Smothered Pork Chops
Juicy, seared pork chops smothered in a rich, creamy mushroom and onion gravy. Perfect for a cozy weeknight dinner!
Ingredients
- 5 bone-in, center cut pork chops
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon chipotle powder optional
- 1 cup all-purpose flour
- ¼ cup oil for searing
- 2 tablespoons butter
- ½ cup onions thinly sliced
- 4-6 white mushrooms thinly sliced
- 3 cloves garlic minced
- 2 cups chicken stock
- ¼ cup heavy cream
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Heat a large skillet over medium heat and add the ¼ cup of oil.
- Pat the pork chops dry with paper towels. In a small bowl combine the spices then season the pork chops on both sides with the spice mix. Add ¾ cup of the flour to a shallow dish. Dredge each pork chop lightly in the flour, shaking off any excess.
- Now sear the pork chops in the skillet on both sides until golden brown. They don't need to be fully cooked through yet. Remove from the skillet and set aside.
- Drain off all but 2 tablespoons of the oil, then add the butter to the pan. Once melted, add the sliced mushrooms and onions. Cook, stirring often, until tender and lightly browned, about 5-7 minutes. Stir in the minced garlic and cook for another 30 seconds.
- Add in the remaining ¼ cup of flour and stir to make the roux. Slowly whisk in the chicken stock, scraping up any browned bits from the bottom of the skillet. Gradually stir in the heavy cream and continue whisking until smooth. Taste and season to taste with salt and pepper.
- Reduce the heat to medium low and return the pork chops to the skillet. Spoon some of the gravy over the top, let simmer for 10-15 minutes, or until the pork chops are cooked through and tender. The internal temperature should reach about 145°F. Enjoy!
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