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Smothered Pork Chops
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| Recipe Tools: Print Recipe Get Card Save Recipe Ingredients 5 end-cut pork chops, about 1 1/4 to 1 1/2 pounds | |
| Salt | |
| freshly ground black pepper | |
| 2 tablespoons | canola oil, divided |
| 1 medium | onion, chopped |
| 1 cup | sliced mushrooms |
| 1/4 cup | all-purpose flour |
| 1 teaspoon | ground cumin |
| 1 (14.5-ounce) can | chicken broth |
| 2 tablespoons | spicy mustard |
| 2 tablespoons | freshly chopped parsley leaves |
Iceberg Wedge Salad, recipe follows, for serving
Directions
Preheat an ovenproof skillet over high heat. Season the pork chops with salt and pepper, to taste. Add 1 tablespoon of canola oil to the pan. Add the pork chops and sear on both sides until golden brown. Remove from skillet and set aside.
In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened. Add the flour and cumin and cook until lightly golden in color. Stir in the chicken broth and mustard, and bring to a boil. Reduce the heat to a simmer, add the parsley and return all but 1 pork chop back into skillet. Reserve the 1 pork chop for Round 2 Recipe Pork Cabbage Wraps. Season with salt and pepper and spoon the gravy over the pork chops. Simmer for 5 minutes, or until pork chops are cooked through. Transfer to serving plates and serve.
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