Smothered Pork Chops with Mushrooms

Smothered pork chops are a traditional Southern dish where the chops are pan-fried and then cooked in an onion type gravy. Apparently I’m on a mushroom kick though, so I added mushrooms as well.

“There is poetry in a pork chop to a hungry man” -Philip Gibbs

plate 2

Saucy porky goodness!

While getting out the ingredients for this dinner, I realized that all I needed to add was marsala wine to essentially make pork marsala with a thicker sauce, so I included Emeril’s Original Essence seasoning to try a feel more “Southern-y” (clearly something I know all about…. Or not). A lot of recipes for smothered pork chops also use buttermilk in the gravy, but I didn’t have any/ didn’t want to make any, so I excluded that. (Side note: if you’ve never made buttermilk, it’s so easy! Check this out).

Anyways I also like cooking with Emeril’s seasoning because it makes me want to yell “BAM!” really loudly. And call the brown bits stuck to the bottom of my skillet “yum yums”. Emeril’s the best.

Ingredients:

1 lb of pork chops (I used boneless center cut chops that were about 1 1/2″ thick)

Emeril’s Original Essence

olive oil

1 medium onion, diced

3 cloves of garlic, minced

10-12 crimini or white mushrooms, sliced

2 tablespoons flour

2 c chicken stock

1 tablespoon fresh rosemary, chopped

salt and pepper

Directions:

In a saute pan over medium-high heat, drizzle in enough olive oil to just coat the bottom of the pan. While the oil heats, dry chops off well with a paper towel. Season liberally with Emeril’s Essence, then sprinkle with flour. Rub the seasoning mix and the flour into chops so they stick. Sear both sides of the chops until golden brown, 3-4 minutes each side, and set aside on a plate.

Lower heat to medium, add more olive oil if necessary, and toss in onions, mushrooms, and garlic. Cook until onions are translucent and mushrooms are golden and soft. Sprinkle remaining flour over the veggies, stir to combine, and cook one minute. Pour in chicken stock and chopped rosemary, and allow the gravy to come to a boil before lowering the heat to maintain a simmer.  Let sauce cook for about 5 minutes, until it starts to thicken, and add the pork and any juices back to the pan.

Cover the pork with the gravy and cook until done, about 10-15 minutes. Add salt and pepper to taste, and more Emeril’s if desired. Serve over rice, grits, or anything else you can think of to soak up the extra gravy. Personally, I went with cheesy mashed potatoes and it was deeee-lish!

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