Juicy and tender pork chops simmered in a creamy garlic and shallot sauce, making these smothered pork chops a comfort food dinner favorite!

Why You'll Love This Recipe
We're on team pork chop in this household. We love to love them, baby! They're easy to make, cook up tender and are a lean protein making them a week-night win for supper.
Super juicy thanks to a digital meat thermometer and covered in a delicious, velvety cream sauce, these pork chops are bathing beauties. Serve them up along some mashed potatoes and broccoli and you have a complete dinner.
Oh, and maybe grab some crusty bread to mop up your plate while you're at it.
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🛒 INGREDIENTS
Here's what you need to pick up from the grocery store. Check your fridge and pantry before you head to the market!
- boneless pork chops - I like to use chops that are about an inch thick, so they can stand up to the creamy sauce. You can use bone-in pork chops if you prefer. We keep a package or two in our freezer for meals like this.
- all-purpose flour - this helps the pork chops to brown nicely in the oil and also helps the sauce thicken. A 1:1 gluten free flour could be used in its place, or it can be omitted altogether.
- shallots - these have a more delicate flavor than a red onion. I picked mine up for less than a dollar, and they really do add a nice, subtle touch to the cream sauce.
- chicken broth - you can use homemade chicken broth or store bought. Vegetable broth would also work in this recipe.
- heavy whipping cream - for a creamy and decadant sauce, perfect for spooning over mashed potatoes or noodles.
- sweet paprika
- garlic powder
See recipe card for quantities.
📋 Substitutions
Chicken Broth: You can substitute chicken broth with vegetable or beef broth if desired.
Heavy Cream: For a lighter option, you can use half-and-half, but the sauce may not be as rich.
See this pork chops and potatoes recipe for another way to use pork chops.
🥣 How to make smothered pork chops
Here's how to make these pork chops. Hint: Pat your pork chops with paper towels to dry them before starting. It will help the flour adhere nicely.
- Step 1: Dredge the pork chops. All this means is we're dipping the pork chops into a combo of flour, salt and pepper.
- Step 2: Brown in a large skillet. Sear the pork chops on both sides for a few minutes until they're nicely browned. Don't worry, we're not cooking them all the way through quite yet.
- Step 3: Make the sauce. Lower the heat and cook the shallots, then add your chicken broth, cream and spices. Stir to combine.
Note: It's okay if you take a moment to admire your cream creation. Grab a spoonful and taste it (if you must!).
- Finish the chops. Now the pork chops go back to swim with the cream sauce. Cook them for 5-7 minutes, spooning the sauce over them as they cook.
Tip: I grew up eating pork chops that tasted like hockey pucks. These are not your dad's pork chops (sorry dad). Cook your pork chops to a temperature of 145°F and they'll be tender and juicy - I promise! Even if they have a tinge of pink and they're at that temp, you're good to go.

📖 Variations
Mushroom Sauce: Add sliced mushrooms to the shallots for a more earthy flavor in the sauce.
Want To Save This Recipe For Later?
Herb Butter: Swap the parsley for fresh thyme or rosemary to change up the flavor profile.
🍽 Serving Suggestions
We love serving smothered pork chops with some no-drain mashed potatoes and a green vegetable, like this oven roasted garlic broccoli. Or, hit the easy button and get a steamable bag of veggies. I won't judge, promise.
Storage
Store leftovers in an airtight container, refrigerated, for 3-4 days.
To reheat: Reheat gently in a skillet over low heat or in the microwave.
To freeze: You can freeze the pork chops in their sauce for up to 3 months. Thaw overnight in the refrigerator and reheat as needed.
Top tip
Make sure your skillet is nice and hot when you add the pork chops. This (along with patting them dry in step 1) will make them cook up nice and golden brown.
FAQ
Bone-in pork chops work great for this recipe. They may take a little longer to cook through, so adjust the cooking time accordingly, and make sure the internal temperature reaches 145°F.
To thicken the sauce, let it simmer longer to reduce or add a small amount of cornstarch slurry (1 teaspoon cornstarch mixed with 1 Tablespoon water). To thin the sauce, stir in more chicken broth or cream until you reach the desired consistency.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with smothered pork chops:
Creamy Smothered Pork Chops
Ingredients
- 1 pound boneless pork chops 1" thick
- ½ cup all-purpose flour
- 1 Tablespoon salt divided
- ½ teaspoon ground black pepper
- 1 Tablespoon olive oil
- 2 shallots minced
- ½ cup chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon sweet paprika
- 1 Tablespoon garlic powder
- Fresh parsley for garnish
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Instructions
- Pat the pork chops dry with a paper towel.
- In a shallow dish, (I use a rimmed plate or a pie dish) combine ½ cup all-purpose flour with half of the salt and ½ teaspoon ground black pepper. Dredge the 1 pound boneless pork chops on both sides in the flour mixture, shaking off any excess.
- Heat a large skillet over medium-high heat. Add 1 Tablespoon olive oil. Once hot, sear the pork chops for 3-4 minutes on each side until golden brown (they will not be cooked through yet). Remove from the skillet and set aside.
- In the same skillet, lower the heat to medium. Add the 2 shallots and cook for 2-3 minutes, stirring occasionally, until softened. Add in the ½ cup chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the pan.
- Add in the 1 cup heavy whipping cream, 1 Tablespoon garlic powder, 1 teaspoon sweet paprika and remaining salt. Stir to combine. Simmer and continue cooking until it thickens and reduces slightly, about 5 minutes.
- Add the seared pork chops back into the skillet, nestling them in the sauce. Cook together for 5-7 minutes, spooning the sauce over the pork chops, until the pork chops are cooked through to a temperature of 145°F.
- Remove the skillet from heat, garnish with fresh parsley, and serve the smothered pork chops with your favorite sides.
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Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.