Low Calorie Main Dish Pork

Smothered Pork Chops

September 25, 2014

I was flipping through my cookbooks last week and nothing sounded good to me. Do you ever get in those moods where you want something, but you have no idea what that something is? I was in the mood to cook, but had no cravings. Nothing was jumping out at me, until I flipped to Smothered Pork Chops. Crispy pork chops smothered in a white wine-mushroom-chive cream sauce. This is why it’s essential for cookbooks to have pictures! I think I even said, “Oh yeah, smothered chops for dinner!” I definitely eat with my eyes first.

Smothered Pork Chops

So, how’s it taste?

I am such a fan of panko. It made these pork chops deliciously crispy and gives the illusion that they’re fried. The pork chops were tender and juicy on the inside and perfectly crunchy on the outside. The directions have them cooking two minutes on each side, but that wasn’t enough time for mine to cook through, so be sure to check your chops. Mine may have been thicker.

Smothered Pork Chops

The cream sauce is heavenly. I didn’t get mine as thick as I would have liked, but it tasted amazing. Definitely use good white wine because you can detect it in the finished sauce. The sauce was a bit tedious to make and I felt like I dirtied a lot of dishes making this recipe, but it was so worth it. This was such a great dinner paired with a simple side of green beans. It’s worth noting that the leftovers are just meh. It’s hard to get that initial crispy to come back on the pork chops, and the sauce doesn’t last as long. It was ok the next day, but not after that.

Yield: 4 servings

Smothered Pork Chops


1/2 cup all-purpose flour
1 1/2 tsp. freshly ground black pepper
3/4 cup panko
1 cup half-and-half, divided
1 large egg
4 (4 oz.) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 tsp. kosher salt
2 tbsp. canola oil
1 tbsp. butter
1/2 cup finely chopped onion
1 (8 oz.) package cremini mushrooms, sliced
1 garlic clove, minced
1/3 cup dry white wine (I used sauvignon blanc)
1/2 tsp. all-purpose flour
1 tsp. water
1 cup unsalted chicken stock (or broth)
2 tbsp. chopped fresh flat-leaf parsley
1 tbsp. chopped fresh chives


1. Combine 1/2 cup flour and pepper in a shallow bowl or dish. Place panko in a second shallow bowl or dish. Combine 1/2 cup half-and-half and egg in a third shallow bowl or dish; stir with a whisk.

2. Sprinkle both sides of pork chops with salt. Dredge 1 pork chop in flour mixture. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining pork chops, flour mixture, egg mixture, and breadcrumb mixture. Cover and chill 15 minutes.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add chops to pan; cook 2 minutes or until lightly browned. Remove chops from pan; add remaining 1 tablespoon oil to pan. Turn chops over; return to pan. Cook 2 minutes or until lightly browned. (Mine took longer to cook, so check for doneness.) Remove from pan; keep warm.

4. Heat butter in pan over medium-high heat. Add onion; sauté 1 minute. Add mushrooms; sauté 3 minutes. Add garlic; sauté 1 minute. Add wine to pan; cook until liquid almost evaporates, scraping pan to loosen browned bits. Combine 1/2 teaspoon flour and 1 teaspoon water in a small bowl; stir with a whisk. Add to cooking liquid in pan. Bring to a boil; cook 1 minute, stirring constantly. Add stock; bring to a boil. Cook until reduced to 1 1/4 cups (about 6 minutes). Stir in 1/2 cup half-and-half. Cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in parsley and chives. Serve sauce with pork chops.

per serving (1 pork chop & about 1/3 cup sauce): 399 calories, 20.5g fat, 28.8g protein, 22.1g carbs, 1.9g fiber

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  • Sues September 25, 2014 at 9:09 am

    I LOVE panko, too! And these look seriously awesome. I’m not a big pork chop eater, mostly because it’s tough to make one I go crazy over. But I think I’d definitely go crazy for these!

  • Bianca+@+Confessions+of+a+Chocoholic September 25, 2014 at 10:32 am

    I love smothered food items 🙂 This looks good and I wish I could have it for lunch today!

  • Natalie @ Tastes Lovely September 25, 2014 at 12:20 pm

    I love panko! Gives meat such a great crunch. This sauce sounds amazing too! You’ve really transformed plain pork chops into a delicious dinner!

  • Kathi @ Deliciously Yum! September 25, 2014 at 12:52 pm

    You made these pork chops into crispy perfection – seriously, the crust looks to die for! And topped with that beautiful sauce… please invite me over for dinner the next time you can’t figure out what you want to make 😉

  • Gayle @ Pumpkin 'N Spice September 25, 2014 at 2:58 pm

    I get in those moods all the time! I’m hungry, but don’t really have a taste for anything. Well I would definitely have a major craving for these porkchops! I’m a huge fan of anything with mushrooms, and I love that you added chives in here. Sounds delicious, Leah!

  • Mira September 25, 2014 at 11:21 pm

    I haven’t had smothered pork chops in years, but these look extremely delicious. Mushroom sauce is just the perfect way to go. (I’m originally from Eastern Europe, where pork chops with mushroom sauce are pretty popular!)

  • cheri September 26, 2014 at 1:04 am

    HI Leah, I get in those moods too, looks like this was a great result, love this!

  • Kelly - Life Made Sweeter September 26, 2014 at 4:45 am

    I totally get in those moods where I have no idea what to make too. These pork chops look fabulous! The cream sauce would definitely jump out at me too and I love the panko crust!

  • Dannii+@+Hungry+Healthy+Happy September 26, 2014 at 12:32 pm

    Panko is awesome. These look all crunchy and yummy.

  • shelley @ Bacon Egg & Cheese{cake} September 27, 2014 at 5:10 pm

    panko breaded pork chops are my weakness! the sauce looks amazing.

  • Cailee+@+http://hellohealthyeating.com September 27, 2014 at 6:46 pm

    YUM!! This looks so good! What a great way to warm up in the fall!! YUM!