Smothered Pork Chops
Seared pork chops simmered in a rich, creamy onion and mushroom gravy until tender and full of flavor. It's an easy 30-minute comfort food dinner, and it's delicious served over fluffy rice.
Servings: 4 servings
Calories: 314kcal
Ingredients
- 2 tablespoons canola oil
- ½ cup all-purpose flour
- 1 ½ tablespoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon coarse ground pepper
- 4, ½- ¾- inch boneless pork chops set out at room temperature for about 15 minutes
- 3 tablespoons salted butter
- 1 small yellow onion diced
- 1 ½ cups sliced brown mushrooms
- 3 cloves garlic minced
- 1 cup low-sodium chicken broth
- ⅓ cup heavy cream
- 1 tablespoon Worcestershire sauce
- Chopped parsley for garnish, optional
- Steamed rice for serving, optional
Instructions
- In a heavy bottomed or cast-iron pan, heat the oil over medium-high heat.
- In a shallow bowl whisk together the flour, salt, garlic powder, onion powder, paprika, and pepper.
- Lightly dredge each pork chop in the flour mixture, shaking off the excess. Reserve the flour mixture.
- Place the pork chops in the pan, careful to not over-crowd. You can do this in batches if needed. Sear each side of the pork chop for about 2 minutes or until nicely browned and seared. Remove to a plate and tent with foil to keep warm. They will not be cooked all the way through yet.
- Reduce the heat to medium. In the same pan, melt the butter and add the onion and mushrooms. Sauté for 4-5 minutes or until softened. Add the garlic and 3 tablespoons of flour from the pork dredging. Stir for 2-3 minutes.While whisking, slowly pour in the broth followed by the cream and Worcestershire sauce until combined. Taste the sauce and add more salt and pepper, if needed. Add the pork chops back into the pan.
- Once the mixture starts to simmer, reduce the heat to medium low and cook until the sauce has thickened and the pork chops are fully cooked to 145 F. Careful to not overcook the meat.
- Serve over rice with a garnish of parsley, if desired.
Notes
- Set the pork chops out at room temperature about 15 minutes before dredging so they cook evenly.
- Use the reserved seasoned flour from the dredge to build the gravy.
- Low-sodium broth lets you control the salt. Taste before adding more.
- Pull the chops at 145°F to keep them juicy.
- For bone-in chops, sear at medium heat so they cook longer without burning.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 22g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 3015mg | Potassium: 287mg | Fiber: 3g | Sugar: 4g | Vitamin A: 806IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg
