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Smothered Pork Chops with Mushrooms

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Smothered Pork Chops with Mushrooms

Smothered Pork Chops with Mushrooms

amanda

Equipment

  • - Nonstick Skillet (3.5 Quart)

  • - Le Creuset Braiser (6 Quarts)

  • - Lodge Cast Iron Skillet

  • - Stand Mixer with Prep Mode (Beater Attachments)

  • - Oven Thermometer (Amazon Basics)

  • - Slotted Spoon

  • - Food Processor (Cuisinart)

  • - Sous Vide Immersion Circulator (JouleNUV)

  • - Silicone Slotted Spatulas (AmazonBasics)

Ingredients

  • 2 pounds bone-in pork shoulder chops

  • 1/3 cup all-purpose flour

  • 3 tablespoons vegetable oil, divided

  • 1 large onion, halved and sliced

  • 1/2 pound fresh cremini mushrooms, sliced

  • 1 teaspoon chopped rosemary

  • 1 cup water

Instructions

1

Instruction 1

Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
2

Instruction 2

Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes. Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.
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