Breastfeeding Friendly Smothered Pork Chops
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about ¾ inch thick, 6–8 oz each)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ⅓ cup all-purpose flour, divided
- 3 tbsp vegetable oil
- 1 large yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 cups low-sodium chicken broth
- 1 tsp worcestershire sauce
- 1 tsp fresh thyme leaves
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Pat the pork chops dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and smoked paprika. Season both sides of each chop evenly with the spice mixture, then dust each side lightly with about 3 tablespoons of the flour, shaking off any excess. Reserve the remaining flour for the gravy.
- 2
Heat the vegetable oil in a large (12-inch) skillet or Dutch oven over medium-high heat until shimmering. Add the pork chops in a single layer and sear undisturbed for 3–4 minutes per side, until deep golden brown on both sides. Transfer to a plate and set aside.
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