It is getting colder here in the mountains. It must be time to make more comfort food. So, I pulled a couple of loin chops out of the freezer and made smothered pork chops. Just looking at the picture makes me want to cook more.
I started by mixing the flour, baking powder, salt, pepper, paprika, and garlic powder together on a plate. Then I dried each chop off with a paper towel and rolled it in the flour to coat. Save the extra flour mixture for thickening of the gravy.
I put the vegetable oil in a preheated fry pan and browned the pork chops for about 5 minutes a side over medium heat.
Take the pork chops out and add the onions. Cook for three or four minutes until the onions are just starting to get a little colour. Add the mushrooms and stir for two or three minutes until the mushrooms are starting to get a bit of colour.
Add the chicken broth. Put the left over flour mixture in a container with a lid that seals. Add the cold water. Shake until well mixed. Stir the flour mixture into the hot broth and stir until it thickens. Put the chops back in the sauce and cover. Lower the heat and simmer for 1 hour.
We served ours with Herb Biscuits (the next post) and a green salad.
This is so good. A moist tender pork chop with a delicious gravy. I just feel so good making and eating this.
The Old Fat Guy
- 2 pork chops 1/2 to 3/4 inch thick
- 50 ml (1/4 cup) flour
- 2 ml (1/2 tsp) baking powder
- 2 ml (1/2 tsp) salt
- 2 ml (1/2 tsp) fresh ground pepper (use 1 ml (1/4 tsp) if using fine ground pepper)
- 1 ml (1/4 tsp) paprika
- 5 ml (1 tsp) garlic powder
- 15 ml (1 tbsp) vegetable oil
- 75 ml (1/3 cup) chopped onion
- 200 ml (3/4 cup) chopped mushrooms
- 200 ml (3/4 cup) chicken stock
- 125 ml (1/2 cup) cold water
- Mix the flour, baking powder, salt, pepper, paprika and garlic powder together on a plate.
- Dry the pork chops with a paper towel.
- Roll the pork chops in the flour mixture to coat. Save the excess flour mixture for later use.
- Heat the vegetable oil in a frying pan over medium heat.
- Cook the pork chops until browned, about 5 minutes a side.
- Remove the pork chops from the frying pan and set aside.
- Saute the onions for four to five minutes, just until they start to get some colour.
- Add the mushrooms and saute for two to three minutes, just until the mushrooms are starting to darken and get a bit of colour.
- Add the chicken stock.
- Put the left over flour mixture and the cold water into a container with a tight fitting lid.
- Shake to mix the flour and water.
- Pour the flour slurry into the stock mixture slowly while stirring.
- Continue cooking until the gravy thickens.
- Put the pork chops back in the gravy.
- Cover the pan with a tight fitting lid.
- Reduce the heat and simmer for one hour.