Thick cut pork chops are seasoned, then pan seared in a cast iron skillet and smothered in onion & mushroom gravy. Serve over mashed potatoes with a green vegetable.<\/p>\n
In a large (12-inch) cast-iron skillet set over medium-high heat, add the oil.<\/strong> While the oil<\/strong> is heating, sprinkle one side of the pork chops<\/strong> with salt<\/strong> and pepper.<\/strong><\/p>\n Place the chops into the hot pan, seasoned side down, and sear for 4 minutes, or until they are a dark, golden-brown. While the first sides are searing, season the top side with more salt<\/strong> and pepper.<\/strong> Flip the chops<\/strong> over and cook for another 4 minutes. Transfer the chops<\/strong> from the pan to a platter. You may have to do this in batches for a good sear.<\/p>\n Saut\u00e9 the onions and mushrooms:<\/strong><\/p>\n Add the onions<\/strong> and mushrooms<\/strong> to the pan and cook them over medium heat, stirring frequently for 3-4 minutes or until they are softened and become a deep golden color. Add the garlic<\/strong> and saut\u00e9 for 30 seconds.<\/p>\n Make the roux:<\/strong><\/p>\n Once the onions<\/strong> and garlic<\/strong> are cooked down but still a little glossy, sprinkle flour<\/strong> over the veggies.<\/strong> If the onions<\/strong> aren\u2019t glossy, add 1 TBS of oil<\/strong> before adding the flour.<\/strong> Cook the flour<\/strong> for one minute to remove the raw, starchy taste from it.<\/p>\n Add \u00bc cup of beef stock<\/strong> to the pan and use your spoon to scrape up the browned bits from the bottom of the pan. The mixture will look like a very thick paste at this point.<\/p>\n Finish making the gravy:<\/strong><\/p>\n Combine the cream<\/strong> with the rest of the beef stock<\/strong> and pour this liquid<\/strong> into the pan. Add rosemary sprigs<\/strong> and bring the mixture up to a gentle simmer, stirring frequently, until thickened.<\/p>\n Finish the chops:<\/strong><\/p>\n Nestle the pork chops<\/strong> into the simmering gravy,<\/strong> then cover the pan. Allow the chops<\/strong> to simmer in the thickened gravy<\/strong> for 10 minutes, or until their internal temperature reaches at least 145\u00b0F and no higher than 165\u00b0F.<\/p>\n Serve the chops:<\/strong><\/p>\n Place the pork chops<\/strong> over a bed of mashed potatoes<\/strong> and smother them in the gravy.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 2 Servings Adapted from: Simply Recipes Thick cut pork chops are seasoned, then pan seared in a cast iron skillet and smothered in onion & mushroom gravy. Serve over mashed potatoes with a green vegetable. 2TBS vegetable oil or lard 2center-cut pork loin chops, cut 1-inch thick (about 1\u00bd lb) 2tsp kosher salt 1tsp ground black pepper 1yellow onion, halved and sliced \u00bd-inch thick 4oz mushrooms, sliced 2cloves of garlic, thinly sliced 3TBS AP flour 1\u00bdcups beef (or chicken)…<\/p>\n
\nSeason and sear the pork:<\/strong><\/p>\n