Tender smothered pork chops are pan-seared to golden perfection and then served in a savory onion and mushroom gravy. Not only is this one of our favorite ways to prepare pork chops, but it's also a quick and easy recipe for weeknights. Ready in just 25 minutes!
Dry the pork chops well with paper towels, then season both sides with ½ teaspoon of salt and ½ teaspoon of pepper.
4 1-inch thick boneless pork chops
Place the flour in a shallow bowl and coat the pork chops in flour. SAVE THE REMAINING FLOUR.
¼ cup all-purpose flour
Heat the oil in a large skillet over medium-high heat. Add the pork chops and sear them for 3 minutes. Flip them over and sear them for another 3 minutes or until they are golden on the outside and have reached an internal temperature of 145 degrees Fahrenheit. Remove the pork chops from the pan.
2 tablespoons olive oil
If there is less than a tablespoon of oil left in the pan, add a little splash. Add the mushrooms and onions and cook, stirring occasionally, until they are soft and starting to brown, about 10 minutes.
10 ounces mushrooms, 1 large onion
Add the Italian seasoning and the remaining ½ teaspoon of salt and ½ teaspoon of pepper to the pan. Sprinkle the reserved flour over the top and mix it into the mushrooms. Pour the chicken stock into the pan and stir, scraping up any of the browned bits on the bottom of the pan, until it thickens. Add the cream and season to taste with additional salt and pepper, if desired.
1 teaspoon Italian seasoning, 1 ½ cups chicken stock
Put the pork chops and any accumulated juices back into the pan and let them warm for one minute.
½ cup whipping cream
Notes
If your pork chops are thicker than 1-inch or have bones, turn down the heat to medium once they're golden and continue to cook them for a few more minutes, until they reach an internal temperature of 145 degrees Fahrenheit.