Smothered Bone-In Pork Chops

Smothered Bone-In Pork Chops

By Guest Chef, Phillip Schaaf

This recipe for smothered pork chops is quick and easy, and is a healthier upgrade on the traditional flour dredged chops found in most diners. A good cast iron skillet or steel pan is key to getting a good sear on the pork chop. We use chicken broth and plain yogurt for the sauce with a healthy amount of onion and mushrooms to cover the chops in deliciousness. Yogurt is lower in fat than cream and adds a nice tangy kick to the succulent sauce.

This recipe takes all of 15 minutes and uses only one pan, so it is great for a weeknight, a date night or a weekend meal with friends.


2 Grass Roots Center Cut Bone-In Pork Chops
1 tbsp kosher salt
2 tsp fresh cracked pepper
2 tbsp olive oil
3 Cremini mushrooms, de-stemmed and sliced
¼ medium yellow onion, sliced
1 sprig of thyme
⅓ cup chicken stock
2 Tbsp whole milk plain yogurt or greek yogurt (do not use not-fat)
1 tbsp chopped parsley or dill to finish


Season the pork chops at least thirty minutes before hand and set aside at room temperature. Preheat a cast iron skillet on medium heat for about 10 minutes. Add the olive oil and let it heat to shimmering.

Cook the chops for about three and a half minutes on each side for seven minutes total. Remove the chops from the pan and set aside to rest while the sauce is made.

Add the onion and mushroom to the pan. Add more oil if needed. Cook the onions and mushrooms until they have a good bit of color, about 3-4 minutes.

Deglaze with the chicken stock and let reduce for a minute or two, drop the heat to low—then add the yogurt and let the sauce reduce for another minute or two until it reaches the desired thickness.

Add the fresh chopped herbs and pour the sauce over the pork chops.

Pair with your favorite vegetables and enjoy with your favorite folks.