Crumbed Smothered Pork Chops

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.

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

• Learn how to make Honey Mustard Pork Chops
• Super Easy Pork Chops and Peaches Dish

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Crumbed Smothered Pork Chops

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• Author: EsmeSalon.com
• Prep Time: 15 minutes
• Additional Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 4 portions 1x
• Category: Dinner Recipes

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Description

Midweek special in our home, forever guessing what to do with Pork Chops. Smother them with a copious amount of rich and tasty mushroom sauce.

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Ingredients

Units USM Scale 1x2x3x

• 4 center-cut bone-in pork chops 1/2 inches thick
• 1 1/2 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

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Instructions

1. Preheat the oven to 180C degrees.
2. Heat a heavy, oven-safe skillet over medium-high heat.
3. Season the pork chops on both sides generously with salt and pepper.
4. Dip into beaten egg then coat in the breadcrumbs.
5. Set aside for 15 minutes.
6. Fry the chops in shallow oil until golden then transfer them to a 9×13 baking pan and finish cooking in the oven for about 10-15 minutes.
7. Drain the skillet and remove any crumbs and return to medium-high heat.
8. Add in the olive oil, and onion, and saute for 5-minutes until the onions are soft and translucent.
9. Add mushrooms and saute until tender.
10. Add in butter and garlic and cook garlic for 60 seconds.
11. Stir in the flour followed by chicken stock and bring to a boil, stirring constantly.
12. Stir in the cream.
13. Pour over pork chops.

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Notes

Prepared, tried, and tested by Melanie from The Recipe Hunter:  Tried and Tested Recipes from Home Chefs

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Nutrition

• Serving Size: 1
• Calories: 404
• Sugar: 5
• Sodium: 1041
• Fat: 33
• Saturated Fat: 17
• Unsaturated Fat: 13
• Trans Fat: 1
• Carbohydrates: 14
• Fiber: 2
• Protein: 15
• Cholesterol: 107

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