If you’re craving classic comfort food, look no further than this cozy dinner.
Smothered Pork Chops
Makes 4 servings
Ingredients
- 1 tablespoon olive oil
- 4 (9- to 10-ounce) thick-cut bone-in pork chops
- 1 tablespoon plus ½ teaspoon kosher salt, divided
- 2 tablespoons unsalted butter
- 4 cups thinly sliced yellow onion
- 1 cup beef broth, divided
- 2 (8-ounce) containers sliced fresh portobello mushrooms
- 1 tablespoon minced garlic
- 2 sprigs fresh thyme
- 1 teaspoon paprika
- 1½ cups heavy whipping cream
- ¼ cup dry sherry Mashed potatoes, to serve
- Garnish: fresh thyme, fresh parsley
Instructions
- In a large skillet, heat oil over medium-high heat. Pat pork chops dry with paper towels, and sprinkle with 1 tablespoon salt. Add to pan, and cook until browned on both sides, 7 to 10 minutes. Remove from pan.
- In same skillet, melt butter over medium heat. Add onion, and cook, stirring frequently, until they begin to stick to pan. Add ¼ cup beef broth, scraping bottom of pan to remove any stuck bits. Repeat until onions are deep golden brown and very tender, 15 to 20 minutes.
- Add mushrooms, garlic, and remaining ¾ cup beef broth. Cook, stirring occasionally, until tender and most of liquid has reduced, 5 to 7 minutes. Stir in thyme, paprika, cream, and sherry. Cook, stirring occasionally, until thickened and coats the back of a spoon, 7 to 10 minutes. Return pork chops to pan, and cook, stirring occasionally, until heated through and an instant-read thermometer registers 155°, 10 to 12 minutes. Discard thyme sprigs.
- Serve over mashed potatoes. Garnish with thyme and parsley, if desired.
