Pork Chops in Mushroom Gravy
Description
If you are needing a confort food, make these delicious pork chops. They are wonderful with a creamy gravy with spices and smothered in baby portebella mushrooms.
Ingredients
4 bone in pork chops or 6 boneless (1/2 inch thick)
¾ c. all-purpose flour
1 t. onion powder
1 t. paprika
½ t. salt
1/4 t. pepper
3 T. olive oil
3 T. butter
3 c. sliced baby portebella mushrooms, wiped clean
1 small onion, sliced
4 cloves garlic, minced
¼ c. all-purpose flour
1½ c. beef broth or stock
¼ c. heavy cream
chopped parsley, for garnish
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Heat the olive oil in a large skillet over medium-low heat.
In a shallow dish, combine the flour, onion powder, paprika, salt and pepper. Dredge each chop in the flour mixture; add to hot skillet. Cook pork chops until golden brown on each side and juices start to run clear. Remove from skillet; set aside.
Melt the butter in the skillet and add in the mushrooms and onions. Cook until tender then add in the garlic and cook until fragrant. Lightly season with salt and pepper.
Add in the flour and stir to combine with the mushrooms and onion. Slowly stir in the beef broth/stock and cream, scraping the bits from the pan as you go. Bring to a simmer and then add in the pork chops. Cook over low heat and simmer for 3-5 minutes.
Serve with mashed potatoes, rice or egg noodles. Garnish with parsley, if desired.
4-6 servings