Smothered pork chops

I made these amazing smothered pork chops for dinner on Sunday – they turned out great. The recipe comes from the final issue of Gourmet Magazine (rest in peace). The sad thing about this magazine’s departure is that it always delivered such great recipes and beautiful food photography right to my mailbox. And even though it’s not environmentally friendly, and it’s certainly easy to look up thousands of recipes all over the internet, there’s something so nice about the tangible nature of having printed material in bold, beautiful colors in front of you.
This recipe was in the quick kitchen section – the prep was pretty fast, the full cooking time took a little while, but you could easily do other things in the kitchen while they finished cooking.

Also, this recipe calls for flour, so of course I had to substitute – I used chickpea flour and it worked just fine.

Smothered pork chops with mushrooms
serves 4
active time: 15 minutes, start to finish: 55 min

2 lb bone-in pork shoulder chops
1/3 cup all-purpose flour – for gluten free, try chickpea flour
3 Tbsp oil, divided
1/2 lb fresh cremini mushrooms, sliced (I used button mushrooms)
1 tsp chopped rosemary
1 cup water

Smothered pork chops in the pan

Pat chops dry and season with 1 tsp salt and 1/2 tsp pepper, then dredge in flour, shaking off excess. Heat 1 Tbsp oil in a 12-inch 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 Tbsp oil to skillet and cook onion and mushrooms with rosemary and 1/4 tsp each 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.

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