Easy Smothered Baked Pork Chops are the answer for nights when you’re craving comfort but also want dinner to be simple. If your chops sometimes turn out dry or bland, this recipe fixes that with a creamy onion gravy and slow oven time that keeps everything juicy. I make this when I need a reliable, low-stress dinner that still feels a little special. It’s cozy, family friendly, and doesn’t ask for fancy ingredients. The best part is you can prep it earlier in the day and slide the pan into the oven when you’re ready to eat. Let’s make your kitchen smell amazing
Recipe Highlights
Here’s why I love making Easy Smothered Baked Pork Chops on repeat. It’s the kind of recipe you memorize after a couple of tries, then make without even glancing at the card.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Easy Smothered Baked Pork Chops. sp, I dialed in the flavors so it’s easy and full of cozy vibes. Easy Smothered Baked Pork Chops are the answer for nights when you’re craving comfort but also want dinner to be simple. If your chops sometimes turn…
- Hands-off cooking: After a quick sear, the chops finish in the oven with gravy so you can tidy up or pour yourself something cold.
- Works with bone-in or boneless: Just adjust the oven time a bit. Bone-in chops stay extra juicy, but boneless is perfectly fine.
- Affordable: Pork chops are budget friendly, and the pantry-style gravy uses simple ingredients that are probably already in your kitchen.
- Beginner friendly: If you’re new to cooking meat, this is forgiving and flavorful. You’ll feel like a pro when you plate it with gravy puddled over the top.
- Flexible flavor: Keep it classic or switch it up with mushrooms, peppers, or even a splash of white wine.
If you love an oniony gravy moment, try this cozy spin too: pork chops with onion and mushroom gravy. It’s the same comfort vibe with a little extra umami.
How to Bake Pork Chops in the Oven
Ingredients you’ll need
Use what you have, but here’s my tried and true combo. You’ll need:
Pork chops: 4 chops, about 1 inch thick, bone-in if you can find them. Thick chops are juicier and harder to overcook.
Seasoning: Salt, pepper, garlic powder, onion powder, and paprika. Simple pantry seasoning gives solid flavor and color.
For the gravy: Sliced onions, a little butter or olive oil, flour, chicken broth, and a splash of milk or cream. Optional extras include Worcestershire sauce and Dijon mustard. Both add depth without overpowering.
Step-by-step
- Preheat the oven to 375°F. This is a sweet spot for chops that need to stay tender and moist.
- Season the chops on both sides with salt, pepper, garlic powder, onion powder, and a pinch of paprika for color.
- Sear for flavor: Heat a skillet over medium-high with a drizzle of oil. Sear the chops for about 2 to 3 minutes per side, just until you get a golden crust. You’re not cooking them through here, just building flavor.
- Make the onion gravy: Remove the chops, then add a bit more oil or butter and toss in the sliced onions. Cook until soft and golden, about 6 to 8 minutes. Stir in 1 to 2 tablespoons of flour and cook 30 seconds to take away the raw taste. Slowly whisk in 1 to 1.5 cups of chicken broth until smooth. Add a splash of milk or cream, then season with a little salt, pepper, and 1 teaspoon of Worcestershire if you have it. If you like a slight tang, add 1 teaspoon of Dijon.
- Smother and bake: Nestle the chops back into the gravy. Spoon some of that goodness over the top. Bake uncovered for 18 to 25 minutes, depending on thickness and bone-in vs boneless, until the internal temperature hits 145°F. The gravy will thicken more in the oven.
- Rest and serve: Let the chops rest a few minutes so the juices settle. Serve with extra gravy spooned over the top.
I made these on a busy weeknight and my family thought I’d been cooking all afternoon. The gravy was silky, the chops were tender, and it took me under an hour start to finish. New favorite.
Want a deeply savory twist next time? Try these French onion pork chops for a cheesy, onion-soup-inspired version that’s pure comfort.
For even more practice, bookmark this post and come back whenever you want to revisit the basic steps for Easy Smothered Baked Pork Chops. Once you get it down, you can riff with mushrooms, herbs, or different broths.
Recipe Tips for Success
Use thicker chops. Aim for about 1 inch thick. Thin chops dry out fast, but thick ones stay juicy and forgiving.
Pat the pork dry before seasoning. Moisture on the surface can fight against browning. Dry meat equals better sear.
Don’t skip the sear. It’s tempting, but those browned bits on the pan turn into an amazing gravy. Searing adds flavor you can’t fake.
