Smothered Pork Chops with Mushrooms

3
Vicki Butts (lazyme)

By
@lazyme5909

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

From Gourmet, November 2009.

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
15 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

  • 2 lb
    bone-in pork shoulder chops
  • 1/3 c
    all purpose flour
  • 3 Tbsp
    vegetable oil, divided
  • 1 large
    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

Step-by-Step

  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.

Printable Recipe Card

About Smothered Pork Chops with Mushrooms

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American



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