• Season pork chops with salt and pepper
  • Put olive oil in the skillet, then sear pork chops on both sides until golden brown
  • Slice onion and mushrooms
  • Remove the pork chops and sauté onion and mushrooms in skillet
  • Once onion and mushrooms are cooked, deglaze the pan with the chicken stock.
  • Add the flour and water to the sauce to thicken
  • Put pork chops back in skillet and reduce the heat
  • Add parsley and serve

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