SMOTHERED PORK CHOPS

In my opinion, it’s all about the mushrooms and onions…specifically the pork chops smothered with mushrooms and onions. After browning the chops, braise them in the oven until fork tender. Here’s how I do it.

INGREDIENTS:

• 2 (6 ounce, bone in) pork chops, about 1 inch thick

• Kosher salt and black pepper

• Garlic powder

• Onion powder

• Paprika

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 1 small yellow onion, quartered and thin sliced

• 4 ounces white mushrooms, quartered

• 2 tbsp flour

• 1 1/2 cups low sodium chicken stock

• 1/2 cup dry sherry or dry white wine

• Chopped parsley

DIRECTIONS:

• Preheat the oven to 350 degrees.

• Pat dry the chops with a paper towel. Season to taste with salt, pepper, garlic powder, onion powder, and paprika.

• In an oven proof skillet with a lid, heat 2 tbsp olive oil over medium high heat. When the oil is hot add the chops and brown on both sides, about 2-3 minutes per side. Remove to a plate and set aside.

• Lower heat to medium low and add the mushrooms and onions and butter. Saute for 5-6 minutes, stirring. add the garlic for 30 seconds. Season with salt and pepper.

• Lower heat to medium low. Add 2 tbsp of flour and stir until combine, about 1 minute. Add the sherry then add the stock and scrap the bottom with a wooden spoon. Bring to a simmer and add the browned chops back to the skillet. Cover and place in the oven for 60 minutes. Check to see the chops are fork tender. Remove from the oven.

• To serve, plate the chops the spoon over some of the mushrooms and onions and sauce. Garnish with chopped parsley.