Smothered Pork Chops with Creamy Mushroom Sauce

Smothered Pork Chops with Creamy Mushroom Sauce ingredients

• 4 6-oz bone-in pork chops
• 0.5 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp paprika
• 0.5 tsp dried thyme
• 0.75 tsp salt
• 0.5 tsp black pepper
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1 medium yellow onion
• 8 oz cremini mushrooms
• 2 cloves garlic
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 0.5 cup heavy cream
• 2 tbsp fresh parsley

How to make Smothered Pork Chops with Creamy Mushroom Sauce

1. Pat the 4 bone-in pork chops dry with paper towels. In a shallow dish, combine 1/2 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge each pork chop in the flour mixture, shaking off any excess.
2. Heat 2 tablespoons of vegetable oil in a large oven-safe skillet (cast iron recommended) over medium-high heat. Sear the flour-coated pork chops for 3-4 minutes per side until golden brown and a crust has formed. Remove pork chops from the skillet and set aside on a plate.
3. Reduce heat to medium. Add 2 tablespoons unsalted butter to the skillet. Once melted, add the thinly sliced 1 medium yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.
4. Add the 8 ounces of sliced cremini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden brown. Stir in 2 minced garlic cloves and cook for 1 minute more until fragrant.
5. Sprinkle 2 tablespoons of all-purpose flour over the onions and mushrooms. Cook, stirring constantly, for 1-2 minutes to toast the flour and create a roux.
6. Gradually whisk in 2 cups of chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, stirring until the sauce thickens. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
7. Stir in 1/2 cup of heavy cream until fully incorporated. Return the seared pork chops to the skillet, nesting them gently into the sauce. Cover the skillet with a lid or aluminum foil.
8. Reduce the heat to low and simmer for 20-25 minutes, or until the pork chops are tender and cooked through (reaching an internal temperature of 145°F / 63°C). The sauce should be rich and creamy.
9. Garnish with 2 tablespoons of fresh chopped parsley before serving. Enjoy immediately with mashed potatoes or rice to soak up the delicious sauce.

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