These pork chops are tender and juicy thanks to a rich mushroom cream sauce. Great for dinner, lunch or as a late night snack.
- 4 Thick Pork Chops
- 1½ teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 2 tablespoons Oil
- 16 ounces White Button Mushrooms
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1½ cups Chicken Broth
- 1 teaspoon Worcestershire Sauce
1. Season the pork chops on both sides with the salt, garlic powder, onion powder, and black pepper.
2. Heat the oil in a large skillet over medium heat. When the oil is hot, but not smoking, add the pork chops.
3. Cook the chops, undisturbed for 4-5 minutes, then turn each chop and cook for another 4-5 minutes, or until they reach the desired temperature.
4. The internal temperature of pork needs to be at least 145°F.
5. Remove the skillet from direct and place the pork chops on a plate or pan and cover them loosely with a piece of aluminum foil.
6. Do not wash the skillet. Place it back over medium-low heat and add the butter. When the butter is melted and foamy, add the mushrooms.
7. Cook the mushrooms gently for 3 minutes, stirring frequently. Then add the flour and stir to combine. Cook the mushrooms and flour mixture for 1 minute, stirring frequently.
8. Raise the heat to medium and add the chicken broth and Worcestershire sauce. Gently scrape any bits off the bottom of the skillet as you stir.
9. The mushroom sauce will take a few minutes to come to a simmer. Stir it occasionally while you wait. When it does come to a simmer, lower the heat to low. Cover the skillet and continue cooking the mushrooms for 5-7 minutes, stirring occasionally. Taste the mushroom sauce and add salt, if needed.
10. Serve the pork chops with a generous amount of the mushroom gravy on a bed of mashed potatoes.