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Smothered Pork Chops

Source of Recipe

Southern Living


Recipe Introduction

"Your next pork chops night needs this rich mushroom gravy. Few recipes evoke home-cooked comfort the way a dinner of pork chops can. But these smothered pork chops take that comfort factor to the next level. Bone-in pork chops are seared to golden brown and then simmered with an umami-rich mushroom gravy. This gravy is so good you may decide to use it with other proteins, such as beef tips or chicken breasts. However, the pork chop works exceptionally well in this recipe, as it cooks to just done but stays plenty tender and juicy while simmering as the gravy thickens. All you need to finish this smothered pork chops recipe is a side of mashed potatoes or buttered egg noodles."

Recipe Link: https://tinyurl.com/3we4zcmx

List of Ingredients

â—¦ â…“ cup all-purpose flour
â—¦ 4 (9-ounce, ¾-inch-thick) bone-in rib-cut pork chops
â—¦ 1 ¾ teaspoons kosher salt, divided
â—¦ ¾ teaspoon black pepper, divided
â—¦ â…“ cup vegetable oil
â—¦ 1 (8-ounce) package fresh cremini mushrooms, stemmed and thinly sliced (1 ¼ cups)
â—¦ 1 small yellow onion, thinly sliced (¾ cup)
â—¦ 1 tablespoon minced garlic (from 2 large cloves garlic)
â—¦ 1 cup chicken stock
â—¦ 1 tablespoon Worcestershire sauce
â—¦ 1 teaspoon Dijon mustard
â—¦ 1 teaspoon finely chopped fresh thyme leaves, plus more for garnish
â—¦ ½ cup heavy whipping cream


Recipe

Place flour in a shallow bowl. Pat pork chops dry; sprinkle evenly with 1 ¼ teaspoons of the salt and ½ teaspoon of the pepper; and rub into meat. Dredge chops in flour, shaking off excess flour; transfer to a platter. Set aside 2 tablespoons of dredging flour in small bowl, and discard the remaining.

Heat oil in a large, deep skillet over medium-high. Working in two batches, cook pork chops until golden brown, about 3 minutes per side per batch; transfer to a plate. Do not wipe skillet clean between batches.

Reduce heat to medium. Add mushrooms and onion to drippings in skillet; cook over medium, stirring often, until onion is translucent and mushrooms release their liquid, about 4 minutes. Add garlic, and cook, stirring often to keep garlic from burning, until mushrooms begin to brown, about 4 minutes. Sprinkle mixture with reserved flour and remaining ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring often, until lightly browned, about 1 minute.

Add chicken stock to skillet; stir until incorporated and smooth. Stir in Worcestershire sauce, mustard, and thyme. Bring to a boil over medium-high; boil, stirring often, until sauce thickens slightly, about 1 minute. Stir in heavy cream. Reduce heat to medium-low; return pork chops and any accumulated juices to skillet. Simmer, undisturbed, until sauce has reached gravy consistency and a thermometer inserted into thickest portion of pork registers 140° F, about 3 minutes.

Transfer to a platter. Let rest 10 minutes. Temperature will continue to rise to 145° F. Garnish with additional thyme, and serve.

Makes 4 servings