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.
A One-Dish Recipe
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 😉
Ready in under 1 hour!
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.
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.
Recipe Tips:
- Pork Chops: You can use bone-in or boneless chops.
- Seasoning: Make sure to generously season the pork chops before you sear them. I use salt and pepper. I have also used seasoning salt which is delicious.
- You can use sour cream or Greek yogurt in this recipe. Both are delicious.
- Onions: I like to use sweet onions in this recipe…they are sweet and flavourful.
- Wine: The addition of wine is optional, but I never leave it out as it add such delicious flavour. If you don’t want to add wine, use broth instead.
- Mushrooms: As always, mushrooms are optional. Frozen peas are a delicious alternative.
- Noodles: Egg noodles are the best with this dish, but you can use any noodle you like.
- Serving: This dish is best served right away.
Creamy Smothered Pork Chops
- 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.
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
- 1 – 298 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
- In a skillet on medium/high heat, warm up 1 tbsp olive oil.
- Season the pork chops generously with salt and fresh ground pepper, on both sides.
- Add the pork chops to the skillet and sear on both sides, about 3 minutes per side.
- Remove the pork chops and transfer them to a plate.
- Using the same skillet melt 2 tbsp butter.
- Add the sliced onions, minced garlic and sliced mushrooms, and cook until soft and the moisture from the mushrooms has cooked off.
- Add the dried thyme and flour to the onion mixture, mix well and cook for 1 minute.
- 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.
- Stir in the heavy cream and sour cream.
- Add the pork chops and simmer for about 10 – 15 more minutes, or until the chops are cooked thoroughly.
- Sprinkle with the chopped green onions and serve over egg noodles or fettuccine noodles.
- Enjoy!
PIN IT!
More Delicious 1 Hour Meals:
- Creamy Parmesan and Garlic Pork Chops
- Easy Green Chile Chicken Enchilada Casserole
- Creamy Tomato Macaroni and Cheese
- Spaghetti and Turkey Meatballs
- Cabbage Roll Soup
Have a delicious day!
16 Comments
Sarah
June 11, 2019 at 2:46 AMHi, 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!
Jo-Anna Rooney
June 11, 2019 at 8:23 AMHi 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.
Rebecca Byrd
January 29, 2020 at 2:33 AMGreat 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.
★★★★★
Jo-Anna Rooney
January 29, 2020 at 9:23 AMThank you! I’m so happy you enjoyed this recipe Rebecca!
Amanda Irvin
September 16, 2020 at 4:01 PMI 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!!
Jo-Anna Rooney
September 17, 2020 at 11:34 AMHi 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.
Anne
October 21, 2020 at 2:25 PMCould I substitute peas for the mushroom? I’ve got a mushroom hater on my hands!
Jo-Anna Rooney
October 21, 2020 at 3:47 PMHi Anne! Yes, you absolutely can leave out the mushrooms and add peas…I also have a mushroom hater haha!
Yam
October 23, 2020 at 3:33 PMHoly 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.
Jo-Anna Rooney
October 23, 2020 at 3:55 PMI’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!
Josie
January 6, 2021 at 7:01 PMThis 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!
★★★★★
Jo-Anna Rooney
January 7, 2021 at 10:08 AMGreat idea to use sour cream…I’m going to try that next time!! I’m so glad you enjoyed this recipe Josie!
Chris R.
January 30, 2021 at 2:12 PMAn amazing recipe. Has become a weeknight favorite! It is easy and foolproof to make. Thank you very much!
★★★★★
Jo-Anna Rooney
January 30, 2021 at 2:32 PMI’m so happy you enjoyed it Chris!
Julia R.
March 1, 2021 at 6:13 PMI made this recipe tonight, and the family enjoyed it! I used 8 boneless fast-fry porkchops, and it worked well. I used pepper and garlic powder on them. Will try the thicker bone-in next time. No garlic for my recipe, as I have a garlic hater here!! I didn’t have fresh mushrooms on hand, so used a small can of them, which still worked well. I used the wine. I didn’t have any green onions, but will have to get some for next time I try this. I added some frozen peas, at the stage where you add the pork chops to the creamy mixture, and simmered for 15 mins. Next time I will add more stock, sour cream, cream and maybe more wine, as we like alot of creaminess over our pastas. I didn’t have egg noodles so used the small, pennine rigate pasta, which did the trick. My family thought I had used mushroom soup in this recipe, as that’s what it seems like, with the final product! As mentioned will try this again. It’s a keeper!
★★★★★
Jo-Anna Rooney
March 2, 2021 at 3:30 PMSounds SO delicious!! I’m really happy you enjoyed it!