The recipe was originally published in Gourmet. Today I happened to pick up the last-ever issue of Gourmet -- November 2009 -- and realized that that was the issue in which this recipe was published. It is not necessarily the food I associate with Gourmet, but I think it may be my favorite of all the recipes they published. My kids love the mushrooms and onion so I've modified the recipe to include more.
Smothered Pork Chops with Mushrooms and Onions
- 2 pounds bone-in pork shoulder chops
- 1/3 cup all-purpose flour
- 3 tablespoons vegetable oil, divided
- 2 large onions, halved and thinly sliced
- 1 pound fresh cremini mushrooms, sliced
- 1 teaspoon chopped fresh rosemary
- 1 cup water
- Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess.
- Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers.
- Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
- Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes.
- Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.
Prep time: 10 minutes
Cook time: 45 minutes
It's a little bit of work for a weeknight meal, but these chops are so worth it! Serve this for dinner and all will be right in the world.