Smothered Pork Chops with Mushrooms |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Smothering—that is, braising—both tenderizes the pork shoulder chops and concentrates the flavor of the sauce. Ingredients:
2 pounds bone-in pork shoulder chops |
1/3 cup all-purpose flour |
3 tablespoons vegetable oil, divided |
1 large onion, halved and sliced |
1/2 pound fresh cremini mushrooms, sliced |
1 teaspoon chopped rosemary |
1 cup water |
Directions:
1. Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
2. Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes. Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.
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