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creamy smothered pork chop and mushroom gravy on top of rice

Southern Smothered Pork Chops

Tender pork chops smothered in a creamy gravy with fresh mushrooms. A simple, delicious one-pot meal slow cooked on the stove.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 311kcal
Author Anne Clark


  • 4 Pork chops, bone in
  • 1-½ teaspoon Lemon pepper
  • ¼ cup Flour
  • 2 tablespoon Olive oil
  • 8 oz Sliced fresh mushrooms (add more mushrooms if desired)
  • 1 Can cream of mushroom soup


  • Season pork chops with lemon pepper then dredge in flour.  Shake off excess flour.
  • Add oil to large pan or skillet and brown the pork chops for 2-3 minutes.  Remove the pork chops and drain on a paper towel.
  • Add the sliced mushrooms to the skillet and saute for 5 minutes.  Return the chops to the skillet and spoon the cream of mushroom soup on top of the pork.
  • Cover and reduce the heat to a low, slow simmer.  Cook for about 40-45 minutes. 


(A) Add 1 cup sliced onion, if desired.  Saute the sliced onion with the mushrooms.  (B) Serve over cooked rice, mashed potatoes, or cooked egg noodles (if desired)


Serving: 1serving | Calories: 311kcal | Carbohydrates: 8g | Protein: 31g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 69mg | Potassium: 692mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg