Smothered and Covered Pork Chops
Dredged in seasoned flour, seared, and covered in a rich, cozy gravy, this 30 minute skillet pork chop is the perfect, quick weeknight dinner!
Servings: 6 Servings
Calories: 417kcal
Ingredients
- 3 lb boneless thick-cut pork chop loins about 1-inch thick
- ½ cup all purpose flour
- 2 teaspoon Cajun or seasoning salt more to taste
- 1 ½ teaspoon Italian seasoning
- ¼ cup vegetable oil
- 1 small onion sliced
- 8 oz mushrooms sliced
- 3-4 garlic cloves minced
- 14.5 oz chicken broth
- 10.75 oz cream of mushroom soup
Instructions
- In a shallow bowl, whisk together the flour, Cajun or seasoning salt and Italian seasoning. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Reserve the flour mixture.
- Heat oil in a large skillet over medium-high heat. Once hot, add the pork chops to the pan, and cook 2-3 minutes on each side. Remove them to a plate. Work in two batches if needed.
- Add the onions and mushrooms to the skillet and cook for about 5 minutes, until the onions are translucent and vegetables slightly tender. Add garlic and cook an additional minute. Add 1 ½ tablespoon of the reserved flour mixture, stir and cook 1 minute.
- Carefully stir in the broth and cream of mushroom soup until it’s a cohesive mix. Allow the mixture to simmer on medium heat for 5 minutes. Taste and add additional seasoning if desired. Return the pork chops to the skillet, coating them on each side. Cover and simmer for 5-8 minutes or until the pork chops reach an internal temperature of 145°F.
- Serve over noodles, rice or mashed potatoes.
Video
Nutrition
Calories: 417kcal | Carbohydrates: 14g | Protein: 53g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 737mg | Potassium: 1142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 4mg
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