In this recipe, thick pork chops are fried until they are beautifully golden then covered with a luxurious mushroom sauce. This meal is really easy to make, yet is elegant enough for a special occasion. Serve the mushroom smothered pork chops with fluffy mashed potatoes, rice or steamed veggies for a delicious meal. If you can’t get enough mushroom gravy, give this pork schnitzel & mushroom gravy or recipe, or this chicken & mushrooms a try. Enjoy!
Ingredients
1 ½ tsp. Kosher Salt
1 tsp. Garlic Powder
½ tsp. Onion Powder
¼ tsp. Black Pepper
4 Thick Pork Chops, about 2 lbs.
8 oz. White Button Mushrooms, sliced
2 tbsp. Canola Oil, or use your favorite vegetable oil
2-3 tbsp. Butter
1 tbsp. Flour
1 cup Chicken Broth
Instructions
Add the salt, garlic powder, onion powder and black pepper to a small bowl. Mix the seasonings to combine well. Season the pork chops on both sides with the prepared seasoning mix.
Slice the mushrooms; don’t slice them too thin so that they hold up during cooking.
Heat the oil in a large deep skillet over medium-high heat. When the oil is hot – but not smoking, add the pork chops. Cook the chops for 5 minutes, per side until they are golden and the internal temperature is at least 140°F at its thickest part.
Remove the skillet from the heat and lower the temperature to medium-low. Place the pork chops on a plate and keep them warm by tenting the plate with some aluminum foil, and/or place the plate in the microwave. They stay nice and warm in an enclosed space away from drafts.
Do not wash the skillet.
Place the skillet back over medium-low heat and add the butter. When the butter is melted and foamy add the mushrooms. Cook the mushrooms gently for 3 minutes or so, stirring frequently. Add the flour to the mushrooms, stir to combine well and cook for 1-2 minutes, stirring frequently.
Raise the heat to medium and add the chicken broth, scrapping the bottom of the skillet gently as you stir. When the sauce starts simmering, lower the heat to low, cover and continue cooking the mushrooms at a gentle simmer for 5-7 minutes, stirring occasionally.
Taste the mushroom sauce and add salt and pepper to taste, if needed.
Serve the pork chops with a generous amount of the mushroom sauce on top.
Serves 4
Mushroom Smothered Pork Chops
Ingredients
- 1 ½ tsp. Kosher Salt
- 1 tsp. Garlic Powder
- ½ tsp. Onion Powder
- ¼ tsp. Black Pepper
- 2 lbs. Thick Pork Chops 4 pork chops
- 8 oz. White Button Mushrooms sliced
- 2 tbsp. Canola Oil or use your favorite vegetable oil
- 2-3 tbsp. Butter
- 1 tbsp. Flour
- 1 cup Chicken Broth
Instructions
- Add the salt, garlic powder, onion powder and black pepper to a small bowl. Mix the seasonings to combine well.
- Season the pork chops on both sides with the prepared seasoning mix.
- Slice the mushrooms; don’t slice them too thin so that they hold up during cooking.
- Heat the oil in a large deep skillet over medium-high heat. When the oil is hot – but not smoking, add the pork chops. Cook the chops for 5 minutes, per side until they are golden and the internal temperature is at least 140°F at its thickest part.
- Remove the skillet from the heat and lower the temperature to medium-low. Place the pork chops on a plate and keep them warm.
- Do not wash the skillet.
- Place the skillet back over medium-low heat and add the butter. When the butter is melted and foamy add the mushrooms. Cook the mushrooms gently for 3 minutes or so, stirring frequently.
- Add the flour to the mushrooms, stir to combine well and cook for 1-2 minutes, stirring frequently.
- Raise the heat to medium and add the chicken broth, scrapping the bottom of the skillet gently as you stir. When the sauce starts simmering, lower the heat to low, cover and continue cooking the mushrooms at a gentle simmer for 5-7 minutes, stirring occasionally.
- Taste the mushroom sauce and add salt and pepper to taste, if needed.
- Serve the pork chops with a generous amount of the mushroom sauce on top.
Nutrition
