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.

Calabash Ingredients

  • Cremini mushrooms

  • Peeled garlic

  • Onion

  • Fresh thyme

  • Italian parsley

  • Flour

  • Pork chops

  • Beef Stock Concentrate

  • Sherry vinegar

You’ll Also Need

  • Salt and pepper

  • Vegetable or olive oil, or butter


  • Large nonstick frying pan (12”)

  • Shallow dish


  1. Wash and dry produce. Keep ingredients separate.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Return chops and any meat juices to pan. Add sherry vinegar; simmer, covered, until chops are tender, about 10 minutes.

  7. To serve, divide between two plates; smother with mushroom sauce. Garnish with chopped parsley.