double the recipe and invite some friends over on a weekend to enjoy this dish over a glass of wine!  Yes.

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A close up of a pan full of Creamy Smothered Pork Chops

Creamy Smothered Pork Chops


  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

These Creamy Smothered Pork Chops are tender and so delicious after lightly simmering in a creamy and flavourful sauce. Serve over egg noodles.


Scale

Ingredients

  • 6 bone-in pork chops, about 1 inch thick
  • salt & fresh ground pepper
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 large sweet onion, sliced
  • 3 cloves of garlic, minced
  • 2 cups sliced mushrooms
  • 2 tbsp flour
  • 1 tsp dried thyme
  • 1298 mL can of chicken broth
  • ¼ cup white wine (optional: you can use more chicken broth or water instead)
  • ¼ cup heavy cream
  • ¼ cup sour cream or Greek yogurt
  • 2 green onions, chopped

Instructions

  1. In a skillet on medium/high heat, warm up 1 tbsp olive oil.
  2. Season the pork chops generously with salt and fresh ground pepper, on both sides.
  3. Add the pork chops to the skillet and sear on both sides, about 3 minutes per side.
  4. Remove the pork chops and transfer them to a plate.
  5. Using the same skillet melt 2 tbsp butter.
  6. Add the sliced onions, minced garlic and sliced mushrooms, and cook until soft and the moisture from the mushrooms has cooked off.
  7. Add the dried thyme and flour to the onion mixture, mix well and cook for 1 minute.
  8. Stir in the chicken broth and wine, and simmer until the sauce thickens. Make sure to scrape up and stir in all the good brown bits from the bottom of the skillet.  If the sauce seems too thick, you can add a little extra water.
  9. Stir in the heavy cream and sour cream.
  10. Add the pork chops and simmer for about 10 – 15 more minutes, or until the chops are cooked thoroughly.
  11. Sprinkle with the chopped green onions and serve over egg noodles or fettuccine noodles.
  12. Enjoy!

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Have a delicious day!

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12 Comments

  • Reply
    Sarah
    June 11, 2019 at 2:46 AM

    Hi, this recipe looks lush! Can this be made a few hours in advance then reheated? Would like to make for visitors but want the cooking out of the way before they arrive. Thanks!

    • Reply
      Jo-Anna Rooney
      June 11, 2019 at 8:23 AM

      Hi Sarah! I would say yes you could absolutely make this ahead of time, BUT I find that pork chops are best served right after they have been cooked. My worry would be that they would get dry and a bit tough if made too long ahead of time. If I were to prepare it for guests, I would just have everything prepped ahead of time and cook it right before serving.

  • Reply
    Rebecca Byrd
    January 29, 2020 at 2:33 AM

    Great recipe. The chops were tender and the sauce was luscious. It was like having homemade cream Of mushroom and homemade cream of onions – but 100 times better. I agree about cooking in advance and heating later. If you have everything organized and ready to go, you can do this in about 20 minutes. You need at least 1/2 that time to cook the noodles, so it’s just a matter of a little bit of distraction in exchange for an absolutely delicious meal.

    • Reply
      Jo-Anna Rooney
      January 29, 2020 at 9:23 AM

      Thank you! I’m so happy you enjoyed this recipe Rebecca!

  • Reply
    Amanda Irvin
    September 16, 2020 at 4:01 PM

    I would have to say that the pork chops need actual seasoning. They were super tender though!!! And I accidentally used white wine vinegar… ugggh I ruined it. Willing to try again though!!

    • Reply
      Jo-Anna Rooney
      September 17, 2020 at 11:34 AM

      Hi Amanda! I hope you do try them again…I think you’ll find that the wine adds a lot of the flavour that may have been missing…but absolutely season as you wish…as mentioned in the recipe I like to season the chops generously with salt and pepper, but if you’re looking for more, you could also try adding some seasoning salt to the chops at the searing stage.

  • Reply
    Anne
    October 21, 2020 at 2:25 PM

    Could I substitute peas for the mushroom? I’ve got a mushroom hater on my hands!

    • Reply
      Jo-Anna Rooney
      October 21, 2020 at 3:47 PM

      Hi Anne! Yes, you absolutely can leave out the mushrooms and add peas…I also have a mushroom hater haha!

  • Reply
    Yam
    October 23, 2020 at 3:33 PM

    Holy heck this is DELICIOUS! I’m not a fan of pork chops but it was the only meat on sale this week, you’ve made a believer out of me.

    This recipe can adapt to a lot of changes. With the pandemic, people aren’t rushing out to the stores for one forgotten ingredient. I promise you this dish holds up well. I didn’t have delicious bone in pork chops but I had slightly less flavorful boneless pork chops. I didn’t have sour cream/yogurt or green onions but I had chive flavored cream cheese. I didn’t have mushrooms but I had peas. My sometimes picky family said it’s one of the best dishes of the year, and I cook for a living!

    So if anyone is reading this and on the fence about it, just give it a shot. This is a winner making it’s way into my rotation.

    • Reply
      Jo-Anna Rooney
      October 23, 2020 at 3:55 PM

      I’m SO happy to read this, it really is such a versatile recipe! Thank you for letting me know how much you enjoyed it, comments like this make my day!

  • Reply
    Josie
    January 6, 2021 at 7:01 PM

    This was delicious! I used only sour cream as I didn’t have any heavy cream on hand, but the results were fantastic. I think it would be equally good with beef tips or chicken as well. I’d definitely make again!

    • Reply
      Jo-Anna Rooney
      January 7, 2021 at 10:08 AM

      Great idea to use sour cream…I’m going to try that next time!! I’m so glad you enjoyed this recipe Josie!

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