Smothered Pork Chops

 There is something delicious about a pork chop. Smother it in some mushroom gravy and you have some good home cooking! 

I remember as a kid having pork chops for dinner and my mom would serve them with rice and gravy poured over everything. It was a comfort food. I just had to bump it up a little with a more flavorful gravy than what mom used to make. It is still as comforting as it was when I was a kid.

Smothered Pork Chops

Ingredients

4 pork chops
  salt
  pepper
16 ounces mushrooms
1/2 medium onion
2 cloves garlic, minced
5 tablespoons butter
¼ cup flour
2 cups milk
  salt
  pepper
2 tablespoons olive oil

Smothered Pork Chops Ingredients

Directions:

For the Gravy:

Clean and slice mushrooms. Dice the onion. Heat olive oil in a pan and add the mushrooms and onion. Once moisture is drawn out, add the minced garlic. Cook until moisture is out and mushrooms start to brown. Set aside.

mushrooms and onioncooked mushrooms and onions

In a medium saucepan, melt butter and mix in flour creating a roux. The texture should be like wet sand. You can cook it until it starts to brown. Start adding milk while stirring. It will begin to thicken. Keep adding milk to thin the gravy to a consistancy you want. Add mushroom and onion mixture. Salt and pepper to taste.

For the pork chop:

Salt and pepper both sides of pork chop. Place on hot grill and cook about 5-9 minutes depending on thickness, then flip and cook another 4-7 minutes until done. Let rest a couple minutes.

pork chops

Plate pork chop and ladle generous amount of gravy over the top.

Smothered Pork Chops
Serves 4
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 4 pork chops
  2. salt
  3. pepper
  4. 16 ounces mushrooms
  5. ½ medium onion
  6. 2 cloves garlic, minced
  7. 5 tablespoons butter
  8. ¼ cup flour
  9. 2 cups milk
  10. salt
  11. pepper
  12. 2 tablespoons olive oil
For the Gravy
  1. Clean and slice mushrooms. Dice the onion. Heat olive oil in a pan and add the mushrooms and onion. Once moisture is drawn out, add the minced garlic. Cook until moisture is out and mushrooms start to brown. Set aside.
  2. In a medium saucepan, melt butter and mix in flour creating a roux. The texture should be like wet sand. You can cook it until it starts to brown. Start adding milk while stirring. It will begin to thicken. Keep adding milk to thin the gravy to a consistancy you want. Add mushroom and onion mixture. Salt and pepper to taste.
For the pork chop
  1. Salt and pepper both sides of pork chop. Place on hot grill and cook about 5-9 minutes depending on thickness, then flip and cook another 4-7 minutes until done. Let rest a couple minutes.
  2. Plate pork chop and ladle generous amount of gravy over pork chop.
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