Smothered Pork Chops Recipe

Name: Smothered Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.25 ounces all-purpose flour (about 1/2 cup); 1 1/2 teaspoons freshly ground black pepper; 3/4 cup panko (Japanese breadcrumbs); 1 cup half-and-half, divided; 1 large egg; 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick); 1/2 teaspoon kosher salt; 2 tablespoons canola oil; 1 tablespoon butter; 1/2 cup finely chopped onion; 1 (8-ounce) package cremini mushrooms, sliced; 1 garlic clove, minced; 1/3 cup dry white wine; 1/2 teaspoon all-purpose flour; 1 teaspoon water; 1 cup unsalted chicken stock; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh chives

Servings: persons

2.25 ounces all-purpose flour (about 1/2 cup)
1 1/2 teaspoons freshly ground black pepper
3/4 cup panko (Japanese breadcrumbs)
1 cup half-and-half, divided
1 large egg
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon kosher salt
2 tablespoons canola oil
1 tablespoon butter
1/2 cup finely chopped onion
1 (8-ounce) package cremini mushrooms, sliced
1 garlic clove, minced
1/3 cup dry white wine
1/2 teaspoon all-purpose flour
1 teaspoon water
1 cup unsalted chicken stock
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives

1
Combine 1/2 cup flour and pepper in a shallow bowl or dish. Place panko in a second shallow bowl or dish. Combine 1/2 cup half-and-half and egg in a third shallow bowl or dish; stir with a whisk.
2
Sprinkle both sides of pork chops with salt. Dredge 1 pork chop in flour mixture. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining pork chops, flour mixture, egg mixture, and breadcrumb mixture. Cover and chill 15 minutes.
3
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add chops to pan; cook 2 minutes or until lightly browned. Remove chops from pan; add remaining 1 tablespoon oil to pan. Turn chops over; return to pan. Cook 2 minutes or until lightly browned. Remove from pan; keep warm.
4
Heat butter in pan over medium-high heat. Add onion; saute 1 minute. Add mushrooms; saute 3 minutes. Add garlic; saute 1 minute. Add wine to pan; cook until liquid almost evaporates, scraping pan to loosen browned bits. Combine 1/2 teaspoon flour and 1 teaspoon water in a small bowl; stir with a whisk. Add to cooking liquid in pan. Bring to a boil; cook 1 minute, stirring constantly. Add stock; bring to a boil. Cook until reduced to 1 1/4 cups (about 6 minutes). Stir in 1/2 cup half-and-half. Cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in parsley and chives. Serve sauce with pork chops.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2.25 ounces all-purpose flour (about 1/2 cup), 1 1/2 teaspoons freshly ground black pepper, 3/4 cup panko (Japanese breadcrumbs), 1 cup half-and-half, divided, and more.

Yes, Smothered Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smothered Pork Chops

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