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Lighter Smothered Pork Chops in Creamy Garlic Mushroom Gravy

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These lighter smothered pork chops feature a creamy garlic mushroom gravy made with Greek yogurt instead of heavy cream. They are tender, savory, and perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 4 bone-in pork chops, about 1 inch thick (about 6 ounces each)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1/2 cup plain Greek yogurt, at room temperature
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped, for garnish (optional)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, and garlic powder. Let them sit at room temperature for about 15 minutes.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the pork chops in the pan and cook for 4 to 5 minutes on the first side, until deeply golden brown. Flip and cook for another 3 to 4 minutes. The internal temperature should reach 145°F (63°C).
  3. Transfer the cooked pork chops to a plate and tent loosely with foil. Set aside.
  4. Reduce the heat to medium and add the butter to the same skillet. Once melted and foaming, add the sliced mushrooms. Cook undisturbed for about 2 minutes, then stir and continue cooking for another 4 to 5 minutes, until the mushrooms are soft and deeply browned.
  5. Add the minced garlic and cook for 30 to 60 seconds, stirring constantly.
  6. Sprinkle the flour over the mushrooms and garlic. Stir constantly for about 1 minute.
  7. Slowly pour in the chicken broth while whisking continuously. Keep stirring until the flour mixture dissolves completely and the broth thickens slightly, about 2 minutes. Scrape up any browned bits from the bottom of the pan.
  8. In a small bowl, combine the Greek yogurt with about 2 tablespoons of the hot broth from the skillet. Whisk until smooth. Pour the yogurt mixture into the skillet and stir until fully incorporated.
  9. Stir in the dried thyme and paprika. Taste the gravy and adjust the seasoning with salt and pepper.
  10. Return the pork chops to the skillet, nestling them into the gravy. Spoon some of the gravy over the tops of the chops. Reduce the heat to low, cover the skillet, and let everything simmer together for 5 to 7 minutes.
  11. Remove from heat, garnish with fresh parsley if desired, and serve immediately.

Notes

Let the Greek yogurt come to room temperature before adding to the hot pan to prevent curdling. If the gravy is too thick, add a splash more broth or water. If too thin, let it simmer uncovered for a few more minutes.

Nutrition

Keywords: smothered pork chops, creamy garlic mushroom gravy, lighter pork chops, Greek yogurt gravy, easy weeknight dinner, comfort food

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