A delightful twist on a classic dish, these creamy smothered pork chops are sure to please.
Season the pork chops with salt, pepper, paprika, and garlic powder. Coat them evenly with flour.
Ensure the pork chops are dry before seasoning to help the flour adhere better.
Heat oil in a skillet over medium heat. Brown the pork chops on both sides, about 3 minutes per side. Remove and set aside.
Don't overcrowd the skillet; cook in batches if necessary for even browning.
In the same skillet, add the sliced onions and mushrooms. Sauté for 2 minutes until softened.
Stir frequently to prevent the onions from burning.
Sprinkle the flour over the onions and mushrooms, stirring to combine. Cook for 1 minute to remove the raw flour taste.
Cooking the flour helps thicken the gravy and enhances its flavor.
Gradually add the chicken broth and heavy cream, stirring constantly. Bring to a boil, then reduce to a simmer.
Adjust the consistency of the gravy by adding more broth if needed.
Return the pork chops to the skillet, covering them with the gravy. Cover and simmer for 50 minutes until tender.
Check occasionally to ensure the gravy doesn't reduce too much; add broth if necessary.
Serve the pork chops with the gravy over mashed potatoes or rice. Enjoy your meal!
Garnish with fresh parsley for a pop of color and added flavor.
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