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smothered pork chops

Smothered Pork Chops

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Course Main Course, Main Dish

Ingredients
  

  • 4 boneless pork chops each about 1 inch thick
  • ¼ cup flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 tbsp flour
  • 8 oz sliced mushrooms
  • 1 cup chicken broth
  • ¼ cup heavy whipping cream

Instructions
 

  • Mix ¼ cup flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow dish. Pat the pork chops dry with paper towels and dredge each chop in the seasoned flour until evenly coated.
  • Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add the pork chops and sear for 3-4 minutes per side until golden brown (the chops won’t be fully cooked yet). Transfer to a plate and set aside.
  • In the same skillet, add diced onions and cook for 4-5 minutes until softened and starting to caramelize. Add mushrooms and cook for another 3-4 minutes until they begin to brown.
  • Sprinkle the 2 tablespoons of flour over the vegetables and stir constantly for about 1 minute.
  • Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a simmer and let it thicken for 2-3 minutes, stirring occasionally.
  • Stir in the heavy cream and return the pork chops to the skillet, along with any accumulated juices.
  • Reduce heat to low, place the lid on the Dutch oven, and simmer for 15-20 minutes until the pork chops are tender and reach an internal temperature of 145°F. The gravy will also thicken during this time.
  • Spoon the mushroom gravy over each pork chop to serve.

Notes

If desired, use a pressure cooker to make smothered pork chops. After searing the chops in the pressure cooker on the sauté setting, transfer them to a clean plate. Then, sauté the onions and mushrooms for 2-3 minutes. Sprinkle the flour over the vegetables, stir briefly, then whisk in the chicken broth and return the pork chops to the pot. Close the pressure cooker, cook on high pressure for 8 minutes, then perform a quick release. Stir in the heavy cream after releasing pressure, allowing the natural residual heat to thicken the gravy for about 5 minutes before serving.
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