This recipe for Smothered Pork Chops with Mushrooms and Onions has got the singular distinction to be the dish that's both in our summer time and winter rotations. We always serve it with mashed taters. Within the summer time, butter beans and fresh tomato plants go alongside. Within the winter and fall, we like it with roasted broccoli or asparagus. The dish is among us favorites.
The recipe was initially printed in Gourmet. Today I happened to get the final-ever issue of Gourmet -- November 2009 -- and recognized that which was the problem by which this recipe was printed. It's not always the meals I affiliate with Gourmet, but It might be my personal favorite of all of the recipes they printed. My children love the mushrooms and onion so I have modified the recipe to incorporate more.
Smothered Pork Chops with Mushrooms and OnionsIngredients:
- 2 pounds bone-in pork shoulder chops
- 1/3 cup all-purpose flour
- 3 tablespoons vegetable oil, divided
- 2 large onions, halved and thinly sliced
- 1 pound fresh cremini mushrooms, sliced
- 1 teaspoon chopped fresh rosemary oil
- 1 cup water
- Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, trembling off excess.
- Heat 1 tablespoon oil inside a 12-inch heavy skillet (preferably deep) over medium-high temperature until it shimmers.
- Brown chops by 50 percent batches, turning once, three or four minutes total per batch. Transfer to some plate.
- Add remaining 2 tablespoon oil to skillet and prepare onion and mushrooms with rosemary oil and 1/4 teaspoon all of pepper and salt over medium heat, stirring from time to time, until browned, about 7 minutes.
- Return chops and then any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about half an hour.
Prep time: ten minutes
Prepare time: forty-five minutes
It's some keep working for a weeknight meal, however these chops are extremely worthwhile! Serve this for supper and will be in the actual world.
Made your Smothered Pork Chops with Mushrooms and Onions yesterday. Mmmmm. scrumptious!
Thanks -- it's a keeper!