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
  1. 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.
  2. 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.
  3. 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.
  4. Serve over mashed potatoes. Garnish with thyme and parsley, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/smothered-pork-chops/