SMOTHERED Fried Pork Chops With Mushrooms & Onions: How To Make Fried Pork Chops And Gravy

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken breasts are leaner, while pork loin is often less expensive.

Soak the pork chops in a salt water vinegar solution to thaw them out.

Rinse the pork chops after soaking in the salt water vinegar solution.

Slice the medium onion and fresh mushrooms.

Prepare buttermilk (or evaporated milk as a substitute) for the gravy.

Gather vegetable oil, cornstarch, chicken broth, butter or margarine, and minced garlic for the gravy.

Season the pork chops with a combination of seasoning salt, Adobo seasoning, garlic powder, onion powder, thyme, parsley flakes, and black pepper.

Massage the seasonings into the pork chops for flavor.

Sprinkle all-purpose flour over the pork chops, ensuring they are well coated.

Heat a skillet over medium to medium-high heat and add vegetable oil, allowing it to preheat for about 3 minutes.

Press the flour into the pork chops before adding them to the hot oil.

Fry the pork chops until golden brown on one side, then flip them over and cook until the other side is also golden brown.

Remove the pork chops from the skillet and place them on a paper towel plate to drain excess oil.

In the same skillet, add butter or margarine and the sliced onions and mushrooms, cooking until they are browned.

Add minced garlic to the skillet and stir it in.

Add cornstarch to the skillet and stir to combine, which will thicken the gravy.

Pour in chicken broth and stir, scraping up the remnants from the bottom of the skillet for flavor.

Add Gravy Master to darken the gravy, adjusting to desired color.

Return the fried pork chops to the skillet and spoon the gravy over them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens