OHHHHHHHH boy. This dish is not like any pork chop my mom ever made. Don’t get me wrong…..she was a great cook. But ewwwwwwww, her pork chops were always dry and leathery. They would look all plump and juicy when she took them out of the package. But my oh my, by the time she was done with them, they were half the size and looked dry and wrinkley! Our jaws sure got a good work out from all the chewing. And chewing. And chewing. Once I was out on my own, I would never even consider making pork chops. Then one day I had smothered pork chops at a friends house. When she described this “smothered” chop, I thought oh no-ooooo, she smothers them with gravy to hide the dried out, puckery looking appearance! I took a bite, expecting something horrid. I was so scared. Well, ok, I wasn’t scared. But I was concerned. But ohhhhhhhhhhhhhh, this was so good. I must have made them once a week for months. I even made them for my mom and dad. I don’t remember what mom said, but I do remember she started making them that way. Now days, I love pork chops cooked so many ways. But this is a favorite.
Smothered Pork Chops
2 pork chops, 1″ thick (with or without bone)
1/2 cup flour
1 tsp seasoning salt
1 cup sliced mushrooms
1 cup chicken broth
2 tablespoons flour
1/4 cup milk
1 clove garlic, minced
In a dish, mix the seasoning salt with the half cup of flour. Coat both sides of the pork chops with this flour mixture. In a good size skillet, on medium heat, pour a little oil and 2 tablespoons of butter. Place pork chops in the oil/butter and cook 3 1/2 minutes a side. Once browned, remove chops from skillet. In the pan drippings, add the mushrooms and 2 tablespoons of flour and mix. Add the broth, milk and garlic. Stir until sauce is thickened. But not too thick. Place the pork chops in the sauce. Spoon the sauce over the chops. let simmer just until the pork chops are heated through. Serve with potatoes or rice. It is so good with rice with that yummy sauce and mushrooms ladled all over it. M-mmmm,
Note: if you are feeling lazy, you can use canned cream of mushroom soup, in stead of making your own sauce. I have done this…adding fresh mushrooms. But NO….don’t do it…Don’t use the canned stuff. It’s so easy to make your own sauce and you will be so pleased with yourself. YAY!!
*************************** Now you’re talking my language, but I do almost the exact recipe but with Marisela wine, if you like that taste….OMG!!!
A can of mushroom soup instead?…lazy would be an excuse, if you’re going to do that than DO NOT make it!
Comfort-Food Guy/want to be Chef
Bill, I love marsala wine sauce….. 🙂 and I have to agree, its just not the same using canned soup!