I made these pork chops for the first time a few nights ago. I’ve had smothered chicken in the past, but not smothered pork chops. They were fairly simple to make and I had most of the ingredients already on hand. I liked how the pork chops weren’t dipped in flour and cooked in oil, so this was a lighter dish for sure!
Level of Difficulty: Easy-Moderate
Time Required: Prep Time – 15 minutes; Cook Time – 15 minutes
1 cup beef broth, divided
2 T. fat free milk
2 tsp. all-purpose flour
2 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. freshly ground pepper
4 boneless pork chops, about 2 inches thick
1/2 tsp. paprika
1/4 tsp. dried thyme
1 cup sliced onion
1 T. fresh parsley, minced
Special Equipment and Other Items Needed:
All you need for this dish is a really good, big skillet. Try this if you need one…
Preparing Smothered Pork Chops:
Combine 1/4 cup of broth with the milk, flour, mustard, salt and pepper in a small bowl. Whisk and set aside.
Sprinkle one side of each pork chop with paprika and thyme. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add the pork until and cook for about 2 minutes on each side, or until lightly browned. Remove the pork from pan.
Reduce heat to medium. Add onion and sauté about 4 minutes or until lightly golden. Add remaining 3/4 cup of broth and bring to a boil and scrape up any brown bits in the pan. Cook for 2 minutes.
Add milk mixture, stirring with a whisk. Add pork. Turning to coat. Cook for another minute.
Sprinkle with parsley and enjoy!
There is no reason why you can’t throw some mushrooms into the skillet! Just remember, they won’t take as long to cook as the onions.
Serving this dish with rice is great idea. The gravy from the pan just runs over into the rice making it all extra delicious!