Crumbed Smothered Pork Chops are fried and then baked in mushroom sauce, ready for a delicious and quick dinner for any night of the week.
Is it better to cook pork chops fast or slow?
Slow cooking is probably my favorite way to cook pork chops. It’s an easy and foolproof way to make pork chops that are fork tender, which is the way I like them.
- 4 center-cut bone-in pork chops ½ inches thick
- 1½ tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 1 large onion halved and sliced
- 8 ounces of mushrooms sliced
- 2 tbsp butter
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 1 cups chicken stock
- 200ml fresh cream
- Preheat the oven to 180C degrees.
- Heat a heavy, oven-safe skillet over medium-high heat.
- Season the pork chops on both sides generously with salt and pepper.
- Dip into beaten egg then coat in the breadcrumbs.
- Set aside for 15 minutes.
- Fry the chops in shallow oil until golden then transfer them to a 9x13 baking pan and finish cooking in the oven for about 10-15 minutes.
- Drain the skillet and remove any crumbs and return to medium-high heat.
- Add in the olive oil, and onion, and saute for 5-minutes until the onions are soft and translucent.
- Add mushrooms and saute until tender.
- Add in butter and garlic and cook garlic for 60 seconds.
- Stir in the flour followed by chicken stock and bring to a boil, stirring constantly.
- Stir in the cream.
- Pour over pork chops.
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Prepared, tried, and tested by Melanie from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Tried this recipe? Mention @_EsmeSalon or tag #shareEScare
Amount Per Serving Calories 404Total Fat 33gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 13gCholesterol 107mgSodium 1041mgCarbohydrates 14gFiber 2gSugar 5gProtein 15g
EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.
Why are my pork chops tough and chewy?
Under or overcooking your pork chops.
And, if you’ve ever encountered a dried-out, tough, chewy pork chop, that’s a telltale sign of overcooking. Follow this tip: The most reliable way to test the doneness of pork chops is by inserting an instant-read thermometer into the thickest part of the chop.
5 Mistakes to Avoid When Cooking Pork Chops
There are too many times when pork chops simply don’t get the praise they deserve.
More delicious Pork Chop recipes
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