smothered pork chops with mushrooms
(2 ratings)
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce. From Gourmet, November 2009.
(2 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
40 Min
method
Stove Top
Ingredients For smothered pork chops with mushrooms
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2 lbbone-in pork shoulder chops
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1/3 call purpose flour
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3 Tbspvegetable oil, divided
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1 lgonion, halved and sliced
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1/2 lbfresh cremini mushrooms, sliced
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1 tspchopped rosemary
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1 cwater
How To Make smothered pork chops with mushrooms
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1Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess.
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2Heat 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.
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3Add 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.
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