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Smothered Pork Chops

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Level: Intermediate

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Description

Pork chops dressed up with tangy gravy and tempered with fresh parsley.

Ingredients

  • 4 whole Pork Chops (bone Out)
  • 1 cup All-purpose Flour
  • ½ teaspoons Salt
  • 1 teaspoon Old Bay Seasoning
  • 1 pinch Freshly Ground Black Pepper
  • 2 Tablespoons Olive Oil
  • 1 cup Chicken Broth
  • ½ cups Buttermilk
  • 3 Tablespoons Fresh, Flat-leaf Parsley, Chopped
  • 1 cup Crimini Mushrooms, Sliced
  • 1 teaspoon Garlic, Minced

Preparation

Mix flour, salt, seasoning and pepper in a shallow bowl.

Heat olive oil in non-stick skillet over medium heat. When it’s hot, dredge pork chops through seasoned flour mixture and add to skillet. Cook several minutes on each side. Remove from pan and set aside.

If desired, saute garlic and mushrooms in olive oil in a separate pan.

Add 2 Tablespoons of flour mixture to pork drippings and stir to dissolve flour. Add chicken broth and bring to a simmer to thicken.

Pour in buttermilk. Add mushrooms. Add pork chops back into pan and simmer until meat is cooked through.

Transfer pork chops to plates, liberally pour gravy over pork and sprinkle with fresh parsley.

3 Comments

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amybossard on 10.21.2009

Made this for dinner last night and they were delicious. Cut the recipe in half, used whole milk instead of buttermilk and mushroom broth instead of chicken. I served it with rotini and a simple green salad. No leftovers for today’s lunch. Always a good sign. Thanks for sharing!

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Teri on 7.17.2009

Wonderful! Made this for dinner last night and my chop loving husband (he only likes them plain) LOVED these!
Thanks so much!

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Ree | The Pioneer Woman on 7.16.2009

Ooooh. Now this looks good. BUTTERMILK for the pan sauce. What a winning idea!

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