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smothered pork chops with mushrooms

(2 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce. From Gourmet, November 2009.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For smothered pork chops with mushrooms

  • 2 lb
    bone-in pork shoulder chops
  • 1/3 c
    all purpose flour
  • 3 Tbsp
    vegetable oil, divided
  • 1 lg
    onion, halved and sliced
  • 1/2 lb
    fresh cremini mushrooms, sliced
  • 1 tsp
    chopped rosemary
  • 1 c
    water

How To Make smothered pork chops with mushrooms

  • 1
    Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess.
  • 2
    Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
  • 3
    Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes. Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.

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