Smothered Pork Chops Recipe
Smothered Pork Chops Recipe
Smothered Pork Chops Recipe
Ingredients
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2 tbsp olive oil to start, possibly more later in the process
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pork chops, medium thickness, 1 per serving
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1 small to medium onion, sliced
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6 mushrooms sliced
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2 garlic cloves, finely diced or grated
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¼ cup flour
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1½ cups chicken stock – vegetable or pork stock may be substituted
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¼ cup milk – buttermilk or cream may be substituted
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salt and pepper, to taste
Directions
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Heat olive oil in a large fry pan over medium heat.
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Once oil is hot, place pork chop(s) into the pan and cook until browned on each side — about 5 minutes per side. Remove to a plate.
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Place onion into the pan and sauté for a couple of minutes before adding the mushrooms. Continue to sauté until onions are translucent and mushroom cooked to your liking.
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Add garlic and continue to sauté for about a minute.
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Remove all but 4 tbsp of oil from the pan. If need be, add enough oil to the pan so that the amount of fat/oil in the pan equals the amount of flour added in the next step.
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Add the flour to the pan, stir, and make a roux. No need to make a dark roux but it should be cooked for a couple of minutes.
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Add the chicken stock to the pan in thirds, mixing well between additions to eliminate lumps.
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Reduce heat to med-low, add the milk, and stir to combine.
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Season with salt and pepper to taste.
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Return the pork chops to the pan, spoon gravy over them, and heat until cooked to your satisfaction, usually 5 to 10 minutes, Turn the chops mid-way through.
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Serve immediately with plenty of gravy for smothering.