Smothered Pork Chops
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Salt2 tbsps
Canola Oil (divided)1 medium
Onion (chopped)1 cup
Mushroom (sliced)1 cup
All-Purpose Flour1 tsp
Ground Cumin2 tsps
Brown Sugar1 cup
Red Wine VinegarDirections:
1
Preheat an ovenproof skillet over high heat
2
Season the pork chops with salt and pepper, to taste
3
Add 1 tablespoon of canola oil to the pan
4
Add the pork chops and sear on both sides until golden brown
5
Remove from skillet and set aside
6
In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened
7
Add the flour and cumin and cook until lightly golden in color
8
Stir in the chicken broth and mustard, and bring to a boil
9
Reduce the heat to a simmer, add the parsley and return all but 1 pork chop back into skillet
10
Reserve the 1 pork chop for Round 2 Recipe Pork Cabbage Wraps
11
Season with salt and pepper and spoon the gravy over the pork chops
12
Simmer for 5 minutes, or until pork chops are cooked through
13
Transfer to serving plates and serve with the Iceberg Wedge Salad
14
Remove the core from the lettuce and cut into 4 quarters
15
Arrange on serving plates and set aside
16
In a small skillet saute bacon until crisp
17
Remove from skillet, to a plate lined with a paper bag or paper towels
18
Once cooled, chop into small pieces and add to a small bowl
19
In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste
20
Whisk together until combined and sugar is completely dissolved
21
Stir in the egg and bacon and season with salt and pepper, to taste
22
Pour over the top of the iceberg wedges and serve immediately