Smothered pork chops are one of my favorite things to eat. You get wonderful flavors from the Cajun seasoning on the pork chop and a tasty gravy that is perfect over some creamy mashed potatoes. These smothered pork chops make a delicious dinner, and I hope your family enjoys it.
Smothered Pork Chops
6 pork chops thin 1 cup flour (reserve 4 tbsp’s for gravy) About 4 tbsp Cajun seasoning (3 tbsp for seasoned flour and rest for seasoning pork chops) 8 oz mushrooms sliced 1/2 small onion chopped 2 cups chicken stock 2 tbsp unsalted butter
Season both sides of your pork chops.
Add 3 tbsp into the one cup of flour and mix well. You want your seasoned flour on a plate so you can batter your pork chops.
Dip your pork chops in the seasoned flour and coat both sides. Shake off any excess flour.
In a skillet over medium high heat, drizzle in enough oil to coat the bottom of the pan.
Once your oil is heated, carefully lay your pork chops in the pan.
Cook for about 2 ½ minutes per side, on the final side check at about 2 mins. The internal temperature we are looking for is 140 degrees Fahrenheit. Once the pork chops are 140 degrees, remove and allow the carry over to finish them off to 145 degrees.
Turn your stove to low heat, then add 2 tbsp’s of unsalted butter and let melt.
Once the butter is melted, add in 4 tbsp’s of the seasoned flour and mix well.
The key to a nice rue is continuously whisking it. Keep that whisk moving and let the flour cook for about 3 minutes.
Now add the chicken broth a little at a time. I like to add half of it and once the rue absorbed the first half, I will add in the rest. Again, continue stirring and let your gravy come together.
Once your gravy is a nice and smooth consistency to your liking, add in the onion and mushrooms.
Allow your mushrooms and onions to cook to where they soften up. Stir occasionally until they are soft to your liking.
Serve your pork chops over a bed of mashed potatoes and cover with your tasty gravy.
Garnish with some chopped parsley and enjoy!