Smothered Pork Chops with Brown Mushroom Gravy
My smothered pork chops combine tender chops that are seared and finished in a creamy brown sauce with mushrooms, onions, and garlic. Perfect for weeknights but special enough for occasions.
Servings: 4
Ingredients
- 4 bone-in pork chops loin or rib chops
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 4 tablespoons unsalted butter
- 1 pound cremini mushrooms sliced
- 1 large onion sliced
- 5 cloves garlic minced
- 2 1/2 cups low-sodium chicken stock
- 1 tablespoon worcestershire sauce
- 1 pinch cayenne pepper optional, see notes below
- 1/4 cup heavy cream
- 3 tablespoons minced flat-leaf Italian parsley
Instructions
- Pat the chops dry and season well with salt and pepper and garlic powder on both sides. Dredge the chops in flour and shake off the excess. Reserve the leftover flour.
- Heat the olive oil in a large pan to medium heat. Add the pork chops and sear for 3-4 minutes per side or until well browned. Remove the chops to a plate and tent with foil.
- Add the mushrooms to the pan and cook until they release their water and start to brown. Season with salt and pepper then remove the mushrooms to the same plate as the pork chops.
- Add the butter to the pan along with the onions and a pinch of salt. Once the onions start to brown, add the garlic and cook until fragrant. Add a 1/4 cup of remaining flour and cook until the flour turns golden (about 2 minutes).
- Add the chicken stock, worcestershire sauce, and cayenne pepper and turn the heat to high. Scrape the bottom of the pan with a wooden spoon to dislodge any brown bits. Once boiling, turn the heat down to a simmer.
- Add the cream and mix to combine. Return the pork chops and mushrooms to the pan and simmer for 5 minutes or until the chops are warmed through. Remove the pan from the heat and taste test the sauce, seasoning with more salt and pepper as required. Mix in the parsley and serve over rice. Enjoy!
Notes
- Pork Chops. Loin and rib chops both work great for this recipe. You can use boneless loin chops too.
- Salt the chops overnight. For juicier pork chops, salt at 1% of weight and place on a wire rack, uncovered, in the fridge the night before. For example; If you have 2 pounds of chops you would use 1 tbsp of Diamond Crystal kosher salt. If you don't have time, simply season the chops and dredge in flour as written in step 1.
- Spices. I like to use a pinch of cayenne or slap ya mamma cajun seasoning. I recommend adding it at the end after taste testing the sauce.
- Serve with. This dish is great over rice, mashed potatoes, or egg noodles.
- Leftovers. Smothered pork chops can be saved in the fridge for up to 3 days and can be reheated on the stovetop or microwave.
Nutrition
Calories: 597kcal | Carbohydrates: 15.3g | Protein: 43.8g | Fat: 41.4g | Saturated Fat: 16.7g | Cholesterol: 151mg | Sodium: 1211mg | Fiber: 2.4g | Sugar: 4.9g | Calcium: 26mg | Iron: 5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
