Smothered Mushroom Pork Chops
Tough day and looking for a little home-cooked comfort? A classic pairing, pork chops and mushrooms make for lovely bedfellows and a happy belly.
Beef Stock Concentrate
You’ll Also Need
Salt and pepper
Vegetable or olive oil, or butter
Large nonstick frying pan (12”)
Wash and dry produce. Keep ingredients separate.
Thinly slice cremini mushrooms. Mince garlic. Trim ends of onion; peel, cut in half with the grain and thinly slice. Pick thyme leaves from stems; discard stems. Pick Italian parsley leaves from stems, chop; discard stems.
Place flour in a shallow dish. Pat pork chops dry with paper towel and season both sides with salt and pepper. Lay chops in the flour; coat and turn. Shake off excess.
In a large frying pan, heat oil or butter over medium-high heat until it shimmers. Brown pork chops, turning once, 1-1 ½ minutes per side. Transfer to a plate.
Place 1 tablespoon oil in pan and add onions, garlic, and mushrooms. Cook, about 7 minutes, stirring occasionally. Add thyme, beef stock concentrate and 1 cup water. Bring to a boil. Season with salt and pepper.
Return chops and any meat juices to pan. Add sherry vinegar; simmer, covered, until chops are tender, about 10 minutes.
To serve, divide between two plates; smother with mushroom sauce. Garnish with chopped parsley.