Keep your gravy smooth. Sprinkle flour evenly over the onions, cook it briefly, then whisk in warm broth slowly. If it looks lumpy, take it off the heat and whisk hard. It will come together.
Check temp, not time. An instant-read thermometer is your best friend. Pull the pork at 145°F and let it rest for a couple minutes. That’s the secret to tender, rosy meat.
Make it ahead. You can assemble the dish earlier in the day and bake later. If the gravy thickens up in the fridge, thin it with a splash of broth when you’re ready to bake.
Add mushrooms or peppers if you want more veggies simmering in your gravy. Or go big with caramelized onions and a cheesy finish for a French onion vibe.
If you’re in the mood for something snacky while dinner bakes, these crispy air fryer pork belly bites make a fun appetizer. They’re crunchy, salty, and pair well with simple dips.
Once you nail this technique, Easy Smothered Baked Pork Chops basically becomes weeknight magic. It’s low effort, high reward, and honestly hard to mess up.
Sides That Pair Well With Pork Chops
Mashed potatoes are the classic choice for a reason. They catch all that gravy and turn your plate into comfort central. I also love buttered egg noodles if I’m out of potatoes.
Rice is another winner. Spoon everything over a fluffy pile and let the grains soak up the sauce. If you want to turn dinner into a heartier spread for a small crowd, check out this comforting pork chops and rice casserole. It’s cozy and simple, and you can prep it ahead.
Vegetable sides that balance the richness include roasted green beans, sautéed spinach with garlic, or a crunchy chopped salad. Even a sheet pan of carrots and onions works great, especially if you season them and roast while the chops bake.
Something bright helps cut through the gravy. A lemony arugula salad or quick vinegar slaw gives fresh contrast so the meal doesn’t feel too heavy.
Health Benefits
Pork chops are a solid source of lean protein that helps keep you full and supports muscle repair. Baking instead of deep frying keeps the dish lighter, and you can control the richness of the gravy by using milk instead of cream or by thinning it with extra broth. Pork also provides B vitamins like B6 and B12, plus minerals like selenium and zinc. Pairing your chops with vegetables and a moderate portion of potatoes or rice gives you a balanced plate that feels satisfying without being over the top. And because these cook in the oven, you can avoid standing over hot oil and keep the added fat in check.
Common Questions
How long do I bake pork chops? It depends on thickness. For 1 inch chops at 375°F, plan on 18 to 25 minutes. Always check for 145°F internal temperature.
Can I use boneless pork chops? Yes. They cook a little faster, so start checking at 15 minutes. Keep an eye on the temp and you’ll be fine.
How do I prevent dry pork chops? Don’t overcook. Sear first, bake in gravy, and pull at 145°F. Let them rest a few minutes before serving.
What if my gravy is too thick? Whisk in a splash of warm broth or milk until it loosens to your liking. Taste and adjust salt and pepper.
Can I swap the onions? Try mushrooms or shallots, or do a mix. Onions bring classic flavor, but it’s flexible. You can also add garlic for extra depth.
Let’s Get These Chops On Your Table
If you’ve ever struggled with dry pork, give Easy Smothered Baked Pork Chops a try. The simple sear, a cozy onion gravy, and a gentle bake deliver a tender, saucy dinner you’ll want to repeat. For more inspiration and step-by-step ideas, you might like this helpful guide on oven-baked chops: Oven Baked Bone-In Pork Chops – Lauren’s Latest. You can also compare techniques with another popular take here: Smothered Pork Chops in the Oven Recipe. Now grab your skillet, preheat the oven, and let the house fill with that savory smell. Dinner is about to be really, really good.
Easy Smothered Baked Pork Chops
Ingredients
Method
- Preheat the oven to 375°F.
- Season the chops on both sides with salt, pepper, garlic powder, onion powder, and a pinch of paprika.
- Heat a skillet over medium-high with a drizzle of oil and sear the chops for about 2 to 3 minutes per side until golden brown.
- Remove the chops, then add oil or butter to the skillet and toss in the sliced onions. Cook until soft and golden, about 6 to 8 minutes.
- Stir in 1 to 2 tablespoons of flour and cook for 30 seconds.
- Slowly whisk in 1 to 1.5 cups of chicken broth until smooth, then add a splash of milk or cream, and season with salt, pepper, and Worcestershire sauce.
- Optional: Add Dijon mustard for a slight tang.
- Nestle the chops back into the gravy and spoon some gravy over the top. Bake uncovered for 18 to 25 minutes until the internal temperature reaches 145°F.
- Let the chops rest for a few minutes before serving with extra gravy over the top.
