Smothered Pork Chops

5 from 2 votes

If you’re looking for a delicious and easy way to prepare pork chops, look no further. This recipe makes the juiciest smothered pork chops you will ever eat.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Servings:

Calories: 444kcal

Author: Jennifer Fishkind

Ingredients

4 boneless pork chops about ¾” thick
1 tablespoon onion powder
1 tablespoon garlic powder
1½ teaspoon salt
½ teaspoon cracked black pepper
2 tablespoon olive oil
1 white onion chopped
8 ounces package mushrooms sliced (approx. 2 cups)
4 tablespoons butter
2 cloves garlic minced
¼ cup all-purpose flour
2 cups chicken broth low sodium

Instructions

In a large food storage bag, shake together onion powder, garlic powder, salt and cracked black pepper.
1 tablespoon onion powder, 1 tablespoon garlic powder, 1½ teaspoon salt, ½ teaspoon cracked black pepper
Place raw pork chops (one at a time), into the bag and shake to fully coat.
4 boneless pork chops
Heat olive oil in a large frying pan over high heat. Sear each side of pork chops (about 2 minutes per side) then remove pork chops from pan and set aside.
2 tablespoon olive oil
Using the same (now empty) frying pan, reduce the heat to medium-high and add butter, minced garlic, onion and mushrooms and cook over high heat until onions start to brown.
1 white onion, 4 tablespoons butter, 2 cloves garlic, 8 ounces package mushrooms
Add flour to the frying pan and stir until you no longer see any white.
¼ cup all-purpose flour
Pour chicken broth into the frying pan and bring to a boil over medium-high heat until mixture starts to thicken (4-6 minutes). Stir often so it doesn’t burn or stick to bottom of pan.
2 cups chicken broth
Add pork chops back to the frying pan and cook for about 10 minutes or until the pork chops reach an internal temperature of 145F.
Serve hot.

Notes

Store leftovers in a sealed food storage container in the fridge for 3-4 days.

Nutrition