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Description
Pan-fried until tender and juicy, and sauced in a rich, hearty brown gravy with mushrooms and onions, THIS is the way to do smothered pork chops.
Ingredients
US|METRIC
4 SERVINGS
- 4 boneless pork chops (about 3/4-inch thick, about 1 1/3 pounds)
- 1/2 tsp. sea salt (grinder)
- 1/2 tsp. black pepper (coarse ground)
- 2 Tbsp. oil (divided)
- 8 oz. sliced mushrooms
- 1 medium onion (thinly sliced)
- 1 cup water
- 1 pkg. brown gravy mix
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Directions
- Season pork chops on both sides with salt and pepper. Heat 1 tablespoon of the oil in large skillet on medium heat. Add pork chops; cook 4 to 6 minutes per side or until desired doneness. Remove from skillet. Keep warm.
- Heat remaining 1 tablespoon oil in skillet on medium heat. Add mushrooms and onions; cook 5 to 7 minutes or until softened. Mix water and gravy mix in small bowl until well blended; stir into skillet. Bring to boil. Return pork chops to pan. Simmer 2 to 3 minutes or until heated through. Test Kitchen Tip: Substitute 4 thinly sliced chicken breasts or 4 ground beef patties in place of the pork chops. Prepare as directed above, simmering until meat is cooked through.
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