Mushroom Pork Chops
Pork chops are coated in a spiced flour mixture and then fried to perfection. Creating the mushroom sauce is easier than you might think! Once ready, combine everything and cook together for the perfect pairing of flavors that comes together in just 35 minutes!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Entrées
- 1 cup all-purpose flour
- 2 tablespoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 bone-in pork chops, 3/4 inch thick
- 2 tablespoons olive oil
- 1 cup chicken broth
- 8 ounces white mushrooms, trimmed and sliced
- 1/2 cup buttermilk
- Place the ﬂour, onion powder, paprika, salt, and pepper in a zip-top plastic bag and shake vigorously to mix. Drop in the pork chops one at a time and shake so that the ﬂour mixture adheres in an even layer.
- In a large, deep skillet (big enough to hold all of the chops at one time), heat 1 tablespoon of the oil over medium-high heat until just smoking. Shake off any excess ﬂour from the chops and add them to the pan, reserving the ﬂour mixture. Fry for 5 minutes on each side until golden brown, then remove to a plate (the chops may not be fully cooked).
- Add the remaining 1 tablespoon oil and 1 tablespoon of the reserved ﬂour mixture to the pan and stir briskly with a whisk for 1 minute until the ﬂour cooks and smells toasty. Add the broth and whisk for 4 to 5 minutes until thickened. Add the mushrooms and cook for 2 to 3 minutes.
- Whisk in the buttermilk, cooking and stirring for a few minutes until thickened. Lower the heat to medium-low, return the chops to the skillet, spoon some of the sauce over them, and simmer for 10 minutes, spooning the sauce over the chops from time to time. Serve the chops with the sauce.