Smothered Pork Chops in Caramelized Onion Mushroom Gravy

OMG this is so good.  Tender smothered pork chops pan-seared to golden perfection and then served in a savory caramelized onion and mushroom gravy.  I start by dredging bone-in pork chops in onion powder, garlic powder, flour and salt and pepper.  Then I pan fry them in olive oil and butter until they are crisp and golden.  I make a rich thick gravy with onions that I sauté  in the same skillet and let them cook until caramelized. There is no better comfort food…. This is one of my favorite recipes in my Mom’s collection.

 

Smothered Pork Chops in Caramelized Onion Mushroom Gravy

 

4 (1-inch thick) bone-in rib chops

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon pepper

¼ cup all-purpose flour

2 tablespoons olive oil

4 tablespoons butter, divided

1 large onion (sliced thin), *SEE NOTE

10 ounces mushrooms (sliced)

1 teaspoon Italian seasoning

1/2 cup chicken stock

1 cup heavy cream

 

*NOTE:  Take a short cut and buy caramelized onions in a jar.

 

 

 

 

 

 

 

 

 

Dry the pork chops well with paper towels. Place flour, salt and pepper, onion powder and garlic powder in a shallow bowl and dredge the pork chops until evenly coated. 

 

 

 

Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the pork chops and sear them for 2-3 minutes or until golden and crispy on the bottom. Then flip them over and sear them for another 2-3 minutes or until they are golden on the other side. Remove the pork chops from the pan and lay on paper towel lined plate.

Caramelized onions:

If there is less than a tablespoon of oil left in the pan, add a little more. Add the onions and cook on low heat, stirring occasionally, until they are soft and brown.  It usually takes about 25 minutes for onions to caramelize so be patient.  The more caramelized the richer and more flavorful the gravy. Once onions have caramelized, add them to bowl and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In the same skillet add your mushrooms and sauté until soft and lightly browned.  Add in the remaining 2 tablespoons of butter then sprinkle the ¼ cup of flour over the top of the mushrooms and stir until combined.  Cook for 2 minutes until the flour taste is gone.   

 

 

 

 

 

 

 

 

 

 

 

 

 

Slowly whisk in the cream and chicken broth, scraping the brown bits off the bottom of the skillet. Continue to whisk and you will see it start to thicken.  Add salt and pepper and Italian seasoning to taste. Once you have it seasoned to your liking, you are ready to add in the onions you caramelized earlier.  If you are using the store-bought onions in a jar, now is the time to stir in at least a tablespoon or two.

 

 

 

 

 

 

 

 

 

 

 

 

Next, add in your pork chops and any accumulated juices back into the pan. Turn heat to low and allow the pork chops to cook for another 30 minutes, stirring occasionally to make sure they are not sticking. Temp of chops should be 145 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Serve with Mashed potatoes.  Drizzle more sauce on pork chops and potatoes.

 

 

 

 

 

 

 

 

 

Recipe Notes

If the gravy gets too thick for you, add a little more chicken broth or heavy cream.

You can use boneless or bone-in pork chops.

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