- 2 pounds bone in pork chops
- salt and fresh ground pepper
- 3/ 4 tablespoons garlic powder
- 1/ 2 teasopon cayenne
- 1/ 2 cup all purpose flour
- 2 tabelspoons olive oil
- 1 tabelspoons unsalted butter
- 1 large sliced thinly onion
- 8 ounces sliced mushrooms
- 4 cloves finely chopped garlic
- 1 3/ 4 cups chicken / beef broth
- 1/ 4 butter milk or heavy cream
- fresh parsley (optional)
First, pat dry the pork chops with a paper towel. Mix salt, pepper, garlic powder, and cayenne, and season the pork chops.
Coat the chops with flour, mix them nicely to get coated on all sides. Then shake the chops and keep the excess flour aside.
Heat oil in a large frying pan/skillet on medium heat. Fry the chops till golden brown, on each side for nearly 3 – 4 minutes. Transfer the pork chops to a plate and keep them covered.
Now add unsalted butter, in the same pan, and add sliced onions and mushrooms, a pinch of salt. Saute the mushrooms and onions for nearly 7 – 8 minutes, stirring occasionally. Saute till they get tender and onions get browned.
Add minced garlic, stir well and cook for nearly 30 seconds. Then add the remaining flour, stir it well with onions and mushrooms, to get coated evenly. Cook for nearly 2 minutes, stirring occasionally.
Now add the chicken/beef broth and stir well. When this comes to a boil reduce the heat. Scrape any browned bit at the pan’s bottom and stir well.
Let the onion gravy simmer, stirring occasionally for nearly 2 – 3 minutes, till the gravy starts thickening
Now add the pork chops and mix well with the gravy. Let the chops get simmered for 5 – 7 minutes or the internal temperature reads 140˚
Taste and adjust the seasoning if necessary. And finally, garnish the smothered pork chops with mushroom gravy with parsley leaves before serving.