Smothered Pork Chops
Smothered Pork Chops – Boneless pork chops are smothered in mushrooms and onions. The pork chops are served over rice with a savory sauce.
- 2 center cut pork chops, 3/4 inch cut (brine if desired)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon dried oregano
- Pinch of cayenne pepper
- 4 – 6 tablespoons vegetable oil
- 1 pound mushrooms, sliced
- 2 small or 1 large onion, sliced
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 teaspoon finely chopped fresh rosemary
- 1/2 cup buttermilk.
- Rinse and pat dry the pork chops.
- Slice a few small slits on the edge in the fat to prevent curling.
- In a separate bowl, make the rub by combining salt, pepper, granulated garlic, oregano, and cayenne pepper. If you used a brine on the pork chops, omit the salt.
- Rub the pork chops with the seasoning.
- Add vegetable oil to a cast iron skillet over medium high heat.
- Add the pork chops to the cast iron skillet and sear for approximately 3 minutes on each side.
- Remove the pork chops to a plate and tent with foil.
- In a separate skillet over medium heat, add oil and mushrooms. Cook until softened. Season with salt and pepper.
- In the cast iron skillet over medium heat, add onions. Cook until translucent.
- Add flour and cook for a few minutes for the roux.
- Add chicken stock and stir while scraping the bits off the bottom of the skillet. Then add the rosemary. Cook for 3 – 5 minutes.
- Add buttermilk and mushrooms. Stir and cook until it thickens.
- Reduce temperature to low and add the pork chops and the juices.
- Cover the skillet. Cook on low for approximately 30 minutes or until the pork chops are tender and a thermometer reads at least 160 degrees (or to your desired doneness).
- Plate and serve with mashed potatoes or rice. Enjoy!